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About the Recipe: The perfect side to take along for a picnic or tailgate party is potato salad. Since this recipe is a no-mayo style, it’s take-along and serving friendly. A bonus is that the tomatoes are mixed right in, like two salads in one.
Cook’s Note: I’m adding an additional recipe to make if you would like a challenge. The little meltaway bits are like mini cheese sandwiches- melty when hot; chewy when cool. They are fun to make, serve, or enjoy as cheese bits.
Combine Add-In Veggies: Add minced pepperoncini, red and yellow halved tomatoes and chopped cilantro; toss. Season as desired with additional salt and ground black pepper; set aside.
Serves: 2 to 4
Optional for the Adventurous Cook:
Prepare Latin American Fried Cheese Bits: Heat a non-stick sauté pan over medium high heat for 1 to 2 minutes. Place one or two cheese sticks in hot pan. Edges will start to bubble and brown. Using a spatula; turn cheese to next side; continue cooking until sides are brown. Remove from pan to paper towel lined plate. Continue frying remaining cheese sticks. When able to handle, using kitchen scissors, cut into bitesize pieces. Serve immediately sprinkle over potato salad or serve as melting hot snacks.
pdf for Copy of Recipe – Game-Day Country Potato Salad
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