hawaiian potato and macaroni salad

Ingredients

• 4 large red and/or gold potatoes, cooked til tender, peeled and cut into cubes
• 3 cups cooked shell or elbow macaroni, about 1-1/2 cup macaroni cooked til tender
• 1/4 cup red onion, finely chopped
• 7 large eggs, hard cooked and chopped
• 1 cup frozen green peas, defrosted
• 2 stalks celery, finely chopped
• 2 large carrots, grated
• 3 tablespoons sweet pickle relish
• 2 cups mayonnaise (i prefer helman's)
• 2 tablespoons cider vinegar
• 2 teaspoons garlic powder
• 3 tablespoons sugar
• - sea salt and fresh ground pepper to taste
• - cayenne pepper to taste (optional)