2012
5 Ingredient Potato Salad
I’ve been in a mood for a picnic all year long. The 4th of July screams picnic time to me so I’m in picnic mode right now. All this week I’ll be sharing some picnic-themed projects in case you’re as excited about picnics as I am.
For today I’m sharing my favorite potato salad recipe. It calls for just 5 ingredients- potatoes, eggs, bacon, mustard and mayonnaise. It ends up tasting like a baked potato in salad form. You can season it to your tastes, I like some dill, pepper, and sea salt mixed into mine. This is a great recipe to make ahead the night before. The flavors do well sitting overnight and the food will be chilled just in time for your picnic.
Ingredients
- 2 pounds red potatoes
- 4 strips bacon
- 2 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
Instructions
- Wash the potatoes and place in a large pot. Cover with cold water and boil till soft, about 15-20 minutes. Strain the potatoes and let them cool completely.
- While the potatoes are cooking, fry the bacon. Let it cool and crumble into small pieces. Set aside. If your eggs aren't hard-boiled yet, this is a good time to do it. Chop the egg into small pieces.
- Once everything is cooled, cut the potatoes into medium-sized pieces. Mix the mayonnaise and mustard together in a large bowl. Stir in the potatoes and coat them evenly with the sauce. Add in the bacon and eggs and stir until combined. Season with salt and pepper to taste.
Pesto Chicken Skewers
In the summer there’s nothing better than throwing food on the grill and eating leftovers for days. Just because I like to eat some tasty food doesn’t mean I don’t love an effortless meal. When I saw the idea of these Pesto Chicken Skewers that La Kocinera shared, I knew I had to try them.
To prep for this recipe I soaked 7 skewers in water so they wouldn’t catch fire on the grill. I also pulled out 3 of my frozen pesto cubes to thaw during the day. The only other ingredients you’ll need are 2 chicken breasts and a half pint of grape tomatoes. Just cut up the chicken into bite-sized pieces and alternate the pieces on the skewer with the tomatoes. Brush on some pesto and grill until the chicken is done. That’s it! It’s so easy you barely even need a recipe.
I served this recipe with some sirloin skewers and some of my frozen twice-baked potatoes along with a salad. Like I said, my goal is to eat off a meal for days and we had a weekend’s worth of food with this meal.
Recipe from La Kocinera
Ingredients
- 2 boneless chicken breasts, cut into bite-sized pieces
- 1/2 pint grape tomatoes
- 1/4 cup prepared pesto
Instructions
- If using wooden skewers, soak in water for at least 20 minutes to prevent burning on the grill.
- Alternate sliding chicken pieces and grape tomatoes onto your skewers. Brush with pesto.
- Heat your grill to a medium heat and cook about 5 minutes per side until the chicken juices run clear.
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