Craze E Potato Salad Boats Kid Friendly Recipes

CRAB BOIL POTATO SALAD

Steps:

• Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

SUPER CREAMY POTATO SALAD KID FRIENDLY QUICKNEASY

Steps:

• 1. Clean you work area, don on your apron, wash hands and gather your ingredients.
• 2. Fill a medium sized pot with hot water (or boiled water from the kettle). Wash your potato and place your unpeeled potato into the pot. Heat on high, cover with lid and bring to a boil. Test potato with a skewer. Potato is ready if it is a little firm to push through. If it goes through too easily and breaks the potato, you have cooked it too long. Once cooked, remove potato from boiled water. Place on a tray/plate and let sit in the freezer while you prepare the vegetables.
• 3. Assemble your vegetable ingredients to be cut (celery, capsicum, spring onion or chives) wash, rinse and let drain.
• 4. Fill a small saucepan with cold water and place two eggs into water. Let sit on medium heat (basically you want to boil the eggs for 3-5 minutes depending on your heat setting).
• 5. On your cutting board, cut the Celery, Capsicum, Spring Onion or Chives as directed in the Ingredients list. Put into your mixing bowl. (note - I have chives and spring onions growing in the garden and used 3 sprigs/stalks of the spring onion but either will do)
• 6. Measure your mayonnaise and ranch dressing (I used a light version of the Ranch) and place into your mixing bowl with your vegetable ingredients.
• 7. Check eggs. If they have been boiling for 3-5 minutes, turn off stove and remove from heat. Grab the lid and drain the hot water out the pan (I do it with the eggs still inside) and fill with cold water. Let sit until you are ready for them. Or, skip that and grab a slotted spoon, remove eggs and place on a plate and put into the refrigerator.
• 8. Check on potato. If cool enough to touch, remove skin. Usually it should just peel off using your fingers, but I just use a peeler as it's much easier.
• 9. Dice potato into 1cm cubes and place into mixing bowl with your vegetable mix and dressing mix.
• 10. Remove hard boiled eggs from water/fridge. Peel shell off and rinse. If they are still warm, place them into the fridge/freezer for a few more minutes as they will be easier to cut. Once cooled enough, roughly chop eggs and place into your mixing bowl.
• 11. Mix all ingredients in mixing bowl until well covered. Cover and refrigerate until required.
• 12. Note - this recipe is a small batch and was enough for x5 kids between the ages of 2 years and 8 years hence the potato being cut into 1 cm cube pieces. All 7 (5 kids, 2 adults) of us had a heaped soup spoon each with some to spare and was just enough as an accompaniment to our BBQ. It is a really creamy dressing so if you love your potato salad you could easily add 1 or 2 more medium sized potatoes without having to top up the dressing (mayo/ranch) or vegetable ingredients.

CRAZE-E POTATO SALAD BOATS - KID FRIENDLY

Steps:

• Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
• Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
• Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
• Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
• Now to decorate:.
• Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
• Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
• Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
• Sprinkle the shredded cheese on top of the potato mixture.
• Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
• Chill until ready to serve.

CRAB POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

POTATO BOATS

Steps:

• Bake potatoes until done.
• When cool, cut in half and scoop out middles.
• Place shells on baking tray.
• Mix remaining ingredients with the scooped-out potato and mash.
• Heap the mixture in the shells and put a slice of cheese on top.
• Bake at 350 degrees for 25 minutes.

PARTY SALAD BOATS

Steps:

• Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
• Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
• Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
• Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
• (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
• Fill the pasta shells.