Potato Mac Salad
A local favorite that goes great with any plate lunch!
Ingredients
- 8 ounces Macaroni, cooked well done, cooled drained (4 oz. raw weight)
- 3 Hard-cooked eggs, cooled, peeled, chopped
- 4 Russet potatoes, cooked well done and cubed
- 1 tablespoon Garlic salt
- 1 tablespoon Vinegar
- 0.5 tablespoon Pepper
- 2 1/2 cups Best Foods Mayonnaise
- 1 cup Frozen peas, thawed and drained
- 0.5 cup Shredded carrots
Instructions
- Combine macaroni, potato, garlic salt, vinegar and pepper and mix.
- Fold in the mayonnaise. Fold in the peas, carrots, and chopped eggs.
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