Side Dishes Archives - Barefeet in the Kitchen

Whipped Sweet Potatoes

Mary Younkin — Wed, 15 Nov 2023 11:04:25 +0000

Without any added sugars at all, these Whipped Sweet Potatoes are one of the best sweet potato dishes I have ever tasted. Fluffy, creamy, sweet, and fragrant with vanilla, these whipped sweet potatoes are so good, you just might find yourself choosing a second helping for dessert in lieu of pie.

I know. It sounds made up. Someone would choose a ladle full of sweet potatoes over a slice of pie? With these whipped sweet potatoes, it actually happens. These creamy, fluffy sweet potatoes are far more than your run-of-the-mill mashed potatoes.

Whipped Sweet Potatoes

In this recipe, the sweet potatoes are roasted until they are bursting with rich flavor. The color is intense and the flavor is almost indescribable.

The roasting step makes such a difference to the final flavor compared with boiling or steaming the spuds. That time in the oven brings out a robust flavor that pairs well with the fragrant vanilla whipped in.

Vanilla Whipped Sweet Potatoes

The addition of vanilla provides a delicious undertone to this sweet potato side dish. Then, a generous helping of butter and real cream take these whipped sweet potatoes to a level I can only compare with a warm mousse.

What makes these potatoes whipped? Instead of mashing the roasted sweet potatoes by hand, I used a food processor to combine the ingredients and achieve that fluffy, mousse-like texture.

Since the first time I made this dish, I’ve also tried mashing the potatoes with a potato masher by hand and the blender. When I used the blender, I added everything in two separate batches to avoid a mess.

The blender and hand-mashing ways worked well, too! If you don’t have a food processor handy, you can still make this recipe and get good results.

That said, the food processor simplifies the whole process and gives the sweet potatoes the absolute perfect texture. I highly recommend whipping them in the food processor if you can!

It’s a dish that has to be tasted to be believed. I served these potatoes on Thanksgiving this year and every single person who tasted it loved it.

Two recipe requests from our guests and my husband’s rave reviews to everyone who would listen proved that it wasn’t my imagination. This is an incredible sweet potato dish.

We are all looking forward to having it again.

For a girl who didn’t think she liked sweet potatoes very much, I am now a solid convert. Along with this recipe, I’ve made sweet potatoes in three more recipes over the past week. I LOVE them.

Whipped Sweet Potatoes Recipe

Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes or until cool enough to handle with care.
Cut the potatoes in half and remove the skin. Place the potatoes in the bowl of a food processor.*
While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat.
Use tongs to remove the vanilla bean or simply pour the cream mixture through a strainer over the potatoes in the food processor. Add the softened butter to the food processor.
Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving.

ALTERNATIVE to the pricey vanilla bean – I’ve successfully used vanilla bean paste for this recipe and I’ve also used vanilla extract. Vanilla beans are my first choice, followed by vanilla bean paste, lastly, I have used vanilla extract in a pinch.

Sweet Potato Side Dishes

I’m excited to discover this newfound love for sweet potatoes because they’re such a popular and versatile side dish for any occasion.

I made a pecan-crusted brown sugar sweet potato dish a few times for Thanksgiving. That one was always popular, but we decided that we liked these whipped sweet potatoes even more.

They’re delicious on a Thanksgiving or Christmas table alongside a Roast Turkey and Stuffing. And we love having leftovers to enjoy the next day (if we can resist eating the whole pan in one go).

After falling in love with this recipe, I tried another spin on the concept in these Simply Mashed Sweet Potatoes. That side dish uses only sour cream and a sprinkle of salt as seasoning (plus optional black pepper) to really let the flavors of the sweet potato shine.

Sweet Potatoes and Spinach is a delightfully savory combination as well. Like this recipe, those mashed sweet potatoes were also a hit!

If you like the roasted flavor of this sweet potato recipe, you should also check out Roasted Sweet Potatoes with Lemon Butter Sauce and this Roasted Sweet Potato and Spice Cornbread.

Italian Roasted Sweet Potatoes are another dish that my family loves year round.

Sweet Potato Dessert

This recipe works as both a sweet side dish and a dessert. Less sweet than a sweet potato pudding or sweet potato pie, this dish doesn’t have any added sugars at all. Roasting brings out enough of the natural sweetness of the potatoes that sugar just isn’t necessary.

My husband loves these whipped sweet potatoes and has chosen these potatoes for his Thanksgiving dessert for years now.

How to Make Potatoes Ahead of Time

During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator.

A couple hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for about half an hour. Stir before serving.

When I have a ton of dishes to prepare for a holiday meal, I appreciate that I can prepare these sweet potatoes ahead of time. It makes it that much easier to get everything on the table in time–AND I can relax knowing that I have at least one sure-fire hit ready to go.

Leftovers (if you have any) keep well in an airtight container in the fridge for a few days. Bring the potatoes to room temperature before reheating in the oven for the best results.

