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Food court 5-8

Published: Wednesday, May 7, 2014 11:10 a.m. CDT

It’s the time of the year when we all have graduations, weddings, picnics and good old family gathering when we start to think about dishes to serve a crowd. Try one or two of these to make your celebration complete.

Potato Salad

6 boiled potatoes, diced

2 small onions, diced

3 hard boiled eggs, diced

1 stalk celery, finely chopped

1 small sweet pickle, finely chopped

Dressing

2 tablespoons flour

1/2 cup vinegar

3 tablespoons prepared mustard

3 tablespoons sugar

2 teaspoons salt

3 eggs, separated

1 cup sour cream

Season to taste with salt and pepper Combine all salad ingredients. Set aside. To prepare dressing, combine all ingredients, except egg white and sour cream, in a saucepan. Bring to a boil, stirring constantly until thickened. Cool mixture. Beat egg whites and sour cream together. Fold into dressing mixture. Season to taste. Pour cooled dressing over salad and serve.

Old Fashioned Potato Salad

Salad

4 pounds potatoes

12 hard boiled eggs, diced

1 medium onion, chopped

2 cups chopped celery

Dressing

3 cups mayonnaise

3 tablespoons prepared mustard

1/4 cup vinegar

1 3/4 cups white sugar

4 teaspoons salt or less

1/2 cup milk

Boil potatoes in jackets. Cool and shred. Add all other salad ingredients and toss. Combine all dressing ingredients and mix well. Pour dressing over potato salad and refrigerate at least overnight before serving. Will keep up to 1 week.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon pepper

8 hard cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese

1 sweet onion, chopped

1 1/2 cups (12 ounces) sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-by-10-inch baking pan, sprinkle with salt and pepper. Bake, uncovered, at 425° for 40 to 45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream and mayonnaise and mustard. Pour over the potato mixture and toss to coat.

Roasted Potato Salad

6 cups water

1/2 pound fresh green beans cut into 1 1/2-inch pieces

1 large whole garlic bulb

2 pounds small red potatoes, quartered

1/4 cup chicken broth

2 medium sweet red peppers cut into large chunks

2 green onions, sliced

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 teaspoons sugar

1 cup minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1/2 teaspoon salt

In a large saucepan, bring 6 cups water to a boil. Add beans, bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut-side up in a greased 15-by-10-inch baking pan. Add potatoes, drizzle with broth. Bake, uncovered, at 400° for 30 to 40 minutes or until garlic is softened. Remove garlic, set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30 to 35 minutes longer or until tender. Cool for 10 to 15 minutes. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables, toss to coat. Serve warm or cold.

Honey Dijon Potato Salad

2 1/2 pounds small red potatoes

4 tablespoons vinegar

1/4 cup chopped green pepper

1 small onion, chopped

5 tablespoons chopped dill pickles

1 teaspoon salt free seasoning blend

1/4 teaspoon pepper

1 cup fat free mayonnaise

1/3 cup fat free honey Dijon salad dressing

2 tablespoons Dijon mustard

2 hard cooked egg whites, chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender. Drain and cool. Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper. In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Dilly Potato Salad

8 medium potatoes, cubed

4 hard boiled eggs, sliced

1 cup mayonnaise

1/2 cup sour cream

1/2 cup dill pickle relish

1 2 1/4-ounce can sliced ripe olives, drained

2 teaspoons prepared mustard

2 garlic cloves, minced

2 teaspoons dill weed

3/4 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon paprika

Place potatoes in a saucepan and cover with water. Cover. Bring to a boil. Reduce heat; cook for 20 to 30 minutes or until tender. Drain and cool. Place potatoes in a large bowl, add eggs. In a small bowl, combine remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving. Serves 8.

Hash Brown Potato Salad

5 bacon strips, diced

6 green onions, sliced

1 1-pound package frozen cubed hash brown potatoes

1/4 cup cider vinegar

1/2 teaspoon celery salt

Place bacon in a 1 1/2-quart microwave-safe bowl. Cover and microwave on high for 5 to 6 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings cover and microwave on high for 1 minute. Add potatoes, cover and cook on high for 10 minutes, stirring several times. Add vinegar, celery salt and bacon, toss. Serves 4.

Veggie Potato Salad

1 pound small red potatoes, cooked and cubed

1 1/2 cups chopped fresh broccoli

1/2 cup sliced celery

1/4 cup chopped red onion

1/4 cup sliced radishes

2 tablespoons chopped green pepper

1/3 cup fat free Italian salad dressing

1/2 teaspoon salt free seasoning blend

1/4 teaspoon dill weed

In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings, add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until ready to serve. Serves 5.

If you have any recipes you would like to share with our other readers you can send them to my email at judyd2313@frontier.com.

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