Mom’s Frog-Eye Salad

There are lots of different variations of this salad. But this is by far my favorite.
My kids inhale this stuff. It’s super tasty, super easy, and can be
made ahead of time for any occasion.

• 6 oz. Acini de Pepe (found in the pasta aisle)
• 2 (15 oz.) cans Tropical Fruit, reserve 1 cup of juice
• 3-1/2 oz. Flaked Coconut
• 1 small pkg. Instant Vanilla Pudding
• 1 (8 oz.) Cool Whip
• 1/2 bag Mini-Marshmallows

Cook the acini as directed. Rinse and allow to cool completely. Add each of the remaining ingredients, except juice and marshmallows. Add 1/2 cup of the juice first. Mix together well. Add more juice if needed. Add the marshmallows right before serving. Enjoy!

Baked Potato Salad

This is my number 1 favorite potato salad recipe ever.
It tastes just like a baked potato with all of the best toppings.
It goes perfectly with all of the summertime BBQ flavors!

• 3 large baked potatoes, cooled, peeled and cubed
• 1/2 cup sour cream (I used lite and it tasted great)
• 1/2 cup mayonnaise (I always use the “made with olive oil” kind to save a few calories/fat)
• 8 slices bacon, cooked and crumbled (I use the precooked kind)
• 4 ounces shredded cheddar cheese, divided
• 2 green onions, sliced and then chopped
• 1/2 teaspoon fresh ground black pepper
• 1 dash celery salt or seasoning salt
• 1 dash garlic powder
• 1 dash paprika
• 1 tablespoon fresh parsley or chives

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.

Top with reserved shredded cheddar, green onion slices and bacon crumbles.

{{When I make this for family get-togethers, I double this recipe.}}

Potato Salad

(the only potato salad recipe i willingly eat…)

• 5 lbs. Red Potatoes, cubed
• 1-1/2 cups Real Mayonnaise
• 3 tbsp. Yellow Mustard
• 1 tbsp. Dijon Mustard
• 6 Green Onions, sliced
• 8 Baby Dill Pickles, diced
• 1 tsp. Salt, more to taste
• 1/2 tsp. Paprika
• 3/4 tsp. Black Pepper
• 1 tsp. dill
• 8 Eggs, hard-boiled

Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.