Moms Kitchen Sink Potato Salad Recipe 385

MOM'S HUEVOS RANCHEROS

Steps:

• Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
• Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
• Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

CHICKEN DUMPLING RECIPE

Steps:

• Combine chicken, carrots, celery, and peas in a skillet over medium-high heat. Saute until vegetables are tender and chicken is no longer pink in the center, 7 to 10 minutes. Transfer mixture to a casserole dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in the same skillet; reduce heat to medium. Stir in flour, dried onion, salt, pepper, and celery seed. Add chicken broth and milk slowly; cook and stir until thickened, about 20 minutes. Pour mixture into the dish, almost covering the chicken and vegetables. Cover vegetables with biscuit pieces.
• Bake in the preheated oven until biscuits have raised and browned, about 30 minutes.

MOM'S KITCHEN SINK POTATO SALAD RECIPE - (3.8/5)

Steps:

• Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.

KITCHEN SINK POTATO SALAD

Steps:

• Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
• In a separate bowl, whisk together the dressing ingredients.
• Add the dressing to the potatoes and gently toss to coat.
• Add the remaining ingredients and gently stir to combine.