Who doesn’t love potato salad? And we’re making a U. S. (and perhaps a Midwestern U. S.) classic: a potato and pasta salad. It’s like a cross between a macaroni salad and a potato salad . . . and it was suggested by a listener who wrote in about her favorite food in our Facebook group, COOKING WITH BRUCE & MARK.
Here are the segments for this episode:
[00:39] Our one-minute cooking tip: store potatoes at room temperature in a cool, dark place.
[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:
Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.
Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.
Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.
[13:47] What’s making us happy in food this week? Cherimoya and rhubarb pie!