My Dad always used the same exact preparation method and ingredients for both potato AND macaroni salad (the only difference being of course, either potato or pasta as the starch). We would have this during hot summer days, with barbequed meals, or on holidays. Dad would always whip up big batches of it if we were going to a neighbors house or dinner at a relative's. Or if we were contributing to a potluck.
Dad's Potato Or Macaroni Salad
6 large potatoes, peeled and cubed, then boiled until they are tender but not mushy, and drained.
8 cups cooked macaroni or rotini pasta
1 cup mayonnaise
1 heaping tablespoon mustard
4 hard boiled eggs, peeled from their shell and coarsely chopped
2 branches celery, thinly sliced (optional)
4 tablespoons sweet relish
1/2 cup cooked, crumbled bacon (can use turkey bacon)
1 cup finely chopped green or red onion (optional)
Salt and pepper to taste
** Sometimes Dad would add 1 cup of sliced black olives and 1 cup of drained canned corn to macaroni salad.
1. Place the cooked potatoes / pasta in a large mixing bowl.
2. In a separate bowl, combine the mayonnaise, mustard, eggs, celery, sweet relish, bacon and onions. Blend very well.
3. Gently fold the mayonnaise mixture in with the potatoes or macaroni (being careful not to mash the potatoes, if using them). Add salt and pepper to taste, as you blend. Add olives and corn to the macaroni salad,if you wish.
4. Cover the potato/macaroni salad with plastic and set in the refrigerator for at least 2 hours, or until chilled all the way through.
5. Serve cold, as a side dish with your favorite meal (preferably potluck food, or barbequed meat).