If your family is anything like mine, however, chances are good they’ll clean every last bit out of the pan before you can say “leftovers.”

Whipped Sweet Potatoes

Without any added sugars at all, these vanilla bean whipped sweet potatoes are one of the best sweet potato dishes you will ever taste.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 335kcal

Ingredients

3 lbs sweet potatoes cleaned and left damp
1⅓ cups heavy cream
⅔ vanilla bean split lengthwise and seeds scraped
¼ cup butter softened to room temperature
½ – 1 teaspoon kosher salt adjust to taste
⅛ – ¼ teaspoon white pepper adjust to taste

Instructions

Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes or until cool enough to handle with care.
Cut the potatoes in half and remove the skin. Place the potatoes in the bowl of a food processor.*
While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat.
Use tongs to remove the vanilla bean or simply pour the cream mixture through a strainer over the potatoes in the food processor. Add the softened butter to the food processor.
Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving.

Notes

* The original directions are for a food processor, however, I have also made this using a hand potato masher and the blender, pureeing the potatoes in two separate batches. It worked great, but it is simpler with the food processor.

During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator. A couple hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for about half an hour. Stir before serving.

Nutrition

{originally published 12/4/11 – recipe notes and photos updated 11/15/23}

recipe adapted from and with thanks to 101 Cookbooks

The post Whipped Sweet Potatoes appeared first on Barefeet in the Kitchen.

Herb Mashed Potatoes

Mary Younkin — Mon, 13 Nov 2023 09:30:00 +0000

Rich with butter and cream, aromatic, and seasoned very simply with salt, pepper, and thyme, these herb mashed potatoes are simply delicious. Mashed potatoes are always a hit with my family, but these are a step above the average.

Homestyle Mashed Potatoes

As much as we love mashed potatoes, I do not enjoy peeling potatoes. To avoid peeling potatoes, I use Yukon or golden potatoes in most of our mashed potatoes. The skins are so thin you can leave them on.

Rich, fluffy mashed potatoes with soft potato pieces and skins that melt into the creaminess are what you will get with this recipe. Yes, skin-on mashed potatoes can still be fluffy.

I’m a great big fan of rustic mashed potatoes. Why do I call them rustic? Because they aren’t supposed to be perfectly smooth, there should be some texture and it shouldn’t be fussy at all.

Mashed potatoes used to intimidate me, but I’m happy to tell you that there is nothing to worry about when making mashed potatoes. Just drain the potatoes and place them back in the pot over very low heat to make sure that any liquid or steam is released while you’re mashing them.

Once everything is roughly mashed with a potato masher (this is my favorite one for potatoes), add the butter, smash it in, and add then add some milk, half and half, or cream.

Season however your heart desires, and you’re going to love them. This really is the BEST easy mashed potato recipe you can make.

Herb Mashed Potatoes

You’ll need the following ingredients for this recipe:

Yukon Gold potatoes
butter
heavy cream
fresh or dried thyme
kosher salt
black pepper
fresh Italian parsley

You can use fresh or dried thyme in this recipe for thyme mashed potatoes. If you don’t happen to have either of those on hand, finely minced fresh rosemary is also great in this recipe. (However, I don’t recommend dried rosemary in these potatoes.)

The flavor of these creamy, buttery potatoes with the fresh herbs mixed into them is top-notch. Don’t skip the parsley and feel free to add some fresh chives too, if you have them on hand. The fresh, bright flavors the herbs add can’t be beaten.

Easy Mashed Potatoes Recipe

Start by placing the potatoes in a large saucepan and covering them with water. Bring to a boil and then reduce the heat as needed to avoid overflowing the pan.

Simmer the potatoes until they are fork tender, about 20 minutes. Drain the potatoes and return the pot to the stove over the lowest possible heat.

Add butter and mash with a potato masher to break up the potatoes and combine the butter with them. Add ¼ cup cream, thyme, salt, and pepper to the potatoes.

Mash again until desired consistency. Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with additional pats of butter, if desired.

For a side dish like no other, serve these potatoes with a drizzle of balsamic butter sauce instead of gravy – it is so good! Not that the gravy is a bad idea at all.

I love these potatoes plain and smothered in gravy too. However, sometimes you just want to take it to the next level. And balsamic butter sauce delivers every time.

Herb Mashed Potatoes

Rich with butter and cream, aromatic, and seasoned very simply with salt, pepper, and herbs, these mashed potatoes are simply delicious.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 208kcal

Ingredients

3 pounds Yukon Gold potatoes approximately 5-6 medium size potatoes, cut into 1-2 inch pieces
4 tablespoons butter softened, plus more for serving if desired
¼ cup heavy cream plus more as desired
1½ tablespoons fresh thyme or 1½ teaspoons dried thyme
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
1 tablespoon chopped fresh Italian parsley

Instructions

Place the potatoes in a large saucepan and cover with water. Bring to a boil and then reduce heat as needed to avoid overflowing the pan. Cook until fork tender, about 20 minutes.
Drain and return to pot over very low heat. Add butter and mash with a potato masher to break up the potatoes and combine the butter with them.
Add ¼ cup cream, thyme, salt, and pepper to the potatoes. Mash again until desired consistency.
Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with additional butter, if desired.

