Potato salad and pasta salad

[[M]umma[M]ia]

Also.. can these salads be prepared the day before? (please say yes)

YES!!!! as long as its glad wrapped and refridgerated!


i have a yummy potato salad recipe but need to go tend to my child atm. ill pop back in later xox

[Liz]

ooh thank you!

[[M]umma[M]ia]

ok now..

Peel your spuds.. i use usually 4-6 large ones

cut into cubes.

Boil until just cooked (dont overcook coz it will go mushy)

Cook 4 hard boiled eggs, peel and allow to cool.

drain and run potato's under cold water straight away (stops the cooking process)

Chop 2 handfuls of bacon (or ham)(cooked or uncooked)

Chop a small bunch of mint (very finley)

cut your eggs is 1/4's

Finley dice some shallots (optional)

add, potato's, egg, mint, bacon and shallots in a big bowl and cover in KRAFT Potato salad dressing and mix!

done!! and yummo!!!!!

hope that makes sense.



as for a pasta salad.. tuna ones are nice.. just pasta, tuna, onion and mayo.

[Liz]

oh that sounds yum.. and easy! Thanks Hollye

[[M]umma[M]ia]

your very welcome!! it is yummy!!!!

[mum3girls]

I made this potato salad on Christmas Day and had it heated up the next day as well (was yummy hot or cold )

Potato salad with Dijon mustard mayonnaise
(Taken from the Taste website)
Preparation Time
15 minutes
Cooking Time
45 minutes

Ingredients (serves 6)
• 1kg (about 6) evenly sized desiree potatoes, unpeeled
• 3 eggs, at room temperature
• 3 (about 150g) bacon rashers, rind and excess fat trimmed, chopped
• 3 green shallots, thinly sliced
• 1/3 cup snipped fresh chives
• Salt & freshly ground black pepper


Dijon mustard mayonnaise
• 2 egg yolks
• 1 tbs Dijon mustard, or to taste
• 1 tbs fresh lemon juice
• 1 garlic clove, roughly chopped
• 125ml (1/2 cup) olive oil
• Salt & freshly ground black pepper
Method
1. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
2. Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool.
3. Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
4. To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady steam and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired. Cover and place in the fridge until required.
5. When the potatoes are cool enough to handle, peel and cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
6. Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
7. To serve, transfer half the potatoes to a serving bowl and sprinkle with half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.
Notes & tips
• Note: This salad is a great barbecue accompaniment - serve alongside lamb, beef, pork, or chicken. The mayonnaise also makes a wonderful accompaniment on its own. It will keep in an airtight container in the fridge for up to 5 days.

[Danni]

Holly's recipe is very similar to mine but I add parsley and use mayonnaise