Hawaiian potato- mac salad

4-5 large potatoes·
1 cup shell macaroni-dry
1-2 carrots grated fine
2 celery stalks grated fine
2-3 sweet pickles to taste chopped
1 cup frozen peas
2 stalks green onion chopped small
2 hard boiled eggs chopped
salt and pepper to taste

1-1/4 cup mayonnaise·
2 T. pickle juice (or moa if like)

1/4 teaspoon powdered mustard or 1 teaspoon prepared mustard

DIRECTIONS:
Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook then drain the macaroni according to the directions on the macaroni package. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients.

serves 8-10