We have several “foodie” holidays coming up. With Mother’s Day just around the corner, Memorial Day coming up and the big one, the Fourth of July, on our heels, these potato salad recipes might be enough to liven up the event.
Many of us like the smooth mashed potato and egg salad. However, maybe this year we could try something different? Have a great week.
Loaded Potato Salad
2 lb. red new potatoes, quartered
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup shredded sharp cheddar cheese
8 slices bacon, cooked, crumbled
Directions: Cook potatoes in boiling water in saucepan for 20 minutes or until tender; drain. Cool.
Mix mayo, buttermilk and chives in large bowl until blended. Add potatoes and cheese; mix lightly.
Refrigerate three hours. Top with bacon just before serving.
Steakhouse Potato Salad
3 lb. small red potatoes (about 12), cut into 1-inch cubes
1/2 cup water
1/2 cup salad dressing (i.e., Miracle Whip)
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
