Potato-Mac Salad
by Ray Ching
- 4-5 large potatoes, sectioned
- 1 cup elbow macaroni cooked, air dried, then refrigerated
- 4-5 large hard boiled eggs, finely chopped and thoroughly cooled
- 1-2 carrots shredded
- Vidalli sweet onion-finely chopped-add to your liking
- 2 celery stalks-finely chopped
- 2-3 sweet pickles to taste-chopped or equal amount of sweet pickle relish
- 1-2 Tbsp Olive Oil
- 1/2-1 cup frozen peas cook and refrigerate-add amount to your liking
- 2 stalks green onion-chopped
- salt and pepper to taste
Optional Ingredients:
- *1/2 can tuna in oil
- *Milk may be added for a creamier texture
- *French’s mustard to taste
Dressing:
- 1 cup Best Foods or Hellman’s mayonnaise, will require more before serving
- * optional-1/2 cup Zesty Italian dressing mix ahead, refrigerate before starting potatoes.
- 2 T. pickle juice (or less) or may substitute Marukan rice vinegar (lower acid content)
Boil potatoes until tender, cut into cubes. Brush cooling potatoes with Olive Oil and allow potatoes to cool overnight in sealed container. Cook then drain the macaroni. Allow macaroni to air dry completely, refrigerate untill cooled completely. Blend to a smooth consistency, a 1/2 cup-1 cup of the cubed potatoes with a little milk. Combine all ingredients into large container. Mix completely. Allow mixed ingredients to sit several hours to overnight to absorb the flavors. Prior to serving, add any additional mayonaise and/or milk as desired. Adjust ingredients to suit your particular taste.
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