Three Easy, Mouthwatering and Elegant Holiday Appetizers
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Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
Ingredients
- ●potatoes
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●pepper
- ●hard-boiled eggs
Instructions
- 1Wash and peel the potatoes.
- 2Cut the potatoes into cubes and place them in a pot of salted water.
- 3Bring the water to a boil and cook until the potatoes are tender.
- 4Drain the potatoes and let them cool.
- 5In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- 6Add the cooled potatoes, chopped celery, onion, and hard-boiled eggs to the bowl.
- 7Gently fold the ingredients together until well combined.
- 8Chill the potato salad in the refrigerator for at least an hour before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Techniques
boilingmixing
Equipment
potbowlknifecutting boardspoon
🌶️🌶️🌶️Loweggsdairy
Also Known As
American Potato SaladClassic Potato Salad
Ingredients
- ●1 cup cooked quinoa
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/4 cup diced onion
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cumin
- ●1/4 tsp paprika
- ●1 large egg
- ●2 tbsp olive oil
- ●1/2 cup sour cream
- ●1-2 tbsp chipotle in adobo sauce
Instructions
- 1In a large bowl, combine the cooked quinoa, breadcrumbs, Parmesan cheese, parsley, onion, garlic, salt, pepper, cumin, and paprika.
- 2Add the egg to the mixture and stir until well combined.
- 3Form the mixture into patties, about 2-3 inches in diameter.
- 4Heat olive oil in a skillet over medium heat.
- 5Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
- 6While the patties are cooking, prepare the chipotle sauce by mixing sour cream and chipotle in adobo sauce in a small bowl.
- 7Once the patties are cooked, remove them from the skillet and drain on paper towels.
- 8Serve the crispy quinoa patties warm with the chipotle sauce on the side.
Equipment
large bowlskilletspatulasmall bowl
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs baby potatoes
- ●1/2 cup mayonnaise
- ●1/4 cup Greek yogurt
- ●2 tbsp Dijon mustard
- ●1 tbsp apple cider vinegar
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup chopped fresh dill
- ●1/4 cup chopped green onions
- ●1/2 cup diced celery
- ●1/2 cup diced red bell pepper
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Wash the baby potatoes and place them in a large pot. Cover with water and add a pinch of salt.
- 2Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.
- 3Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them in half or quarters depending on size.
- 4In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper to create the dressing.
- 5In a large mixing bowl, combine the cooled potatoes, chopped dill, green onions, celery, and red bell pepper.
- 6Pour the dressing over the potato mixture and gently toss to combine, ensuring all the potatoes are coated.
- 7Taste and adjust seasoning with additional salt and pepper if needed.
- 8Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- 9Serve chilled as a side dish for your festive meal.
Equipment
Large potMixing bowlWhiskColanderRefrigerator
pescatarian
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes
- ●1 tbsp fresh lemon juice
- ●1/4 cup fresh parsley, chopped
- ●12 slices of baguette, toasted
- ●1 ripe avocado
- ●1 lime, juiced
- ●1/4 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp cumin
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Add minced garlic and sauté for about 1 minute until fragrant.
- 3Add shrimp, salt, black pepper, and red pepper flakes to the skillet.
- 4Cook shrimp for 2-3 minutes on each side until they turn pink and opaque.
- 5Stir in lemon juice and chopped parsley, then remove from heat.
- 6In a bowl, mash the avocado and mix in lime juice, garlic powder, salt, and cumin until smooth.
- 7Spread a generous layer of guacamole on each toasted baguette slice.
- 8Top each guacamole spread with a few garlic shrimp.
- 9Garnish with additional parsley if desired.
- 10Serve immediately as an appetizer.
Equipment
skilletmixing bowltoaster
🌶️🌶️🌶️Low
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