Travel Notes

– From travels abroad (and not-so-far)

Hawaiian Potato Salad
Potato salad with pasta shells and a dill pickle-seasoned dressing
Prep Time 45 minutes
Total Time 45 minutes
Course Salad
Cuisine American, Hawaiian
Servings 10


  • 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


  • 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.
Keyword dill pickles, red potatoes, shell macaroni, Zesty Italian dressing