Potato Salad
3 pounds potatoes
4 boiled eggs, coarsely chopped
2 dill pickles
1 tablespoon garlic powder
1 tablespoon onion powder
1 package (2 1/2 ounces) real bacon pieces
2 cups mayonnaise
2 tablespoons mustard
salt, to taste
pepper, to taste
smoked paprika, for garnish
Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well.
Transfer to large bowl and refrigerate 1-2 hours. Garnish with smoked paprika.
Broccoli Yum Salad
2 medium heads broccoli
2 apples
lemon juice
1 carrot
1 cup blueberries
1 cup dried cranberries
1 cup sunflower seeds
1 cup pecans
1 pkg (2.5 oz) real bacon pieces
Dressing:
1 cup mayonnaise
1/3 cup milk
1/3 cup apple cider vinegar
2/3 cup sugar
2 tbsp poppy seeds
Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.
Recipes courtesy of “Cookin’ Savvy”