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Potato-Macaroni Salad

foolproof.cook's picture
  Potatoes 2 Large
  Cucumber 1 Large
  Capsicums 1 Large
  Green chilies To Taste
  Onion/2 spring onion 1 Small
  Lettuce/Cabbage finely sliced 1 Cup (16 tbs)
  Uncooked macaroni 1⁄2 Cup (8 tbs)
  Curds 1 Cup (16 tbs)
  Salt 1 Pinch
  Pepper To Taste
  Mustard To Taste
  Sugar 1⁄2 Teaspoon

Let the potatoes cool thoroughly after you boil them, then peel and cube them.
Put them into the salad bowl.
Prepare the rest of the vegetables.
Peel, treat and cut the cucumber into similar sized cubes as the potato.
Slice and add the rest of the vegetables to the salad bowl.
Cook the macaroni as you did the noodles in the recipe for Tomato-Garlic Noodles.
Drain, cool and mix in with the vegetables.
To make the dressing, pour the curds into the strainer, placed over a bowl.
Leave it like this for half an hour.
Some of the water will drain out but it should still be moist and creamy.
Add the rest of the ingredients to it and whip it with a fork till it is light and almost fluffy.
Check seasonings.
If you are not using ground sugar, whip until the crystals of sugar dissolve.
Pour the dressing over the vegetables and macaroni in the bowl and mix in well.
Chill till you need to serve it.
Use the dressing used in the recipe for Potato Salad instead of this one.
Alternately, use mayonnaise.
Other additions you can make to this salad: Add chopped walnuts, raisins or cashewnuts.
Add chopped, peeled bits of apple.
Add cooked peas, carrots or beans.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 960 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 428.2 mg17.8%

Total Carbohydrates 198 g66%

Dietary Fiber 22.8 g91.4%

Sugars 34.5 g

Protein 33 g66%

Vitamin A 111.7% Vitamin C 492.7%

Calcium 47.3% Iron 49.6%

*Based on a 2000 Calorie diet

Potato-Macaroni Salad Recipe