Why Does Organic Mayo Taste Funny?

On the whole, I support buying organic foods whenever available and affordable. I welcome the occasional critter on the inner lettuce leaves; it’s his land, too. The sole, willful exception I make when buying organic is mayonnaise, because it tastes, w…

On the whole, I support buying organic foods whenever available and affordable. I welcome the occasional critter on the inner lettuce leaves; it’s his land, too. The sole, willful exception I make when buying organic is mayonnaise, because it tastes, well, weird—usually like stale nuts offset by an assertive tang.

I consider mayonnaise to be one of life’s great little flourishes, the condiment equivalent of a ruffle on a sleeve or dab of glitter on the corner of each eye. I’m also a Hellmann’s and Duke’s mayo lifer. I count on these products’ unfailing balance of creaminess, salt and tang to lend swipes of richness to turkey, ham, or tomato sandwiches, and subtle roundness to tuna salads and vinaigrettes.

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Honey Mustard Sauce

Did you know you can make Honey Mustard Sauce at home? Yep! You only need 5 ingredients and 5 minutes. The recipe is SUPER simple, made with ingredients you always have in your kitchen, and SO good! My kids LOVE this sauce. We always have it in the ref…

Did you know you can make Honey Mustard Sauce at home? Yep! You only need 5 ingredients and 5 minutes. The recipe is SUPER simple, made with ingredients you always have in your kitchen, and SO good! My kids LOVE this sauce. We always have it in the refrigerator because it is good on just…

The post Honey Mustard Sauce appeared first on Two Peas & Their Pod.

Bacon Ranch Turkey Burgers

These super simple Bacon Ranch Turkey Burgers are the BEST homemade burgers around. Simple ingredients with TONS of flavor!

The post Bacon Ranch Turkey Burgers appeared first on Budget Bytes.

Ever since I made my own Homemade Ranch Seasoning the floodgates of recipe ideas have been opened. Ranch seasoning adds so much delicious, tangy, herby flavor to everything, including burgers. These Bacon Ranch Turkey Burgers are so stupid easy and crazy delicious that I might just never go out for burgers again. And as always, I’ve got plenty of ingredient options for you below. 👇

an oval platter with turkey burgers on a tiled surface

It’s All About the Ranch Seasoning

ALL of the flavor in these turkey burgers comes from ranch seasoning mix. I used my own homemade ranch seasoning, but you can just make this quick and easy using a store-bought packet of Hidden Valley (or any other brand) of ranch seasoning. You’ll need one packet, which is about 3 Tbsp.

Can I Use a Different Type of Meat?

Yes, you can make your bacon ranch burgers using ground beef, ground pork, or even ground chicken. I chose turkey because the light flavor doesn’t compete too much with the ranch seasoning, and I like the texture of ground turkey better than ground chicken.

You’ll want to use ground meat with a little fat to keep the burgers moist and tender.

Close up side view of a ranch turkey burger held in hands

Other Burger Topping Ideas

I topped my burgers with cheese, bacon, lettuce, tomato, and mayonnaise, so it was kind of like a BLT on steroids. But you can change up the toppings if you’re not a fan of what I used. Here are some other topping ideas that would work well with these ranch burgers:

  • Avocado or guacamole
  • Red onion
  • Ranch dressing
  • French fried onions
  • Coleslaw
  • Buffalo sauce
  • Alfalfa sprouts
  • Comeback sauce

What to Serve with Ranch Burgers

I served my Ranch Burgers with some baked fries, but there are so many delicious sides that would go great with these burgers. A little potato salad would be awesome, or maybe some Broccoli Pasta Salad, Classic Creamy Coleslaw, or a simple side salad.

