Macaroni and Potato Salad

Brenda V

Approximately 15 servings

1 ½ pounds salad potatoes

½ teaspoon salt to taste

1 pound salad macaroni

4 hard cooked eggs, chopped

½ cup shredded carrots

¼ - ½ cup finely chopped onions

½ teaspoon pepper

½ - 1/3 quarts mayonnaise (we prefer Best Foods)

2 teaspoons mustard

 Cook potatoes until tender, peel and dice.

Cook macaroni following package directions.  Drain well.

In large bowl, combine all ingredients, mix lightly, adding additional mayonnaise if desired.

Refrigerate several hours before serving.

1 serving = ¾ cup