So I have two *ah-maz-ing* potato salad recipes. One is my grandmother’s, and one is his grandmother’s. I will be nice and post his gma’s recipe first. Next time I make it, I promise to take pictures and add to this blog!
10 small red potatoes (boiled with jackets & cooled several hours)
4 hard-boiled eggs
1 medium onion, chopped
2 1/2 tablespoons sugar
10 tablespoons (or 3/4c) heaping salad dressing
3 tablespoons yellow mustard
2-3 tablespoons white vinegar
Salt & pepper to taste
Peel skins off potatoes & slice. Combine with sliced eggs, mix with all other ingredients.
Okay so sorry for posting this like…WEEKS after Easter but..yum! Totally found this on pinterest so I am not saying its my own but it’s something so tasty I had to post!
Ingredients
- 6 cups Chex cereal
- ⅓ cup peanut butter, creamy
- 1 cup white chocolate chips
- 2 pkg. Vanilla Instant Pudding, sugar free (1 oz. pkgs.)
- Optional: Easter M&M’s
- Optional: ¼ cup sprinkles
Instructions
- In a bowl add your cereal; set aside.
- In a microwave safe bowl add peanut butter and white chocolate chips. Microwave for 30 seconds, mix well; if the mixture is not creamy, place back in the microwave for 10 second intervals, mix until creamy and no lumps remain.
- Pour peanut butter mixture over cereal; add sprinkles, and mix until all the cereal is covered in the mixture. Be careful not to crush the cereal.
- Place cereal in a large Ziploc bag and add both packages of vanilla instant pudding. Seal the bag and shake until all the cereal is covered.
- Place cereal on a baking sheet and let it dry. At this time you can mix in M&M’s & Sprinkles and seal in an air tight container.
Live. Out. Loud. 