Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight. 

Tuna Salad What do you put in Yours?

When making tuna salad, I like to change it up, one day I might feel like adding lots of veggies, by lots I mean a few tablespoons, and depending on how much I'm making. I may add grapes and nuts, herbs yes lots of fresh herbs or dried. Truffle seasoning oh yes please, bagel seasoning oh how yummy you can kick up your Tuna Salad. Here are a few recipes, then get creative

LIKE and Be sure to Follow me

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

Basic Tuna Salad

2 cans tuna drained
1/2 onion chopped sm.
1 stalk celery chopped small
3 tsp. sweet pickle relish
salt, pepper, garlic powder to taste
1 squirt mustard (opt)
Mayo to taste

Mix all but mayo well, add just enough mayo to hold tuna and all 

together 

serve on lightly toasted bread with lettuce tomato and 

cheese (opt)

Tuna Herb Salad

1 can tuna drained
1 green onion chopped
 1 stalk celery with the tops chopped
1 mini sweet pepper chopped
1tbsp or 2 of fresh herbs minced try different ones you like such as: parsley, chives, lemon balm
2 tbsp of your choice of mayo, miracle whipe, dukes, or plain yogurt with a (dash of lemon juice)
seasonings: a dash of your choice: everything bagel, truffle seasoning, pepper, garlic powder

So many things you can add, stir everything together and serve on lettuce wraps, multi grain bread or rolls.

Zippy Tuna Sandwich! 

Start by using good all white albacore tuna. Mix with Chopped celery, 

chopped green onions, julienne carrots, (very thin) broken cashew 

nuts, tiny bit of dill. Mix with Best foods/Hellmann's mayo with a 

little bit of mustard mixed in.  Now, toast your bread. Spread the 

tuna mixture on the top, lay a slice of tomato on top, then an Ortega 

green chili (you buy in cans) then sprinkle with some nice sharp 

cheddar cheese and put under the broiler until the cheese melts. This 

is honestly very, very good. . Hope you enjoy.

Tuna Cruncho Sandwich 

1 can (6 1/2 oz.) tuna, drained and broken up 
2 stalks celery, chopped 
1 tbsp. mayonnaise 
2 slices Swiss Cheese 
4 slices white bread 
1 egg beaten 
2 cups potato chips, crushed 
2 tbsp. butter 

Combine the tuna, celery, and mayonnaise. Place one slice of Swiss 

cheese on each of two slices of bread. Spread half of the tuna 

mixture on top of each and top with remaining bread slices. Dip each 

sandwich

into beaten egg and then into the potato chips. Melt 2-tbsp. butter 

in a skillet or on a griddle. Brown sandwiches one side and then on 

the other until the cheese is melted.

TUNA on Buns

1 Package of fresh hamburger buns 
2 Cans of Tuna. 
1 Pound Velveeta Cheese 
3/4 Cup Miracle Whip 
4 Hard-boiled eggs 
5 T.  Of the following: 

Chopped Green Onions, Chopped Celery, Chopped Green Peppers and 

Chopped olives 

Mix well all ingredients and then spread generously on hamburger buns 

by the halves. Lay a sheet of foil paper over the buns and place 

in oven at 250 degrees for a half an hour. Then remove foil paper and 

broil buns for about 4 minutes. Remove from oven and let cool. 

Goes great with beer and Sunday football or soccer depending where 

you live. Also tastes great the next day heated up. Great for 

company...Enjoy...

Avocado Tuna Salad

You can change up the vegetables if you like, the seasonings make it so tasty you need to try them.

what you need:

15 oz (or 3 small cans) tuna in water, drained and flaked

1 stalk celery with the tops chopped
1 English cucumber, sliced(optional)

6 cherry tomatoes sliced or diced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
1 Tbsp lemon juice, freshly squeezed
2 Tbsp mayo
1 tsp everything bagel seasoning

1/2 tsp garlic powder
⅛ tsp black pepper

How to make it:

In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro

Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Apple Orchard Salad with Maple-Dijon Vinaigrette

 

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

#salad #applesalad #eatinghealthy

What you need:

1/2 cup diced apples

1/2 cup red and green cabbage

1/2 cup chopped lettuce

1/4 cup thin sliced carrots

a few broccoli stem bits

1/4 cup shredded cheese

green onions

crispy crunchy croutons

For the Maple-Dijon Vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon pure maple syrup (not pancake syrup)

1 Tablespoon Dijon mustard

salt and pepper

How to make it:

Combine ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid or bowl then shake or whisk to combine and refrigerate. Can be done ahead of time.

Add all the salad ingredients into a bowl and toss lightly. Top with croutons, and drizzle dressing overall just before serving. Season your way with S&P, I like garlic powder too or try Everything Bagel seasoning.

Chicken Salad the many ways to make it taste delicious

 

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Got Chicken? Make salad! Cooking ahead has great benefits, cook a couple chickens and then set aside some chicken to make this salad. Short on time? Pick up cooked chicken, rotisserie or canned chicken make handy salad ingredients. 

 Ingredients

1 cup cooked shredded chicken
1 rib of celery, chopped
1/8 cup coarsely chopped walnuts, almonds or pecans
1 Tbsp. sliced seedless grapes or cranberries
1/3 cup mayo or miracle whip
sprinkled onion and garlic powder
sea salt and pepper to taste

Combine and serve on a bed of lettuce or spinach or with crackers or bread!

So many good variations of this recipe

Corn Black Bean Salad

Flavorful and with options you can add things you like best. The dressing is light and slightly sweet and zesty all together.

What you need:

For the Salad:

2 cans yellow kernel corn, drained
1/2 green bell pepper, sliced and chopped

1/2 red bell pepper or the small sweet salad peppers sliced

1-2 jalapeno peppers, sliced, seeds removed
1/2 purple onion, chopped

1 can black beans drained and rinsed

1 cup diced tomatoes (can use a can of tomatoes drained)
1 cup shredded cheddar cheese (optional)

Dressing:

Salt and pepper to taste(I use pink or sea salt and cracked pepper)
1/4 cup lime juice
Zest of 1 lime

2 tsp apple cider vinegar
2 tablespoon honey
1 teaspoon smoked paprika
1/4 cup olive oil

DIRECTIONS

Mix all the ingredients together, you can substitute different veggies, such as avocadoes, tomatoes, diced, even canned rotel works here very well and different peppers
try different cheese or leave out the cheese. I like to add either garlic powder or fresh minced garlic sometimes. Just depends on what I have on hand. This is a really delicious side to take to picnics, get togethers any time of year. 

Green Salad with Tomatoes, Mozzarella, Basil and a Creamy Vinaigrette Dressing

  

Fresh leafy green salad tossed with tomatoes, mozzarella, basil and a creamy vinaigrette dressing is a good side with any dish or for lunch it's the best.

8 to 10 servings

Ingredients
Dressing:
5 tablespoons extra-virgin olive oil
3 tablespoons Red Wine vinegar
1 tablespoon minced shallots (green onions)
1 teaspoon Dijon mustard
2-3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Salad:
3 ounces mixed field greens or spinach
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8 .5 ounces small mozzarella balls

1 small red onion diced small if you like
3 tablespoons almonds or pine nuts, toasted or sunflower seeds
15 fresh basil leaves, sliced

Directions

For the dressing: In a jar with a lid, combine the oil,  vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.

For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.

Toss the tomatoes and mozzarella balls over the salad along with the nuts and finally the basil leaves. Serve immediately.