Notes

These can be served immediately or they can be made ahead and then allowed to stand at room temperature for an hour or two. Warm over medium heat, stirring often and adding more cream as needed if the potatoes are dry.

Nutrition

{originally published 9/23/11 – recipe notes and photos updated 11/13/23}

recipe adapted from and with thanks to Bon Appetit via Epicurious

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Sweet and Tangy Broccoli Slaw

Mary Younkin — Mon, 25 Sep 2023 08:30:00 +0000

This Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans before being tossed in a light, tangy dressing. You’re going to love all of the different textures in this salad!

Broccoli Slaw

Broccoli slaw served as a side dish makes a nice change from some of the underwhelming mayo and cabbage-heavy coleslaws out there.

I’ve found a great many slaw recipes I like (like this Sweet and Spicy Apple Coleslaw that’s loved by even the coleslaw-averse members of my family) but there’s something extra wonderful about a good broccoli slaw. The crisp broccoli and carrots keep their crunch for days, even after being mixed with the dressing.

Broccoli Slaw Salad

I like my salad recipes abundant with fresh, flavorful ingredients and lots of different textures. Broccoli Slaw is no different! In this version, I added pecans and dried cranberries for a satisfying layer of crunchy fruity nutty goodness.

The finely sliced red onions bring zest, spice, and a gorgeous color to the salad. Be sure to slice the red onion as thinly as possible to get the right texture and balance of flavors in your broccoli slaw.

I can make this recipe again and again and not get tired of it. That’s how I know it’s a real winner.

Broccoli Slaw Recipe

The most labor-intensive part of this slaw recipe is grating the broccoli stalks and carrots into thin matchsticks. You can use pre-grated or sliced carrots to speed up the process and have the salad assembled in the blink of an eye.

You’ll need a total of about 5 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Every so often, I find bags of grated broccoli stalks in the grocery store and I always buy them. If you can find them, grab them for sure. Having broccoli matchsticks on hand makes this recipe almost ridiculously simple.

Otherwise, I look for the longest broccoli stalks in the grocery store. You’ll need 2 large stalks worth of grated broccoli for this salad.

If I’m cooking broccoli florets as a side dish for dinner (like our favorite Salmon with Spicy Broccoli, for instance), I’ll often set aside the stalks to turn them into broccoli slaw for lunch the next day.

It’s a fantastic way of making sure no part of the vegetable goes to waste.

Broccoli Slaw Dressing

This dressing for broccoli slaw is equal parts tangy and creamy. A simple combo of mayo, lemon juice, salt, and a dash of sugar do their job well, highlighting the fresh flavors of the veggies without overpowering them.

I don’t like my slaws completely swimming in dressing so this recipe makes just enough to lightly coat the whole salad with the flavorful dressing. Unlike some salads where you want to wait until serving to add the dressing, this slaw tastes best after the flavors have mingled for a bit.

Add the dressing to the vegetables then let the slaw chill in the fridge for a little while before serving. Don’t worry–your veggies and pecans won’t get soggy or soft. They’ll absorb the creamy lemony flavor of the dressing while staying crisp.

Kitchen Tip: I use this knife and this covered bowl to make this recipe.

Broccoli Slaw Recipe

Whisk together the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl.
Add the broccoli, carrots, onion, cranberries, and pecans. Stir well to coat.
Refrigerate at least one hour before serving to allow the flavors to mix.

This time of year, I’m all about the summer salads. From classic Southern Style Coleslaw to Dill Pickle and Bacon Potato Salad, from the Pineapple Mojito Fruit Salad to Balsamic Berry Salad, there honestly isn’t a salad that doesn’t thrill me when the weather heats up.

Broccoli Slaw Salad is perfect for every occasion, from picnics to potlucks to a breezy lunch at home.

For a great summer meal, pair this Broccoli Slaw with Filthy Burgers or Hawaiian Chicken Sandwiches. This salad would also be delicious with these Buffalo Chicken Sandwiches from Foodie with Family or Cuban Sandwiches from Saving Room for Dessert.

Broccoli Slaw Recipes

And while we’re talking about broccoli slaw recipes, can I nudge you toward Irresistible Mandarin Broccoli Salad too? (I don’t throw around words like “irresistible” lightly so you know it must be pretty special!)

This simple Broccoli Salad with Grapes is another side dish that even my most broccoli-hating child devoured. My kids ate the whole bowl of salad by themselves in one day–I’d call that a definite win.

Sweet and Tangy Broccoli Slaw

This broccoli slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans in a sweet and tangy dressing.

