Hawaiian Bruddah Potato Macaroni Salad

Ingredients

• potatoes (7 )
• eggs (5 )
• elbow macaroni (1 cup)
• mayonnaise (3 cups)
• sherry vinegar (1 tablespoon)
• curry powder (1.5 teaspoons)
• celery seed (1 teaspoon)
• salt (0 )
• black pepper (0 )
• grated carrots (2 cups)
• frozen green peas (1 cup)
• sweet onion (1 )

Instructions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
2. Meanwhile, place eggs into a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
4. Whisk mayonnaise, vinegar, curry powder, celery seed, salt, and black pepper together in a medium bowl until smooth; set aside.
5. Combine cooled potatoes, chopped eggs, macaroni, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 387
• fat: 28 g
• sats: 4 g
• carbs: 30 g
• fibre: 4 g
• protein: 6 g
• salt: 0 g