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Macaroni Potato Salad

Featured in the Honolulu Star-Bulletin on June 20, 2007.



Macaroni Potato Salad

  • 8 hard-cooked eggs
  • 1/2 pound 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 package (10 ounces) 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.

Approximate Nutrient Analysis per serving (not including olives for garnish):
650 calories, 50 g fat, 8 g saturated fat, 230 mg cholesterol, 1400 mg sodium, 36 g carbohydrate, 4 g fiber, 4 g sugar, 12 g protein


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