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Macaroni-Potato Salad

Demonstrated by: Charlotte Kawazoe

Ingredients

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

Instructions

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.

Show Info

Picnic Foods7/1/2002
Picnic
Other
American
Picnic Foods7/1/2002
ContentTypeRecipe