Friday's Recipe Box

Welcome to my first Friday to share recipes with you! So excited! I am going to be sharing family favorites from over the years and some of my very own recipes!

First up is a pasta salad that I adored as a child--Mom would make it for pot lucks at church and for bbqs and family gatherings. Lots of good memories surround this salad and I hope it creates some happy memories for you as well!

Yachtsman Salad

2 cups small shell macaroni, cooked

1/4 cup chopped green onions, both white and green

6 slices crisp bacon, crumbled

4 hard boiled eggs, chopped

1 tomato, peeled, seeded and chopped.

Mayonnaise and Seasonings to taste--I like season salt, fresh ground pepper,  garlic powder, onion powder, parsley (dry) and paprika.

In a large bowl, combine the first 5 ingredients and lightly toss. Gently mix in mayonnaise and desired seasonings to taste. Cover and chill for 2 hours or until ready to serve. Enjoy! 

Next up, is a potato salad that I came up with a few weeks back because I really wanted some potato salad, but it is not hubby's favorite food item. He is not a big fan of potato salads with mustard and relish--NOT a pickle fan! So I whipped this up and he declared it a winner potato salad! I hope you find it to be just as tasty!

Dilly of a Potato Salad

This is a 'to feel/taste' recipe--

Take desired amount of red skinned potatoes and boil them whole in salted water until tender, about 15-20 minutes depending on size. Drain and cut into chunks while hot and toss the hot potatoes in a vinaigrette of 3 parts oil to 2 parts vinegar--I used light tasting olive oil and apple cider vinegar-- a generous amount of dry dill--I used about 1 T of dry dill, fresh cracked black pepper, salt and dry garlic and dry onion--about a teaspoon each of  the dry garlic and onion. Allow potatoes to cool, gently tossing, until vinaigrette is mostly absorbed.

 Add in finely diced celery--a rib or two, or more depending on your taste, 4-5 green onions, both white and green parts, chopped, 3-4 chopped hard boiled eggs, and dress with mayonnaise to taste and season with additional dill, fresh cracked black pepper and dry garlic/onion and salt if needed. Allow to chill for flavors to develop and serve!  I served this with oven fried chicken and sliced tomatoes. 

Hope you enjoy today's recipes and I will be back next week with more to share!