This creamy potato mac salad is the ultimate comfort dish, blending soft potatoes and macaroni with a rich and tasty dressing. It’s perfect for picnics, barbecues, or a cozy dinner at home!
I love how the creaminess pairs with crunchy bits of veggies. Plus, you can throw in your favorite add-ins, like tuna or peas. Just be careful—you might not want to share! 😂
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic choice, but feel free to swap it out for any small pasta like shells or penne if you prefer. Just adjust the cooking time accordingly.
Potatoes: I recommend using Yukon Gold or Russet for their creaminess. If you’re looking for a healthier option, diced sweet potatoes are a great substitute, adding a unique flavor.
Mayonnaise: You can use Greek yogurt instead for a lighter version. Some people also like using vegan mayo for a dairy-free option.
Carrots: They add a nice crunch and sweetness. If you want more color, consider adding diced bell peppers or peas. Both work well!
Hard Boiled Eggs: These are optional, but they give a nice richness. If you’re avoiding eggs, you could leave them out or add chickpeas for protein instead.
How Do I Avoid Mushy Potatoes?
Cooking potatoes can be tricky, but here’s how to ensure they stay firm in your salad:
- Start with cold water in the pot. This helps cook them evenly.
- Add a pinch of salt to the water. It enhances flavor and can help with texture.
- Check for doneness by piercing a cube with a fork. They should be tender but hold their shape.
- Rinse them under cold water immediately after draining to stop the cooking process.
With these steps, you’ll have perfectly cooked potatoes that elevate your creamy potato mac salad!
Creamy Potato Mac Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 2 cups elbow macaroni
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced into small cubes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup finely shredded carrot
- 1/4 cup finely chopped celery (optional)
- 2 hard boiled eggs, chopped (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus at least 1 hour in the fridge to chill. So, you’ll spend a little time cooking and mixing the ingredients, but then you get to relax while it cools down!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by boiling a large pot of salted water. Once it’s boiling, add your elbow macaroni and cook it as per the package instructions until it’s al dente (that means tender but still a little firm). After cooking, drain the macaroni and rinse it under cold water to stop the cooking process. Set it aside.
2. Prepare the Potatoes:
In another pot, place the diced potatoes and cover them with cold water. Bring this to a boil and cook for about 8-10 minutes, or until they’re just tender but not mushy. Drain the potatoes and rinse them under cold water until they’re cool. Set them aside as well.
3. Make the Dressing:
Grab a large mixing bowl and combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk everything together until it’s nice and smooth.
4. Mix Everything Together:
Now it’s time to put it all together! Add the cooked macaroni, cooled potatoes, shredded carrots, and chopped celery (if you’re using it) to the bowl with the dressing. Gently fold everything together, being careful not to break up the potatoes too much.
5. Add Optional Ingredients:
If you’d like, stir in the chopped hard boiled eggs for some extra creaminess and protein. This step is totally up to you!
6. Seasoning:
Give your salad a taste. Feel free to adjust the seasoning with more salt, pepper, or vinegar to get it just right for you.
7. Garnish:
Before serving, sprinkle some chopped fresh parsley on top to make it look nice and fresh.
8. Chill and Serve:
For the best flavor, you’ll want to refrigerate this salad for at least 1 hour before serving. This helps all the flavors blend together beautifully. Serve it chilled or at room temperature—either way, it’s delicious!
Enjoy your creamy potato mac salad at barbecues, potlucks, or as a comforting side dish any day of the week!
FAQ for Creamy Potato Mac Salad
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute the elbow macaroni with any gluten-free pasta of your choice. Just make sure to follow the cooking instructions on the package to achieve the right texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may continue to meld, but if it thickens up, feel free to stir in a little extra mayo or sour cream before serving again.
Can I Make This Salad Vegan?
Yes! Simply use vegan mayonnaise and omit the hard boiled eggs. You can also add in some diced avocado for creaminess and extra flavor if you like!
What Can I Add for Extra Flavor?
For more depth of flavor, consider adding diced pickles or relish, chopped red onion, or even crumbled bacon if you’re not keeping it vegetarian. Fresh herbs like dill or chives can also elevate the taste!
