Macaroni Salad with Potato and Egg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Hawaiian
Serves: 8
Ingredients
  • 1 medium yellow or red potato
  • 1/2 pound elbow macaroni (try Tinkyada brown rice elbows)
  • 1 large egg, hard boiled and grated
  • 1 medium carrot, grated
  • 1 stalk celery, diced
  • 1/4 cup onion, diced
  • 1 to 1-1/2 cups mayonnaise
  • Salt and pepper to taste
Instructions
  1. Peel potato. Place in a small saucepan, cover with water, and boil about 10 minutes or until still slightly firm. Cool and cut into 1/4-inch cubes.
  2. Cook macaroni al dente in boiling, salted water. Drain and rinse with cool water.
  3. Combine all ingredients except mayonnaise and mix gently. Add generous amount of mayonnaise for creamy consistency and toss gently to combine. Add salt and pepper to taste.
Nutrition Information
Serving size: 4 ounces. Calories: 252. Fat: 11g; Saturated fat: 2g; Carbohydrates: 34g; Sugar: 4g; Sodium: 228mg; Fiber: 2g; Protein: 5g; Cholesterol: 31mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2010/11/04/hawaiian-plate-lunch-mac-salad/