Uncle Jeffs Tater Salad Food

KRISTEN'S BACON RANCH POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

JEFF'S FAMOUS CHICKEN SALAD CROISSANT

Steps:

• In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
• Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
• Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
• Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

TATER SALAD

Steps:

• boil eggs.
• microwave potatoes until soft.
• dice celery.
• chop eggs.
• peel and chop potatoes.
• mix 1 T mayonnaise and egg yolks.
• mix in rest of mayonnaise and vinegar.
• stir together mayo mixture, eggs, potatoes and celery.

JEAN AND JEFF'S BROCCOLI SALAD

Steps:

• Remove and discard woody outer layer of broccoli stem, keeping tender inner part of stem and flowers.
• Chop broccoli into small bite-size peices, place in bowl.
• Add chopped onion and raisins to bowl, mix in.
• Fry bacon to crisp state, cool and crumble.
• Place bacon on top of broccoli mixture, do not mix in, cover and refrigerate.
• Blend mayo, sugar, and red wine vinegar.
• Refrigerate dressing.
• Blend dressing with broccoli mixture just before serving.