Friday, July 23, 2010

pickles or pickle-less??????

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!


{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped


2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.

Thursday, July 15, 2010

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.