Sarah’s Thanksgiving Day Potato Salad

Sarah’s Thanksgiving Day Potato Salad
Simple and flavorful — the way salads should be!

2 pounds red new potatoes, boiled until tender, peeled and cut into cubes
2 medium size sweet potatoes, boiled until tender, peeled and cut into cubes
1/3 cup italian dressing
1 medium green bell pepper, chopped
2 stalks celery, diced
6 slices bacon, crisply fried and chopped
4 hard-boiled eggs, peeled and chopped
1 can vienna sausage, drained and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons balsamic vinegar
2 tablespoons chunk-style peanut butter
2 tablespoons sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place the cooked potatoes and sweet potatoes in a large bowl.  Pour over the Italian dressing and toss lightly.  Set aside.

Prepare the peanut butter-balsamic vinegar dressing.  In a medium bowl, whisk together the mayonnaise, sour cream, balsamic vinegar, peanut butter, condensed milk , salt and pepper.  Stir into the potatoes along with the hard-boiled eggs, green bell pepper, celery and bacon.  Cover with plastic wrap and refrigerate for at least 4 hours before serving.   Serves 6.

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Sarah’s Best-ever Potato Salad Take 2

Sarah’s Best-ever Potato Salad Take 2
This time I added canned/drained beets and canned chicken meat.

Salad:
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1 can cooked white chicken meat, drained
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
1 can sliced beets, drained
3 cans Vienna sausage, drained and chopped

Dressing:
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Garnish (optional):  snipped fresh dill

Add Italian salad dressing and lime juice to warm diced potatoes, tossing well.  Set aside to marinate.

Prepare dressing:  Whisk all ingredients in a medium mixing bowl until blended.  Adjust salt and pepper to taste.  Fold salad dressing along with the rest of salad ingredients to marinated potatoes.  Gently stir to evenly coat.  Cover and refrigerate for at least 6 hours before serving.

Tips:
1)  Don’t overcook potatoes.   Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2)   For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water.  Bring to a boil, then remove from heat and let stand 15 to 20 minutes.  Peel and chop away.

Sarah’s Best-ever Potato Salad

Oh, May, oh my!  What a busy, crazy, fun-filled month this has been — and still a week to go before we say “Bye, May”.   With some days giving us in the Midwest a hint, a taste of what summer heat feels like, it is time to unveil summer salads I’ve been working on for days.  This post is all about my Best-ever Potato Salad, with lotsa bacon bites and nice balance of “sweet, salty, tangy and crunch” flavors, really outstanding.  I love potato salads but most recipes I tried were simply bland and a disappointment.   So I owe Roland Foods for letting me try a special Dijon mustard (Roland grained Dijon mustard with wine) that really made a big difference in my potato salad.

Sarah’s Best-ever Potato Salad
It really is best-ever, packed with all the goodness, freshness and deliciousness.

Salad:
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1/2 package bacon, cooked with light brown sugar until crisp, drained and then sliced
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
3 cans Vienna sausage, drained and chopped

Dressing:
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Garnish (optional):  snipped fresh dill

Add Italian salad dressing and lime juice to warm diced potatoes, tossing well.  Set aside to marinate.

Prepare dressing:  Whisk all ingredients in a medium mixing bowl until blended.  Adjust salt and pepper to taste.  Fold salad dressing along with the rest of salad ingredients to marinated potatoes.  Gently stir to evenly coat.  Cover and refrigerate for at least 6 hours before serving.

Tips:
1)  Don’t overcook potatoes.   Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2)   For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water.  Bring to a boil, then remove from heat and let stand 15 to 20 minutes.  Peel and chop away.

Put Spring in Your Step with Snappy Dijon Mustard from Roland® Foods! (Dijon Mustard & Dijon Mustard Grained with Wine).

For 75 years Roland® has provided customers (yes, also Asian customers) with exceptional gourmet food (noodles, tempura mix, mustard, etc.).   Warmer weather and brighter skies spark the craving for something bright and pungent, from astringent Dijon to the more subtly flavored grained mustard. Manufactured in Dijon, France (as authentic Dijon must be), Roland® Dijon has a strong mustard flavor without the acidity of domestic Dijon mustards. Roland® Dijon is ground from brown mustard seeds, giving it a rich yellow color, satisfyingly thick consistency, and bright flavor.
As either a condiment or a cooking ingredient, Roland® Mustard brings a strong, bold flavor to any dish.

Mustard, Dijon Grained w/Wine
Roland Grained Dijon Mustard is made from the seed of mustard greens. With the grained dijon, not all of the seeds are ground into a powder before processing. A large portion of the seeds are left whole for added flavor and texture.

Roland® Mustard Condiment serving suggestions and cooking tips:
*Serve Dijon or Grain Mustard with olives, crackers and bread.
*Grain mustard is the perfect mustard for Cajun style sandwiches of pork, fish or pan-fried oyster.
*When adding mustard to a recipe, be sure to add it near the end of the cooking process.  Too much heat will make the mustard flavor weak and bitter.
*Mustard is an essential ingredient in sauces, from hollandaise to reduction sauces.
*Mustard added to a salad dressing will not only add a dash of spiciness to the salad, it will help to hold an emulsion in the dressing.
*Either smooth or grained mustard is a great addition to a marinade for meat or seafood.

Visit website for product info and recipes:  http://www.rolandfoods.com

This potato salad earned “yummy and delicious” ratings from my # 1 fan/critic, hubby Glenn, so I named this my best-ever, it is one easy-to-fix, “beat -the-heat” salad, try it soon!