This Simple Potato Salad Recipe has hints of lemon and paprika in it and is made with russet potatoes, eggs, garlic powder and is seasoned just right.
Let me tell you, this recipe is something special. Just cause I call it a Simple Potato Salad recipe does not mean it is not GREAT!
I can say that because I was never much of a fan of potato salad. Probably because the kind I was used to was to sweet and full of mayo. But this one is different and super tasty!
There is nothing like homemade potato salad, nothing. So if you’re looking for one that is a bit different than the average potato salad recipe out there than your going to want to try this one.
I came up with this recipe recently as I wanted to bring something a bit different to a potluck party I was attended. It turned out to be a major hit with everybody!
For this recipe I made a separate dressing on the side, then once the potatoes and eggs cooked and cooled I combined them all together by mashing with a potato masher.
Then poured the chilled dressing overtop to combine.
My dressing calls for full fat mayonnaise, so if your wanting a lower calories dressing. Then feel free to use a lighter variety or substube half of the mayo with plain yogurt.
You can use just about any type of potato to make this potato salad, however I like to use the russets because the skin just peels off very nicely once cooked.
And that is exactly what you will want to do. Simply bring a large pot of boiling water to a rapid bowl, then dump in the potatoes slowly and allow them to cook till fork tender.
Once cooked you will simply strain the water out and soak them in ice water till cooled. Once cooled all you will need to do is peel the potatoes with your hands. Easy enough eh!
If your wanting to feed less people or more peoples simply use my recipe adjuster above. The ingredients amounts with change according to how many people you want to prepare this for.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
These Air Fryer Sweet Potato Fries are sweet with a hint of spice. I like to serve them alongside a spicy mayo!
WHAT IS AIR FRYING?
Air frying is a healthy alternative to deep frying food. And most air fryers have been marketed in a way to make you think that this cooking technique is best for those who make a lot of those at home.
Well I am here to tell you that you do not need to just be a deep fried food lover to want to use this cooking method. RATHER if you love to bake food, then this is also a great alternative. And in most cases is much healthier than traditional baking methods.
Because air frying mimics deep fried foods but uses little to no oil. And if your cooking something fatty, the fat will drip away and off the food. So you can enjoy all the same deep – fried or baked foods that we have all come to know and love again but in a healthy way.
The air hot air is what cooks the food not the oil. If you have some frozen foods on hand, feel free to throw out any deep fryer you may have because the air fryer can now do the same job.
But it is not only frozen food that can be cooked this way, pretty much any food you can think of can.
This is my second AIR FRYER recipe that I have shared on this blog. And I hope you like it!
As you may know I have been on the fence for the past year about buying an air fryer.
Mainly because I do not eat a lot of deep fried foods and also because I could not fathom spending $200 plus for ONE.
So recently when I came across the Gotham air fryer, that does the exact same thing as an air fryer. I knew that I had to try it! So I’m now starting a Air Fryer collection of recipes on this blog because I have fallen in love with this NEW kitchen tool.
HOW TO MAKE SWEET POTATO FRIES IN AN AIR FRYER?
Start by slicing the yam fries on a cutting board into 1/4 inch slices.
Once the yam is sliced into slim fries, place them into a large bowl and submerge in water.
Soak for a minimum of 30 minutes on the counter.
Then drain and place the fries in another bowl and season with cornstarch and toss to coat.
Drizzle the olive oil over top of the fries and season away!
Place the fries in or on the Air Fryer making sure they are not crowded, then allow it to do the Cooking.
Bake at 400 F for 30 minutes!
HOW TO MAKE SWEET POTATO FRIES ON THE GOTHAM AIR CRISPER TRAY?
If your using the Gotham Steel Crisper I would advise to turn your oven to Conventional bake, which will make the fries more crispy.
Otherwise, if your oven does not have that setting you can simply place the crisper on the middle rack.
WHAT MAKES FRIES CRISPY?
The air flow that is create under and around the sweet potato fries. The more dryer they become the more crispy they will become. Also the thinner the fries the easier it is for them to become crispy, I like to cut mine about 1/4 to 1/2 of a inch thick.
Also surprisingly soak them in water beforehand helps to remove the starch as it soaks into the water. The starch is what hinders the moisture from escaping. Which in turn prevents the fries from burning to a crisp and keeps them moist inside and crispy on the out.
CAN I USE ANY KIND OF AIR FRYER?
