APPLE AND CELERY SALAD

A crunchy combination of Apples and Celery with bits of nuts in a creamy Mayonnaise Dressing. Perfect side for pork, chicken or any other main dish.

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Ingredients 

2/3 cup chopped nuts 

1/2 teaspoon sea salt 

2 cups julienned celery 

3 green apples julienned

1 tablespoons lemon juice

1 cup Mayonnaise Dressing

Lettuce hearts or shredded lettuce 

1 yellow or red pepper finely chopped (optional)

Directions

In a large bowl add sea salt, nuts, celery, green apples and lemon juice.

Mix until all the apples are coated with the lemon juice.

Moisten with Mayonnaise Dressing by adding it slowly to the bowl to your liking.

Serve on a bed of shredded lettuce or lettuce hearts.

Choose Preferred Topping  

Sprinkle with finely chopped yellow or red pepper. 

Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

¾ cup real bacon bits

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup chopped scallions

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Ranch Red Potato Salad

"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Ranch Potato Salad

"Classic Ranch Potato Salad"  this is my basic starter recipe for potato salad. It's simple, easy to make and taste delicious.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper
chives or garlic chives, chopped

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with chives or garlic chives.

Curry Potato Salad

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 cup Greek Yogurt

1/3 cup olive oil

1/3 cup Golden Raisins

2 cups frozen green beans.

1/2 cup diced scallions

2 tablespoons white wine vinegar

2 teaspoons curry powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Potatoes

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.

Gently toss potatoes.

Serve cooled or warmed.

Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks

3 hard-boiled eggs, chopped

2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks

1 cup Hellmann’s mayonnaise

1/4 cup Crème Fraiche

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced scallions

1 tablespoons white wine vinegar

2 Tablespoons truffle oil or extra virgin olive oil

1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.

Garden Potato Salad

"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

1 cup red radishes; sliced 

1 small carrot; sliced

1  small cucumber; chopped

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1/2 cup garlic chives; chopped

3 large scallions; chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced

1 (8 oz.) package Kraft Shredded Cheddar Cheese

1 medium dill pickle; diced

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1 (4 oz.) can Ortega Diced Green Chili Peppers; drained

1 small red onion; diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.

Classic Bacon-Ranch Potato Salad

"Classic Bacon-Ranch Potato Salad" is delicious. My kids loved this recipe and so did my spouse.  it It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

3/4 cup real bacon bits

1 cup Hellmann’s mayonnaise

1/2 cup Kraft Ranch Dressing

1 cup thinly diced celery

1/2 cup chopped scallions

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Chipotle Ranch Potato Salad

This "Chipotle Ranch Potato Salad" will add a smoky flavor while the ranch dressing adds a touch of country to the dish. A delicious change of pace from the usual potato salad.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing

1 cup thinly diced celery

1/4 cup chopped cilantro

1/2 cup chopped scallions

2 1/2 Tablespoons chipotle hot sauce

2 teaspoons orange zest

1/4 teaspoon sea salt

1/4 teaspoon black pepper
bacon, cooked and chopped
chives, chopped

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with bacon and chives.

Chipotle Lime Mayo Dipping Sauce

Chipotle Lime Mayo and Dipping Sauce is great to use when making salads, sandwich, sauces, dips and dressings the perfect amount of heat to chicken, burgers, fries and more. Plus it's simply delicious and easy to make.

Ingredients

1 tablespoon lime juice (about 1 lime)
1 teaspoon lime zest  (about 1 lime)
2 chipotle peppers, chopped
1 roasted garlic clove, smashed and chopped
1 teaspoon smoked paprika½ teaspoon sea salt
¼ teaspoon pepper
1 1/4 cups Kraft Mayo

Direction

In a food processor, puree the 1/4 cup Kraft Mayo, lime juice, lime zest, chipotle pepper, roasted garlic, sea salt, smoked paprika and pepper until you have a very smooth mixture.

Add mixture to 1 cup Kraft Mayo and mix well. 

This mayo is fantastic served right away, but I like to let this sit in the fridge overnight to let the flavors meld.   It is even better the next day.