Macaroni and Potato Salad
Peel potatoes and cut into 3/4-inch cubes. Place the potatoes in a small stockpot, and cover with cold salted water. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes until tender when pierced with a fork, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool. Meanwhile, cook elbow macaroni until just done (al dente); drain and set aside.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, and the pepper. Pour the dressing over the potato mixture, add the mint, and toss to combine. Transfer the macaroni and potato salad to a serving dish, sprinkle the top with the remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.
Makes 8 servings.