Categories
Recipes

Picnic Potato Salad

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Hey Boo Boo! Looks like we’ve got ourselves a picnic potato salad! Not only is this red potato salad recipe creamy (and delicious), but it’s incredibly EASY. Let’s get started by putting on “Take me home tonight” by Eddie Money, and get ready to master this classic once and for all.

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Serves:  8   Prep: 10 minutes   Cook: 20 minutes   Total Time: 30 minutes

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  • 8 red potatoes, diced into bite-sized chunks
  • 1 tablespoon fresh rosemary, chopped (for boiled potatoes)
  • 1 teaspoon of Rosemary Sea Salt (for boiled potatoes)

 

DRESSING

  • 1 ½ cups mayonnaise
  • 2 tablespoons of cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 celery stalks, diced
  • 5 hard-boiled eggs
  • Parsley

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Peel red potatoes if desired (you’ll be missing out on some nutrients if you do, plus not peeling is less work. Gotta love that!). If you aren’t peeling them, scrub the skin thoroughly. Dice potatoes into bite-sized pieces.

In a large pot add diced potatoes, chopped rosemary, and 1 teaspoon of sea salt. Bring to a boil and cook until soft -roughly 20 minutes. Drain and cool to room temperature.

If you don’t have hard boiled eggs handy, start them now. Place eggs in a pot covering them in 1-2 inches of cold water. Turn burner to high heat, bring to a rolling boil. Once boiling, remove pot from heat and let them sit in the hot water for roughly 10-12 minutes. Strain and rinse eggs in cold water to stop the cooking. Place in fridge until ready to use. In a large bowl, mix together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper. Add cooled diced potatoes and diced celery stalks. Mix until potatoes are evenly covered. Peel and slice hard boiled eggs, stir into potato mixture. Sprinkle with parsley for color. Serve immediately or store in the fridge for up to 3 days. [/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/04/potatosalad2.jpg” animation=”off” sticky=”on”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to homemade creamy potato salad! You’re well on your way to being picnic ready. Put on some shorts, lay down a checkered blanket, and get out there and enjoy the sunshine!

Health & Happiness,

Savannah

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Categories
Recipes

Simple Pasta Salad

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Skip the artificial flavors and preservatives living in premade pasta salads and dig into this super simple pasta salad! This cold little pasta is sure to warm your heart (and your tummy) with its fresh vegetables and delectable herbs.

Rejoice because your search is over! Now you’ve got the perfect addition to any potluck, barbeque, or side dish to your delish main course. So turn up “Faith” by George Michael and let’s get started because this easy homemade pasta salad is made with love in 20 minutes or less!

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Serves:  6-8  Prep: 10 minutes   Cook: 10 minutes   Total Time: 20 minutes

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  •  4 cups of uncooked rotini, elbow macaroni, or other desired pasta
  • 8 cherry tomatoes, quartered
  • 4 celery stalks, diced
  • 3 carrots, chopped
  • 1/4 red onion, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • Everyday S&P, Himalayan Pink, or Sel Gris Sea Salt to taste

Looking for a different taste? Make your salad extra dill-y with the help of Delightfully Dill or amp up the garlic with a pinch of our Roasted Garlic Sea Salt.

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Bring a large pot of water to a roaring boil. Toss in your pasta of choice and cook for roughly 8-12 minutes or until al dente. Drain and rinse well under cold water to cool.

While pasta is cooking, chop the tomatoes, celery, carrots, and onion.

Once cooled, combine all ingredients into a large bowl making sure to coat the pasta evenly.

Serve immediately or store in the fridge for up to 3 days.

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  • For meat lovers add 1/2 cup salami, cubed
  • For vegetable lovers add (one or both) 1 red or green bell pepper, diced
  • For cheese lovers add 1/4 cup of parmesan cheese
  • For a vegan alternative substitute mayonnaise with veganaise or something similar

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See? Nothing to it! Creamy homemade pasta salad with minimal effort, that’s what I’m talking about!

Health & Happiness

Savannah

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