Best Macaroni And Potato Salad Recipes

MOM'S MACARONI AND POTATO SALAD

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

HAWAIIAN MACARONI (AND POTATO) SALAD

Steps:

• Boil the noodles, potatoes, and eggs separately.
• Drain when cooked through and cool.
• In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
• Thinly slice the onion.
• Shred the carrots and add both to bowl.
• Slice hard boiled eggs and add to bowl.
• You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
• Add the soyu sauce and pepper to taste and mix well.
• Add the peas and gently mix.
• Put black olives on top.
• You may need to add more mayo and/or soyu the next day - its always better the next day.
• Enjoy and Aloha.

HAWAIIAN POTATO AND MACARONI SALAD

Steps:

• 1. In large bowl, toss together potatoes and next 8 ingredients; set aside.
• 2. In small bowl, mix mayo, cider vinegar, sugar, garlic powder, salt & pepper, and cayenne if desired.
• 3. Lightly toss with the potato and macaroni mixture.
• 4. Refrigerate over night,or for a minimum of 4 hours. Taste, and adjust seasoning if needed. Some brands of mayonnaise will seem to soak into the potatoes and macaroni overnight, so be prepared to make up another batch of the sauce if it seems too dry after refrigeration, so adjust as needed.

MACARONI AND POTATO SALAD

Steps:

• 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 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 to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.

E-Z POTATO, EGG AND MACARONI SALAD

Steps:

• Put in the Microwave the 7 potatoes and cook until done.
• In a small mixing bowl combine yellow mustard, sweet onion, vinegar, and salad dressing.
• Chop eggs.
• Take potatoes out of microwave and peel and cut up.
• Add all ingredients into a larger mixing bowl and toss.
• Put in refrigerator for about an hour then serve.

POTATO AND MACARONI SALAD FOR 150 PEOPLE

Steps:

• Prep all the ingredients and mix with chilled dressing.