Kid Friendly Potato Salad Food

CLASSIC POTATO SALAD

Steps:

• Chop potatoes into evenly-sized cubes, about 1″ square (no need to peel the potatoes, unless you do not want peels in your potato salad - we think the peels are nutritious and delicious and leave them on!). If you buy very small potatoes, you can skip chopping them as long as all the potatoes are the same size.
• Place potatoes in a large pot and add cold water, covering the potatoes so there is about 1 inch of water above them. Bring to a boil over high heat. Once boiling, add 2 tablespoons salt to water then reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced with a fork but not falling apart.
• Place a colander in the kitchen sink and then carefully pour the potatoes and water into the colander to drain the potatoes.
• Put potatoes in a large mixing bowl and then pour the vinegar over the potatoes. Using a rubber spatula, stir carefully to evenly distribute the vinegar. Let potatoes stand about 20 minutes to cool down.
• While potatoes are resting, in a small or medium sized bowl, mix together the mayonnaise, yogurt (if using), onion, celery (if using), yellow mustard, 1/2 teaspoon salt, pepper, paprika, dry mustard and relish (if using). Stir until well mixed.
• Add the mayonnaise mixture and the chopped eggs to the large bowl with the potatoes. Using a rubber spatula, gently stir everything together until evenly mixed. Cover bowl with plastic wrap and refrigerate for about 1 hour before serving.
• Transfer potato salad to a serving bowl and sprinkle the with paprika. Enjoy!

5 INGREDIENT SUPER SIMPLE POTATO SALAD

Steps:

• Steam the potatoes until bitethrough.
• Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
• Meanwhile, fry the bacon until crispy.
• Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
• Refrigerate until serving.

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.

KID-FRIENDLY CHEF SALAD

Steps:

• Begin by making the toppings for this chef's salad.
• For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
• Boil for 1 minute, then turn off the heat.
• Cover and let sit for 15 minutes in the hot water.
• Next, drain the hot water and run cold water over the eggs.
• Roll each egg gently to crack the shells, then peel.
• Rinse well, then slice into 4 wedges.
• TIP: For easy peeling, work under a running tap or in a bowl of water.
• For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
• In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
• Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
• Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
• Broil for 1 to 2 minutes, checking frequently to prevent burning.
• Turn and brown the other side.
• Transfer to a paper towel to drain and cool.
• TIP: For fun, cut the bread into shapes using miniature cookie cutters.
• For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
• Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
• Chill for at least 30 minutes while preparing the remaining salad ingredients.
• TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
• Explain that salt helps make the flavor sharper and pepper gives it a bite.
• Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
• To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
• Break the leaves off and wash in cold water.
• Place in a salad spinner and spin until dry (or pat dry with paper towels).
• Break the leaves into bite-size pieces and place in a large salad bowl.
• TIP: Explain to your kids where the first salad came from.
• Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
• Now the chef is ready to prepare the vegetables.
• Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
• Wash the tomatoes and remove the stems.
• Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
• TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
• Next, hand everyone a plate and let them assemble their own salad.
• Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
• Pour the dressing over the salad or serve on the side for dipping.