the best potato salad

There are approximately a bajillion of recipes out there for potato salad. This recipe cuts back on a handful of mayo, discards most of the egg yolks, and adds a twist with the green onions to amp up the flavors. For hard-boiled egg haters-- just give it a chance! T HATES hard-boiled eggs with a passion and the first time he had this salad I kept that little ingredient a secret until after he expressed his love of this version of potato salad...and when I broke the news to him he wasn't even angry, he still loves this potato salad and reports that even the biggest hard-boiled-egg-hater won't notice them!

Ingredients (makes 6 side-servings):
10 small potatoes
6 cornichons
6 green onions
1/3 cup of mayonnaise
2 tbs dijon
1 tsp paprika
sprinkle of salt & pepper

Directions:
1. Cut potatoes into eight equal pieces. Boil, covered, in a pot of water for 20 minutes, until easily pierced with a fork. Add eggs to the boiling water for the final 12 minutes.   

2. Strain and let potatoes cool in a large bowl for about 15 minutes. Place the hard-boiled eggs in a bowl of ice water for 5 minutes before peeling.

 3. Chop green onions and cornichons and add to the bowl of potatoes.
  

 

4. Peel the hard-boiled eggs, discard 3 of the egg yolks (this is Erin's favorite part), chop and add to the bowl.

 

 

 

5. Add mayonnaise, dijon, paprika, and a sprinkling of salt & pepper. Mix gently to fully coat all ingredients.
 

 

6. Cover and let chill in the fridge for at least 2 hours before serving!

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tuna pasta salad

Growing up my mother would always make tuna pasta salad as a summer side. Eventually I learned this dish would be a perfect main component of a meal, any meal...and yes I've eaten this multiple times for breakfast. With a hands-on time of maybe 10 minutes, this dish is one of my top 5 dishes of all times, and it cuts corners and cheats and I still love it and always will! If you decide to make this, please please please let it cool in the fridge for as long as you can wait, because it really tastes disgusting when warm.

Ingredients (enough for 8 as a side dish, or 4 as medium bowls for a main dish):
1 lb small pasta of choice (I used elbows)
9 tbs white vinegar
2 envelopes dry Italian dressing mixture (I used Good Seasons)
1/2 cup mayonnaise
1/2 cup canola oil
2 tbs dried parsley
1 tbs dried basil
2 cans tuna

Directions:
1. Cook pasta until just past al dente. Set aside.

2. Combine vinegar, salad dressing, and mayonnaise & mix until blended.

3. Gradually add oil while mixing.
 

4. Add dried parsley & basil. Mix again.

 

5. Add tuna and mix again to fully coat and flake tuna into smaller bits.
 

6. Pour 1/3 of pasta into a large tupperware, top with 1/3 of tuna mixture and mix to coat fully. Repeat this pattern two more times until all pasta is well-coated with tuna mixture.
 

7. Pop in refrigerator until cooled off (at LEAST 1.5 hours) before enjoying!
 

 

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