Hawaiian Macaroni (and Potato) Salad

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 ounces elbow macaroni (one lrg. bag, not sure of oz.)
• 1 cup mayonnaise (best foods or hellmans)
• 1 -1 1/2 large onion (sweet kind is better)
• 2 carrots (shredded)
• 3 potatoes (small chunks)
• 4 -5 hard-boiled eggs
• 1 teaspoon celery seeds or 1 teaspoon celery salt
• pepper
• 1 tablespoon soy sauce
• 1 cup frozen peas
• 1 ounce black olives, sliced (small can, not sure of oz.)

Recipe

• 1 boil the noodles, potatoes, and eggs separately.
• 2 drain when cooked through and cool.
• 3 in a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
• 4 thinly slice the onion.
• 5 shred the carrots and add both to bowl.
• 6 slice hard boiled eggs and add to bowl.
• 7 you can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
• 8 add the soyu sauce and pepper to taste and mix well.
• 9 add the peas and gently mix.
• 10 put black olives on top.
• 11 you may need to add more mayo and/or soyu the next day - its always better the next day.
• 12 enjoy and aloha.