Ingredients

The following ingredients have 12 Servings
  • 3 medium russet potatoes
  • 8 oz dry macaroni pasta
  • 4 hard boiled eggs, peeled and chopped
  • 1/4 cup chopped sweet onion
  • 1 1/2 cups Best Foods or Hellmann’s mayonnaise, divided
  • 1/4 cup sweet pickle relish
  • 1/4 cup grated carrot
  • 3 tablespoons sweet pickle juice
  • Salt and pepper

Instruction

  • Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of kosher salt to the water and place over high heat.
  • Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.
  • Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
  • In a large bowl, combine the cooked potatoes and cooked macaroni.  Add the eggs, onion, 1 cup of the mayonnaise, the relish, carrot and pickle juice.
  • Toss until well combined. Season with salt and pepper.
  • Cover and refrigerate for at least 1 hour.
  • When you are ready to serve, stir in the remaining 1/2 cup of mayonnaise. Add more to taste, and add more salt and pepper, if needed.