MACARONI POTATO SALAD adapted from A Spicy Perspective
2 pounds Russet potatoes, peeled and chopped into half inch cubes
12 ounces macaroni
1/2 cup FINELY minced Vidalia onion
1 large carrot, coarsely shredded
1 can Le Suer peas, drained WELL
1 LARGE bunch green onions, minced
1 1/2 (+as needed) cups Duke’s mayonnaise
1 cup sweet pickle relish
2 tablespoons apple cider vinegar
1 teaspoon mustard (optional)
FRESH ground sea salt and black pepper
- 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 water is boiling, add 1 tablespoon salt and cook the potatoes for 5 minutes.
- After 5 minutes, add the macaroni noodles, stirring to combine and continue boiling for 6-8 minutes, until the pasta is al dente.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard if using, allspice, FRESH ground sea salt and pepper to taste, stirring until smooth.
- Use a grater to shred the onions and carrot.
- 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.
- Cover the potato macaroni salad and refrigerate for at least 4 hours.
- If you have time, make the salad a day or so ahead of when you want to serve it. It tastes even better on day two!
- Keep refrigerated in an airtight container for up to one week.
- You can make this with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.