Hawaiian Potato Salad Recipe

• 4-6 Potatoes (peeled and cut into 1/2-inch cubes)
• 6 hardboiled Eggs (chopped)
• 1-1/2 cup Elbow Macaroni (uncooked)
• 3 tsp Green Onions (chopped)
• 1 stalk Celery (minced)
• 1 jar Green Olives (drained and sliced)
• 1 cup Cheddar Cheese (shredded)
• 2 tsp Yellow Mustard (French)
• 1 tbsp Fresh Parsley (minced)
• Mayonnaise (1 cup or more, to suit)
• Salt & Pepper (to taste)

• Boil the potatoes in a large pot containing salted water, until they become fork-tender. Take care not to overcook.
• Strain the water and toss the potatoes with green onions.
• Boil macaroni, until tender, in a separate pot, while the potatoes are being cooked on the side.
• Rinse the cooked macaroni with cold water, until it cools down.
• Combine all the ingredients, except mayonnaise, in a large bowl. Let it chill for about 2 hours.
• Add mayonnaise shortly before serving, beginning with one cup and adding more till the salad reaches the desired consistency.
• Serve chilled.