What is your favorite way to eat potatoes? I feel like I don’t have a favorite way. I love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and the lives of so many people…

If they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.

Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even an article saying describing potatoes in 90 different Irish words. 

I don’t know if I ever told you, but many times when my husband and I go to the restaurant to eat, I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.

Then there are French fries, baked potatoes, roasted whole potatoes, or steak wedges, and here I am sharing boiled. I mean so many different ways that we can prep our ‘tatoes.

So, I grew up with potato salads. Not like American Potato salads, NO MA’AM, it’s more like vinegar oil based with onion. That’s pretty much my favorite potato salad. I made a similar one here on my blog:

Easy Potato Salad

Like I said so many times before, many dishes give me those flashbacks to the years when I younger.

So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.

They are all amazingly easy yet delicious. What is my cuisine, you might ask? Well, it’s from all over Balkan, so I’d say it’s Balkan Cuisine, but that’s not completely correct.

You can find Southeastern Europe, and there lies Balkan Peninsula. Many countries got almost identical cuisine, and the languages are somewhat similar; the difference would be dialects and pronunciations.

They influence each other in so many ways. You have a little bit of comfort food, and delightful desserts, but a whole lot of Mediterranean and healthy recipes as well.

I would have to say that I grew with the best of both worlds, and in times when food was so much better or at least I had much fresher access, and kids played outside without the usage of electronics. Good times!

I hope you try my tasty Boiled Potatoes with Butter and Parsley because it is truly delicious. Hey, if you try this recipe or any other from my blog, please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking. I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog!

I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 4 servings

Boiled Potatoes with Butter and Parsley

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Easy and tasty recipe for Boiled Potatoes with Butter and Parsley

Prep Time 10 minutes

Cook Time 40 minutes

Additional Chill Time 10 minutes

Total Time 1 hour

Ingredients

• 5-6 Potatoes medium size, not too small or too large
• 2 tbsp. Butter unsalted
• 2 teaspoons dried parsley,
• 2-3 tablespoons freshly chopped parsley
• 1/2 teaspoon sea salt
• 1 teaspoon round black pepper to taste
• 2 scallions, chopped

Instructions

1. Wash the potatoes very well, then boil them in a large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
2. When the knife goes through the potato easily, the potatoes are cook through.  Take them off the heat, drain, and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long, just enough so you can handle them.
3. While the potatoes are still warm, peel by using the back of the knife and pull the skin, I am using the back of the knife because I don’t want to lose too much flash, and most of the time, you would cut through the potato if you are using the regular side. Anyhow, peel the potatoes and cut them into equal as possible cubes, dice, or bite sizes.
4. Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
5. Meanwhile, melt the butter, then add parsley both dried and fresh; I find that adding both gives you so much flavor but if you don't have fresh that's fine just use dried.
6. Pour over the potatoes and toss it well.

Serve it warm. If you place it in the fridge, you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers. 

Notes

Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 298Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 295mgCarbohydrates: 56gFiber: 6gSugar: 3gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing.

Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for that particular photo-shoot.

To explain even further, Pinterest is amazing for real. You can make your own secret board. Such as, set the colors, props and what theme is the best, how to set up, inspo pics, so you can see exactly what colors go together or what theme goes perfectly with your dish.

For me personally, I plan all that in my head. Sometimes I need a couple of hours of brainstorming and sometimes I take 5 days until I am completely satisfied.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Yes, I do search for inspo pictures online sometimes when I hit the brick wall, and that is okay. You get inspired, and then you translate that inspo pic, a piece of art into your own creation.

You must always add your own twist even if you find a picture that is perfect and you would love to recreate it.

On the other note, My BLOG is back, baby! Yes!!!! After 3 weeks of going back and forth, I am finally back. It was HELL, to say the least.

I was so stressed that I could not even sleep more than 2 to 3 hours a day. I am so thankful for my little team, the new host who guided me through and of course for your tremendous patience.

Thanks so all your support!!!

My heart is pounding with the excitement that I will be able to continue sharing recipes, and that the website will be much faster for you guys.

The hard part is not over! I still have to go through many recipes and adjust pictures, reshoot and correct to match this theme of the website.

It is lots of work, but so worth it. I lost many recipes in the process, around 200, but I will not stress anymore because I have decided to repost them with new pictures and updated recipes. Sounds like a good plan, right?

You may also like:

• Mediterranean Pasta Salad
• Creamy Summer Pasta Salad
• Greek Pasta Salad

Okay to cut the story short, I really hope you guys make this recipe and please don’t be shy.

If you make Colorful Pasta Salad with Italian Dressing, tag me on Instagram. @sandraseasycooking and use hashtags #sandraseasycooking I would love to see your creations!!!

