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Ingredients

Serves 8

• 3 large all-purpose potatoes, (2 pounds), peeled and cut into 3/4-inch cubes
• 1/2 teaspoon salt, plus more for cooking water
• 2 cups sugar-snap peas, (6 ounces)
• 1/4 pound elbow macaroni, cooked al dente and drained
• 1 pound sliced bacon
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 3 tablespoons sour cream
• 1 1/2 tablespoons cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup loosely packed fresh mint leaves, torn into pieces

Description

Combine Two Classics To Make A Delicious Summer Salad. This Dish Is Best Served Immediately, While The Bacon Is Still Warm.

Martha Stewart