This double-carb dish sounded strange to me when I first saw
it on the menu of a plate lunch cafe in Hawaii, but it has grown
on me, and now it is one of my favorites.
-5 large potatoes
-1 cup shell macaroni-dry
-2 carrots, shredded
-2 stalks of celery, finely chopped
-2 green onions, finely chopped
-3 hard boiled eggs, coarsely chopped
-3 sweet pickles, coarsely chopped
-1 cup frozen peas, lightly cooked
-Salt and pepper to taste
-1-1/4 cup mayonnaise
-1/2 cup Italian dressing
-2 tablespoon of pickle juice
-1 teaspoon of mustard
-A bit of dill weed (optional)
Cook potatoes the night before, drain thoroughly, and
chill in the refrigerator overnight. The next
day, cut the potatos into cubes (don't do it when they are
still warm, or they will crumble).
Cook the macaroni according to the package directions,
and rinse it in cold water to cool it and prevent it
from sticking together. Drain thoroughly to remove
all the water. Mix the dressing in a small bowl and set aside.
Gently mix the potatoes and macaroni with the
remaining ingredients, and stir in the dressing.