Creamy Summer Macaroni and Potato Delight
This delightful dish is a harmonious blend of two beloved salads that have been cherished in our family for generations. Combining the creamy texture of macaroni with the heartiness of potatoes, this salad is filled with vibrant vegetables and egg, making it a colorful and nutritious addition to any summer gathering. The hint of fresh dill and the tangy notes from yogurt and Dijon mustard elevate the flavors, creating an irresistible side dish that pairs beautifully with grilled meats or can be enjoyed on its own. Perfect for potlucks, barbecues, or picnics, this creamy salad is not only satisfying but also a nostalgic reminder of family cookouts. Whether served chilled or at room temperature, it’s sure to become a hit at your next get-together!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Shell pasta
1 lb (Cook according to package instructions, then drain.)
New potatoes
4 small (or 6 if very small) (Wash, peel, and cut into cubes.)
Hard-boiled eggs
4 (Boil until firm, then cool in ice water, peel, and chop.)
Peas
15 ounces (Thawed if frozen, or drained if canned.)
Plain yogurt
1/4 cup (Use plain, unflavored yogurt.)
Mayonnaise
3/4 cup (Use your favorite mayonnaise.)
Sweet onion
1 large (Diced.)
Carrots
2 (Chopped finely.)
Celery
2 stalks (Chopped finely.)
Dijon mustard
1 teaspoon (Add directly.)
Fresh dill
1 tablespoon (Finely chopped.)
Salt and pepper
to taste (Add to taste during mixing.)
Instructions
1
Start by washing and peeling the new potatoes, then cut them into bite-sized cubes. In a large dutch oven or pot, add the potatoes and hard-boiled eggs. Fill the pot with water, season with a pinch of salt, and cook over medium-high heat until the potatoes are fork-tender, approximately 15-20 minutes. Be careful not to overcook the potatoes, as they should retain their shape.
2
While the potatoes and eggs are cooking, prepare the shell pasta according to the package directions. Once cooked, drain the pasta well and transfer it to a large mixing bowl.
3
Once the potatoes and eggs are ready, drain them and place the eggs into a bowl of ice water to cool for easier peeling. Add the cubed potatoes to the mixing bowl with the pasta.
4
Peel the cooled hard-boiled eggs and chop them into small pieces. Add the chopped eggs to the bowl with the pasta and potatoes.
5
In the same bowl, add the peas, diced onion, chopped carrots, chopped celery, yogurt, mayonnaise, Dijon mustard, and fresh dill. Gently fold all the ingredients together with a spatula or wooden spoon to combine evenly.
6
Taste the mixture and season with salt and pepper to your desired flavor. For a creamier texture, you can add more mayonnaise and yogurt if needed.
7
Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least one hour, or preferably overnight for the best flavor to develop.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Summer Macaroni and Potato Delight?
It is a harmonious blend of macaroni and potato salads, featuring vibrant vegetables and a creamy dressing.
How many eggs are used in this recipe?
The recipe calls for 4 hard-boiled eggs.
What kind of pasta is recommended?
You should use 1 lb of shell pasta.
What type of potatoes should I use?
The recipe recommends 4 to 6 small new potatoes.
How long do the potatoes take to cook?
They should be cooked for approximately 15-20 minutes until fork-tender.
Can I use frozen peas for this salad?
Yes, you can use 15 ounces of peas; if frozen, ensure they are thawed first.
What is the base of the dressing?
The dressing is made from 3/4 cup mayonnaise and 1/4 cup plain yogurt.
What herb provides the fresh flavor in this dish?
Fresh dill, finely chopped, is used to elevate the flavors.
Is mustard included in the recipe?
Yes, 1 teaspoon of Dijon mustard is added for tangy notes.
How should the carrots be prepared?
The 2 carrots should be chopped finely.
Should the potatoes be peeled?
Yes, the instructions state to wash and peel the new potatoes before cubing them.
What is the best way to peel the hard-boiled eggs?
Place the boiled eggs into a bowl of ice water to cool for easier peeling.
How long should the salad refrigerate before serving?
It should chill for at least one hour, though overnight is preferred for the best flavor.
Can I serve this salad at room temperature?
Yes, it can be enjoyed either chilled or at room temperature.
What dishes pair well with this salad?
It pairs beautifully with grilled meats and is great for barbecues.
How can I make the salad even creamier?
You can add more mayonnaise and yogurt if a creamier texture is desired.
What kind of onion is best for this recipe?
The recipe specifies using 1 large sweet onion, diced.
How should the celery be prepared?
Use 2 stalks of celery and chop them finely.
Is this a good recipe for a potluck?
Absolutely, it is designed for potlucks, picnics, and summer gatherings.
How do I know when the potatoes are done?
They are ready when they are fork-tender but still retain their shape.
What size should the potatoes be cut into?
The potatoes should be cut into bite-sized cubes.
Can I use canned peas?
Yes, canned peas can be used if they are well-drained.
When should I season with salt and pepper?
Season the mixture to your desired flavor during the final mixing step.
How should the salad be stored?
Store it in an airtight container or cover the bowl with plastic wrap in the refrigerator.
What type of yogurt should I use?
Use plain, unflavored yogurt.
Are the eggs chopped or sliced?
The hard-boiled eggs should be chopped into small pieces.
Is this a family recipe?
Yes, it is based on two beloved salads cherished by the family for generations.
How many ingredients are in this recipe?
There are 12 main ingredients in this dish.
Can I use regular mustard instead of Dijon?
The recipe calls for Dijon, but you can substitute it if needed, though the flavor may vary.
Should the pasta be rinsed after cooking?
The recipe says to drain the pasta well; rinsing is optional but not specified.