Course Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 154kcal

Ingredients

Salad Ingredients

12 ounces broccoli stalk and tiny florets see note below, about 6 cups
2 large carrots grated or sliced very thinly into 2" matchsticks, about 2 cups
½ small red onion sliced as thinly as possible and chopped, about ¼ cup
¾ cup sweet dried cranberries
½ cup chopped pecans

Dressing Ingredients

¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons sugar
½ teaspoon kosher salt

Instructions

Combine the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl. Whisk to combine.
Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.

Notes

Grate the broccoli stalk or slice very thinly into 2-3″ matchsticks. You’ll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Every so often, I find bags of grated broccoli slaw mix in the grocery store. If they’re available, buy them and make this a lightning fast salad. Otherwise, look for the longest broccoli stalks in the grocery store. You’ll need about 2 large stalks worth of grated broccoli for this salad.

Nutrition

{originally published 6/9/15 – recipe notes and photos updated 9/25/23}

The post Sweet and Tangy Broccoli Slaw appeared first on Barefeet in the Kitchen.

Old Fashioned Potato Soup

Mary Younkin — Mon, 04 Sep 2023 08:30:00 +0000

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Old Fashioned Potato Soup

This recipe for old fashioned potato soup takes me right back to my childhood. My mom often made this “milk and potatoes only” soup on Sunday nights. Eating potato soup after church is a tradition that all of my siblings remember.

I give my mom a lot of grace for what I remember of her kitchen, because I know she had a lot more hungry kids than budget. We kids still get a laugh over how she would multiply this soup for extra mouths by just adding water and milk.

4 Ingredient Potato Soup

There is one thing I do differently from my mom when it comes to making “her” potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can’t be beaten.

The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient potato soup, it can also be made with either chicken broth or vegetable broth, which deepens the flavor nicely.

Old Fashioned Potato Soup Recipe

You’ll need the following ingredients to make this recipe:

potatoes
water
whole milk
salt and pepper
butter (optional)

Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes.

Carefully drain the water and return the pot with the potatoes to the stove. Add the milk and set the heat to medium. Do not boil.

Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes. Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.

This recipe can be made with Russets, yellow, or red potatoes. I typically use whichever variety I have on hand. My mom has always made her simple potato soup with Russets.

As written, this recipe makes a good size pot of soup. Feel free to reduce the recipe by half, if you don’t have as many people at your table.

The soup keeps well in the refrigerator for several days, and it’s a popular lunch for my kids. They like to load their bowls up with extra cheese and bacon bits, too.

Old-Fashioned Potato Soup

Looking for more recipes like this old-fashioned potato soup?

These 3 ingredient cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar make the chewy, dense, peanut butter cookies that are an unforgettable memory from my childhood.

Warm slices of baked apples covered with cinnamon brown sugar streusel topping transform this apple crisp recipe into an easy win for dessert.

Soft, slightly crisp oatmeal cookies iced with a simple glaze are an old-fashioned treat that begs for a glass of milk or a cup of coffee.

Old-fashioned, sweet, and minty homemade butter mints melt in your mouth like no store-bought candy you have ever tasted. And, I’ve got my eye on this homemade divinity to try soon.

5 minute chocolate fudge is a creamy chocolate fudge recipe generously filled with pecans. It comes together in just a few minutes, and is perfect for gifting, snacking, and serving for any occasion.

Old Fashioned Potato Soup

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 238kcal

Ingredients

5 pounds potatoes scrubbed, peeled, and chopped into 1-inch pieces
water
6 cups whole milk
1½ teaspoons kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
2 tablespoons butter optional

Instructions

Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes. Carefully drain the water and return the pot with the potatoes to the stove.
Add the milk and set the heat to medium. Do not boil. Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes.
Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.

Notes

This recipe can be made with Russets, yellow, or red potatoes. I typically use whichever variety I have on hand.

Nutrition

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Garlic Butter Sauce

Mary Younkin — Mon, 28 Aug 2023 08:30:00 +0000

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this Garlic Butter Sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Cowboy Butter Dipping Sauce

This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to keep cowboy butter on hand for all eternity.

My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.

Lemon Butter Sauce for Asparagus

I’ve made this a couple of different ways and I like it best as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.

However, I found that the fresh taste of the lemon, garlic, and parsley are best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about it.

If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not keep as nicely as the compound butter made in this recipe.

You can absolutely use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.

Garlic Butter Sauce Recipe

You’ll need the following ingredients to make this recipe:

butter
Italian parsley
garlic
lemon zest
red pepper flakes
black pepper

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and black pepper. Squeeze half of a lemon into the bowl, and beat until well combined.

Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and melt it until it is a liquid.

Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks, or until melted.

Garlic Butter Asparagus

This garlic butter sauce took a basic tray of roasted asparagus and transformed it into food heaven. We simply could not stop eating it. About a tablespoon is enough to generously season a pound of garlic butter asparagus.

I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.

Looking for more incredible dips like this lemon butter sauce for asparagus?

If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!

Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

Oven roasting is my favorite way to cook asparagus. Simple Roasted Asparagus results in slightly crisp and completely tender spears that are neither mushy or soft. And, they’re fabulous with garlic butter sauce.

Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.

Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and elevate it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.

Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s absolutely amazing on meat and roasted vegetables.

Garlic Butter Sauce

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this garlic butter sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Course Condiment

Cuisine American

Prep Time 5

Servings

Calories 211kcal

Ingredients

1 cup butter softened
½ cup finely minced fresh Italian parsley
4 cloves garlic minced
1 lemon zested and halved
¼-½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper

Instructions

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Then, squeeze half of a lemon into the bowl (about 2 tablespoons of juice). Beat again until well combined.
Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and warm until liquid.
Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks.

Nutrition

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Zucchini Corn Salad with Lime Vinaigrette

Mary Younkin — Wed, 23 Aug 2023 08:30:00 +0000

The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Raw Corn Salad

Many years ago, it was this salad that was one of my first experiences with raw corn. I saw a recipe for raw corn salad in a magazine, did a double take, and had to try it. If you’ve never experienced this vegetable raw, I recommend it!

I love the different flavors of the raw zucchini and corn. With a very light lime vinaigrette, it becomes such a fresh-tasting salad for the summer months. I make it at least once a year when corn is in season.

Zucchini Corn Salad

You might be skeptical of having raw zucchini in your salad. But, trust me on this pairing. The flavors, textures, and colors are all so well balanced. It just works!

Who can deny that the taste of fresh-picked, ripe vegetables is better than vegetables that have been on store shelves for a while? I don’t limit myself to shopping seasonal produce, but this zucchini corn salad does make the most of summer’s vegetables. So, you’ll get to enjoy them while both are at their best.

You’ll need the following ingredients to make this recipe:

fresh corn on the cob
zucchini
lime juice
olive oil
fresh cilantro
salt and pepper

Start by slicing the kernels off of the cobs. Then, quarter the zucchini and slice them thinly. Place the corn and the zucchini in a bowl and set aside.

Add the lime juice and the oil to a small bowl and whisk to combine. Next, drizzle it over the vegetables in the bowl and toss well to coat. Add the cilantro, salt, and pepper and toss again. Taste and adjust seasonings as desired.

Corn Zucchini Salad

Looking for more refreshing sides like this corn zucchini salad?

With crisp lightly roasted broccoli and savory bacon pieces, sweet oranges and tangy onion tossed in the slightly sweet dressing, this Irresistible Mandarin Broccoli Salad will forever be one of my favorites.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Sweet and Tangy Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, chewy cranberries, and pecans before being tossed in a light, tangy dressing.

Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week. I’ve also got my eye on this Cheesy Zucchini Cornbread Casserole. It looks like pure comfort food.

Mexican Street Corn Skillet brings so much flavor to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a creamy street corn style sauce.

This Southwest Chicken Skillet is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright.

Raw Corn and Zucchini Salad with Lime Vinaigrette

The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings -6 servings

Calories 111kcal

Ingredients

3 ears of corns kernels removed from the cob
1 medium Italian zucchini thinly sliced and cut bite size
1 small Mexican Grey zucchini substitute Italian if unavailable, thinly sliced and cut bite size
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped cilantro adjust more or less to taste (use Italian parsley as a substitution)
½ teaspoon kosher salt adjust to taste
⅛-¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Place the corn and the zucchini in a bowl and set aside. Then, add the lime and the oil to a small bowl and whisk to combine. Drizzle over the vegetables and toss gently to coat.
Add the cilantro, salt and pepper and toss again. Taste and adjust seasonings as desired. Serve at room temperature or refrigerate until ready to serve.

Nutrition

{originally published 8/22/12 – recipe notes and photos updated 8/23/23}

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Spinach Orzo Salad with Cranberries and Goat Cheese

Mary Younkin — Wed, 02 Aug 2023 08:30:00 +0000

This Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing. The salad can be served immediately or kept in the refrigerator for 2-3 days – making this an awesome make-ahead meal for lunch or dinner.

Spinach Salad with Cranberries

The recipe was inspired by the Cranberry Orzo Salad that Princess Cruises serves in their International Cafe. It’s just so good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh, and delicious.

I’ve included more cruise details at the bottom of the post here for anyone who is interested. As soon as I got home from our cruise through the British Isles, I immediately recreated the salad for my family.

As always, I loved the salad, but my guys? The kids decided that the fresh cranberries were too tart. (Crazy kids!)

So, the next time I made the salad, I went with dried cranberries and it was a win across the board. I like this salad every bit as much with dried cranberries as I do with fresh cranberries – and that’s an even bigger win, since fresh cranberries aren’t available more than a few weeks a year.

(And unless you’re lucky enough to have cranberries stashed in the freezer for this cake, you’ll be stuck waiting until the holidays to try this awesome salad.)

Spinach Orzo Salad

I took our salad to the next level by adding a generous portion of fresh baby spinach and warm chicken. Both the chicken and the spinach made it a heartier meal for my family.

