Ingredients
Scale
Salad:
- 3 lbs gold potatoes (or red/russet, peeled and diced)
- 8 oz elbow macaroni
- 2 tsp salt (for boiling water)
- 1 cup shredded carrots (chopped)
- 1 medium sweet onion (finely shredded)
Dressing:
- 1 ½ cups mayonnaise (Hellmann’s or Best Foods recommended)
- ⅓ cup apple cider vinegar
- 2 tbsp granulated sugar
- 2 tsp salt
Instructions
- Boil: In a large pot, bring water to a boil and add 2 tsp salt. Add potatoes first. After 2–3 minutes, add macaroni and cook for 6–8 minutes until both are tender. Drain and set aside.
- Mix Dressing: In a separate bowl, whisk together mayo, vinegar, sugar, and salt until smooth.
- Combine: In a large bowl, combine warm potatoes, macaroni, shredded carrots, and onion. Pour dressing over and gently fold until fully coated.
- Chill: Refrigerate at least 5 hours (preferably overnight) before serving.
- Serve: Stir gently before serving. Optionally refresh with a splash of milk or extra mayo if needed.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 22g |
| Saturated Fat | 3.5g |
| Cholesterol | 15mg |
| Sodium | 410mg |
| Carbohydrates | 39g |
| Sugar | 5g |
| Protein | 4g |
| Fiber | 3g |
| Potassium | 550mg |
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American, Hawaiian