Macaroni-Potato Salad
8 hard-cooked eggs
1/2 lb macaroni, cooked
3 large red potatoes, cooked and cubed
1 tablespoon vinegar
1 tablespoon salt
2 cups mayonnaise
1/2 teaspoon ground seasoned salt
1/2 teaspoon pepper
1 pkg (10 oz) frozen peas, thawed and drained
Pitted black olives and parsley for garnish
Separate egg yolks from egg whites; mash yolks and chill. Chop egg whites;
put into a bowl with macaroni and potatoes. Stir in vinegar and salt;
chill overnight. Add egg yolks and remaining ingredients to macaroni mixture;
mix gently. Chill. Garnish with olives and parsley.
Makes 8 servings.
Source: Hawaiian Electric Company, Jul 2004 newsletter.