Hawaiian Potato Mac Salad

Ingredients

• 3 pounds Russet potatoes, (peeled and chopped into 1-inch cubes)
• 12 ounces dried macaroni noodles
• 1/2 cup shredded onion
• 1 large carrot, (shredded)
• 10 ounces frozen peas
• 1/2 cup chopped scallions
• 2 1/2 cups low fat mayonnaise
• 1 cup sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1 teaspoon yellow mustard
• 1 teaspoon ground allspice
• Salt (and pepper)

Instructions

1. 1

   Cut the potatoes into 1-inch cubes and place them in a large stock pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt. Then set the timer and cook the potatoes for 5 minutes. After 5 minutes, stir in the macaroni noodles and continue boiling for 6-8 minutes, until the pasta is al dente.

2. 2

   Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard, allspice, 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then use a grater to shred the onions and carrot.

3. 3

   Drain the potatoes and macaroni in a colander and place in a large salad bowl. Add in the onion, carrots, peas, and scallions. Pour the dressing over the top and mix until well combined.

4. 4

   Cover the potato macaroni salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.