INGREDIENTS

INSTRUCTIONS

Peel potatoes and cut into 3/4-inch cubes. Place the potatoes in a small
stockpot, and cover with cold salted water. Place over high heat, and bring
to a boil. Reduce the heat to medium high, and gently boil the potatoes
until tender when pierced with a fork, about 7 minutes. Drain in a
colander, and set aside in a large bowl to cool. Meanwhile, cook elbow
macaroni until just done (al dente); drain and set aside. 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 to a bowl of ice
water until cool. Drain again, slice in half crosswise diagonally, and add
to the potatoes along with the cooked macaroni. In a large skillet, cook
the bacon until all the fat is rendered out and the bacon is very crisp.
Remove bacon from the skillet, and set aside to drain on paper towels. When
bacon is cool, crumble, and add three quarters of it to the potato mixture,
set aside the remaining bacon. In a medium mixing bowl, whisk together the
mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, and the pepper. Pour
the dressing over the potato mixture, add the mint, and toss to combine.
Transfer the macaroni and potato salad to a serving dish, sprinkle the top
with the remaining bacon, and serve immediately, or cover and store in the
refrigerator until ready to serve. Makes 8 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 296 Calories (kcal); 16g Total Fat; (48% calories from fat);
6g Protein; 33g Carbohydrate; 8mg Cholesterol; 105mg Sodium Food Exchanges:
2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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