Our “Garden Harvest Potato Salad O’Brien” recipe

We received a great question from one of our readers asking if we had a recipe for potato salad. As it turns out, Olde Bill does indeed. It’s a great dish for this time of year when it’s no longer summer but not yet fall. Hope you all enjoy it as much as we do!

Garden Harvest Potato Salad O’Brien (Serves 6)

28 ounce package frozen Potatoes O’Brien (potatoes, onion and bell peppers)
1 cup Kraft Miracle Whip or salad dressing (not mayonnaise)
3 tablespoons spicy brown mustard, or to taste
2 tablespoons Olde Westport Garden Harvest Special Blend
¼ cup (4 tablespoons) real bacon bits (4 slices bacon cooked and crumbled)
1 cup chopped red or yellow onion (1 small onion)

Add frozen potatoes to 6 cups boiling water, cook two minutes, drain (don’t cook any longer and not necessary to bring to a boil). Mix salad dressing, mustard, Olde Westport Garden Harvest Special Blend, bacon bits and onion in a medium bowl. Fold in potatoes, mix lightly and refrigerate until thoroughly chilled.

You just can’t make potato salad any easier and wait until you taste it. Leave us a comment to let us know what you think!

Garden Fresh Cucumber & Tomato Salad

Surprise! My Garden Fresh Cucumber & Tomato Salad recipe is known to catch people off guard. Cucumbers made with a salsa spice?

When I mention cucumber salad to people, most immediately think of cucumbers with vinegar so this recipe is a surprise to them. I get lots of positive comments after the first bite.

I love cucumbers and this recipe is very refreshing. It goes well with a spicy main course meal.

 

Garden Fresh Cucumber & Tomato Salad

(Serves 4)

 

INGREDIENTS

• 2 medium-large cucumbers, peeled, quartered lengthwise and seeded
• 1 cup (8 ounces) low-fat or regular sour cream (not fat-free)
• 1 small red or yellow onion, chopped (1 cup)
• 2 Roma tomatoes, seeded and diced (about 1 cup)
• 3 tablespoons finely chopped cilantro, or to taste (optional but recommended)
• 4 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend®
• ¼ teaspoon each salt and coarse ground black pepper, or to taste

 

DIRECTIONS

Cut cucumber into bite size pieces (about 3½ cups), place in a colander, lightly sprinkle with salt, drain for 1 hour in refrigerator (see Olde Bill’s Comments).

In a small bowl, blend sour cream, onion, tomatoes, cilantro, Olde Westport Border Bandito’s Salsa Spice Blend, salt and pepper to taste. Seal bowl and refrigerate until ready to serve. About 15 minutes before serving, place well drained cucumbers in a serving dish, stir in sour cream mixture (mix only what will be used for dinner).

 

OLDE BILL’S COMMENTS

 Draining cucumbers before serving is a must. This will keep the sour cream mixture from becoming watery and thin. You can also place diced cucumber in a sealed bag with lots of paper towels to absorb liquid and refrigerate until used. Try adding thinly sliced radish or ¼ cup diced red bell pepper or finely chopped jalapeno for color and added flavor. If using other than roma tomatoes, drain well in a colander or salad will be watery. Add sour cream mixture to cucumbers 15 minutes before serving.