From Martha Stewart Living Omnimedia Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- macaroni and potato salad Courtesy of Martha Stewart Serves: 8 Ingredients U.S. Metric Conversion chart 3 large (1 1/3 pounds each) all-purpose potatoes, peeled and cut into 3/4-inch cubes 1/2 teaspoon(s) salt, plus more for cooking water 2 cup(s) sugar-snap peas (6 ounces) 1/4 pound(s) elbow macaroni, cooked al dente and drained 1 pound(s) sliced bacon 10 tablespoon(s) homemade or prepared mayonnaise 3 tablespoon(s) sour cream 1 1/2 tablespoon(s) cider vinegar 1/4 teaspoon(s) freshly ground black pepper 1/2 cup(s) loosely packed fresh mint leaves, torn into pieces Directions Place potatoes in a small stockpot, and cover with cold salted water. Place over high heat, and bring to a boil. Reduce heat to medium high, and gently boil the potatoes until fork-tender, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool. 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 peas to a bowl of ice water until cool. Drain again, slice peapods in half crosswise diagonally, and add to potatoes along with cooked macaroni. In a large skillet, cook bacon until all the fat is rendered serviced apartments hong kong out and bacon is very crisp. Remove bacon from skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three-quarters of it to potato mixture; set aside remaining bacon. In a medium mixing bowl, whisk together mayonnaise, sour cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over potato mixture, add mint, and toss to combine. Transfer macaroni-and-potato salad elyze好唔好 to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.
