Potato Salad

Potato Salad

*From the kitchen of Annette Holden (with a Fangboner twist)

As a Louisiana gal, I like to put a big dollop of this potato salad in my gumbo. I know, I know. It sounds weird. But I promise that you will never want gumbo any other way once you try it with this potato salad in it. (The gumbo recipe will have to come another day).

3 lbs potatoes                                               7 boiled eggs, chopped

1 tbsp Fangboner Farms Classic Blend    1 chopped bell pepper                

1 tbsp mustard                                             Salt, pepper, garlic powder, onion powder & paprika to taste          

1 jar of mayo                                

Peel and cube potatoes. Boil in salted water until potatoes are very tender. Set aside until room temperature.

In a large bowl, add eggs, ¬ĺ jar of mayo, Classic Blend, and mustard. Mix well. Add seasonings to taste. Add potatoes once they‚Äôve cooled, adding more seasonings and more mayo if it needs it, depending on how creamy you prefer the salad. We suggest you go heavy on the garlic and onion powders.

Thyme Chicken Salad

Thyme Chicken Salad

We all love chicken salad. Well unless you're a vegetarian. But chicken salad is one of those universal dishes that never gets old because we find a million different ways to fix it. 

Here's my take on chicken salad with the savory flavor of thyme. You can use fresh or dried but either way, it gives the salad a savory twist with the sweetness of cranberries. Yum!

  • 3 cups cooked chicken*
  • 2 stalks (to 3 Stalks) Celery, Chopped
  • 3 whole Green Onions, Chopped
  • 1 cup¬†cranberries (or grapes or even both! Use what you have on hand)
  • 1/2 cup¬†chopped pecans
  • 1/2 cup Mayonnaise
  • 1/2 cup Plain Yogurt¬†
  • 1 tsp ground thyme (you can use fresh but don't over do. It doesn't look like much but it packs a punch on flavor)
  • 1 Tb lemon juice
  • Kosher Salt To Taste
  • Fresh Ground Black Pepper To Taste
Mix the cooked chicken in a large bowl with the celery, green onions, cranberries and pecans.

In another bowl mix mayonnaise, yogurt, lemon juice, thyme, salt and pepper to taste.

Pour the dressing over the chicken blend and mix.

Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. Most of the time my favorite way is straight out of the bowl with a fork!
*I prefer to cook my chicken in soup pot on the stove. I put a whole chicken cut up in the pot, with some Classic Blend and let it slow cook for a couple hours. I then let it cool, skin it (which is the part Reuben loves), bone it and use it for soups, chicken salad and whatever sounds good that day. I like to use mostly white meat in my chicken salad with some dark meat for more flavor. You can always use leftover rotisserie chicken or Costco has some very good canned chicken breast. Just rinse it well to get rid of the "canned" taste.

Quinoa and Beet Salad

I tried a new salad today. Had some folks over for Tea so it seemed like time to try something new. I know a lot of people get turned off by quinoa - but it is a wonderful grain and really takes on the flavor of whatever you mix it with. This turned out yummy. Quick, easy and you can change it up it if the mood strikes. It was a big hit here. Well except for Roland - he won't try anything he can't pronounce.  


Quinoa & Beet Salad

  • 1 15 oz. can sliced beets shoestring sliced, drained
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons white sugar
  • ¬†1 clove garlic, crushed
  • ¬†1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons white sugar
  • 1 clove garlic, crushed
  • 2 green onions, sliced
  • 3 ounces fresh salad greens, chopped
  • 5 ounces goat cheese, crumbled
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, beets, greens and remaining dressing into cooled quinoa mixture. Toss lightly before serving. Top with goat cheese.