YES! Air fryers promise that you can get that deep fried texture without all the grease.
If you have a table top Air Fryer all these recipes will work the same. Because Air Fryers all use the same type of cooking techniques.
IS AIR FRYER FRIES HEALTHY?
Yes, very. Since the hot air is doing all the frying, saving you from using oil. But also giving you a deep fried taste without all those trans fats. The food ends up crispy on the outside and moist on the inside.
If you have never used an air fryer, now is the best time to start. Because they are more affordable now than ever before.
Some people think that an Air Fryer is mostly for people who eat a lot of fried food. I admit I once was apart of that group, however I soon realised that if you like to bake foods too. Like I do, then the air fryer really cuts out a lot of the unnecessary fat.
Think of it, how do you typically eat fries? Deep fried of course. However with the air fryer it elevates the food and allows all that (FAT) to drip away, which creates a fat free crisp that you will love.
Plus if you use the Gotham Air Fryer it is super simple to clean, I am talking hard sticky food at the bottom of the tray just slides right off. No scrubbing at all is needed, it couldn’t be more simpular that this guys.
Another reason I like the Gotham Air Fryer is because it cooks more food than the typical table top Air Fryers. Because it has a lot of space on that large tray !
This Crab Potato Salad is made with imitation crab meat, potatoes, mayo, onions and a few secret spices. So follow along for this unique yet classic recipe that your sure to love.
The kick off to Summer has begun. And you know what that means?
Canada Day is right around the corner as well as BBQ’s and picnics.
And of course getting together more with people in the great outdoors. Yippy!
My Crab Potato salad is not only super unique! It is inexpensive and satisfying meal option for any type of gathering.
This Crab Potato Salad is just like any other Potato Salad except it showcases our Canadian Snow Crab and is so delicious.
You can use real snow crab for this potato salad or imitation crab meat.
Both will work amazing in this recipe, so it really depends on your preference.
This potato salad will leave your guests wanting seconds and most likely asking you for the recipe!
So if you’re looking for a unique summertime potato salad, then why not surprise everyone with this “Amazing Crab Potato Salad”.
Fresh crab works amazing in here, however you can always substitute for imitation crab which we did today and works just as good.
This potato salad has just a hint of sweetness from the snow crab and red peppers, however it has a balance of flavors that also come from the old bay seasoning, salt, pepper and lemon juice.
I came up with this recipe a few years back and have been making every June long weekend every since for the family.
You can choose to add imitation crab meat or real crab.
Did you know that most of the Worlds snow crab comes from our Atlantic Provinces?
Yup it’s true, the best quality snow crab comes from the Gulf of St. Lawrence, and Newfoundland and Labrador
So it is only appropriate that it this potato salad be listed under Canadian cuisine, right?
We hope you enjoy this potato salad as much as we do:)
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Salmon and Kale pasta salad ? can be thrown together in no time at all.
With just a few simple ingredients such as rotini pasta, organic kale, canned salmon and green onions. You are sure to feel amazing after eating this.
This salad is tossed in a simple healthy dressing that you can make in seconds.
So if you looking for a healthy salad that can store easily in the fridge for a couple of days without wilting, you just found it!
Go ahead and make some meal preps if you want with this type of salad.
Sometimes I will double the recipe and pack a few for the weeks ahead.
What can be easier than this salad?
The salmon is pre cooked, the kale is fresh and raw the only thing that takes a bit of time is cooking the pasta and during that time you can prepare the fresh greens.
This Salad goes well as a side dish or served as the main course.
I recommended looking for an bunch of organic kale for this recipe.
I find it tastes best in raw type salads a good place to find organic kale this time of year is at your local farmers market.
This is my favorite way to use a can of salmon and it goes so well with raw kale.
This salad can be enjoyed pretty much any time of year, but I know it will be best enjoyed on those long summer nights out on the back patio!
I can picture it now 🙂 Can’t you?
Looking for a Awesome drink recipe to serve with this salad? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Dill Pickle and Black Forest Pasta Salad is a fantastic and easy recipe for any of those upcoming summer gatherings!
I hope you give this light and tasty Summer pasta salad a try!
This is best served slightly chilled the day of vs the next day, because if it’s left in the fridge for to long it can become dry.
So if there is just the two of you please use the recipe adjuster here and make just enough for what you need.
Other than that this recipe is a winner as it’s not laddled with any high fat dressing.
