Hawaiian Macaroni (And Potato) Salad

Can't have a plate lunch in Hawaii without this salad. Potatoes make it very hardy and the peas, carrots and olives give it a nice color. Best Foods or Hellmans Mayo is the only kind we use.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 12  ounces elbow macaroni (one lrg. bag, not sure of oz.)
• 1  cup mayonnaise (Best Foods or Hellmans)
• 1 -1 1⁄2 large onion (sweet kind is better)
• 2  carrots (shredded)
• 3  potatoes (small chunks)
• 4 -5  hard-boiled eggs
• 1  teaspoon celery seeds or 1  teaspoon  celery salt
•  pepper
• 1  tablespoon soy sauce
• 1  cup  frozen peas
• 1  ounce black olives, sliced (small can, not sure of oz.)

Directions

1. Boil the noodles, potatoes, and eggs separately.
2. Drain when cooked through and cool.
3. In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
4. Thinly slice the onion.
5. Shred the carrots and add both to bowl.
6. Slice hard boiled eggs and add to bowl.
7. You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
8. Add the soyu sauce and pepper to taste and mix well.
9. Add the peas and gently mix.
10. Put black olives on top.
11. You may need to add more mayo and/or soyu the next day - its always better the next day.
12. Enjoy and Aloha.