Wednesdays Unplugged - Macaroni, Snap Pea and Potato Salad

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

QUOTE OF THE WEEK

"He that has no patience has nothing at all." ~ Italian Proverb

After a long, cool spring trying our patience, summer has arrived in all its glory. Warm sunny days graced our 4th of July weekend this year and today looks like another beauty. Everything growing outdoors is lush and beautiful. We had a sleepover with two of our grandchildren last weekend while their parents celebrated their 11th wedding anniversary... as you can see we shared another bright, sunny day.

RECIPE OF THE WEEK

Summer says potato salad to me, and this week's recipe is an interesting spin on what I think of as traditional potato salad. It was a hit with our family... they liked how adding the macaroni and pea pods lightened the taste. Thank you, Martha Stewart, for the recipe. I omitted the mint leaves due to allergies... was good without it. I used less bacon than called for, could also be omitted if desired.

MACARONI, SNAP PEA and POTATO SALAD

• 2 pounds potatoes, cut into 3/4 inch cubes
• 1/2 teaspoon salt, plus more for cooking water
• 2 cups (6 ounces) sugar snap peas
• 1/4 pound macaroni, cooked al dente and drained
• 1 pound sliced bacon (optional)
• 1/2 cup plus 2 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 1/2 tablespoons cider vinegar
• 1/4 teaspoon coarsely ground black pepper
• 1/2 cup loosely packed fresh mint leaves, torn into pieces

Cook potatoes in boiling, salted water until fork tender, about 7 minutes. Drain and set aside to cool. Cook macaroni al dente, drain and set aside to cool.

Fill a 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, and slice peapods in half diagonally. Combine potatoes, macaroni and pea pods in large bowl.

Cook bacon in large skillet until very crisp. Drain on paper towels. When cool, crumble and add three quarters of it to potato mixture.

In a medium mixing bowl, whisk together mayonnaise, sour cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over the potato mixture, add mint, and toss to combine. Transfer to a serving dish and top with remaining bacon. Cover and refrigerate until ready to serve.

Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com