June 14, 2017
Potato-Mac Salad
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2 lbs Russet Potatoes, peeled and diced 10 oz Elbow Macaroni, cooked and drained 1/2 c Frozen Peas, microwaved 1 minute 1/2 c Scallions, chopped 4 Hard Cooked Eggs, peeled and diced 2 oz Pimientos, drained and diced 1/2 tsp Paprika DRESSING: 1/2 c Sour Cream 1/2 c Miracle Whip Salad Dressing 1 c Real Mayonnaise 2 tbsp Prepared Mustard 3 tbsp Sugar 1 tsp Salt 1/2 tsp Pepper |
Cook macaroni according to package directions and drain. Peel and dice potatoes, then boil 15 min in salted water and drain. Stir together dressing ingredients. Mix with cooked potatoes, cooked macaroni, peas, scallions, eggs, and pimiento. Chill before serving. |
