It’s summer in Minnesota! The season for BBQ’s and family reunions. And what goes better with grilled burgers and brats than a cool, creamy potato salad? Nothing. Everyone will wants some of this potato salad. Oh so good!
Deviled Egg Potato Salad
- 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 c. mayonnaise
- 3 tbsp. yellow mustard
- 6 to 8 hard-boiled large eggs, peeled and chopped
- 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
- 6 scallions, thinly sliced
- 1/3 c. chopped fresh flat-leaf parsley
- 1 (4 ounce) jar diced pimentos, drained
- Sweet paprika, for garnish
Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
Recently cooked for a student ministries fundraiser dinner, which by the way was a success! One of the side dishes was a favorite. So I thought I would share it with you to enjoy!
Savory Baked Apples
- 1 cup cauliflower crumbles
- 1/3 cup dried cranberries
- 1/3 cup apple cider
- 4 large Rome apples, cored
- 1 1/2 tablespoons butter, melted and divided
- 1 link mild Italian sausage, casings removed
- 3/4 cup finely chopped yellow onion
- 1/3 cup finely chopped carrot
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 3 garlic cloves, minced
- 1/4 cup chopped walnuts, toasted
- 3 tablespoons minced green onions
- 1/2 teaspoon dried rubbed sage
- 1/2 cup shredded Swiss & Gruyere cheese mix
- Preheat oven to 350°F.
- Chop walnuts if needed. Toast walnuts on sheet pan in a single layer for 8-10 minutes checking frequently.
- Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes.
- Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter.
- Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
- Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain.
- Wipe skillet, and melt remaining butter in pan. Add cauliflower crumbles, chopped apple, yellow onion, carrot, cinnamon, and cayenne; sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, cauliflower mixture, walnuts, green onions and sage; together toss.
- Divide filling mixture evenly among apples; top with cheese. Bake for 5-10 minutes or until cheese melted and almost golden.
Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.
Deep Fried Deviled Eggs
Adapted from Plate Magazine and photo credit
As needed water
1 cup baking soda
6 T. garlic mayo
3 1/2 T. kosher salt, divided
2 T. hot sauce
1 1/2 T. freshly ground black pepper
3 cups flour
1 cup panko breadcrumbs
6 T. paprika
1 T. cayenne pepper
As needed egg wash
As needed oil
9 T. whitefish caviar, optional
As needed truffle or Himalayan salt
Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.
Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.
In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.
Dredge whites of eggs in egg wash, then place in flour mixture.
Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.
To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.