Mashup Macaroni Potato Salad
Macaroni potato salad is my favorite mashup of the two classic salads! I skip the eggs and toss a ton of veggies in a sweet and tangy irresistible sauce. Make this for your next picnic or barbecue party!
Servings: 8 -10 side servings
Ingredients
- 1 lb. potatoes yukon golds are my fave
- ½ cup 2.5 ounce elbow macaroni
- 6 ounces frozen peas & carrots defrosted
- ½ cup finely chopped red onions
- ½ cup finely chopped celery
- ½ cup mayonnaise
- ¼ cup sweet relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons sugar
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
Instructions
- POTATOES: dice the potatoes into ½ inch cubes and add that to a saucepan and fill with water. Season the water generously with salt and let boil until the potatoes are fork tender, about 10-12 minutes.
- MACARONI: while the potatoes are cooking, cook the macaroni according to package directions.
- DRESSING: combine the mayonnaise, relish, vinegar, mustard, sugar, garlic powder, celery salt, and ¼ teaspoon of salt in a bowl, whisk until combined.
- ASSEMBLE: add the potatoes, macaroni, peas and carrots, onions, and celery to a large bowl. Drizzle with the prepared dressing and season with additional salt and pepper to taste.
Notes
- Macaroni Potato Salad can be assembled one day ahead of time. The peas do tend to lose their vibrant green color but the salad tastes even better when it sits!
