– From travels abroad (and not-so-far)
Hawaiian Potato Salad
Potato salad with pasta shells and a dill pickle-seasoned dressing
Ingredients
- 2 lb. red potatoes
- ½ lb. small shell macaroni
- 2-3 carrots, peeled and chopped
- 2-3 dill pickles, chopped
- 1-2 c. peas, frozen
- 2-3 stalks green onion
- To taste salt
- To taste black pepper
- ½ c. mayonnaise
- ½ c. sour cream
- ½ c. Zesty Italian dressing, prepared according to directions on package
- 2 T. dill pickle juice
Instructions
- Boil potatoes until tender.
- Cool and cut cooked potatoes into cubes
- Cook macaroni per package directions; drain.
- Toss potatoes, macaroni, carrots, peas, green onions, and pickles in a bowl.
- In a separate samll bowl, whisk together mayonnaise, sour cream, Italian dressing, and pickle juice.
- Add dressing to potato mixture and stir gently to mix.