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Potatoe/Mac Salad





- 3 Potatoes (Medium Yellow or Golden)

- 1 cup elbow Macaroni

- 1 small yellow onion

- 2 Eggs (hard cooked)

- ½ cup mild Cheddar Cheese

- Mayonaise (to taste)

- ½ cup Sweet Pickle Relish

- 2 Tbs Milk

- 1 Tbs Sugar

- 1 Tbs Sriracha

- 1 tsp mustard

- 2 Tbs Red Wine Vinegar

- ½ tsp salt

- ½ tsp black pepper

- 2 Tbs Chopped Black Olives (optional)





- Peel, then cut Potatoes into 1”–1½” cubes.

- Dice onion.

- In a medium pot, bring two quarts of salted water to a boil.

- In a small pot, bring enough water to cover 2 eggs to a boil.

- Boil Potatoes until fork tinder*

- Boil eggs for 7-8 minutes, remove from heat and let sit until ready to cut and use.

- Boil macaroni until desired tenderness

- Once potatoes and macaroni are done, remove from water, place in bowl and immediately put cheese on them and mix.

- Cut eggs into small dices

- Mix the rest of the ingredients; Mayonnaise, mustard, red wine vinegar, sugar, milk, onions, relish, Sriracha, eggs, salt, pepper, black olives.

- Mix all together and place in refrigerator until cool.

If you’re like me and live in a part of the country where there is no Asian store, then click here and visit my shopping page for Asian supplies/equipment.

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