Sheldon Simeon’s Mac Salad | The Bittman Project

Ingredients

• Kosher salt
• 8 ounces macaroni
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 4 hard-boiled eggs, peeled and chopped
• 3 cups mayonnaise
• 1 tablespoon garlic salt
• 1 teaspoon freshly ground black pepper, plus more for serving
• 1 medium carrot, grated
• Shredded iceberg lettuce, for serving