USDA Recipe for Schools | Hawaiian Potato Macaroni Salad

Ingredients

• 5 lbs russet potatoes, peeled and diced into ½” cubes and cooked until tender
• 3 lbs dried whole grain macaroni noodles, cooked, drained & cooled
• 2 cups onion, grated
• 4 large carrots, grated
• 6 cups green peas, thawed
• 4 cups scallions, chopped
• 4 cups low-fat mayonnaise
• 4 cups sweet pickle relish
• 1/4 cup apple cider vinegar
• 2 Tbsp yellow mustard
• 2 tsp ground allspice
• 1 Tbsp kosher salt
• 1 Tbsp black pepper