Hawaiian Macaroni Potato Salad Recipe
Macaroni-Potato Salad From Hawaii Magazine (Serves 8) ½ lb. macaroni 8 hard-cooked eggs 3 red potatoes, cooked and cubed 1 Tbsp. salt 1 Tbsp. vinegar 2 cups mayonnaise ½ tsp. ground allspice ½ tsp. pepper 1 package frozen peas, thawed and drained (10 oz.) Cook macaroni according to package directions; drain. Separate egg yolks from egg whites. In a small bowl, mash yolks and chill. Chop egg whites; put into a large bowl with macaroni and potatoes. Stir in salt and vinegar; chill overnight. Add egg yolks and remaining ingredients; gently mix into macaroni mixture. Chill.