Macaroni and Potato Salad


3 lrg potatoes - (abt 2 lbs)
3/4 pound elbow macaroni
1 pound sliced bacon
1/2 cup mayonnaise plus
2 tablespoons mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons cider vinegar
1/4 teaspoon freshly-ground black pepper
1/2 cup fresh mint leaves torn


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.
Fill a small saucepan with salted water and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer to a bowl of ice water until cool. Drain again, slice in half crosswise diagonally, and add to the potatoes along with the cooked macaroni.
In a large skillet, cook the bacon until all the fat is rendered out and the bacon is very crisp. Remove bacon from the skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three quarters of it to the potato mixture, set aside the remaining bacon.
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.




8.0 servings


Monday, November 30, 2009 - 1:24pm



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