|
|
| | |
|
Relish Recipes
Submitted to us by a customer who used our Coastal Sweet Relish for the very first time in a potato salad recipe that she put together for a family luncheon. She said everyone raved about her potato salad and she told them she had used a new relish for the first time. Since then she has been passing out the following recipe to other family members to use. She was kind enough to share it with us along with a photo of her creation.
Mary’s Coastal Potato Salad
Yield: 8 servings
Ingredients
10 Medium potatoes (I use russet)
1 Sweet or stronger (per taste) onion cut into quarter inch pieces or grated
3-4 Stalks celery cut into no larger than quarter inch pieces
1 Red or orange bell pepper cut into approximately quarter inch pieces
6 Hard boiled eggs, sliced and cross sliced
1 8-ounce jar of McFadden Ranch Coastal Sweet Relish
¾ Cup mayonnaise
1 Tablespoon prepared mustard
¼ Teaspoon salt and pepper to taste
Directions:
Boil potatoes in skins until tender. Cool and peel. Cut potatoes in lengthwise strips, then crosswise to obtain about ½ inch cubes. Add onion, celery, bell pepper, eggs. Mix lightly together. In separate bowl, mix relish, mayonnaise, mustard, salt and pepper. Fold into potato mix. Add additional salt and pepper to taste. Cool and serve.
Possible substitutions:
For dill potato salad, use McFadden Ranch Coastal Dill Relish.
For lower fat salad, use non-fat yogurt or light mayonnaise in place of mayonnaise.
Vegetarian/Vegan salad, eliminate eggs and use vegan mayonnaise.
| |
| | |
|
|
|