Source: James Harada, President, Marians Island Wide Catering
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.