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Tuesday, April 30, 2013

Local Kine Potato & Macaroni Salad

5 lbs. large potatoes
16 oz. elbow macaroni
1 dozen eggs
2 large carrots (grated)
3-4 cans tuna (drained)
Salt & pepper (to taste)
Garlic powder (magic dust for taste)
BEST FOODS Mayonnaise (add to taste)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place the eggs into a large pot in a single layer and fill with water to cover the eggs completely. Bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Let it rest for awhile and refrigerate.

Follow cooking instructions for macaroni. Cook, drain and cool. Refrigerate.

Cube potatoes. Mash eggs. Grate carrots. Shred tuna.

Mix in ALL ingredients with Best Foods mayonnaise. Make it to your taste. Not too dry, not too runny but just right. Don't forget the seasonings and the magic dust. Chill for an hour or so. It's best to make this one day before.

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