Macaroni And Potato Salad

Ingredients

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

8 tablespoons Light Mayonnaise

3 tablespoons sour cream

1 1/2 tablespoons cider vinegar

1/4 teaspoon freshly ground black pepper

1/4 cup loosely packed fresh mint leaves, torn into pieces

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

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