I love this kind of old-fashioned, mayo-dressed salad. I’m a fan of potato salad, I love egg salad, and I get downright passionate about macaroni salad. This Sunday Picnic Salad is a revelation in that it combines all three old-school salads in one harmonious synthesis. It’s like the holy trinity of side salads — potato, mac, and egg — and it can be both super-casual or casually elegant. It’s perfect for a lazy Sunday picnic, perhaps as a side for cold fried chicken or deviled ham sandwiches or smoked trout. And it makes a great potluck addition.
It’s creamy, it’s flavorful, it’s tender, it’s easy, and well, it’s cheap. Make it!
This recipe yields about 8 cups of salad; it’ll be more than enough as a side for 15 people or more at a church picnic, kids party, beach blanket lunch, or what-have-you.
You Will Need:
- 2 pounds Yukon Gold potatoes
- 1 1/2 cups uncooked macaroni (approximately 4 ounces)
- 7 hard-boiled eggs
- 1 cup mayonnaise
- 1/3 cup cider vinegar
- 1/4 cup yellow mustard
- 1/3 cup sweet pickle relish
- 1/4 cup chopped black olives
- 1 celery stalk, finely chopped
- 1 large shallot, minced
- 2 tablespoons minced chives
- 2 tablespoons minced dill
- 2 tablespoons minced parsley
- 1 tablespoon minced tarragon
- 1 tablespoon sugar
- 2 teaspoons kosher salt, plus additional if needed
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground white pepper
Now Do This:
Boil the potatoes in their jackets until fork-tender and then drain. When the potatoes are cool enough to handle (maybe five minutes), gingerly peel off the skin and cut the potatoes into a large dice. Put cut potatoes into a large bowl.
Simultaneously, you can boil the macaroni according to package directions. Drain well and add still warm to the potatoes. Peel the boiled eggs and coarsely chop. Add to the potatoes and pasta.
In another bowl mix the mayo, the vinegar, the mustard, and the relish. Pour this dressing mixture over the warm ingredients and combine well. Add all the remaining ingredients and fold into the salad. Cover and allow the salad to sit at room temperature for about thirty minutes for the flavors to meld. Refrigerate until needed.
Right before service check for seasoning and add a bit more salt if necessary.
Enjoy your salad! Happy Sunday!