Picnic Potato Salad (Large or Small Batch)

My hubby's been on a potato salad kick.  He's been bringing it home from the deli uptown weekly, so I decided I needed to have a tater salad recipe on my blog...AND for him to have some homemade here at home. 

(AND...he enjoyed some with his special Father's day lunch today too=) 

And since I have another awesome recipe from my Sis-In-Love, Judy, in my first cookbook, what better time to share it than now. 

I think most families have their own favorite tater salad...and with summer looming ahead, July 4th, picnics and potlucks on their way, I'm glad to be able to share this tasty side dish with y'all. 

Judy's recipe is for a large batch (hubby is one of 8 living siblings) and so that's what Judy always makes for family gatherings, but if there are only 2 of you, like us, or maybe more, you may not want to use the full 5# of taters, so I'll share a smaller batch recipe too.

I suggest...if you prefer small bites of potatoes, you can cut them while warm. If not, then wait until potatoes are cold to dice. 

This is really really good...and fairly simple.  The Baker family loves it...

Guess I don't need to say more...

PICNIC POTATO SALAD 

(LARGE BATCH) 

5# potatoes, boiled until fork-tender, but not mushy

6 - 8 hard boiled eggs, chopped

2 c. finely chopped celery

1/2 c. finely chopped onion

3/4 c. sweet pickle relish

1 qt. Miracle Whip, or mayo of choice

3 Tb. mustard

2 Tb. sugar, optional

salt & pepper to taste

After potatoes are chilled, peel and chop into bite-sized pieces. Mix all ingredients together and refrigerate.  If it's too dry for your liking, add more mayo. Refrigerate at least 1 hour before serving. 

Serves 20 - 30 

(SMALL BATCH) 

7-8 medium potatoes, boiled, but not mushy
(about 6 cups)

4 - 5 hard boiled eggs, chopped

1 c. celery, finely chopped

1/2 c. onion, finely chopped

1/4 c. sweet pickle relish 

1-1/2 c. Miracle Whip

1 Tb. mustard

1 Tb. sugar

salt & pepper to taste

Cool potatoes to room temperature; chop into bite-sized pieces. 

Add eggs, celery, onions and relish. In medium bowl, combine Miracle Whip, mustard, sugar and salt & pepper. Stir, then mix into potato mixture.  Refrigerate at least 1 hour before serving. 

Looking for another great summer salad?
Try this tasty Kansas Cucumber Salad

or this fabulous Kansas Cornbread Salad
(Guess they must eat pretty good in Kansas, eh??=) 

Linked to Mix it up Monday
              Weekend Potluck
                GBP Roundup - Picnic
                 Meal Plan Monday
                Full Plate Thursday

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Chicken Patties with Creole Sauce (not spicy)

Sometimes, I wonder...if you wonder...if I share anything but desserts, side dishes and smoothie recipes.  I really do love those, but love being able to share entrees with you too. 

(Warning: I have a lot of baked good recipes coming up.  I've tried to stay away from them over the summer, and they've 'built up' in my drafts) 

A good friend, Diana, not only shared this great recipe with me, but also gave me the seasoning to make it! 

HOW NICE IS THAT??? 

Diana also said this was a Paula Deen recipe - MMMMM!

I kinda expected it to be spicy, but was pleasantly surprised when it wasn't. 

(Must be it would have to have more than 1/2 tsp. creole seasoning added?) 

I had some leftover roasted chicken when she gave it to me, so I made it the following day.  We both LOVED this recipe! It's simple to make too. 

What a great dish to use up any leftover chicken. This recipe makes 10 patties so you might have leftovers for the next day also.  YAY!

I don't do much frying in my kitchen, so I tried to 'healthi-fy' this yummy recipe as much as possible. 

I sauteed ours in part coconut oil and part butter. I also used lite mayo (we prefer Miracle Whip) and sour cream. 

CHICKEN PATTIES WITH CREOLE SAUCE 

4 Tb. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/3 c. minced onion
3 c. chopped cooked chicken 
1-1/2 c. panko breadcrumbs
1/2 c. mayonnaise
2 lg. eggs, lightly beaten
2 Tb. dijon mustard
1 Tb. worchestershire sauce
1 tsp. seasoned salt

Creole sauce:
1 clove garlic, minced
1/2 c. mayonnaise
1/2 c. sour cream
1 Tb. dijon mustard
1/2 to 1 tsp. creole seasoning, optional

In small bowl, combine sauce ingredients; cover and chill. 

In a small skillet, melt 2 TB. butter over medium heat. Add red bell pepper, celery and onions; cook until tender, about 5 minutes, stirring a few times.

In large bowl, combine chicken, panko, and bell pepper mixture; set aside.

In small bowl, combine mayo, eggs, mustard, worchestershire and seasoned salt. Add to the chicken mixture, tossing gently to combine.  

Form mixture into 10 patties. In large skillet melt remaining 2 Tb. butter over medium heat. Cook the chicken patties until browned, 3 - 5 minutes per side. 

Serve with Creole Sauce. 

(You could probably bake these as well, but since I didn't try that, I'm not sure how long you would bake them?  Please let me know if you have success trying that method!)

Linked to Weekend Potluck

Kansas Cornbread Salad

Oh how I wish I could give you all a bite of this tasty wonderful salad!

If you've been reading my blog posts within the last couple of weeks, you already know that I was blessed beyond measure to get to visit with Tonya of 
4 little Fergusons. I make a lot of her recipes!!

(And if you missed my post with photos about our visit together, click here 
to read my post "I Heart 4 little Fergusons....A LOT!")

She makes the very best salads and I fell madly in love with this awesome and delicious salad that she made for me. 

I had to make it soon after I got home.  It's so tasty and keeps for days.  It would be perfect for a potluck, picnic or any family get together.  I can just about promise you WILL be asked for the recipe!!!

I especially love 'different...out of the ordinary' dishes and this is one of those. 

I do have to say I like extra dressing and don't use the pinto beans. It makes a lot! 

KANSAS CORNBREAD SALAD 

1 (8-1/2 ozs.) pkg. corn muffin mix 

Additional ingredients to make muffin mix

10 slices bacon

1 c. sour cream 

1 c. Miracle Whip

1 ozs. pkt. ranch salad dressing mix

3 whole lg. tomatoes, chopped & drained

1 - 15 ozs. can pinto beans, drained

1 - 15 ozs. can black beans, drained & rinsed

1 - 15 ozs. cans corn, drained

1 c. chopped red pepper 

(or your favorite color)

1/2 c. chopped green onion

1/2 bunch cilantro, snipped (optional)

2 c. shredded co-jack cheese

(I used 2%)

Bake cornbread mix according to pkg. directions. Cool; crumble; set aside. 

(A panfull works as well as muffins as you will be crumbling it)

Cook bacon until crispy; cool; crumble; set aside.

Combine sour cream, Miracle Whip and dressing mix in small bowl; set aside.

Combine tomatoes, beans, corn, peppers, onion and cilantro in large bowl; set aside. 

In a 9x13 glass dish, layer half of the crumbled cornbread, half of the bean mixture, half the bacon and 1 cup of cheese.  Spread with half of the dressing mixture.  Next, spread remaining bean mixture, bacon, dressing, cheese and end with remaining cornbread crumbles.  Cover and chill. 

I hope this becomes a family favorite for yours as it is for mine!

Linked to Ingredient Spotlight: Corn
Creative Thursday
Thursdays Treasures
Foodie Friends Friday
Weekend Potluck
  Scrumptious Sunday
 GP Roundup - Summer Salads
Church Supper
Full Plate Thursday
Meal Plan Monday