Potato Macaroni Salad

By carvalhohm

Ingredients

• Dressing:
• 5 large potatoes
• 1 cup shell macaroni-dry
• 2 carrots, shredded
• 2 stalks of celery, finely chopped
• 2 green onions, finely chopped
• 3 hard boiled eggs, coarsely chopped
• 3 sweet pickles, coarsely chopped
• 1 cup frozen peas, lightly cooked
• Salt and pepper to taste
• 1-1/4 cup mayonnaise
• 1/2 cup Italian dressing
• 2 tablespoon of pickle juice
• 1 teaspoon of mustard
• A bit of dill weed (optional)

Preparation

Step 1

Cook potatoes night before, drain thoroughly, and chill in refrigerator overnight. Next day, cut potatoes into cubes (don't do it when they are still warm, or they will crumble).

Cook macaroni according to package directions, and rinse it in cold water to cool it and prevent it from sticking together. Drain thoroughly to remove all water. Mix dressing in small bowl and set aside. Gently mix potatoes and macaroni with remaining ingredients, and stir in dressing.