Classic Potato Salad with Sweet Relish

America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

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

3 hard-boiled eggs, chopped

2 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

½ cup sweet relish

1 cup thinly diced celery

½ cup diced red pepper

½ cup diced scallions

2 tablespoons white wine vinegar

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; 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, celery, relish, peppers, vinegar, onion, salt, pepper and 

eggs.

Serve chilled or at room temperature.

Red Potato Salad with Crab

One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

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

3 hard-boiled eggs, chopped

1 cup crab meat

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1/2 cup sweet relish

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced scallions

1 tablespoons lemon juice

1 1/2 teaspoons Old Bay

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, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.

 Serve chilled or at room temperature.

Classic Potato Salad with Pickles

America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

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

3 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1/4 diced dill pickles

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced yellow onion

2 Tablespoons pickle juice

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; 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, celery, pickles, juice, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Waldorf Potato Salad

One  America’s favorite side dish is this Waldorf Potato Salad  This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients, apples, and walnuts makes a big favorite among family and friends.

Ingredients

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

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

2 cup thinly diced celery

1 cup diced Granny Smith apple

1/2 cup chopped walnuts

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; 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, celery, onion, apples, walnuts, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Red Potato Salad

America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

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

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; 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, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Yankee Pot Roast

There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper. 

Ingredients:

1 beef chuck pot roast (3½ pounds)
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth

Sea Salt and Pepper

2 tablespoons Olive Oil

Directions:

Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest. 

Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.

In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.

Combine vegetables, bay leaves, rosemary and thyme in crock pot.

Place beef over vegetables in crock pot. Pour broth over beef.

Cover and cook on low 8 to 9 hours or until beef is fork-tender.

Remove and discard bay leaf and serve.