Side view of a platter full of bacon ranch turkey burgers
Close up side view of a ranch turkey burger held in hands

Bacon Ranch Turkey Burgers

These super simple Bacon Ranch Turkey Burgers are the BEST homemade burgers around. Simple ingredients with TONS of flavor!
Total Cost $12.15 recipe / $3.04 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 burgers
Calories 541kcal
Author Beth – Budget Bytes

Ingredients

  • 8 slices bacon $2.99
  • 1 lb. ground turkey $3.99
  • 3 Tbsp ranch seasoning mix* $0.53
  • 1 Tbsp cooking oil $0.04
  • 4 slices cheese (optional) $1.15
  • 4 hamburger buns $1.25
  • 1 tomato $1.40
  • 4 leaves lettuce $0.55
  • 4 Tbsp mayonnaise $0.25

Instructions

  • Cook the bacon using the directions on the package or the method of your choice (skillet, oven, microwave) until brown and crispy.
  • Add the ground turkey to a bowl along with the ranch seasoning mix. Using your hands, mix the ranch seasoning into the ground turkey.
  • Divide the ground turkey into four equal amounts, then shape into burger patties. The meat will contract quite a bit as it cooks, so make the patties quite wide and flat (about 4.5 inches in diameter).
  • Add a little cooking oil to a skillet and heat over medium. Once the skillet is hot, add the burger patties and cook for 3-5 minutes on each side or until the burgers are browned and cooked through.
  • If using cheese, add a slice of cheese to each burger, place a lid on the skillet and allow the heat to melt the cheese.
  • While the burgers are cooking, slice the tomato. Build the burgers using the buns, tomatoes, lettuce, cooked bacon, and mayonnaise. Enjoy!

Notes

*You can use store-bought or homemade ranch seasoning. If your ranch seasoning is in bulk rather than a single packet, use about 3 Tbsp.

Nutrition

Serving: 1burger | Calories: 541kcal | Carbohydrates: 30g | Protein: 38g | Fat: 29g | Sodium: 1385mg | Fiber: 1g
a bacon ranch turkey burger in a basket with fries

How to Make Bacon Ranch Turkey Burgers – Step by Step Photos

cooked bacon strips on a paper towel lined plate

Cook 8 strips of bacon until brown and crispy using either the instructions on the package or your favorite method. I like to cook my bacon in the oven. Here is my tutorial on how to cook bacon in the oven.

ground turkey in a bowl with ranch seasoning

Add one pound ground turkey to a bowl with 3 Tbsp (one packet) ranch seasoning or homemade ranch seasoning mix. Mix the seasoning into the meat until evenly combined.

Shaped turkey burger patties

Divide the meat into four equal portions and then shape them into patties. The meat will contract quite a bit as it cooks, so make them much wider and flatter than you want the final burger to be. My patties were about 4.5 inches wide when raw. Ground turkey can be quite soft and wet compared to ground beef, but don’t let that worry you.

Cooked turkey burgers in a skillet, two with cheese on top

Add some cooking oil to a skillet and heat over medium. Once hot, add your burgers (you can do two batches if they’re too big to all fit) and cook for 3-5 minutes on each side or until well browned and cooked through. If using cheese, add a slice of cheese on top, place a lid on the skillet, and allow the heat to melt the cheese.

Burgers being assembled on a platter with ingredients on the sides

Assemble your cooked turkey burgers with buns, lettuce, tomato, bacon, and mayo. Then DIG IN! :)

The post Bacon Ranch Turkey Burgers appeared first on Budget Bytes.

Crunchy Kale and Chicken Salad

If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]

The post Crunchy Kale and Chicken Salad appeared first on Budget Bytes.

If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌

Originally posted 7-28-2014, updated 8-16-2021.

Dressing being poured over a kale and chicken salad

If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.

Can I Use Different Greens?

Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.

What Kind of Chicken to Use

I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe. 

Raisin Substitutes

I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced). 

Dressing Options

If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.

How to Meal Prep Kale and Chicken Salad

The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.

Side view of dressing being poured onto kale and chicken salad

dressing being poured over kale and chicken salad

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
Total Cost $8.29 recipe / $2.07 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 446kcal
Author Beth - Budget Bytes

Ingredients

Salad

  • 1.5 cups chopped cooked chicken $4.33
  • 6 cups chopped kale $1.25
  • 1 cup chopped celery $0.37
  • 1/3 cup sliced or slivered almonds $0.79
  • 1/3 cup golden raisins $0.47

Dressing

  • 1/2 cup mayonnaise $0.50
  • 3 Tbsp apple cider vinegar $0.18
  • 1.5 Tbsp honey $0.27
  • 1/2 Tbsp Dijon mustard $0.09
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02

Instructions

  • Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
  • Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
  • To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
  • To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.

