Macaroni or Potato Salad?

Macaroni or Potato Salad?

Celebrate the arrival of Spring with either or both!

As soon as the sun is out and the weather warms up, I start thinking about those spring and summertime picnics with family and friends. Macaroni and potato salad are both must-haves for any springtime meal.

Whether you prefer macaroni or potatoes, this recipe will bring that fresh taste you crave during the upcoming warmer months.

Total Time: 3 hours & 30 minutes

Preparation Time: 15–20 minutes

Boil eggs at the same time as the macaroni/potatoes — in different pots, of course. Feel free to chop up any remaining necessary ingredients below while you wait for your main ingredients to finish boiling.

Chill Time: 3 hours

I’ve made this the night prior and found it even tastier.

Ingredients:

  • 1 pound box of macaroni or small shell noodles -OR- 5 medium-sized potatoes (Russet, Yukon Gold, or Idaho spuds work well while red potatoes will give you a slightly sweeter taste.)
  • 5 eggs
  • 3/4 to 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon sugar
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon celery seeds -OR- 2 stalks of fresh celery, chopped
  • 1/2 sweet onion, chopped
  • Optional: red or green bell peppers

Instructions:

Choose #1 for macaroni salad and #2 if you prefer potato salad.

  1. For macaroni noodles, bring water to a boil in a medium pan, then add the noodles. Turn down the heat slightly and set a timer for 13 minutes while they continue to cook. Check for doneness, then drain through a colander and rinse with cold water. Empty completely drained noodles into a large mixing bowl and set aside.
  2. For potatoes, clean and chunk into pieces. Add them to a cold pan of water. Turn the heat on high and let them boil until a fork slides into the centers easily. Be careful not to overcook. Drain with a colander and let potatoes cool. Then dump them into a large mixing bowl and set them aside.
  3. Place eggs into a small pan filled with cold water. Cook on high to bring to a boil. Once boiling, set a timer for 10 minutes. Remove eggs from the pan and submerge them into an ice-cold water bath until you’re ready to chop them and add them to the final mixing bowl.
  4. Mix well the remaining ingredients in a separate bowl.
  5. Peel and chop boiled eggs. Add them to the large mixing bowl with your noodles or potatoes.
  6. Add the mixed remaining ingredients to the large mixing bowl.
  7. Chill for at least 3 hours in the refrigerator, covered with plastic wrap, or in an airtight container.
  8. Stir well before serving and enjoy!

Now grab your picnic blanket and basket of other goodies and head outside to enjoy the sunshine while you nosh on some delicious homemade macaroni or potato salad.

And remember, sharing is a fun way to live fat & sassy.

If you’re interested in more delicious, easy food ideas and recipes, you can get more of that here.

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