TRIED & TRUE PICNIC SIDES #1

I look forward to our Memorial Day  celebration. It is traditionally the  
start of cook-outs, vacations, and day trips. I use Memorial Day to begin my week-end cook-outs on my BBQ grill.
I prepare the tried and true side dishes that my family expect me to have on the picnic table! I do add a few new sides because I like the challenge of trying 
out new recipes that compliment grilled meats. I am still trying to master grilled pizza and salmon!

Here are POTATO SALAD recipes that are easy to prepare and always work:

CLASSIC POTATO SALAD


1/2 cup  mayonnaise
1 Tbsp. yellow mustard
1/2 tsp. celery seed
salt,  to taste
1/8 tsp. black or white pepper
1-1/2 lb. cooked white potatoes,
(about 5)cooled and cubed
2 hard-cooked eggs, finely chopped
1 onion, chopped
1 stalks celery, finely chopped
1/3 cup sweet pickle relish
Paprika, for garnish, optional


In large bowl blend mayo, mustard,celery seed, salt & pepper. Mix well. Add the remaining ingredients and toss lightly.
Pour potato salad in pretty serving bowl & sprinkle lightly with paprika. Chill in fridge at least 2 hours before serving.

Tips:

*Eggs may be sliced and arranged on top of potato salad as a garnish.

*Line sides of platter with lettuce leaves & sliced tomatoes. Spoon potato salad in middle of platter as lovely presentation.

*Potato salad tastes better after it has  chilled 24 hours.

GREEN ONION  POTATO SALAD


1-1/2 lb. cooked white potatoes (about 5), cooled and cubed
1/4 cup  mayo
1/4 cup  sour cream
1 teaspoon Dijon mustard
2 teaspoons cider vinegar
2 teaspoon sugar
1 tablespoon dried dill weed
salt & pepper to taste
1 bunch green onion, chopped


In large bowl blend mayo, sour cream, mustard, vinegar, sugar, dill weed, & 
salt & pepper.  Mix well. Add the remaining ingredients and toss lightly.Spoon potato salad in pretty serving bowl. Chill in fridge at least 2 hours before serving.

MIRACLE WHIP Rocking Bacon-Ranch Potato Salad

http://www.kraftrecipes.com


 1/2 cup MIRACLE WHIP Dressing

1/4 cup KRAFT Classic Ranch Dressing

1/4 tsp. black pepper
1/8 tsp. garlic powder
3 lb. small red potatoes (about 9), cooked, quartered
6 slices cooked OSCAR MAYER Bacon, crumbled
1 stalk celery, sliced
1/2 cup thin red pepper strips
4 green onions, sliced



Mix dressings and seasonings in large bowl. Add remaining ingredients; mix lightly.


Tips:

*The potatoes were unpeeled & quartered. My family preferred  peeled & cubed potatoes.

*This potato salad rated 4- 5 stars!



REMEMBER:
Hazardous to Leave Food with Mayo & Eggs Out Long Periods of Time.