Nutrition

Serving: 1salad | Calories: 446kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Sodium: 444mg | Fiber: 2g
Love kale salads? Try these other awesome kale salads:

Tossed kale and chicken salad in a bowl next to the serving platter full of kale salad

How to Make Crunchy Kale and Chicken Salad – Step by Step Photos

Cooked chicken breast in the skillet

You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.

Salad dressing ingredients in a bowl

While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Washed kale in a colander

Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.

Chopped celery on a cutting board

Next, dice two ribs of celery, or about 1 cup once chopped.

chopped chicken on a cutting board

Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).

Kale salad topped with chicken and celery

Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…

raisins and almonds added to the salad

Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.

dressing being poured over kale and chicken salad

Pour your dressing over top just before serving.

tossed kale salad in a bowl next to the serving platter

Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)

The post Crunchy Kale and Chicken Salad appeared first on Budget Bytes.

Chicken Salad with Apples

I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]

The post Chicken Salad with Apples appeared first on Budget Bytes.

I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas! 

Originally posted 10-10-2011, updated 8-5-2021.

Overhead view of a bowl of chicken salad with ingredients on the sides

What Kind of Cooked Chicken to Use

I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.

What Else Can I Add to My Chicken Salad?

Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.

How Long Does This Chicken Salad Last?

Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.

How to Serve Chicken Salad with Apples

You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).

Overhead view of chicken salad sandwiches with croissants

Love chicken salad? You might also like Curry Chicken Salad or Broccoli Cheddar Chicken Salad.

Side view of a bowl of chicken salad with apples, croissants in the background

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
Total Cost $10.35 recipe / $2.59 serving
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 367kcal
Author Beth - Budget Bytes

Ingredients

  • 3 cups chopped cooked chicken $7.97
  • 1 apple (1.5 cups chopped) $0.76
  • 1/4 cup diced red onion $0.20
  • 1/4 cup dried cranberries $0.22
  • 1/3 cup mayonnaise $0.53
  • 1/3 cup plain yogurt $0.35
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp red wine vinegar $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Chop the cooked chicken and the apple into small pieces. Finely dice the red onion.
  • Place the chicken, apple, onion, and dried cranberries in a large bowl.
  • Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. Stir until smooth.
  • Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 367kcal | Carbohydrates: 15g | Protein: 34g | Fat: 19g | Sodium: 395mg | Fiber: 2g

Side view of a bowl of chicken salad with apples, croissants in the background

How to Make Chicken Salad with Apples – Step By Step Photos

Cooked chicken breast in a skillet

You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.

Chopped chicken on a cutting board

Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.

Chopped apple on a cutting board

Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.

Chicken salad ingredients in a bowl

Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.

chicken salad dressing ingredients in a bowl

To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.

Dressing being poured over the chicken salad ingredients

Pour the prepared dressing over top of the salad ingredients.

Finished chicken salad with apples in a bowl

Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.

Chicken salad sandwiches made with croissants on a wooden cutting board

The post Chicken Salad with Apples appeared first on Budget Bytes.

Fish Tacos with Cumin Lime Slaw

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which […]

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)

Originally posted 3-27-2015, updated 7-15-2021.

Overhead view of fish tacos on a platter, toppings on the sides

What’s in a Fish Taco?

For these fish tacos, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy. 

What Kind of Fish is Best for Tacos?

I used cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi mahi, snapper, or grouper. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. 

What Else Can I Add?

Tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe below, here are some ideas:

What Kind of Tortillas?

Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.