HAPPY COOKING!!! XO

Yield: SERVES 6

Colorful Pasta Salad with Italian Dressing

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Easy and tasty pasta salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 lb 5 Color Pasta Any pasta would be okay; farfalle, rigatoni, campanelle, rotini, 3 color pasta, etc.
• 2 cups Broccoli Slaw
• 1/2 cup Red Cabbage also known as purple cabbage
• 1/4-1/2 lb Cherry Tomatoes sliced in half
• 1 medium Zucchini sliced
• 1 cup Black Olives *optional
• 1 tbsp. Olive Oil
• Pasta Vinaigrette Dressing
• 2 teaspoons Stone Ground Mustard Seeds 1 tsp. Substitute with Stone Ground Mustard or 1½ tsp. dry mustard
• 1/2 teaspoon Pink Salt or to taste
• 2 Garlic cloves lightly crushed with the side of a knife blade and chopped
• 2 teaspoon Dried Oregano
• 1 teaspoon Italian Herbs Blend
• 1/4 teaspoon ground Black Pepper
• 2 tablespoons Apple Cider vinegar
• 1/2 cup Olive oil

Instructions

1. Boil a large pot of water and add a generous amount of salt, add pasta and cook according to the package. I like pasta for salads to have a bit of bite so "al dente" is perfect. After the pasta is cooked, drain and run cold water over it. Shake colander and allow pasta to cool down. This is only if you going to use pasta for the pasta salad.
2. Combine all the ingredients for the Pasta Vinaigrette Dressing. Add salt to taste. I always start with 1/2 teaspoon. Mix it and set aside. 
3. Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives. 
4. Add about 1 tablespoon of dressing in the pasta then stir, add the rest of the ingredients and add dressing, a tablespoon at the time until you reach taste that you want.
5. Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.

Notes

The best way to mix homemade dressing is a glass jar with fitted lid. Not only that you can shake it to combine the ingredients, but also if you don't use it all you can save it for the next time.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Salads make such an amazing lunch or dinner. We all love quick and easy lunch like this. I do not like adding a bunch of stuff to my chicken salad so this is as easy as it gets. I love pickles so that is always a must for me.

Also, sometimes I would add diced ham to my salad or Candian bacon. I can’t even tell you how good that taste with chicken salad, but this time I kept it classic and simple.

Actually, my daughter, Anna loves salads like this just as much as me. We could eat for days tuna as well as salmon salad, which is coming soon on my blog, potato salads, and egg salad as well.

Click here for more sandwich recipes.

Sometimes it scares me how much in common we have with each other. She loves almost everything that I love, except pies. She would rather take a cake over a pie, and I am the opposite. Never come between me and my pie, although as long as a cake does not contain any frosting I am loving it, too.

Anyhow, this was one amazing lunch that we enjoyed very much and we hope you will enjoy it as well.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

5 from 1 vote

Print

Easy Chicken Salad Recipe

Course Main Course

Cuisine American

Keyword salad, chicken, sandwiches, brunch

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups Shredded Chicken Breast cooked
• 1/2-1 Celery rib/stick finely diced
• 6 Kosher Mini Pickles finely diced
• 1/8-1/4 teaspoon Salt or to taste
• 1/2 teaspoon Onion Flakes or Powder You can use 1/4 raw onion as well, just finely dice it
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Parsley
• 4-5 tablespoons Mayonesse I used Mayo with Avocado Oil
• Croissants Toast, Hoagie Rolls, tortilla/wraps etc.
• Lettuce – Boston butter, or any other greens that you prefer

Instructions

1. Shred chicken and run across with a sharp knife to make sure that the chicken is really finely chopped. Dice celery and pickles. If you like sweet relish please add that although I prefer Kosher Mini Pickles.
2. Add the chicken to a large bowl, then add the rest of the ingredients, as you can see in my pictures.
3. Mix it very well, place in the container with a fitted lid and transfer it to the fridge.
4. Allow it to chill in the fridge for at least 30 minutes before serving.
5. Serve it in the sandwiches, lettuce cups, wraps, etc.

Recipe Notes

Properly stored, the chicken salad will last for 3 to 5 days in the refrigerator. How long can chicken salad be left at room temperature?

Chicken salad should be discarded if left out for more than 2 hours at room temperature.

You can use baked, roasted, boiled chicken or perhaps store-bought rotisserie chicken or any other on hand or whatever is convenient for you. I like to boil mine with herbs, 1 teaspoon salt, 1 teaspoon black pepper, carrots, onion, and ginger.

This way I can use that broth in my cooking like stews, soups or similar. You can also use chicken breast on the one and just remove the meat from the bone when it cooked. You can also use a combination of dark and white meat, which always gives you amazing flavor and texture.