5 lbs russet potatoes, peeled and diced into ½” cubes and cooked until tender
3 lbs dried whole grain macaroni noodles, cooked, drained & cooled
2 cups onion, grated
4 large carrots, grated
6 cups green peas, thawed
4 cups scallions, chopped
4 cups low-fat mayonnaise
4 cups sweet pickle relish
1/4 cup apple cider vinegar
2 Tbsp yellow mustard
2 tsp ground allspice
1 Tbsp kosher salt
1 Tbsp black pepper