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Bacon Cheddar Ranch Potato Salad
Dressing:
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 cup milk or cream
Salt and freshly cracked black pepper
Salad:
4 cups halved baby potatoes, steamed
1/2 cup shredded cheddar cheese, halved
1/3 cup cooked chopped bacon, halved
In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.
In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.
French Potato Salad
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons Dijon mustard
1 shallot, minced
1 garlic clove, grated
Salt and freshly cracked black pepper
Salad:
4 cups halved baby potatoes, steamed
1/2 cup cornichons, larger ones sliced in half on the bias
1/4 cup chopped fresh tarragon
2 green onions, finely sliced
2 tablespoons freshly chopped parsley
In a small bowl, whisk together the dressing ingredients and set it aside.
In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.
*For a delicious lunch, try serve with a soft boiled egg.
Roast Potato Salad
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper
Salad:
4 cups halved mini red skinned potatoes
2 red peppers, diced
2 ears of corn
1 jalapeño pepper, seeded and minced
1/4 cup sliced green onions
2 tablespoons freshly chopped cilantro
1 lime, zest and juice
Salt and freshly cracked black pepper
Preheat the oven to 400ºF.
In a small bowl, whisk together the dressing ingredients. Set it aside.
Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.
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The Domestic Geek is Hosted by Sara Lynn Cauchon
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Love it
4:42 roasted potato salad
,bonne soirée mon amour
I have a really bad habit of watching your videos when I'm hungry. Numbers 2 and 3 look amazing!
so all the pickle comments made me check the timing and I’m pretty sure she had just found out she was pregnant lol
You are AWESOME!!!!
I LOVE YOUR VIDEOS!!!
Yum! Love me some potato salad! Oh, can I ask what brand/where the glass bowls are … love the variety in sizes … would love to grab these for my kitchen. Thanks 🙂
The crisp on those potatoes in the third recipe looks soooo good.
Great video but I really wish you would make edamame dishes
enjoyable 🙂
Every kernel of this video is pure gold! Absolutely a-MAIZING idea with the corn. I could STALK it! I'm always all EARS for your recipes! It certainly does smack the COB webs off those old fashioned salads! Why don't you tell secrets in the garden? The potatoes have EYES, the corn has EARS and the beans STALK!!
I want to try all 3….Yummmm!!
Can you do a kinda of behind the scenes video? Where do you get your inspiration for the video's?
My word these all look scrumptious!!!
We made the ranch potatoes! They were sooo good we didn't even have time to take a picture and tag you! They were gone too fast 😀
Thank you for the wonderful recipes! I made #3 today with regular young potatoes (not red) and it was super delicious! Didn't have a fresh corn, so used canned (drained and added at the end with onions and cilantro, and I put much more cilantro than the recipe called for, probably a half of the cup). Served it as a side dish with some grilled coconut chicken. Yum! Going to try #1 on Saturday 🙂
Not a big fan of potato salad. I don't know why, I just never liked the taste of it, but I am open minded enough to hope there might be a potato salad recipe out there for me. Your third might be it.
Thanks a lot of for this tips!
The cobb pun killed me 😂😂😂😂 lol you are my hero
I'd make the second one with baby sweet pickles, I don't like dill pickles.
At least she doesn't use raisins.
Could you possibly do a video about how to stock a pantry? I'm going to be moving soon and want to start with a fresh start! Geared towards meal prep and healthy eating!
aww shucks…no corn jokes
Potato is such a beautiful creature. I definitely go for the roasted one.
Petra https://pinkyspoonblog.wordpress.com
I cornnot tell you how delicious that looks lol
Wow, you make food exciting and real, none of that pretentious stuff we have to put up with currently on TV. Your cuisine is real and spectacular. Thanks again Sara Lynn 🙂
Can you do a closet tour!? I want to see how many blue shirts you own!
the french salad and roasted potato salad look delicious!
So excited for these recipes Sara Lynn!! I've been searching for salads without sugar or sweet relish. I'd say 80%of deli type salads are sweet. Looking forward to these mouthwatering flavor blends!
LOVE LOVE LOVE last recipe! Omg it looks absolutely amazing! I love diary-free and vegan recipes!
Edit: So I tried the last recipe eventually. It takes so bland. The sauce barely showed up on the final baked food. It tastes just little little bit vinegary. That’s it. It looks so good from video, maybe they used Photoshop or something. It doesn’t look like that in real life and it doesn’t taste good at all unfortunately .
I've loved French Potato Salad, forever…because Tarragon! Thank you for sharing your version.
Already bought baby potatoes for salad N°3 I'll be doing it tomorrow evening
Haha I see what you did there 😉
I love potatoes and potatoe salad but, where I come from in Austria, people are weird about eating potatoes unpeeled. But skin adds so much amazing flavour 🙂
#3 #2 #1
I want to add sausage to the last one for a canjun style salad, served hot. I don't think it's really strange to Americans.
#3 is a must try for me. I love all those flavors
Truly enjoyed video have lots of ideas love vegetables so this is going to be Yummy to my Tummy thank you and of course they’re beautiful
I don't understand why I get a bitter taste when using Olive oil mixed with mustard and vinegar :S everything is fine when I use a different oil.
Corn-acopia of flavor?!