• Boil potatoes in a large pot until you can poke a fork into it with ease...don't overcook it though as it'll fall apart in the pot.  When potatoes are done cooking, put in a colander to drain. I wash the pot at this time and use if for boiling of the eggs and macaroni. 
• Put eggs in pot with water until it starts boiling then add macaroni and cook until it's at the texture you like it...again don't overcook it! 
• While the potatoes are cooking, I do all the prep work of other ingredients (chop the onions into small pieces (almost mincing it) as it's just for taste, grate the carrots, boil the frozen peas. 
• When the potatoes and macaroni are done, I use a butter knife to peel the potatoes and cut into whatever size pieces I like them.
• Put the potatoes, macaroni in a large mixing bowl or whatever container you are planning to use to mix the salad which would depend on how much you are making.
• Add the onions, carrots (I squeeze all the juice from the carrots before) and salt/pepper to taste. 
• Add the cooked peas, chopped olives and mayonnaise.
• Mix to whatever consistency you want.  Keep in mind that the mayonnaise will be absorbed by the macaroni so it's a good idea to put a little extra.  
• Chill and serve.   

How To Serve:

• Serve cold.
• Typically, I prepare this salad the night before an event.