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Sheldon Simeon’s Mac Salad

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Makes 4 to 6 servings 1x

Time 20 minutes (excluding refrigeration time)

Units Scale

Ingredients

  • Kosher salt
  • 8 ounces macaroni
  • 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 hard-boiled eggs, peeled and chopped
  • 3 cups mayonnaise
  • 1 tablespoon garlic salt
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • 1 medium carrot, grated
  • Shredded iceberg lettuce, for serving

Instructions

  1. Bring a pot of well-salted water to a boil over high heat. Cook the macaroni a minute or two longer than the package directions, until very tender. Drain and rinse under cold water. Place in the refrigerator to cool and further drain for a minimum of 2 hours.
  2. In the same pot, combine the potatoes and fresh water to cover by 1 inch. Salt it well and bring to a boil. Reduce the heat to a simmer and cook until tender, about 10 minutes. Drain well.
  3. In a large bowl, stir together the eggs, mayonnaise, garlic salt, pepper, and carrot. Fold in the potatoes and chilled macaroni. Refrigerate until ready to eat.
  4. Serve on a bed of shredded lettuce with a sprinkling of black pepper.

— Recipe from Cook Real Hawai’i