side dish – Peach Pear Plum Cafe

This delicious Autumn Fruit Salad is similar to a yogurt parfait. Sweet, crunchy, and perfect as a side dish this fall season. Both kids and adults love it. So get your favorite knife and get ready to chop because you’ll be asked to bring this to family gatherings all year long!

Ingredients

8 small apples

4 green pears

1/2 bag of seedless red grapes (cut in half)

2 lemons or 2 tbsp lemon juice

6 oz maple greek yogurt

2 tsp ground cinnamon

1 tsp vanilla extravt

1 cup of whipped cream

1 cup chopped wlanuts

1/4 cup brown sugar

Directions

1. Rinse fruit thoroughly

2. Cut apples and pears into small pieces and discard the cores.

3. Sprinkle lemon juice over the cut apples and pears. Stir and mix well.

4. Cut grapes in half and add to the apples and pears.

5. In a separate bowl, mix together; maple yogurt, vanilla extract, whipped cream, cinnamon and brown sugar.

6. Chop the walnuts or purchase pre-chopped walnuts. You may add the walnuts straight to the fruit or add it to the dressing.

7. Pour 1/2 the dressing to the fruit and stir. Add in more dressing as needed.

8. Serve and ENJOY. (Keep in the refrigerator if serving later. It will last a 3 to 5 days in the refrigerator.)

Thanks for reading. Hope you find time to try out this delicious recipe!

Katie

A nice summer, southern tradition. Just add a grilled burger and slice of watermelon and your set for a wonderful backyard feast. Don’t forget the sweet tea too. This creamy yet tangy potato salad is one of my favorite side dishes. Usually I’m too lazy to make it and I just end up buying a small container from Publix; but there is just something about homemade potato salad that makes the taste and occasion seem so much better.

I’ve added in some tips and tricks that I’ve learned from other recipe bloggers and from experience that will save you some time. It takes about 45 mins, maybe an hour to prep and make this delicious recipe.

Ingredients:

3 lbs potatoes diced

4 hard boiled eggs

½ cup chopped celery

1 tbsp chopped fresh parsley

Salt and pepper to taste

4 to 5 bacon strips (cooked and crumbled)

¼ cup diced chive onions

Dressing:

⅔ cup olive oil mayo

⅔ cup sour cream

1 tbsp apple cider vinegar

1 tbsp yellow mustard

½ tsp celery salt

1 tbsp pickle relish

1 tsp paprika

Directions:

1. Fill a large pot half way with water and place on the stove. Then dice the potatoes and place them into the pot.

2. Turn the stove to high heat and boil the diced potatoes for 15 to 20 minutes.

3. QUICK TIP 1 – Turn the oven on to 350 degrees. Place eggs into a muffin tin and bake for 28 to 30 minutes for boiled eggs.

4. QUICK TIP 2 – Cook your bacon on a George Foreman Grill. It cooks faster and is more crispy. Also the grease is easier to clean up. When bacon is done, lay the strips on a paper towel on a plate to cool.

5. Chop the celery and chives and put to the side until later.

6. Using a medium size bowl, mix the mayo, sour cream, apple cider vinegar and mustard. Then add in relish, celery salt, and paprika. Mix until well blended.

7. Place a large glass dish with cold water (add ice) on the counter near the oven. When the eggs are done baking, place them one at a time quickly into the ice water. Let them sit for 10 minutes before peeling and dicing them.

8. QUICK TIP 3 – Strain the diced potatoes and let them cool in the refrigerator. While they cool off, get a large serving dish that will be easy to mix all the finished ingredients.

9. Pour half the dressing into the serving dish. Dump in half of the potatoes, all the diced eggs and celery. Then pour in the rest of the dressing before dumping the rest of the potatoes. Mix well.

10. Once mixed well add salt and pepper to your liking.

11. Sprinkle bacon, parsley and chives over the top of the potato salad and it is ready to serve.

Hope you enjoy my take on a traditional potato salad dish. It’s summer worthy.

Katie