Loaded Potato Salad

Loaded Potato Salad

(recipe modified from carlsbadcravings)

SALaD

·    3 pounds unpeeled Yukon Gold potatoes, scrubbed, quartered. (I used about 2 pounds instead, the equivalent of 6 cups of cut in small pieces potatoes, half peeled and half washed with skin still on)

·    1 1/2 tablespoons salt

·    ½ cup chopped green onions (1 bunch). (I used 2 green onions)

·    4 ounces freshly shredded sharp cheddar cheese (heaping cup) (i used between 1/2 cup and a cup)

·    1 pound thick-cut bacon (I used an entire package)

DRESSING

·    1 cup mayonnaise

·    1 cup sour cream

·    1 tablespoon apple cider vinegar

·    1 tablespoon Dijon mustard

·    2 tablespoons fresh parsley, minced (or 2 teaspoons dried)

·    1 tablespoon fresh chives, minced (or 1 teaspoon dried)

·    1 tablespoon fresh dill, minced (or 1 teaspoon dried) I skipped the dill.

·    1 ½ teaspoons garlic powder

·    1 tsp EACH salt, onion powder

·    1/2 tsp EACH pepper, paprika

 

1.          Cook potatoes: Add potatoes to a large pot and fill with water until it reaches about 1-inch above potatoes. Cover the pot and bring to a boil, then immediately remove the lid and reduce the heat to a simmer. Season the pot with 1 ½ tablespoons salt and continue to gently simmer until potatoes are fork tender, about 10-15 minutes, DO NOT OVERCOOK. (While the potatoes are cooking, cook the bacon and make the dressing.)

2.   Cool potatoes: Drain potatoes and immediately transfer to an ice bath to cool.. Transfer dry, cubed potatoes to a large serving bowl.

3.   Cook bacon: Working in batches, cook the bacon in a single layer in a large skillet over medium heat until crisp. Remove to a paper toweled lined plate to drain; cool, then crumble.

4.   Make Dressing: Whisk together all of Dressing ingredients in a medium bowl; set aside.

5.   Assemble: Add half the dressing, all the bacon, cheese and green onions to the COOLED potatoes. Stir until evenly coated.

6.   Serve: Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve, best within the first 24 hours. If the salad seems a little dry, stir in additional sour cream/mayo or a drizzle of olive oil. This potato salad can be served chilled, room temperature or warm.

 

Melon Prosciutto Salad

Melon Prosciutto Salad

(recipe modified from thishealthytable)

Ingredients

• 1 ripe cantaloupe
• 1 ripe honeydew
• 3 ounces sliced prosciutto, torn into pieces
• 8 ounces Ciliegine Mozzarella balls*
• 2 tablespoons olive oil
• 2 teaspoons balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh herbs (mint, basil, sage)

Instructions

1. Slice the melons in half and scoop out the seeds. Using a melon baller or round teaspoon, press against the melon and scoop out the balls. After you've scooped out the first layer, slice 1/2 inch off the top of the melon and continue scooping out balls. Repeat as necessary.
2. Combine the melon balls, prosciutto, and mozzarella balls on a serving plate.
3. Whisk together the olive oil, balsamic glaze, salt, and pepper. Pour it over the salad.
4. Top the salad with fresh herbs.

Note: I cut this entire recipe in half as an appetizer for 2 and there was plenty, including left overs. I also used only a few leaves of basil on top.

Southern Potato Salad

 Southern Potato Salad

(recipe modified from Melissa's southern kitchen)

Ingredients

1.5 lbs russet potatoes (peeled and cut into bite size cubes). I used small white potatoes because that's what I had, and I used 5 1/2 cups worth of cut potatoes)

3 large hard boiled eggs peeled and chopped, reserve one for garnishing

1/2 cup real mayonnaise

1.5 Tbsp yellow mustard

1 Tbsp sugar 

1/2 Tbsp apple cider vinegar

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp celery salt

1/4 cup sweet pickles

1/2 rib celery finely diced

2 green onions chopped

smoked paprika for garnishing

 

Instructions

Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.

In a large mixing bowl, whisk together all ingredients except potatoes, eggs and paprika

To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.

Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.

May also be served while warm, if desired.

Cucumber Salad with Herb & Garlic Dressing

 Cucumber Salad with Herb & Garlic Dressing

(recipe from recipetineats)

Ingredients

 3 cucumbers , standard (or 2 long Telegraph/English cucumber)

 1/2 red onion , finely diced

 

HERB & GARLIC DRESSING:

 1 1/2 tbsp red wine vinegar 

 3 tbsp extra virgin olive oil

 1 garlic clove , minced

 1/2 tsp Dijon mustard

 3/4 tsp mixed dried herbs 

 1/2 tsp white sugar (optional)

 1/2 tsp salt and black pepper , EACH

 

Instructions

Shake Dressing in a jar.

Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.

Place in bowl with red onion.

Pour over Dressing, toss gently and serve immediately.

Cheese & Cherry Tomato Salad

 Cheese & Cherry Tomato Salad

approx. 3 cups cherry tomatoes, cut in half

between 1/2 cup and 1 cup fromage en grain (or bocconcini, or both), cut in small pieces

2 green onions, in small pieces

a tiny bit of olive oil

season to taste using: salt, garlic salt, and italian seasoning

Burrata with roasted tomatoes

 Burrata with roasted tomatoes

Recipe from spendwithpennies

Ingredients

·        ▢ 12 ounces burrata

·        ▢ 2 cups cherry tomatoes or grape tomatoes

·        ▢ 1 tablespoon olive oil

·        ▢ 1 tablespoon balsamic vinegar

·        ▢ 1 clove garlic minced

·        ▢ ½ teaspoon dried basil

·        ▢ ¼ teaspoon dried oregano

·        ▢ salt & pepper

For Serving

·        ▢ olive oil

·        ▢ fresh basil 

·        ▢ crostini

 

Instructions

Preheat oven to 400°F.

Toss tomatoes, oil, balsamic vinegar, garlic, basil, and oregano on a baking sheet. Season with salt and pepper. Bake 20 minutes or until soft and splitting. Cool slightly.

Place burrata on a small plate. Spoon cooled tomatoes around the cheese. Drizzle with olive oil and fresh herbs.

Serve with crostini.

 

Crostini: I use fresh baguette, sliced, that I bake in the oven with olive oil, salt and pepper.