Category Archives: Salads

Dill Potato Salad

Dill Potato Salad
Dill Potato Salad

 

 

 

 

 

 

 

Dill Potato Salad

I made this recently for a family get together and received nothing but raves from everyone, so I guess this one is pretty much a winner and will become my go to potato salad.

In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds.  The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.

Ingredients for Dill Potato Salad

For a small side, this recipe could serve up to 10-12 people.  

  1. 3#’s small waxy potatoes peeled
  2. Salt and pepper to taste

For the Dill Potato Salad Dressing:

  1. 1 cup sour cream
  2. 1 cup mayonnaise
  3. ¼ cup whole milk (approximate)
  4. 3 hard-boiled eggs* chopped
  5. 1 medium sweet onion finely diced
  6. salt & pepper ( 1 tsp each approximate)
  7. ½ tsp celery salt
  8. 1 tsp chopped dill ( if using fresh add more)

* for perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/recipes/egg-dishes/hard-boiled-egg/

Directions for Dill Potato Salad

In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.

Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.

In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine.  Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.

Take the potatoes and cut each one in half,  then halve again and cut into small ¼” – ½” cubes separating the cut pieces into a serving bowl  and lightly season with salt and pepper.

Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.

Refrigerate until ready to serve, at least an hour.  You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.

Here are a few Items to help make this recipe:
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover

 

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

I’m not a fan, “skip the salad and throw more chicken on the grill” is my motto!

 

 

Dill Potato Salad

Dill Potato Salad

Ingredients

  1. For a small side, this recipe could serve up to 10-12 people.
  2. 3#'s Small waxy potatoes peeled
  3. Salt and pepper to taste
  4. For the Dill Potato Salad Dressing:
  5. 1 cup sour cream
  6. 1 cup mayonnaise
  7. ¼ cup whole milk (approximate)
  8. 3 hard-boiled eggs* chopped
  9. 1 medium sweet onion finely diced
  10. salt & pepper ( 1 tsp each approximate)
  11. ½ tsp celery salt
  12. 1 tsp chopped dill ( if using fresh add more)

Instructions

  1. In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
  2. Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
  3. In a bowl combine al the dressing ingredients except for the mild and whisk briskly to combine. Add the mild a little at a time until you have loose dressing, that is not too thick and not too runny.
  4. Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
  5. Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
  6. Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/dill-potato-salad/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach Salad with Hot Bacon Dressing

Spinach Salad
Spinach Salad

 

 

 

 

 

 

Spinach Salad with Hot Bacon Dressing

This recipe has been a favorite in our family for many years.  When I first started making it I didn’t have the luxury of pre washed baby spinach available.  I used large spinach leaves which needed to be washed completely and then have the thick stalks removed.

Now with the advent of prepackaged baby leaves it is a much simpler task.  You still need to remove part of the stem. but the washing task is basically a rinse and not as intense as getting the sand out of every crevice.

Ingredients for Spinach Salad with Hot Bacon Dressing

  1. 1 bag baby spinach leaves approximately 6 ounces stems removed
  2. 4-6 slices bacon
  3. 2-3 Tbs balsamic vinegar
  4. 2-3 Tbs white wine or champagne vinegar
  5. 2 eggs boiled hard* and chopped
  6. 1 medium onion diced
  7. salt & pepper to taste

Directions for Spinach Salad with Hot Bacon Dressing

This recipe will serve 4-6 persons.

Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.

Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have.  You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe.  You don’t have to be exact a reasonable estimate will be fine.

Remove the stems from the spinach leaves , rinse and pat or spin dry.

To Assemble

Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.

Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.

Once the onions are softened, add the appropriate amount of vinegar and stir to combine.

Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.

Serve.

* For perfect hard boiled eggs see:  http://www.rantsravesandrecipes.com/category/appetizers/deviled-eggs-egg-dishes

 

Here are a few items to help make this recipe:
OXO Good Grips Green Salad Spinner
Lipper International Cherry Footed Nappy Bowl
Lipper International 12-Inch Cherry Salad Servers

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

OK…. news flash……I’m not a salad person either! but I certainly did appreciate the Bacon bits.

 

[yumprint-recipe id=’109′] 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

Tuna and Pasta Salad with Tomato and Green Chilies and Olives

Tuna and Pasta salad
Tuna and Pasta salad

 

 

 

 

 

 

 

 

Tuna and Pasta Salad with Tomato and Green Chilies and Olives

Another easy to make anytime dish good warm or cold.  Like my other recipe for tuna and pasta you can substitute chicken if you’re not a fish person.  There are no set rules, add items or delete what you don’t like, it’s a recipe not a blueprint for a rocket.  I always keep a number of these items in the larder in case I need to make a quick dish to fill in for lunch or dinner.  Any type of shaped pasta will work elbows, shells, orecchiette, small penne.  The only real musts are make sure you have a good italian dressing ( for this one I like to use Wishbone).

Ingredients for Tuna and Pasta Salad

  1. 1 -2 large cans Tuna or Chicken
  2. 1 red onion diced
  3. 1 small can green chilies diced
  4. 1 cup green olives chopped
  5. 1-2 tomatoes diced or 1 can diced tomatoes drained
  6. 1 recipe of Good Seasons Italian Dressing
  7. salt and pepper to taste
  8. Parmesan cheese to taste (optional)
  9. 1 box shaped pasta

Directions for Tuna and Pasta salad

Boil the pasta in salted water, once done, drain.

Prepare all the rest of the ingredients and putting the pasta into a large bowl to mix, add the rest of the ingredients and combine thoroughly. If making it ahead of time make sure you have extra dressing to moisten the pasta before serving.

 

Here are a few items to help make this recipe:
New Professional Commercial Grade 12 QT (Quart) Heavy-Gauge Stainless Steel Stock Pot, 3-Ply Clad Base, Induction Ready, With Lid Cover NSF Certified Item
Good Seasons Salad Dressing & Recipe Kit, Cruet with 2-Count Italian Dressing Mix (Pack of 2)
(Set of 6) Mixing Bowls Standard Weight Stainless Steel *Mirror Finish* ¾, 1½, 3, 4, 5, and 8 Qt.

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Oh well another of those recipes that really aren’t pup friendly.  Too many onions and spicy stuff for me, I can’t even get a taste, but surprisingly it does smell quite good, so 3 paws, and let’s hope there is steak for dinner!

 

Capture 3a

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

[yumprint-recipe id=’44’]