Potato and Macaroni Salad (Ensalada de Papa y Macarrones)

Linda Castillo Dias

• 2½ lbs. potatoes, cooked and chopped
• 1 (8-oz.) bag macaroni, cooked and drained
• 3 eggs, cooked and chopped
• 1 lg. carrot, grated
• 1 (8-oz.) bag frozen peas, cooked
• ¼ onion, grated fine
• 1 (8-oz.) pkg. imitation crab (opt.)
• 1 can pitted ripe olives, drained (opt.)
• 1 T. salt
• 3 T. sugar
• 1 tsp. pepper
• Dash of prepared mustard (opt.)
• Approx. ¾ of a (1-qt.) jar mayonnaise

Mix potatoes, macaroni, eggs, carrots, peas, onion, crab and olives until evenly distributed. Add salt, sugar and pepper. Toss gently. Add mustard and mayonnaise. Mix well. Refrigerate.