Mac Salad - Top Chef Seldon Simeon Recipe

Serves 4 to 6 people 

INGREDIENTS:

• 8 ounces macaroni
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 4 hard-boiled eggs, peeled and chopped
• 3 cups mayonnaise
• 1 tablespoon garlic salt
• 1 teaspoon freshly ground black pepper, plus more for serving
• 1 medium carrot, grated
• Shredded iceberg lettuce, for serving

DIRECTIONS:

1. Bring a pot of well-salted water to a boil over high heat. Cook the macaroni a minute or two longer than the package directions, until very tender. Drain and rinse under cold water. Place in the refrigerator to cool and further drain for a minimum of 2 hours.
2. In the same pot, combine the potatoes and fresh water to cover by 1 inch. Salt it well and bring to a boil. Reduce the heat to a simmer and cook until tender, about 10 minutes. Drain well.
3. In a large bowl, stir together the eggs, mayonnaise, garlic salt, pepper, and carrots. Fold in the potatoes and chilled macaroni. Refrigerate until ready to eat. 
4. Serving on a bed of shredded lettuce with a sprinkle of black pepper.