#perfectsidedish

This potato salad is a crowd-pleaser! Creamy, tangy, and packed with flavor, it's the perfect side dish for any occasion.

Ingredients: 6 medium potatoes, boiled and cubed. 3/4 cup mayonnaise. 2 tablespoons mustard. 1/4 cup chopped onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. 2 hard-boiled eggs, chopped. Salt and pepper to taste. Paprika for garnish.

Instructions: Chop the onion, celery, dill pickles, hard-boiled eggs, and boiled potatoes into cubes. Then, put the cubes and onion into a large bowl. Put the mayonnaise and mustard in a different small bowl and mix them together until they are well mixed. Put the mayonnaise mixture on top of the potato mixture and toss it around gently until everything is covered. Add pepper and salt to taste. Put it in the fridge for at least an hour with the lid on before serving. As a garnish, sprinkle with paprika right before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Bacon & Brown Sugar Roasted Brussels Sprouts Salad is a delightful combination of sweet and savory flavors. The roasted Brussels sprouts are caramelized to perfection, paired with crispy bacon, caramelized shallots, and sweet dried figs. It's a flavorful and satisfying salad that's perfect for any occasion.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 4 slices bacon, chopped. 2 shallots, thinly sliced. 1/4 cup dried figs, chopped. 2 tablespoons brown sugar. 2 tablespoons olive oil. Salt and pepper to taste. Mixed greens for the salad base. Balsamic vinaigrette dressing.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the Brussels sprouts with olive oil, brown sugar, salt, and pepper until well coated. Spread the Brussels sprouts on a baking sheet in a single layer, and roast in the preheated oven for 20-25 minutes or until they become tender and slightly caramelized. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess grease. In the same skillet with the bacon drippings, add the sliced shallots and saut until they become soft and caramelized, about 5 minutes. Once the Brussels sprouts are done, remove them from the oven and let them cool slightly. To assemble the salad, start with a bed of mixed greens on each plate. Top the greens with the roasted Brussels sprouts, caramelized shallots, and chopped dried figs. Sprinkle the crispy bacon over the salad. Drizzle with your favorite balsamic vinaigrette dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes