Welcome back to day two of this weeks southern side dish recipes for your Thanksgiving meal. Thank you for your warm comments on the Macaroni and Cheese and Corn Casserole recipes in part-1. At the end of this feature, I will create some free printable recipe cards for you. Now it won’t be before Thanksgiving but I will and I’ll be sure to let you know when they are available. Here are two more sides that are sure to please your palate, Southern Potato Salad and Candid Yams. I have featured these recipes on previous post with step by step directions here and here. Potatoes are always welcomed at the Thanksgiving table and these are no exception.

source: table setting
Southern Potato Salad
#potato salad
Serves 8-10
Ingredients:
8 medium red or golden potatoes
1/2 onion finely chopped
6 boiled eggs peeled
1-2 cups real mayonnaise (add the first cup then more if needed)
3 tbs. Mustard
1 tsp. dried dill
Salt and white pepper to taste
1/2 cup sandwich spread
3 tbs. sweet relish
Paprika and parsley for garnish
Directions:
Wash potatoes with warm water and scrub with a vegetable brush. Place potatoes in a large Dutch oven, cover with water and boil until potatoes are tender. While potatoes are boiling place eggs in another pot, cover with water. Once eggs come to a boil, cook for 8 minutes. Drain water and peel the eggs. When the potatoes are cooked, drain the water and peel the potatoes. Use cool water if needed to keep the potatoes from burning your hands. You want to mix this salad while potatoes and eggs are warm. Place peeled potatoes in a large mixing bowl and chop with a fork. Chop the eggs then add them to the potatoes. Add salt and pepper. Add other ingredients and mix well with a large spoon. (Taste salad and add additional ingredients from this list depending on your preference). Transfer the salad to a serving dish and garnish with paprika and Parsley.
Candid Yams
#candiedyams
Serves 6-8
Ingredients:
4 large sweet potatoes
1 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 stick butter cut into tablespoons
1 tsp. cinnamon
1 tsp. nutmeg
1 tbs. Vanilla extract

Directions:
Peel sweet potatoes and cut into medium diced cubes. Place potatoes in a casserole dish. In a bowl, combine white and brown sugar and spices. Spread over potatoes and mix to coat potatoes. Add vanilla extract and place butter throughout potatoes. Cover and place in a 350 degree oven for 1-hour. Remove from oven and gently sauté the potatoes with the juice created during the baking process. Un-cover and place potatoes back in the oven. Bake for thirty minutes or until the juice from the potatoes thicken.

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