What to Serve with Fish Tacos

Two tacos does not a meal make, so here are some ideas for sides:

Side view of fish tacos on a platter

Fish tacos on a platter with toppings on the sides

Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!
Total Cost $9.17 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 Tacos each)
Calories 437kcal
Author Beth - Budget Bytes

Ingredients

Cumin Lime Coleslaw

  • 1/4 cup mayonnaise $0.40
  • 1 lime (1 Tbsp juice) $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp cayenne $0.01
  • 1/2 tsp sugar $0.01
  • 1/4 tsp salt $0.01
  • 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) $0.75
  • 2 green onions, sliced $0.22

Tacos

  • 8 small corn tortillas $0.80
  • 2 tsp chili powder $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.01
  • 1 Tbsp cooking oil $0.04
  • 1 lb. cod fillets* $4.96
  • 1 avocado, sliced $0.99
  • 1 jalapeño, sliced $0.15

Instructions

  • Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
  • Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
  • Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you're ready to build your tacos.
  • Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
  • Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
  • Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño. Enjoy warm.

Notes

*You can use just about any type of white fish for this, like tilapia, mahi mahi, or halibut.

Nutrition

Serving: 2Tacos | Calories: 437kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 424mg | Fiber: 9g

How to Make Fish Tacos – Step by Step Photos

corn tortillas being toasted in a skillet

If you’re using corn tortillas you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range you can do it right over an open flame (just a second or two on each side). You can keep them warm on a plate covered with foil.

Cumin lime slaw ingredients in a bowl, dressing being poured

Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving, if preferred.

finished cumin lime coleslaw in bowl

Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos. 

Seasoned fish fillets

Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.

Fish cooked in the skillet

Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.

Tacos being built

To build the tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.

Fish tacos on a platter with toppings on the sides

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.

close up of a fish taco in a hand

Enjoy that summery goodness!

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Southern Style Potato Salad

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo […]

The post Southern Style Potato Salad appeared first on Budget Bytes.

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo and mustard. It’s rich, creamy, tangy, and with just the right amount of crunch. Southern Style Potato Salad is what comfort food dreams are made of. 

Originally posted 3/12/2010 updated 6/23/2021

front view of a bowl full of southern style potato salad

What is “Southern Style” Potato Salad?

Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super heavy or goopy, so if you like yours more “wet” you may want to make more dressing.

What Kind of Potatoes are Best for Potato Salad?

Waxy potato varieties, like Yukon Gold or red potatoes, are best for potato salad because they hold their shape and don’t break down quite as easily as russet, which are great for mashed potatoes. Waxy varieties also tend to have a creamier texture, rather than mealy, so they’re extra luscious in this potato salad.

Substitutions

Potato salad is pretty flexible and every family has their own special way of making it. In general, here are a few items that are pretty easy to substitute without straying too far from the souther style potato salad roots:

  • Red onion in place of the green onion
  • Apple cider vinegar in place of the red wine vinegar
  • Lawry’s or other seasoning salt in place of the Tony’s Chachere’s
  • Dill relish in place of sweet relish
  • Creole mustard in place of yellow mustard

How Long Does it Stay Good?

Potato salad will stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.

What to Serve with Potato Salad

Potato salad is a potluck and summer BBQ classic! You really can’t beat the creamy combination of potato salad with sweet and tangy BBQ sauce. This week I ate my potato salad along side my BBQ Cheddar Baked Chicken and Three Bean Salad, but it would also make a great side dish for Brown Sugar Roasted Pork Loin, hamburgers or Black Bean Burgers, or Blackened Salmon with Zucchini.

potato salad on a plate with bbq chicken and three bean salad

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.
Total Cost $5.56 recipe / $0.70 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 297kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. Yukon Gold potatoes $3.49
  • 1 tsp. salt $0.03
  • 2 large eggs $0.42
  • 3/4 cup mayonnaise $0.75
  • 1 Tbsp yellow mustard $0.08
  • 1 Tbsp sweet relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1/2 tsp Tony Chachere’s seasoning* $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 green onions $0.22
  • 2 ribs celery (1 cup chopped) $0.32

Instructions

  • Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.
  • While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
  • While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
  • Finely dice the celery, and slice the green onions.
  • Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
  • Taste and adjust the mustard or seasoning to your liking, then serve.

