Delicious Potato Salad

Prep Time: 35min Cook Time: 25min

My family loves potato salad, so I am going to share it. This salad is really a mix of my family's and my husband's family's potato salad. There are items that my mom puts in hers, items that his mom puts in hers and then there are the yummie items that my husband and I threw in, to top off the deliciousness of our potato salad.

The great thing about this potato salad, is that you can put in as many of the inredients below as you want. Furthermore you can put as much or little of them as you want. When I'm pregnant, we usually leave out the onions alltogether or when we're out of one or the other vegetable, we just leave that out.

Ingredients:

*10 large potatoes

*10 strips of bacon, finely chopped

*1/2 onion, finely chopped

*1 large tomato, diced

*3 pickles, finely

*2 eggs (boiled), coarsly chopped

*10-15 broccoli florets, chopped

*some grated skimmed Mozzarella cheese (or any other cheese you may like)

*1 can of white, flaked tuna

Preparation:

Start out by laying the bacon out on a cookie sheet, covered with parchment paper. Bake for 15min at 350 or until you can tell the bacon is crispy on one side, then turn it to the other side and bake for another 5min or so. While the bacon is in the oven, peel and chop the potatoes and boil them for 20min. Also boil the eggs for 10 min.

Pour this salad dressing in the salad bowl. Add quite a bit (4-5tablespoons) of low fat Hellman's mayonnaise (or miracle whip if you prefer) and whisk well. Chop the onion, tomotoes, pickles, broccoli florets, slice the eggs and grate some cheese.

To make things a bit easier, when stirring, pour some potatoes in the bowl first, then add some of each vegetable etc. and stir. Repeat this process until everything is in the bowl, by this point, hopefully nicely mixed. Sprinkle a bit of cheese on top and top with some parsley for nice presentation. Enjoy!

Linking up with: Skip to my Lou

Macaroni Salad

Summer time is a great time to go to barbeques and other social type functions. When we are invited to a barbeque where we are asked to bring something, we are usually asked to bring our Mac Salad.  We always like lots of stuff in our macaroni salad, so there are lots of flavours and colours in each bite.  So here is our way of making the salad:

About half of a bag (maybe a little more) of Scoobi-Do Noodles (that is what Italpasta calls them, but they are just like really swirly macaroni's) and you can use any noodles, really.
Salad dressing found here
3 heaping table spoons of mayonnaise
8 strips of cooked bacon, crumbled
1 can of tuna
2 chopped up, hard boiled eggs
1 small tomato, seeded and diced
1 shallot, finely chopped (or about half a red onion)
2/3 cup of chopped broccoli
2-3 dill pickles finely diced
1 cup of shredded marble cheese (or any other cheese you prefer)

Cook the noodles according to the package until tender.  While the noodles are cooking, prepare the veggies and the bacon.  In a large bowl, pour about 1/4-1/3 cup of the salad dressing and add the mayonnaise, whisk together (If, at the end, the salad seems a little dry, you can always add more, but it is hard to take away).  Add all of the ingredients, leaving a little bacon and cheese out to top at the end for decoration.  If you have some chives growing erratically in the garden, you can cut some up for the top of the salad as well.

-d