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Marians Potato Macaroni Salad


3/4 pound Gem salad potato
1 pound elbow macaroni
1-1/2 ounces carrot
1 ounce chopped celery
1 ounce chopped onion
1 large egg, hard boiled
1-1/2 pounds mayonnaise
Salt and pepper to taste

Cover potatoes with tap water; boil until cooked on the firm side. Cool in tap water; peel and cut into 1/4-inch cubes.

Boil macaroni until cooked on the firm side; rinse in a colander with tap water. Dice carrots, celery and onions on the fine side. Grate the hard boiled egg.

Thoroughly mix potato, macaroni, carrot, celery, onion, egg and a little salt and pepper. Add mayonnaise and mix well to desired consistency. Salt and pepper to taste.

Makes 15 servings.

Approximate nutritional analysis per serving (using 1/4 teaspoon salt): 460 calories, 37 g total fat, 5 g saturated fat, 40 mg cholesterol, 300 mg sodium.

Courtesy of James Harada, President, Marians Island Wide Catering




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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