Monday, May 26, 2008

Potato salad and Macaroni salad

For our Memorial Day cook out I made two salads, a pasta and potato salad. Both were tasty and both are recipes I'd try again. I doubled the potato salad and it was a little runnier than I wanted but I may have not used the correct amount of potato's for the salad.

Laura’s Potato Salad
1 cup mayo
1 cup hard boiled eggs (about 4 eggs)
1/8 cup sweet relish
¾ tsp. yellow mustard
1/8 cup green onion, diced
¾ tsp salt1 Tbsp sugar
2 ½ pounds baked, peeled (approx 5 large) or peel and boil potatoes for approx 20 min
Bacon bits, if desired (can cook bacon and make bits or use Hormel real bacon bits)
Mix mayo, relish, mustard, salt and sugar. Then add potatoes, green onion, egg. Combine and refrigerate. Refrigerate at least 1 hour. Mix in bacon just before serving.
Cool and Creamy Macaroni Salad
from Cooks Country magazine
Table salt
1 pound elbow macaroni
1/2 small red onion, minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

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