KITTENCAL'S WARM POTATO SALAD WITH EGGS
This salad it good in all seasons, you can omit the sour cream and use all mayo, I prefer it with the sour cream, since I really don't bother with exact amounts when I make this, the amounts listed are only a guideline but close to what I use, you certainly may adjust all ingredients to taste, and the recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing).
- Drain and dice the potatoes, then place in a large bowl.
- Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes.
- Peel eggs and coarsley chop, then place into the bowl with potatoes.
- Add in celery and green onion; toss gently to combine.
- In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using) mix until well combined; add to the potato mixture and toss gently to combine.
- Season with more salt and pepper if desired.
- Serve warm.
Nutrition Facts : Calories 629.8, Fat 17.9, SaturatedFat 5.7, Cholesterol 295.5, Sodium 502.4, Carbohydrate 100.8, Fiber 11.6, Sugar 9.5, Protein 19.7
KITTENCAL'S POTATO SALAD WITH EGGS
I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! --- for best flavor use mayonnaise and salad dressing ---there is 4 hours chilling time all together for this recipe, so plan ahead. --- you will also find a slightly different version of my recipe here http://kittencalskitchen.com/2009/04/05/kittens-potato-salad-with-eggs-and-ham/
Provided by Kittencalrecipezazz
Categories Potato
Time 5h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes in boiling salted water until just fork-tender.
- Lift out with a slotted spoon into a large bowl.
- Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
- Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
- Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
- After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
- Pour over the dressing and mix well to combine.
- Season with more salt and pepper.
- Cover and chill for a minimum of 2 hours before serving.
Nutrition Facts : Calories 450.8, Fat 23, SaturatedFat 6.9, Cholesterol 149.4, Sodium 1672.5, Carbohydrate 50.3, Fiber 8.4, Sugar 7.3, Protein 15.2
KITTENCAL'S CHICKEN SALAD
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl toss together chicken with celery, onions and cranberries.
- In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
- Cover and chill for a minumum of 4-24 hours.
- Just before serving mix in grape halves then season with black pepper.
- POACHING CHICKEN-------.
- Place the chicken breasts in a saucepan.
- Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
- Lightly simmer over low heat for about 15 minutes.
- Remove from heat and let sit in the water for about 10 minutes.
- Cool and chop.
Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6
KITTENCAL'S BEST DEVILED EGGS
These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2
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