SUPER SIMPLE PICNIC POTATO SALAD
Prep time: 45 minutes (Ready in 5 hours)
1 (32 oz) pkg. frozen southern-style hash-brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired
In ungreased 3-quart microwave-safe bowl, combine frozen potatoes and water; spread evenly in bowl. Cover tightly with microwave-safe plastic wrap. Microwave on HIGH for 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
Add vinegar, mustard, salt and pepper to hot potatoes; blend well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
Meanwhile, place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water. Let stand 10 minutes. Drain; Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
Stir mayonnaise into cold potato mixture. Add celery, onion an chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Servings: 16 (1/2 cups)
SPEEDY HONEY-LIME FRUIT SALAD
Prep Time: 5 minutes
1/2 cup purchased refrigerated coleslaw dressing
3 tablespoons honey
1 teaspoon grated lime peel
1-1/2 teaspoons fresh lime juice
2 quarts (8 cups) fresh fruit salad (from deli)
In small bowl, combine coleslaw dressing honey, lime peel and lime juice; blend well.
Just before serving, in large serving bowl, combine fruit salad and dressing mixture; toss gently to mix.
Servings: 8 (1 cup)
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