Taking Classic Side
Salads Seriously

Smashed Potato Salad

When it comes to potato salads, we tend to prefer the recipe we grew up with that never can be duplicated. But why are all store-bought potato salads so bad? In my opinion it’s the ingredients that make a good salad. I use only Best Food® mayonnaise, Clausen pickles, russet potatoes, and a rich dressing that tastes like a creamy version of deviled eggs. I never use sweet pickles or any other mayonnaise substitute, most likely because my mother never made it like that. A few other ideas to add to your potato salad are artichoke hearts, green olives, capers, roasted chilis, radishes and, of course bacon, which goes with everything.

• 4 lbs. russet potatoes (about 8 medium-sized potatoes)
• 8 eggs, hard boiled
• 1 bunch green onions, sliced ¼ inch
• 1 cup dill pickles, chopped ¼ inch
  (Nalley Baby Dills)
• ½ cup black olives, sliced ¼ inch
• ½ cup parsley, finely chopped
• 2 cups mayonnaise (Best Foods)
• 3 tablespoons yellow mustard
• 1 teaspoon onion powder
• 1 Tablespoon garlic powder
• 1 teaspoon black pepper, ground
• 2 teaspoons Lawry’s Seasoned Salt
• 2 Tablespoons dill pickle juice

Directions: Cook peeled russet potatoes until fork tender and cool in refrigerator until chilled, about 2 hours.
Cook eggs until hardboiled, then peel and place in the refrigerator until well chilled, about 2 hours.

In large bowl combine green onions, celery, dill pickles, olives, and parsley. Divide the cooked potatoes in half and chop one half into bite-sized pieces and mash the other half, then add all potatoes to vegetable mixture. Separate the cooked egg white from the yolks. Finely chop the egg whites, then add to potato-vegetable mixture. Reserve the yolks for the dressing.

Add the cooked egg yolks to a medium-sized bowl. Smash the egg yolks with the back of a fork until the yolks are a fine powdery consistency. Add mayonnaise, mustard, onion powder, garlic powder, black pepper, seasoned salt, and pickle juice. Using a wire whip, mix ingredients until well combined. Add to potato-vegetable mixture and stir to combine. Taste and add more salt and pepper, if needed. Chill in the refrigerator for 3 to 4 hours before serving.

Sweet Pea Salad with Mint

• ½ cup sour cream
• 2 Tablespoons Best Foods® mayonnaise
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 Tablespoon white vinegar
• 2 pounds frozen green peas, thawed
• ½ cup bacon, cooked and finely chopped
• ¾ cup red onion, finely chopped
• ¾ cup cheddar cheese or American cheese,
  chopped ¼ inch cubes
• ¼ cup fresh mint, finely chopped

Directions: In a large bowl combine sour cream, mayonnaise, salt, pepper and white vinegar. Stir with a wire whip to a smooth consistency.
Thaw peas in a strainer under cold water until the peas are almost thawed but have frozen centers, add to dressing, then add bacon, red onion, cheese, and fresh mint. Fold all ingredients together until the peas are coated completely. Place pea salad in the refrigerator and chill for 3 to 4 hours.

Angel Hair Seafood Pasta Salad

When making this recipe, use medium-sized shrimp and avoid bay shrimp. Ask for wild Mexican white shrimp, which are caught in the Pacific and the Gulf of Mexico. Shrimp are sized by how many shrimp of the same size it takes to make a pound. The perfect size for this salad is 26-30s, or 26 to 30 shrimp per pound. If you cannot find 26-30s, the next size up is 21-25s and the next size down is 31-40s.

• 8 ounces dry capellini (angel hair pasta), cooked al dente
  Pinch kosher salt
• 1 – ½ Tablespoon olive oil
• 1 pound wild Pacific or Gulf shrimp, 26-30 count per pound
• ¼ cup butter
• 1 bunch green onions, roughly chopped
• 1-1/2 cup celery, roughly chopped
• ¼ cup fresh lemon juice
• ¾ cup mayonnaise (Best Foods)
• ½ cup Wishbone Italian dressing
• 1-1/2 cups Parmesan cheese, grated
• 1 head iceberg lettuce
• 1 each fresh large tomato, cut into 8 wedges

Directions: In a 2-quart saucepan over medium heat, add 1 quart of water, salt, and 1 teaspoon olive oil and bring to a boil. Add pasta and cook until al dente or firm to the bite. Rinse with cold water, then toss with remaining olive oil and refrigerate.

Peel and devein the shrimp, and cut each shrimp into 3 to 4 bite-sized pieces. Heat a skillet over medium high heat and add butter. When butter is melted, add shrimp and sauté for 2 to 3 minutes until the shrimp are pink and opaque in the center. Pour shrimp into heatproof bowl and place in refrigerator to cool.

Using a food processor, add the green onions and celery, and pulse to finely chop (do not pulverize or liquefy). In a large bowl, add cooked shrimp, green onions, celery, cooked capellini, lemon juice, mayonnaise, Italian dressing and Parmesan cheese. Mix well, cover and place in refrigerator for 8 hours or overnight. Serve in a lettuce cup with tomato wedges.