Craze E Potato Salad Boats Kid Friendly Recipes

Steps:

• Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
• Stir in chopped vegetables & eggs.
• Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
• Chill until serving time.

Steps:

• 1. Clean you work area, don on your apron, wash hands and gather your ingredients.
• 2. Fill a medium sized pot with hot water (or boiled water from the kettle). Wash your potato and place your unpeeled potato into the pot. Heat on high, cover with lid and bring to a boil. Test potato with a skewer. Potato is ready if it is a little firm to push through. If it goes through too easily and breaks the potato, you have cooked it too long. Once cooked, remove potato from boiled water. Place on a tray/plate and let sit in the freezer while you prepare the vegetables.
• 3. Assemble your vegetable ingredients to be cut (celery, capsicum, spring onion or chives) wash, rinse and let drain.
• 4. Fill a small saucepan with cold water and place two eggs into water. Let sit on medium heat (basically you want to boil the eggs for 3-5 minutes depending on your heat setting).
• 5. On your cutting board, cut the Celery, Capsicum, Spring Onion or Chives as directed in the Ingredients list. Put into your mixing bowl. (note - I have chives and spring onions growing in the garden and used 3 sprigs/stalks of the spring onion but either will do)
• 6. Measure your mayonnaise and ranch dressing (I used a light version of the Ranch) and place into your mixing bowl with your vegetable ingredients.
• 7. Check eggs. If they have been boiling for 3-5 minutes, turn off stove and remove from heat. Grab the lid and drain the hot water out the pan (I do it with the eggs still inside) and fill with cold water. Let sit until you are ready for them. Or, skip that and grab a slotted spoon, remove eggs and place on a plate and put into the refrigerator.
• 8. Check on potato. If cool enough to touch, remove skin. Usually it should just peel off using your fingers, but I just use a peeler as it's much easier.
• 9. Dice potato into 1cm cubes and place into mixing bowl with your vegetable mix and dressing mix.
• 10. Remove hard boiled eggs from water/fridge. Peel shell off and rinse. If they are still warm, place them into the fridge/freezer for a few more minutes as they will be easier to cut. Once cooled enough, roughly chop eggs and place into your mixing bowl.
• 11. Mix all ingredients in mixing bowl until well covered. Cover and refrigerate until required.
• 12. Note - this recipe is a small batch and was enough for x5 kids between the ages of 2 years and 8 years hence the potato being cut into 1 cm cube pieces. All 7 (5 kids, 2 adults) of us had a heaped soup spoon each with some to spare and was just enough as an accompaniment to our BBQ. It is a really creamy dressing so if you love your potato salad you could easily add 1 or 2 more medium sized potatoes without having to top up the dressing (mayo/ranch) or vegetable ingredients.

Steps:

• Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
• Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
• Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
• Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
• (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
• Fill the pasta shells.