Tag: POTLUCKS

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

SALISBURY STEAK MEATBALLS

Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀

SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin

  • Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.

MEATBALLS
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper

  • In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
  • Form 24 meatballs of equal size.
  • Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)

GRAVY
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water

  • Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
  • Pour over the meatballs evenly.
  • Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
  • Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
  • In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
  • Whisk the slurry into the crock pot until well blended.
  • Add the meatballs, onions and mushrooms back into the slow cooker.
  • Adjust the seasoning to taste, cover and cook on low another 30 minutes.
  • Serve over noodles or mashed potatoes.