Macaroni-and-Potato Salad
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Combine 2 classics to make a delicious summer salad.
This dish is best served immediately, while bacon is still warm.
INGREDIENTS
3 large all-purpose potatoes (2 pounds), peeled and cut into 1/4-inch cubes
1/2 teaspoon salt, plus more for cooking water
2 cups sugar snap peas
1/4 pound elbow macaroni, cooked al dente and drained
1 pound sliced bacon
1/2 cup plus 2 tablespoons mayonnaise
3 tablespoons sour cream
1-1/2 tablespoons cider vinegar
1/4 teaspoon freshly ground pepper
1/2 cup loose packed fresh mint leaves, torn into piecesPlace potatoes in a small stockpot, and cover with cold salted water. Place over high heat; bring to a boil. Reduce heat to medium high, and gently boil potatoes until fork tender - about 7 minutes. Drain in colander; set aside in a large bowl to cool.
Fill a small saucepan with salted water, and bring to a boil. Add snap peas, and cook until bright green - about 30 seconds. Drain, and transfer to a bowl of ice water to cool. Drain again, slice in half diagonally, and add to potatoes along with cooked macaroni.
In large skillet, cook bacon until all fat is rendered and the bacon is very crisp. Remove from skillet; set aside on paper towels to drain. When bacon is cool, crumble, and add 3/4 of it to the potato mixture; set aside the remaining bacon.
In medium mixing bowl, whisk together the mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, and pepper. Pour dressing over the potato mixture, add mint, and toss to combine.
Transfer macaroni-and-potato salad to a serving dish; sprinkle top with remaining bacon. Serve salad immediately, or cover and store in the refrigerator until ready to serve.
Serves 8