Hawaiian Mac Salad

 Ingredients

• Kosher Salt
• 8 oz Macaroni Pasta
• 1lb. Russet Potatoes, peeled and cut into 1/2 inch cubes
• 4 Hard Boiled Eggs, peeled and chopped
• 1.5 c Mayonnaise
• 1.5 c Kewpie Mayonnaise
• 1 Tbsp Garlic Salt
• 1 tsp fresh ground Black Pepper
• 1 med Carrot, grated

Directions

1. Bring a pot of well-salted water to boil over high heat.
2. Cook macaroni 1-2 mins over package directions.
3. Drain and rinse under cold water, place in fridge to cool even more.
4. In the same pot, cover potatoes with fresh water (1 inch higher than potatoes) and bring to a boil. Reduce heat to a simmer and cook until tender ~10 mins. Drain well.
5. In a large bowl, stir together eggs, Mayonnaise, Kewpie, garlic salt, pepper and carrot. Fold in potatoes and macaroni. Refrigerate until read to consume.