Saturday, August 16, 2008

Yummy Potato Salad & Pretzel Jello Salad

We just had a family BBQ, and the staple side dish that is always there is Potato Salad. Usually people either love potato salad or hate it. This potato salad is totally different from the normal and I am always getting asked for the the recipe. It is always requested by the teachers at Savannah's school when I do the teacher BBQ and it was eaten up at our church Fathers Day brunch.

Thanks Mom for creating this awesome potato salad. I remember it from when I was younger and in young womens so it is has been in the family at least 27 years.

Potato Salad
3-4 medium sized russet potatoes (I like to use the red potatoes though, I think they have a better texture)
18 eggs
*1 packet Hidden Valley Ranch dressing mix BUTTERMILK RECIPE (I buy the double packet and use 1 packet and save the 2nd for another date or to make homemade dressing)
1 1/2 -2 cups mayonaise? I usually just add it until it is all covered and looks good

*This must be the buttermilk recipe packets. If it is not, your salad will taste bitter. The regular packets have buttermilk solids in them because they are made with milk. The BUTTERMILK recipe packets do not have buttermilk solids in them because they are made using actual buttermilk.*

Cook your potatoes in boiling water until cooked through. Remove to a plate and add your eggs to the boiling water. Cook until eggs are done. (You could do this in 2 seperate pans) When the potatoes have cooled, peel the skin from the potatoes and cube. Remove the shell from the eggs and cube those as well. Put all this in a large bowl. Sprinkle with Ranch packet seasoning and toss to make sure the potatoes and eggs are well coated. Add mayonaise and stir again. Serve.

**Here is the as requested jello salad recipe also**
This is a staple at our Christmas Eve dinner on my side of the family.

Strawberry Cream Cheese Pretzel Salad
6 oz strawberry or raspberry jello
1 ½ cups frozen strawberries or raspberries
2 cups boiling water
Dissolve jello in boiling water, add fruit. Put in fridge until it cools down. Pour over cream cheese mixture.

3 cups crushed pretzels (I crush until the pieces are pretty small)
1/3 cup sugar
1 cup butter
Mix together and press into a 9x13 pan. Bake at 350 degrees for 8 minutes. Cool.

8oz cream cheese
1 cup sugar
12 oz cool whip
While the pretzels are cooling, beat the cream cheese and sugar. Fold in cool whip. Spread over pretzels when they have completely cooled.

When all the layers have been put together, put in fridge and chill until jello is completely set.


Kathryn said...

I want the recipe for that jello sitting next to the potato salad! :)

Kathryn said...

That's what I thought it was - LOVE IT!

Thanks :)


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