Saturday, October 1, 2016

Classic Macaroni Salad

INGREDIENTS
  • 1 box elbow macaroni
  • 1 cup chopped celery
  • 2 Tbl chopped onion
  • 4 Tbl sweet pickle relish
  • 4 hard cooked eggs, chopped
  • 2 tsp prepared mustard
  • 1 tsp salt (to taste)
  • 1 cup frozen peas, cooked
  • 1 cup mayonnaise

DIRECTIONS
  • Cook macaroni following directions on the package. Drain and rinse in colander and drain well.
  • Meanwhile, in a large bowl combine celery, onion, relish, eggs, salt and peas.
  • Mix in cooked macaroni.
  • Add in mustard and enough mayonnaise to moisten and blend thoroughly.

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Cucumber Dill Salad

INGREDIENTS
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 English cucumber, sliced
  • 1/4 small red onion, sliced

DIRECTIONS
  • In a large bowl, whisk together the vinegar, oil, dill, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Add the cucumber and onion and toss to combine.

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Smashed Potatoes

INGREDIENTS
  • 24 ounces Dutch yellow baby potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly  ground black pepper, to taste

DIRECTIONS
  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
  • Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
  • Place into oven and bake for 18-20 minutes, or until golden brown and crisp.

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