Macaroni & Potato Salad
2 medium yukon potatoes or 4 red potatoes or1 sweet potato, cut into 1/2 inch dice
1/4 teaspoon salt, to taste
1/8 cup elbow macaroni
1 cup sugar snap peas
1/2 pound vegan bacon, optional
1/4 cup vegan mayo
1 1/2 tablespoons vegan sour cream
2 teaspoons apple cider vinegar
1/8 teaspoon ground pepper
1/4 cup mint leaves, torn into pieces
1. Place potatoes in stockpot, cover with salt water and boil until tender, about 7 minutes. Drain. Set aside in serving bowl. Cook pasta according to package directions.
2. Fill a small saucepan with salted water and bring to a boil. Add peas and cook until bright green, about 30 seconds. Drain. Set in ice bath to stop the cooking. Slice peas on a diagonal and add to potatoes along with cooked macaroni.
3. In a skillet, cook your choice of vegan bacon, using. Crumble and add 3/4 of it to potato mixture. In a small bowl, whisk together mayo, sour cream, vinegar, salt and pepper, to taste.
4. Pour over potatoes, add mint and toss. Top with remaining bacon. Serve immediately or store in fridge until time to eat.
Source of recipe: Just another summer fave. But can be used throughout the year. I just turned my mom's into a vegan staple.