Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of salt to the water and place over high heat.

Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.

Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

In a large bowl, combine the cooked potatoes and cooked macaroni. Add the eggs, onion, mayonnaise, relish, grated carrot, and pickle juice.

Toss until well combined. Season with salt and pepper and lightly with Cavender's or all-purpose seasoning.

Cover and refrigerate for at least 1 hour.

When you're ready to serve, stir the salad again. Check for taste and add more seasoning or mayonnaise if needed.