Hawaiian Potato Mac Salad

Begin by placing eggs into a saucepan in a single layer and filling it with water to cover the eggs by 1 inch. Next, place the saucepan over high heat and bring the water to a boil. Remove the pan from the heat source once the water has reached its boiling point and let the eggs sit in the hot water for 15 minutes. After that, carefully pour out the hot water and let the eggs cool under a gentle flow of cold running water in the sink. Finally, peel and chop the cooled eggs; set them aside for later use.

Now, bring a large pot of salted water to a rolling boil over high heat. Add diced potatoes to the pot and cook until they are tender but still retain some firmness, approximately 15 minutes. Remove the potatoes from the heat and let them cool down in the refrigerator.

In a large pot, combine lightly salted water and bring it to a rolling boil over high heat. Once the water is boiling, add macaroni and stir it in to combine. Return the pot to a boil and cook the pasta uncovered, stirring occasionally, until it is cooked through but still firm to the bite, roughly 8 minutes. Drain the pasta in a colander set in the sink and rinse it with cold water.

In a medium-sized bowl, whisk together mayonnaise, vinegar, curry powder, celery seed, salt, and pepper until you achieve a smooth consistency. Set the dressing aside for later use.

Now, combine the cooled potatoes, cooked macaroni, chopped eggs, grated carrots, frozen peas, and diced onion in a large bowl. Carefully stir in the dressing until everything is well combined. Cover the bowl with a lid and refrigerate the mixture overnight to allow the flavors to meld together.