And as far as my guys are concerned, when I include meat that immediately elevates a pasta salad from side dish to main dish status.

For what it’s worth though, the chicken in this salad really is optional, the salad is delicious without it. I might even prefer it that way myself.

Spinach Orzo Salad Recipe

You’ll need the following ingredients to make this:

olive oil
orzo pasta
baby spinach
sliced almonds
dried cranberries
crumbled goat cheese
chicken, optional

Dressing Ingredients

olive oil
white balsamic vinegar
honey
salt and pepper

I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious.

However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Orzo Spinach Salad

To make this salad, you’ll begin by toasting the orzo over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid, fluff with fork.

Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.

In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.

Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Easy Salads with Spinach

Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite summer berry salads. While my boys haven’t always been the biggest salad fans, when this Berry Salad and Poppyseed Dressing are on the table they are very happy to eat their salads.

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing are combined to create a fantastic Spinach Apple Salad.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Spinach Pasta Salad with Tomatoes is a tangy, garlicky, peppery pasta salad that I can’t seem to stop making and eating on repeat. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible.

Spinach Orzo Salad with Cranberries and Goat Cheese

Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing.

Course Main Course, Salad

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 415kcal

Ingredients

½ tablespoon light olive oil
8 ounces orzo pasta
4 cups fresh baby spinach, roughly chopped
½ cup sliced almonds
½ cup Craisins or dried cranberries
2-4 ounces goat cheese, crumbled
Optional: 2 cups cooked chicken, chopped bite-size

Dressing Ingredients

¼ cup olive oil, divided
3 tablespoons white balsamic or champagne vinegar
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid and fluff with a fork.
Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.
In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Kitchen tip: I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious. However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Nutrition

{originally published 4/19/19 – recipe notes and photos updated 8/2/23)

Several years ago, when Sean and I sailed with Princess Cruises through the British Isles, our friends we were traveling with kept talking about the cranberry pasta in the International Cafe. After hearing about it so much, the next time it was available, I had to try it.

It was so very good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh. and delicious.

The International Cafe is part of the all-inclusive dining options onboard each cruise ship. The cafe is open 24 hours a day and it’s one of my favorite places to grab a bite to eat each time we cruise.

The morning selections include pastries and fresh croissants, breakfast sandwiches, quiche, fresh fruit, yogurt parfaits, and more. Later in the day, you’ll find a selection of small-bite meals and other sweet and savory treats.

The selections change daily, so when you find your favorite food there, you’ll want to make the most of it.

Ask me how I know this? <cough> Nutella donuts I cruised 3x before I managed to snag a much-talked-about Nutella donut and it didn’t disappoint. I’ve learned now to check the selections daily.

Edited to add: I cruised the Caribbean with my sister Jenny a couple of years ago and as soon as we were on the ship for our last cruise (literally, as soon as we embarked), she and I stopped by the International Cafe and picked up some of the pasta salad, along with a sandwich, and a couple of coffees to take to our room and snack on as we were getting unpacked and settled.

I’m happy to tell you that Princess’s Cranberry Orzo Salad was every bit as delicious as I remembered. And fortunately, now we can all enjoy it at home too.

Want to check out more of our Medallion Class cruise through the Caribbean? This Jalapeno Honey Butter is inspired by Planks BBQ onboard the Caribbean Princess. And The Dirty Banana milkshake/cocktail is a favorite on every ship.

Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.

The post Spinach Orzo Salad with Cranberries and Goat Cheese appeared first on Barefeet in the Kitchen.

Turmeric Rice

Mary Younkin — Wed, 26 Jul 2023 08:30:00 +0000

Bright yellow turmeric rice with butter and green peas is a colorful and tasty side dish for Chicken Tikka Masala, or pretty much any other stir fry dinner.

Turmeric Rice

Turmeric is the spice that gives Indian curry its distinctive color and flavor, but it plays nicely with many other flavors.

Despite the very bright color, the flavor is surprisingly subtle in this dish. My boys requested seconds on this rice and they ate every single bite. I’ve also served this rice with roast beef and oven baked chicken.

Turmeric Rice Recipe

You’ll need the following ingredients to make this recipe:

Basmati or Jasmine rice
kosher salt
ground turmeric
water
frozen peas, optional
butter
fresh cilantro or Italian parsley, for serving

As written, the recipe below is made on the stovetop. However, it can also be made in a rice cooker. Simply add all the ingredients to the cooker, stir, turn it on, and walk away.

How To Make Turmeric Rice

Combine all ingredients in a large flat-bottomed skillet or saucepan. Turn the heat under the pan to high, cover the pan, and bring it to a boil.

After it boils, stir the rice and reduce the heat to low. Cover again and simmer for about 16-17 minutes, until the liquid has been absorbed and the rice is tender.

Remove from the heat and stir in the butter and the frozen peas. The heat of the rice will melt the butter and warm the peas.

Stir to mix the melted butter throughout the rice. Serve warm with a sprinkling of cilantro.

