When it comes to summer picnics, two of the classic foods that come to mind to me are great tasting macaroni and potato salads. I don’t think any summer picnic would be complete without them.
If you are cooking for a large group, both of these recipes can be easily doubled. I recommend refrigerating them for at least 6 hours before serving them.
To prevent spoilage, don’t let them sit out in hot summer heat for more than two hours. If they will be sitting out for long periods of time, sit your serving bowl in a basin of ice or purchase one of those new chilled bowls that are out in the marketplace.
Classic Macaroni Salad Recipe
1 (8 ounce) box elbow macaroni pasta
1/4 cup green pepper, finely chopped
1/2 cup carrots, finely grated
2 tablespoons yellow mustard
4 tablespoons granulated sugar
2 tablespoons white vinegar
2 tablespoons reduced-fat mayonnaise
1 small onion, finely chopped
salt and pepper to taste
1 teaspoon celery seed
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