WELCOME TO OUR KITCHEN: We're making potato salad!

Who doesn't love potato salad? We're making a recipe that was mentioned on our Facebook group (COOKING WITH BRUCE & MARK) by a listener: potato, pasta, a combo of potato and macaroni salad. A great treat.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks (not counting the ones ghost-written for celebs--now there are some stories.) This is our podcast about our food and cooking passion . . . and mostly about potatoes this time around.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:39] Our one-minute cooking tip: store potatoes in a cool, dark place at room temperature.[01:50] We're making potato salad with pasta, a U. S. Midwestern (and elsewhere!) classic. Here's the recipe:Start with 1 1/2 pounds (675 grams) VERY SMALL yellow potatoes, boiled in a Dutch oven with lots of water for 7 minutes. (Or larger potatoes, cut into 2-inch (1-centimeter) pieces.Add 1/2 pound (225 grams) dried small elbow macaroni. Cook until both are tender, about 5 more minutes.Drain in a colander set in the sink. Cool just a few minutes, then whisk together this dressing in a serving bowl: 3/4 cup (155 grams) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tablespoons (30 grams) pickle relish, 2 teaspoons (10 grams) Dijon mustard, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.Stir in the warm potatoes, pasta, 2 cups (360 grams) corn kernels and 4 thinly sliced celery stalks. If desired, top with 2 or 3 hard-cooked eggs, peeled and sliced. Just FYI, the salad tastes better when cold. Cover and refrigerate for at least 4 hours or overnight.[13:47] What’s making us happy in food this week: cherimoya and rhubarb pie!