Rice with Peas

There’s something extra fun about the pop of baby peas alongside rice, pasta, or potatoes. I rarely resist the urge to add them to any number of recipes.

Easy to make and versatile, Asian rice with peas is another side dish that you’ll never get tired of; it makes the perfect accompaniment to any Asian-inspired meal.

This fried rice with chicken and bacon just begs for a generous scoop of peas to make it perfect. That fried rice has been established in our home as the best “unplanned and amazingly delicious” meal ever.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Creamed peas and potatoes is a delicious side dish that is wonderfully simple to make. The tender pop of English peas adds a wonderful texture to the softness of baby potatoes in this recipe.

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon, peas, and cheddar cheese, my kids go absolutely nuts over this salad.

Turmeric Butter Rice

Bright yellow turmeric rice with butter and green peas is a colorful and tasty side dish for Chicken Tikka Masala, or pretty much any other stir fry dinner.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 237kcal

Ingredients

2 cups Basmati or Jasmine rice
1 teaspoon kosher salt
1 tablespoon ground turmeric
4 cups water
1 cup frozen peas optional
¼ cup butter
chopped fresh cilantro or Italian parsley for serving

Instructions

Combine all ingredients in a large flat-bottomed skillet or saucepan. Turn the heat under the pan to high, cover the pan, and bring it to a boil.
After it boils, stir the rice and reduce the heat to low. Cover again and simmer for about 16-17 minutes, until the liquid has been absorbed and the rice is tender.
Remove from the heat and stir in the butter and the frozen peas. The heat of the rice will melt the butter and warm the peas. Stir to mix the melted butter throughout the rice. Serve warm with a sprinkling of cilantro.

Notes

This recipe can also be made in a rice cooker. Simply add all the ingredients to the cooker, stir, turn it on, and walk away.

Nutrition

{originally published 8/31/12 – recipe notes and photos updated 7/26/23}

recipe lightly adapted from and with thanks to Pastor Ryan

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Crispy Breakfast Potatoes

Mary Younkin — Wed, 19 Jul 2023 08:30:00 +0000

Crispy breakfast potatoes, roasted to perfect crispiness with fluffy centers and plenty of seasoning, are key players in many of our favorite breakfast recipes.

Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

Warm tortillas, fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese are combined to create these hearty Breakfast Tacos. What’s not to love about that classic combination?

Make Ahead Breakfast Potatoes

However, as much as I love having roasted and pan-fried potatoes with our eggs for breakfast, it’s unlikely that I’m going to be willing to spend time chopping and roasting them most mornings.

Instead, I throw a tray of these in the oven at other times during the day when I might already have the oven on. They take about 45 minutes to roast, but when the oven is already on, it doesn’t seem like much effort at all.

Crispy Breakfast Potatoes

When I’m ready to use these potatoes, I simply put the amount that I need in a skillet over medium heat to warm them and let them get just a bit crispy again before serving.

And if I’m in a serious hurry, they reheat nicely in the microwave too.

Mix the flavors up each time you make them. Add whichever seasonings you like to your next batch of potatoes. Seasoning mixes, thyme, rosemary, garlic, or pretty much anything will work here.

Oven Roasted Breakfast Potatoes

You’ll need the following ingredients to make this recipe:

Yellow or red potatoes
Olive oil
Kosher salt
Black pepper
Seasonings (e.g. thyme, rosemary, garlic, cayenne pepper)

How To Make Crispy Breakfast Potatoes

Start by preheating your oven to 400°F. Scrub and rinse the potatoes before slicing them into slightly smaller than bite-size pieces (about ½-inch).

Place them on a large baking sheet and drizzle a couple of tablespoons of olive oil over them; you can toss the potatoes with your hands to thoroughly coat the pieces.

Make sure the potatoes are spread across the baking sheet, or they may not cook evenly.

Roast for 40-45 minutes, stirring once after 20 minutes. After 40 minutes, check them again and stir as needed. Let the potatoes soften and start to crisp before removing them from the oven.

Finally, let the potatoes cool completely before storing them in an airtight container in the refrigerator.

Roasted Breakfast Potatoes

Looking for more breakfast potato recipes? Crispy Bacon Cheese Roasted Potatoes topped with melting cheese and plenty of crisp bacon are a great side dish (or main dish!) for any meal.

Roasted sweet potatoes, crisp warm baby spinach, and, spicy breakfast sausage are all topped with a soft egg in this Roasted Sweet Potato and Spinach Breakfast Hash.

Try tossing the potatoes with scrambled power eggs or serve them with Huevos Rancheros. Crispy on the outside and fluffy on the inside, these Roasted Red Potatoes are sure to become another regular feature on your menu. The kids absolutely loved them.

Melting cheese curds, crispy fries, flavorful sausage gravy, and an over-easy fried egg combine to create this unforgettable Breakfast Poutine.

