Posted on January 10, 2011 by adminNo Comments
Egg Salad Wraps
In a large bowl, combine 7 hard boiled eggs, finely chopped, 4 tablespoons mayonnaise, 2 tablespoons sweet relish, 3 tablespoons dijon mustard, a pinch of cayenne pepper, a generous pinch of kosher salt, and 1 stalk of celery, finely chopped.
Serve on your favorite tortillas with lettuce and avocado slices.
Source: http://blogs.babble.com/family-kitchen/.
Posted on November 25, 2010 by adminNo Comments
Matilda’s Loaded Potato Salad
Serves 12
Ingredients:
2 pounds red potatoes, cleaned and cut into 1 inch chunks
1 pound of bacon, cooked and crumbled
5 green onions, cleaned and sliced
1 stalk celery, finely chopped
1 cup mayonnaise
1 cup sour cream
Salt and Pepper, to taste
Directions:
Bring a large pot of salad water to a boil. Add potatoes cut into 1 inch chunks. Cook until tender, but not mushy (it’s very important not to over cook your potatoes). Cooking time is approximately 15 minutes. Drain potatoes, place in refrigerator to cool.
Meanwhile, cook your bacon. You can cut it prior to cooking, as I have done here, or cook the strips and crumble them later (it’s up to you). Once cooked, crumble each bacon strip and set aside.
Add mayonnaise and sour cream to a large mixing bowl and combine. Then add green onions (or chives, if you prefer), celery, bacon, and salt and pepper. Finally add your cooked, cooled potatoes (don’t worry if they aren’t totally cooled – that’s ok) and fold ingredients together to combine. Taste and then adjust seasoning.
Place potato salad in the fridge for at least an hour to allow the flavors to come together. This is definitely a great make ahead dish, so feel free to make this the day before your party or event!
via http://thecottagehome.blogspot.com/.
Posted on August 24, 2010 by adminNo Comments
Chinese American Potato Salad
~about 8 cups
* 1 1/4 cup peas (freshly shelled or frozen)
* 3/4 cup diced (1/4″) carrot
* 3 cups diced (3/4″) cooked russet potato
* 2 cups diced (1/4″) ham
* 3 large hard-boiled eggs, chopped
* 1/2 cup + 3 tablespoons mayonnaise
* 1 tablespoon honey dijon mustard
* kosher salt and freshly ground white pepper to taste
Instructions -
1. Bring a pot of salted water to a boil. Meanwhile, set up a bowl of salted ice water on the side.
2. Put peas into boiling water for about 2 minutes, or just until tender but not mushy. Scoop out with strainer and set in ice water immediately. Set aside to drain thoroughly and cool.
3. Bring water back to a boil, making sure you have ice water reset. Cook carrots for about 4 minutes, or until tender. Place in ice water immediately. Drain thoroughly and set aside to cool.
4. Before you assemble, make sure all ingredients are dry and cool. You don’t want excess water and you don’t want the ingredients to be warm.
5. In a large bowl, toss together peas, carrots, potato, ham, egg, mayonnaise, and mustard. Season to taste. Serve as is or in a sandwich.
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
~via http://www.foodmayhem.com/.
