| When it comes to summer picnics, two of the classic | | | | over them so that they cool down. In a medium-sized |
| foods that come to mind to me are great tasting | | | | bowl, combine the chopped vegetables, mustard, sugar, |
| macaroni and potato salads. I don't think any summer | | | | vinegar and mayonnaise until well combined. Stir in the |
| picnic would be complete without them. | | | | cooled and drained macaronis, salt and pepper to taste |
| If you are cooking for a large group, both of these | | | | and sprinkle the celery seed on top. Place a seal onto |
| recipes can be easily doubled. I recommend | | | | your bowl and refrigerate for 4 hours before serving. |
| refrigerating them for at least 6 hours before serving | | | | Classic Potato Salad Recipe |
| them. | | | | 6 cups cooked and cubed potatoes |
| To prevent spoilage, don't let them sit out in hot | | | | 1/4 cup onion, finely chopped |
| summer heat for more than two hours. If they will be | | | | 1/2 cup mayonnaise |
| sitting out for long periods of time, sit your serving bowl | | | | 2 tablespoons parsley |
| in a basin of ice or purchase one of those new chilled | | | | 1/2 cup sour cream |
| bowls that are out in the marketplace. | | | | 1/4 cup sweet pickles, chopped |
| Classic Macaroni Salad Recipe | | | | 1 teaspoon yellow or Dijon mustard |
| 1 (8 ounce) box elbow macaroni pasta | | | | 6 slices bacon, fried and crumbled into small piecessalt |
| 1/4 cup green pepper, finely chopped | | | | and pepper to taste |
| 1/2 cup carrots, finely grated | | | | 2 teaspoons celery seed |
| 2 tablespoons yellow mustard | | | | Note: I prefer to use red skinned potatoes as they hold |
| 4 tablespoons granulated sugar | | | | their shape better than white potatoes. |
| 2 tablespoons white vinegar | | | | Cook and drain potatoes and set aside. In a large bowl, |
| 2 tablespoons reduced-fat mayonnaise | | | | combine all of the above ingredients together until the |
| 1 small onion, finely choppedsalt and pepper to taste | | | | sauce is smooth and creamy. Gently stir in the cubed |
| 1 teaspoon celery seed | | | | potatoes until all ingredients are combined. Seal your |
| In a large sauce pan, cook the elbow macaroni in | | | | bowl and place into the refrigerator for 4-6 hours |
| salted boiling water until done. Drain the water and | | | | before serving. |
| place macaroni in a colander and run cold tap water | | | | |