Rather we are using a creamy plain yogurt and then adding some pickle juice, a touch of mayo, olive oil and spices that make it all come together very well.
What kind of Dill Pickle ? Pasta Salads have you tried in the past? Why not give this lighter version a try this time.
This one is creamy enough to satisfy pretty much anyone, however is made lighter than the average pickle pasta salad you may find out there.
Since it’s mostly made with plain yogurt, dill pickle juice and just 1 tbsp of mayonnaise.
I much prefer using more yogurt over mayonnaise as it lightens up the dish and keeps me in better shape.
Pickle Salad Perfection!
Notes: The colder the salad the better it taste, so try to chill it in the fridge for one at least one hour prior to serving.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
This super healthy Fruity Almond Couscous Salad Salad is the perfect summer side dish.
It has hints of sweetness but is by no means overpowering because the yogurt and almonds help to balance all those sweet fruits out just right.
Also couscous can be served on its own as a main dish if desired as well. Sometimes I will shred the leftover meat from a rotisserie chicken over top which goes really well with this type of salad.
Today I’m using instant couscous, which has been pre-steamed and dried. It saves a whole lot of time and is just as healthy for you as the ladder.
Did you know that Couscous is a staple food throughout the North Africa? And has only gained popularity throughout Europe and the West over the past century.
Yup it’s true and prior to becoming a global food group couscous took days to prepare by hand by large groups of woman.
Properly cooked couscous should be light and fluffy and should not be gritty.
In order to achieve this fluffiness one must boil some water or stock and then pour just the right amount over the couscous.
This allows it to fluff up perfectly then you can finish that fluffing with a fork.
Today I made mine fruity, by adding canned oranges, apples and dried cranberries. Feel free to chop up a “fresh orange” instead of the canned variety if you wish.
I just love this simple couscous salad and i’m sure you will too.
If you want to make it a little lighter feel free to omit the mayo and just add plain yogurt, which will make it a even less sweeter taste.
This salad can be enjoyed pretty much any time of year, however I am sure this particular salad will be perfect for those long summer nights out on the back patio! I can picture it now 🙂 Can’t you?
Looking for a Awesome drink recipe to serve with this salad? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Creamy Lemon Cucumber and Tomato Salad is my favorite way to make a Cucumber salad, it’s super Fresh and Creamy!
Make it ahead of time and store it in the fridge to allow the flavors to develop more.
What kind of Cucumber Salad have you tried?
The German variety that leans more towards a Vinegary taste?
Or the American Varieties that leans more toward a creamy taste?
Personally, I prefer something in between and this salad is exactly that.
Summer is right around the corner, can you feel it in your part of the country yet?
This salad is perfect for those hot summer nights and even goes great when chilled to be taken along with any type of outdoor picnic.
This salad will taste much better if you can get your hands on some garden tomatoes, the sweeter the tomatoes the better this salad will taste.
We sent Bubba out to our local farmers market and he came back with these large sweet and succulent tomatoes and crispy cucumbers that worked so good in the salad.
We then experimented with all few ingredients to come up with this Creamy Lemon Cucumber and Tomato Salad.
If wanting your to feed a larger crowd we recommend doubling this recipe with our easy to use recipe adjuster.
Doesn’t this look so fresh and just say SUMMER has arrived or what!
Note: The colder the salad the better it taste, so try to chill it in the fridge for one hour prior to serving.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
This Classic Creamy Coleslaw Salad goes well along any summer recipe you may be serving.
Some people like their coleslaw thick, creamy and sweet, while others prefer it light and tangy.
This recipe leans more towards to thick, creamy sweet coleslaw that many grew up with.
If you’re looking for a lighter tangy slaw then check this recipe out for aLight and Tangy Coleslaw.
Both recipes are just as good, so it’s all about personal preference.
HOW TO MAKE CREAMY COLESLAW
For the Coleslaw: In a large bowl, combine cabbage and carrots (or empty your bag of cabbage carrot mixture into the bowl).
For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, apple cider vinegar, celery salt, garlic powder, lemon, sugar, salt and pepper to taste.
Slowly add the dressing into cabbage mixture until you have the desired amount.
Allow it to chill in the fridge up to one hour to let the dressing marinate.
You may need less dressing, depending on how much cabbage your using.
Taste for seasoning and adjust as needed. Serve alongside any summer dish and or double the recipe and make for a crowd.
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