Hawaiian Macaroni Salad

By carvalhohm

Ingredients

• 1 cup dry large elbow pasta
• 1 /2 of a medium sized carrot grated
• 1 /4 onion diced small
• 1 /4 teaspoon salt
• 1 /2 teaspoon pepper
• 1 small potato ..1/4" cubes
• 1 finely diced celery
• 1 cup mayo
• 1 /8 cup milk..you may need more so add a teaspoon at a time
• 1 teaspoon white sugar.

Preparation

Step 1

Fill 6 quart Instant Pot with 3" of water. Close and seal the pot. Set your pot to manual 0 minutes an do a QR. Salt the water. Add the pasta. Close and seal the pot.

Set your pot to manual 4 minutes QR with a paper towel over the vent ( I wet 2" of the towel so it sticks to the IP handle) check for doneness...if it needs more cooking just close the lid and check in 1 minute.

Drain the pasta and rinse with water to cool.

Put the pasta in a bowl add the onions and celery, mix and set aside.

Rinse your pot, add 1 cup of water, lotus steamer with small cubed potatoes, close and seal the pot. Manual 3 minutes QR. Add to the pasta

In a small bowl add 1 cup mayo 1/8 cup milk,1 teaspoon white sugar, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Mix well..taste and adjust the seasonings. Add more milk to make a thinner dressing.

Mix into the pasta and refrigerate.