Summer Picnics – Classic Macaroni and Potato Salad Recipes

When it comes to summer picnics, two of the classic foods that come to mind to me are great tasting macaroni and potato salads. I don't think any summer picnic would be complete without them.

If you are cooking for a large group, both of these recipes can be easily doubled. I recommend refrigerating them for at least 6 hours before serving them.

To prevent spoilage, don't let them sit out in hot summer heat for more than two hours. If they will be sitting out for long periods of time, sit your serving bowl in a basin of ice or purchase one of those new chilled bowls that are out in the marketplace.

Classic Macaroni Salad Recipe

  • 1 (8 ounce) box elbow macaroni pasta
  • 1/4 cup green pepper, finely chopped
  • 1/2 cup carrots, finely grated
  • 2 tablespoons yellow mustard
  • 4 tablespoons granulated sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-fat mayonnaise
  • 1 small onion, finely chopped
  • salt and pepper to taste
  • 1 teaspoon celery seed

In a large sauce pan, cook the elbow macaroni in salted boiling water until done. Drain the water and place macaroni in a colander and run cold tap water over them so that they cool down. In a medium-sized bowl, combine the chopped vegetables, mustard, sugar, vinegar and mayonnaise until well combined. Stir in the cooled and drained macaronis, salt and pepper to taste and sprinkle the celery seed on top. Place a seal onto your bowl and refrigerate for 4 hours before serving.

Classic Potato Salad Recipe

  • 6 cups cooked and cubed potatoes
  • 1/4 cup onion, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons parsley
  • 1/2 cup sour cream
  • 1/4 cup sweet pickles, chopped
  • 1 teaspoon yellow or Dijon mustard
  • 6 slices bacon, fried and crumbled into small pieces
  • salt and pepper to taste
  • 2 teaspoons celery seed

Note: I prefer to use red skinned potatoes as they hold their shape better than white potatoes.

Cook and drain potatoes and set aside. In a large bowl, combine all of the above ingredients together until the sauce is smooth and creamy. Gently stir in the cubed potatoes until all ingredients are combined. Seal your bowl and place into the refrigerator for 4-6 hours before serving.

The Author:

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Article Source: Articlesbase.com

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