Hawaiian Potato Mac Salad

Hawaiian Potato Mac Salad

serves 8 to 10

2 cups small elbow macaroni

6 medium potatoes, cooked and diced

6 hard-cooked eggs, chopped

1 cup grated carrots

1 medium onion, grated or finely chopped

1/2 cup celery, finely chopped

1/2 cup frozen peas, thawed but not cooked

1 cup imitation or real crab meat, shredded

4 cups mayonnaise

salt and pepper to taste

Cook macaroni according to package directions.  Drain and rinse under cool tap water.  Peel and halve potatoes and place in a large pot, cover with salted water and cook until well done, or easily pierced with a fork.  Drain potatoes, sprinkle with touch of salt and let cool.  

At the same time, cook eggs to hard-cooked stage.  Drain, cool, peel and chop. In a large bowl, place the macaroni, potatoes and chopped eggs.  Add grated carrots, onion, celery, peas and crab meat.  Mix in mayonnaise until sufficiently moist.  Salt and pepper to taste.  Refrigerate at least 4 hours.  Add more mayonnaise if needed before serving.