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MACARONI - Hawaiian plate-lunch macaroni salad
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| SERVES 12 AS A SIDE DISH | |
| 1 pound | red or Yukon Gold potatoes, scrubbed and peeled |
| One 16-ounce package | elbow macaroni |
| 1 1/2 cups | mayonnaise |
| 3 | celery ribs, chopped, (1 1/2 cups) |
| 2 | carrots, peeled and grated |
| 3 | hard-boiled eggs, chopped |
| 1/2 pound | ham, cut into 1/3 inch cubes |
| 1/2 cup | frozen peas |
| 1 cup | chopped dill pickles |
| 1/2 cup | finely chopped red onion |
| 1 tablespoon | Dijon mustard |
| 2 teaspoons | seasoned salt,, (I like Lawry's), or more if needed |
| 1/2 teaspoon | freshly ground black pepper, or more if needed |
1. Bring 2 large saucepans of salted water to a boil.
2. Cut the potatoes into 1-inch cubes. Add them to one pot of boiling water
and simmer until fork-tender, about 8 minutes. Drain well and set aside
3. Cook the elbow macaroni in the second saucepan of boiling water until al
dente, according to the directions on the package. Drain well, and set aside.
4. Transfer the potatoes and pasta to a large salad bowl Add all the
remaining ingredients and toss well. Add more seasoned salt and black
pepper if necessary. Cover and refrigerate the salad until ready to serve.
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