Dilled Brussels Sprouts Potato Salad #paisleyfarm #paisleyfarmfresh

Dilled Brussels Sprouts Potato Salad

#paisleyfarm #paisleyfarmfresh #kroger

FOR THE BLOGGERS CHALLENGE

For this challenge each blogger was mailed 7 different Paisley Farm 24 oz jars: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower

CONTEST CASH PRIZES AND CATEGORIES

The contest opened on November 1, 2018 and closes on December 31, 2018. Once I received their product I studied each jar to see what came to mind for the following categories. First I grabbed the Sweet Cauliflower and created Sweet and Sour Cauliflower Chicken. I love pickled cauliflower and it made the perfect substitute for pineapple. Paisley Farm Sweet Cauliflower has a great firm texture, crispness and a wonderful sweet flavor. I used the brine from the jar to make the sweet and sour sauce. Next I decided to cook with Paisley Farm Dilled Brussels Sprouts for a new tasty side dish.

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Category Winner: $500.00 Cash Prize

One Holiday Entrée Category Winner: $500.00 Cash Prize

One Soups/Side Dishes Category Winner: $500.00 Cash Prize

Dilled Brussels Sprouts are packaged whole. In this recipe each brussels sprout is cut into quarters.

Find Paisley Farm Foods Flavor Fresh-Ready to Serve Products

Sometimes it just takes a contest and new recipe like this to introduce people to great products. Many of these bean salads and sweet pickled veggies are now available at stores like: Ralphs, Smiths Food & Drug Stores, QFC, Fred Meyers, Krogers, King Soopers, Dillons and Fry’s.

You can also find them online at PaisleyFarmFoods.com They are also on Facebook, Instagram and Twitter. Just click on the social media platforms to go directly to read more about them.

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Dilled Brussels Sprouts Potato Salad #paisleyfarm #paisleyfarmfresh #kroger

Number of servings: 6

See Detailed Nutrition Info on

Paisley Farm Dilled Brussels Sprouts blended with a creamy dressing adds the perfect tang and dilly flavor creating a great new potato salad.

Ingredients

• 6 large russet potatoes, peeled and cubed
• 2 teaspoons kosher salt, divided
• 1/2 cup celery, diced
• 2 tablespoons onion, finely minced
• 6 boiled eggs, (4 eggs diced and 2 reserved for garnish)
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 24 ounce jar Paisley Farm Dilled Brussels Sprouts, drained
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon onion powder
• Sprig of fresh dill is optional for garnish

Instructions

1. Add the diced potatoes to a large pot, cover with cold water and add 1 teaspoon of kosher salt. Bring to a boil and cook until potatoes are fork tender. Drain potatoes when cooked and set aside.
2. While potatoes are boiling, cut each brussels sprout into quarters lengthwise. Remove a small amount of cut brussels sprouts for garnish and set aside.
3. In a bowl, blend the mayonnaise, yellow mustard, celery, onion, black pepper, 1 teaspoon kosher salt, sugar and onion powder.
4. Once potatoes are cooked and drained, blend in the dressing. Gently toss in the cut Dilled Brussels Sprouts and diced boiled eggs.
5. To serve, arrange the reserved cut brussels sprouts in the center of the potato salad and arrange the reserved cut boiled eggs around the brussels sprouts. A sprig of fresh dill can be added for garnish or a sprinkling of dried dill would be nice too.