Sandy's Picnic Recipes

Potato and Bacon Salad
INGREDIENTS
5 eggs
4 slices bacon
2 tablespoons Dijon mustard or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste
DIRECTIONS
1. Place the potatoes in a pot with enough water to cover and bring to a boil. Cook for about 20 minutes or until tender. Drain and cool.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes and stir into the bowl until evenly coated. Slice the 2 remaining eggs and place on top of the salad. Crumble the remaining bacon over the eggs and then sprinkle parsley over the top.

Cold Tuna Macaroni Salad
INGREDIENTS
1 (12 ounce) package macaroni
3 tomatoes - peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna
1 1/2 cups light mayonnaise
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, tomatoes, celery and tuna.
3. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Shrimp Couscous Salad
INGREDIENTS
2 cups couscous
2 cups water
3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese
DIRECTIONS
1. Pour water into a saucepan and bring to a boil. Stir in couscous, cover and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork otherwise it will clump. Set aside to cool.
2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend then pour in about half of it over the couscous. Toss to coat and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Chicken Salad
INGREDIENTS
2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise or salad dressing
1 tablespoon dried parsley flakes
2 teaspoons finely minced onion
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to taste
DIRECTIONS
1. Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.