Simple Ole' Country Potato Salad
5 potatoes                                             
3 boiled eggs                                      
1 cup chopped celery                         
1/2 cup chopped onion                     
1/2 cup sweet pickle relish           
1/4 teaspoon garlic salt                     

 1/4 teaspoon celery salt                    

1 tablespoon prepared mustard   

1/4 cup mayonnaise 

 ground black pepper to taste 

               

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.   * You could use more potato (depending on size), less or more egg, a little more relish and you can substitute  Miracle Whip for Mayonnaise or add some Chili pepper instead of ground pepper   Never be afraid to experiment, you might find fantastic flavor!      
                                                                                                                                                                                                                   

 Avocado Cucumber Egg Salad
​6 eggs, hard boiled              
1 cucumber                            

1 lg avocado                          
¼ cup mayo                          
 ½ tsp paprika

 

 Peel and dice hard boiled eggs. Add them to a mixing bowl.  Peel cucumber, cut in half lengthwise,scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs.   Cut avocado in half. Take out pit and cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl.  Add paprika, salt and mayo. Very gently, fold the salad, mixing all ingredients until combined    Put on King's Hawaiian Rolls, enjoy!                                                
                                                                                                                                                  .                              
​ Parmesan Dill Potato Salad
​5-6 medium Potatoes, boiled                

 1 Tbsp fresh minced dill weed            
 Zest from ½ large lemon                      
 3/4 cup shaved Parmesan cheese      
 1/4 cup finely chopped green onion     
 1/2 cup mayo

2 tsp Dijon mustard

1/2 cup sour cream 

Salt to taste                                              

black pepper  

                                                             

 Cook potatoes until just done and cool before cutting. Cut them in ½ inch cubes and add to a large mixing bowl. Add Parmesan cheese, green onion, lemon zest, dill, salt and pepper and gently stir until all evenly mixed  in  a  separate bowl, mix mayo, Dijon mustard and sour cream until smooth and even. Add mayo mixture to the potato mixture and gently mix until mayo mixture is throughout the salad. Keep cool until ready to  serve. Make the recipe your own **Try new things, yogurt instead of sour cream, ground mustard, chili pepper, baby or fingerling potatoes 

 


                                                                                                                                                                                                    

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