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Creamy Dill Potato Salad

This creamy potato salad is perfect for your picnic. The fresh dill adds a great flavor.

Creamy Dill Potato Salad

This creamy potato salad is fresh and light with all the dill and zingy mustard. It's a perfect side dish for heavy burgers and also light grilled fish.


  • 8 large yukon gold or red potatoes
  • Dressing
  • 1 1/2 cup mayonaise
  • 1/4 cup dijon mustard
  • 1/4 cup fresh dill, chopped fine
  • 5 stalks of celery, diced
  • 1/2 green onions or chives, diced
  • 1 jalapeno, diced (optional)
  • 2 Tbsp Sauce Goddess Sweet Heat seasoning
  • 1/4-1/2 cup Rice vinegar (or white wine vinegar)
  • salt and pepper to taste
  • Garnish
  • 1 Tbsp fresh dill sprigs
  • 1 tsp Sweet Heat

  1. Mix all dressing ingredients in a large bowl.
  2. Taste to see if it needs salt and pepper. Add as needed.
  3. Dice potatoes into chunks.
  4. Boil in salted water until just tender.
  5. Drain potatoes well in a colander. removing all water.
  6. Add to dressing and stir gently.
  7. Taste to see if it needs salt and pepper now that the potatoes are in it.
  8. Cool in fridge until ready to serve.
  9. When ready to serve, add garnish of dill and sweet heat.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 1/2 cup

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Polynesian Chicken Salad

This salad recipe makes a lot. It’s perfect for brunch or any group where light and fresh is the flavor you want.

If you want to grill the chicken, you can marinade it for 1 hour, then grill.
If you prefer a thicker dressing, add 1 cup Miracle Whip to the dressing recipe.

Polynesian Chicken Salad

    Salad
  • 1 head Napa cabbage, small head, sliced thin
  • 1 head Romaine hearts, chopped
  • 2 cups baby spinach, washed, stemmed
  • 2 lbs chicken, boneless skinless breasts, tenders or thighs
  • 1 ea sweet onion, sliced thin
  • 1 ea red bell peppers, cut into bite-sized chunks
  • 1 cup pineapple chunks
  • ½ cup bean sprouts
  • 2 stalks celery, sliced thin
    On the Side
  • sliced almonds

  1. Make dressing in zip top bag.
  2. Remove ½ cup and place in pan to cook chicken.
  3. Poach chicken in ½ cup marinade.
  4. Slice for salad.
  5. Add all veggies except greens (cabbage, spinach and romaine) into bag with remaining dressing. Place greens in a big bowl.
  6. Toss with dressed veggies.
  7. Top with cooked chicken and almonds

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 8 cups
Serving Size: 1 cup

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Mexican Slaw

Mexican Slaw

This slaw is a a great change up from lettuce on a taco. It's perfect, tangy and slightly spicy.


  • 1 head green cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1/2 bunch of fresh cilantro, chopped fine
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat
  • 1/4 cup Suagr
  • 1 ea lime juice and zest
  • 1/4 cup rice vinegar

  1. Combine all ingredients in a fairly large sealed container with a lid. Stir or shake to combine all the flavors. The longer this sits the better it tastes.

Prep Time: 20 minutes ; Yield: 8 cups

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Summer Broccoli and Carrot Salad with Sweet Heat

Summer Broccoli and Carrot Salad with Sweet Heat

The summer salad is crispy and fresh with a little spicy heat to it. It's so simple and versatile you can mix in your favorite veggies to make it your own unique dish.


  • 3 cups broccoli, cut into bite size pieces
  • 1 small red onion, thinly sliced
  • 3 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tbsp Sauce Goddess Sweet Heat rub
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice or rice vinegar

  1. Whisk together the oil, acid and Sweet Heat spices in a big bowl that has a tight fitting lid.
  2. Add veggies.
  3. Attach lid. Make sure it is secure.
  4. Give the bowl a shake to coat veggies.
  5. Set in the fridge for 2 hours. Shake every 30 minutes or so.

You can steam the broccoli for 2 minutes then cool it quickly to take some of the crunch away.

Prep Time: 2 hours, 20 minutes ; Yield: 8 servings
Serving Size: 3/4 cup

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