Sundays with Stephanie

Loads of Recipes for Memorial Day Including 4 different Potato Salads, a macaroni salad, Fruit Buckle, Chive Biscuits and a famous Picnic Chicken plus a new Summer Sips event invitation

This newsletter is coming to you Live From “Swan Reserve” at Disney for our unofficial Jason Show Staff Trip. I have some fun photos here but first….

What I am cooking for Memorial Day:

The best potato salad is, sadly, not my mom’s. My moms is really good and would be familiar to many of you who like square-cut potatoes and deli salads with lots of eggs and mustard (that recipe is in the True North Cabin Cookbook.)

However, the BEST Potato salad is Kurt’s Aunt Janice’s Potato Salad. Try it below and see if you agree with everyone else on the planet who has ever had it.

I am happy to say I have a new entry in the Potato Salad Hall of fame which is this sour cream version that is a new recipe for this year. This is a recipe I am making for a Taste Buds with Stephanie episode that will ait later this Summer.

Stephanie March is my radio partner, (Saturdays 9-11 on Mytalk 107.1 or Podcast The Weekly Dish) her Blue Cheese, Bacon Potato salad is always a hit. You can find that recipe here, as it’s also great for a party.

This recipe was a non mayo based potato salad that was on my first episode of “Taste Buds With Stephanie”

Get the recipes… below by becoming a subscriber and… remember … if you pre-order my next book and send me your receipt- I’ll comp your subscription for the next year! Pre-orders of a cookbook are so important! What happens when you pre-order is all those day-one sales count towards the total books sold the first day the book “releases,” in my case, 9/2. All those pre-orders count toward your launch on “Best Seller” lists, which helps the book get seen and leads to more orders.

SO PLEASE PRE-ORDER THE BOOK HERE

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a subscriber.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Grammy’s Potato Salad

Serves 10-12

Ingredients for the salad

5 lbs of large red potatoes

1/3 cup French Dressing

2 bundles of green onions

1 cucumber - peeled & seeded and cut in pieces similar in size to your cut potatoes

1 ½ cups chopped celery

¼ cup chopped dill

Ingredients for the dressing

1/3 cup Mayo

1/3 cup sour cream

1 Tbsp horseradish

2 Tbs French’s yellow Mustard

2 tsp kosher salt

1 tsp black pepper

1 tsp Celery salt

1 tsp Onion salt

Ingredients for the garnish

1/3 cup Radishes sliced

4 hard boiled eggs sliced

Instructions for the Salad

Score the potatoes with an X on each side and boil until just barely cooked through. Peel the potatoes while hot. Put in bowl and drizzle with French dressing and put in fridge overnight.

Before serving cut into ½ inch x ½ inch cubes that are bite size

Toss with the cucumbers and half the radish and the chopped dill.

Instructions for the dressing

Whisk Mayo sour cream, horseradish, mustard, salt, pepper, celery salt and onion salt

sauce and mustard. Together to make the dressing.

Pour dressing over the salad and lightly mix so your potatoes don’t break up too much.

Alternate radish slices and egg slices as decorations before serving

Janice’s Potato Salad

Ingredients

• 2 lbs potatoes, boiled in their skins and refrigerated for 4 hours.

• 2 green onions, sliced

• ½ cup diced red onion

• 2 garlic cloves, minced

• 1 cup mayonnaise

• ¼ cup Dijon mustard

• ½ tsp salt

• ½ tsp ground black pepper

• 1 tsp lime juice

• 1 tbsp dried dill (if using fresh: 2 tsp, chopped)

Get Instructions Here:

Quick And Simple Dilly Potato Salad

“Taste Buds With Stephanie” Vinaigrette (No Mayo) Potato Salad

You may recall this is the recipe I typically make at least 6 times a Sumer, and it was accidentally cut from the True North Cabin Cookbook. Everyone likes it; it can be easily made with any fruit

. Try it with Strawberries or rhubarb for Memorial Day:

Fruit Buckle

Ingredients

• 1 1/2 c all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1 c unsalted butter at room temperature

• 1 c sugar

• 2 eggs, at room temperature

• About 1 lb fruit (pitted cherries, plums, apples, peaches, raspberries, strawberries, blueberries)

• Streusel topping (1/2 tsp ground cinnamon + 2 tsp sugar), optional

Get Instructions Here

The Chicken Marbella recipe from the Silver Palette Cookbook with a twist by making picnic ready Chicken Legs is perfect for a Memorial Day crowd. Once cooked, you can serve this warm or at room temperature for plenty of picnics and open-house flexibility. Get the recipe here.

Try pairing it with the wheat berry salad I made. I am trying some new grains in salads this Summer (besides my beloved Farro, CousCous, and Orzo) to mix it up a bit. Get the recipe here

How about an Old Fashioned Creamy Dilly Macaroni Salad for a potluck?

It’s also Chive Season or the Chive-A-Palooza. My little chives have blossoms that have not opened yet, but when they do, you should make chive vinegar and all the chives things - See my 26 recipes for things to do with chives here, including these chive drop biscuits, which are easy!!

Have you ever made chive blossom butter? Its fantastic! Follow me on YOUTUBE and watch me make it!

I will be getting all my plants planted this weekend, so expect some #ElyHilltopGarden chatter next weekend.

Disney:

We all had a blast on our “unofficial staff trip” It was so HOT but we persevered and Jason and his husband Collin were fabulous hosts. Day one Eric and I did ourselves in on “Guardians of the Galaxy” but I paced myself and was able to do more rides day 2.

Here is us getting off that ride. I look like a fright.

Here are some fun shots. We stayed at the Swan Reserve which was gorgeous and I highly recommend.

And a dance break through the park as one does!

Plus the show matched themselves by personality with the 7 dwarf’s

Who would I be?

Happy, Doc, Grumpy, Dopey, Bashful, Sleepy, and Sneezy

What I Recorded:

We are working on some new “Taste Buds With Stephanie” content. Here is a Podcast from the Way Back featuring British Chef, TV Host and Cookbook Author, Yotam Ottolenghi . He was delightful!

Last Call:

We are in the final weeks to join the Sicily Trip and I really hope you do because we have lots of fun on these trips eating, drinking, touring and relaxing! This is a smallish group of about 22 travellers and I know over half of them have joined me before on trips. We have a blast!