Hawaiian Bruddah Potato Mac (Macaroni) Salad

Ingredients

• 7 large potatoes , peeled and cubed
• 5 eggs
• 1 cup elbow macaroni
• 3 cups mayonnaise
• 1 tablespoon sherry vinegar , Optional
• 1.5 teaspoons curry powder
• 1 teaspoon celery seeds
• salt and black pepper to taste
• 2 cups grated carrots
• 1 small sweet onion , finely chopped
• 1 cup frozen green peas , cooked, drained

Instructions

1. 1

   Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.

2. 2

   Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.

4. 4

   Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.

5. 5

   Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.