This creamy Southern potato salad is a knockout. It’s the perfect dish to kick the season. But let me warn you! Friends and family will be coming back for more.
2 pounds red potatoes (about 6 medium)
1 1/2 cups mayonnaise or salad dressing
2 tablespoons cider vinegar
3 tablespoons Olive oil
1 teaspoon freeze-dried chives
½ teaspoon sugar
2 tablespoons snipped fresh parsley
2 teaspoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped celery
1/3 cup onion, chopped
2 hard-cooked eggs, chopped
Paprika, if desired
1. Cook potatoes until tender. Drain. Cool slightly. Peel and slice potatoes. Place in medium serving bowl.
2. Combine olive oil, vinegar, chives, sugar, salt and pepper in a small bowl. Stir until blended. Pour over potatoes. Cover. Refrigerate about 30 minutes to 1 hour.
3. Add celery, onion, eggs and parsley. Mix well.
4. Combine Mayonnaise and mustard in small bowl. Stir into potato mixture. Cover and refrigerate for 1-2 hours.
Continue reading Classic Potato Salad
This chicken breast and mash potatoes dinner turned out quite well. But I must confess, the chicken breast did not turn out according to plan. It was my first attempt at making Ranch Chicken Breast. I had reservations because the recipe require breadcrumbs, and everybody knows breadcrumbs burn easily. Nevertheless, I gave it a try. And I must say the experience was fun. Yum! Yum! Continue reading Chicken breast with Mash Potatoes
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