Instructions

1. For the dressing, in a medium bowl, mix together mayonnaise, mustard, pickle relish, celery seed, salt, and pepper. Set aside in refrigerator.
2. For the salad, cook pasta according to package directions. To prevent overcooking, start checking pasta for doneness several minutes before package directions specify. You may need to test the pasta 2 or 3 times before it's just right. Stoves and temperatures may vary, causing differences in cooking times. Drain in a colander and rinse under cold water, draining again well. Set aside.
3. Place potatoes in a large saucepan. Fill with cold water until it comes 2-inches above the potatoes. Bring to a boil over high heat. Lower heat to a simmer, and cook until potatoes are fork tender, about 13-15 minutes. The cooking time will vary depending on the size of the potato cubes. Drain, but don't rinse. Spread on a baking sheet to cool. Chop into 1/2-inch cubes. You should have about 4 cups cubed potatoes.
4. Place potatoes in a large bowl. Add cooked macaroni, shredded carrots, and peas.
5. Add dressing to mixture and stir gently to combine. Cover and refrigerate until ready to serve.