Looking for more breakfast meals? Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite breakfast foods. It’s no wonder that when you layer them all together to make Breakfast Enchiladas, you get a delicious one-pan meal that’s great for any morning.

Eggs, bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made.

Make Ahead Breakfast Potatoes

Crispy breakfast potatoes, roasted to perfect crispiness with fluffy centers and plenty of seasoning, are key players in many of our favorite breakfast recipes.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 158kcal

Ingredients

6 medium size yellow or red potatoes about 2-2½ pounds worth
2 tablespoons olive oil
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste

Instructions

Preheat oven to 400°F. Scrub and rinse the potatoes. Cut them into slightly smaller than bite-size pieces, about ½-inch. Place them on a large baking sheet and drizzle a couple of tablespoons of olive oil over them. Toss with your hands to thoroughly coat the pieces. Spread them across the baking sheet.
Roast for 40-45 minutes, stirring once after 20 minutes. Check them again around 40 minutes and stir or turn as needed. Let them get soft and then a bit crispy before removing them from the oven.
Serve hot or allow the potatoes cool completely and then store them in an airtight container in the refrigerator until ready to use.

Notes

When ready to use the cooked potatoes, place the amount needed in a skillet over medium heat to warm. Allow the potatoes to get just a bit crispy before serving.

Nutrition

{originally published 10/20/11 – recipe notes and photos updated 7/19/23}

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Jalapeno Popper Potato Salad

Mary Younkin — Wed, 12 Jul 2023 08:30:00 +0000

Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of bacon and egg throughout the salad, it’s a crowd favorite.

Jalapeno Popper Potato Salad

I’ve been playing with the idea of combining the spicy flavors of jalapeno poppers with the creamy goodness of potato salad for some time now, and I’m glad to say that this recipe is a hit.

While traditional jalapeno poppers are made with cream cheese, we weren’t big fans of the cream cheese flavor in the first recipe attempt I tested for this potato salad.

So, in lieu of the cream cheese, I’ve bumped up the cheddar cheese here and the potato salad earns two thumbs up from everyone now.

Be aware that the heat in this salad will increase after resting overnight in the refrigerator. When I tasted the salad again after storing it for the night, my tastebuds were surprised – and this officially became my oldest son’s favorite potato salad due to that extra heat.

Jalapeno Potato Salad

You’ll need the following ingredients to make this recipe:

Red potatoes
Mayonnaise
Canned jalapenos
Juice from jalapenos
Salt and pepper
Garlic powder
Bacon (optional)
Eggs
Cheddar cheese
Green onions

Start by placing the potatoes in a large pot, and cover fully with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.

Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease (if desired), salt, and pepper in a large mixing bowl and stir to combine.

Add the potatoes, then stir to coat. Add the bacon (if desired), eggs, and cheese to the potatoes, and stir to mix well.

Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Spicy Potato Salad

Looking for a different spin on classic potato salad? Salami, mozzarella, pepperoncini, olives, red onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy Antipasti Potato Salad.

If tart flavors aren’t doing it for you, over the years this has become our go-to favorite Classic Potato Salad. The recipe might have some competition, though: this Dill Pickle and Bacon Potato Salad is rapidly becoming one of our recent favorites.

What’s not to love about a fully loaded Ranch Potato Salad filled with bits of bacon and chunks of egg?

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this Mexican Street Corn Potato Salad.

When I say that this Garlic Lover’s Warm Potato Salad is a garlic lover’s dream come true, I am not exaggerating. This easy recipe combines garlicky roasted potatoes with fresh herbs to create an unforgettable side dish.

Jalapeno Potato Salad

Jalapeno Popper Potato Salad with a creamy, spicy dressing and smoky bites of bacon, egg, and cheddar cheese throughout is a crowd favorite.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 295kcal

Ingredients

2½ pound red potatoes chopped into approximately ¾ inch pieces
1 cup mayonnaise
½ cup canned sliced jalapenos chopped very small
2 tablespoons juice from the jalapenos
2 tablespoons warm bacon grease optional
½ teaspoon kosher salt adjust to taste
½ teaspooon freshly ground black pepper adjust to taste
¼ teaspoon granulated garlic or garlic powder
2-3 tablespoons additional canned sliced jalapenos OPTIONAL
6 slices cooked bacon chopped or crumbled, OPTIONAL
6 hard-boiled eggs roughly chopped
4 ounces cheddar cheese cut into thin matchsticks or tiny cubes
4 green onions sliced thin

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease, salt, and pepper in a large mixing bowl. Stir to combine.
Add the potatoes and stir to coat. Add the bacon, eggs, and cheese to the potatoes. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

If you want some extra heat, toss in a generous portion of sliced jalapenos in addition to the finely chopped jalapenos in the dressing. I typically add an additional 2-3 tablespoons of sliced jalapenos to our salad. Be aware that the heat in this salad will increase after resting overnight in the refrigerator.

While the optional bacon isn’t a requirement for this potato salad, we enjoy adding it.

Nutrition

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