Macaroni and Potato Salad
- 3 large all-purpose potatoes, (2 pounds), peeled and cut into 3/4-inch cubes
- 1/2 teaspoon salt, plus more for cooking water
- 2 cups sugar-snap peas, (6 ounces)
- 1/4 pound elbow macaroni, cooked al dente and drained
- 1 pound sliced bacon
- 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
- 3 tablespoons sour cream
- 1 1/2 tablespoons cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup loosely packed fresh mint leaves, torn into pieces
- Produce
- 2 cups sugar-snap peas (6 ounces)
- All-purpose potatoes, large (3)
- Mint, loosely packed fresh leaves (1/2 cup)
- Meat
- Bacon (1 pound)
- Condiments
- Cider vinegar (1 1/2 tablespoons)
- Mayonnaise, Homemade (5/8 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Elbow macaroni (1/4 pound)
- Dairy
- Sour cream (3 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published January 10, 2008 (5 years ago).
2 people saved this recipe.
