Creamy Red Potato Salad
Makes 6 servings
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2 pounds (907g) small red potatoes
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2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
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1/2 cup (120g) sour cream
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1/4 cup (58g) mayonnaise, try homemade mayonnaise
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1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
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2 celery stalks, finely chopped, about 1/3 cup
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1 to 2 medium dill pickles, finely chopped, about 1/3 cup
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1/4 cup chopped fresh parsley
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1/4 cup chopped fresh dill
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1/4 cup chopped fresh chives
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Salt and fresh ground black pepper
Instructions
Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water).
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart). Cook for 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath.
When cool enough to handle, chop the potatoes into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
Stir the mayonnaise, sour cream, and mustard in a bowl.
Add the mayonnaise mixture, celery, pickles, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving (it’s tastes better).
Recipe from Inspired taste
Cheesy Baked Vidalia Onions
Makes 4 servings
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3-4 Vidalia sweet onions
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4 tbsp unsalted butter
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp oregano
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1 cup Italian blend cheese, finely shredded
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1 cup cheddar cheese, finely shredded
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1/2 cup Parmesan cheese, finely shredded
Instructions
Start by preheating your oven to 350°F. Proper preheating ensures that your onions will cook evenly and the cheese will melt perfectly.
Take a 9×13-inch baking dish and coat it generously with cooking spray to prevent sticking.
Carefully slice the Vidalia onions into ¼ inch thick rounds. Ensure they are sliced evenly to promote uniform cooking.
Spread the onion slices across the baking dish in an even layer. This step is crucial to make sure that all the onions bake uniformly and absorb the seasonings and cheese.
Sprinkle salt, garlic powder, and oregano evenly over the onion slices. These spices will add a depth of flavor to the dish.
Distribute the pats of butter over the seasoned onions. The butter will melt during baking, adding richness and helping to cook the onions perfectly.
Sprinkle the Italian blend cheese, cheddar cheese, and Parmesan cheese over the onions. Ensure that the cheese covers the onions completely for a nice crust and gooey interior.
Place the baking dish in the preheated oven and bake for 35-40 minutes. Bake until the cheese is nicely browned and bubbling. Monitor closely during the last few minutes to avoid over-browning.
Once baked, remove the dish from the oven. Allow it to cool slightly before serving to ensure the cheese sets a bit and makes it easier to serve.
Recipe from Savory Splash
Honey Butter Skillet Corn
Makes 4 servings
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4 cups corn
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2 tablespoons unsalted butter
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2 tablespoons honey
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Salt and pepper, to taste
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Chopped fresh parsley, for garnish (optional)
Instructions
Heat a large skillet over medium heat. Add the frozen corn kernels and cook, stirring occasionally, until heated through, about 5 minutes.
Add the butter to the skillet and stir until melted and evenly distributed.
Drizzle the honey over the corn and butter mixture, then stir to coat the corn evenly.
Cook for an additional 2-3 minutes, or until the corn is heated through and glazed with the honey butter.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley, if desired, before serving.
Recipe from Creatives Cookery