Notes

*Or your favorite seasoning salt

Nutrition

Serving: 1Cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Sodium: 583mg | Fiber: 4g

Scroll down for the step by step photos!

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

How to Make Creamy Southern Potato Salad – Step By Step Photos

Peeled and diced potatoes in a colander
Peel and cube 3 lbs. of potatoes. Rinse the potatoes briefly with cool water to remove excess starch. This will help prevent your potato salad from getting dry and gluey.

Cooked potatoes in a pot

Add the cubed potatoes to a large pot and cover with cool water. Add 1 tsp salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes until they’re tender (about 10 minutes, depending on the size of the cubes). Use a fork to pierce one of the larger pieces to test the doneness and make sure they are fully tender. There’s nothing worse than hard potatoes in your potato salad! Drain the cooked potatoes in a colander and rinse again briefly with cool water to cool the potatoes and rinse away excess starch. Let them drain well.

Eggs in a pot with water

While the potatoes are boiling, cook the eggs. Add your eggs to a small pot (I cooked extra just to have on hand) and cover with cool water. Bring the pot up to a boil and then let the eggs boil for one minute before turning off the heat. Let the eggs sit in the hot water with a lid on top and the heat turned off for 15 minutes, then carefully pour out the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs and dice them.

potato salad dressing ingredients in a bowl

Make the dressing for the potato salad by combining 3/4 cup mayonnaise, 1 Tbsp mustard, 1 Tbsp red wine vinegar, 1 Tbsp sweet relish, 1/2 tsp Tony Chachere’s or your favorite seasoning salt, and some freshly cracked pepper. Whisk the ingredients together, taste, and add more seasoning salt if desired. Remember, you want the dressing to be heavily seasoned because the flavor will be less pronounced once mixed with the potatoes.

bottle of tony chachere's seasoning

This is the Tony Chachere’s seasoning that I use in my potato salad dressing. If you don’t have access to this, you can use any sort of basic seasoning salt, like Lawry’s

Diced celery and sliced green onion on a cutting board

You can also finely dice 2 ribs of celery and slice 2 green onions while waiting for the potatoes and eggs to cook.

Potatoes, eggs, green onion, and celery in a bowl

Place the cooled potatoes in a large bowl along with the diced celery, sliced green onion, and diced eggs. 

Dressing being poured into the bowl with the potato salad ingredients

Pour the dressing over the ingredients in the bowl and then stir until everything is combined and coated in the dressing. To make the Southern Style Potato Salad slightly less chunky, mash the potatoes as you stir.

Finished potato salad in a bowl with a spatula

Taste the potato salad and adjust the mustard or seasoning to your liking.

Finished potato salad in a serving bowl with ingredients on the sides

The post Southern Style Potato Salad appeared first on Budget Bytes.

Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredie…

Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredients and 15 minutes required! Let us show you how it’s done!

What is Tartar Sauce?

Tartar sauce is a creamy condiment that’s often served with fried foods (or seafood if not vegan).

Easy Vegan Tartar Sauce from Minimalist Baker →

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

The post Pesto Chickpea Salad appeared first on Budget Bytes.

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

The post Pesto Chickpea Salad appeared first on Budget Bytes.

Creamy Coleslaw Recipe

Creamy Coleslaw Recipe
Make this creamy coleslaw recipe for your next potluck, picnic, or backyard bbq. Made with a crisp coleslaw mix and a sweet yet tangy homemade dressing, this classic coleslaw hits the spot! Why You’ll Love This Recipe Coles…

A white bowl with creamy homemade coleslaw and a silver spoon on the right side of the bowl.

Creamy Coleslaw Recipe

Make this creamy coleslaw recipe for your next potluck, picnic, or backyard bbq. Made with a crisp coleslaw mix and a sweet yet tangy homemade dressing, this classic coleslaw hits the spot! Why You’ll Love This Recipe Coleslaw can elicit some serious love or hate feelings in a lot of people. When it’s done well […]

READ: Creamy Coleslaw Recipe