Recipes Ingredients Meat & Poultry Pork Recipes Macaroni and Potato Salad 3.2 (44) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Combine two classics—macaroni and potato–to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Ingredients 3 large all-purpose potatoes, (2 pounds), peeled and cut into ¾-inch cubes ½ teaspoon salt, plus more for cooking water 2 cups sugar-snap peas, (6 ounces) ¼ pound elbow macaroni, cooked al dente and drained 1 pound sliced bacon ½ cup plus 2 tablespoons Homemade Mayonnaise, or prepared 3 tablespoons sour cream 1 ½ tablespoons cider vinegar ¼ teaspoon freshly ground black pepper ½ cup 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 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. Rate it Print