Slice into Spring with Ergo Chef’s Your Favorite Springtime Recipe Contest!

2 Responses

1. I found this one online a few months back and it is really good!
   Red Skinned Potato Salad
   Ingredients
   2 pounds clean, scrubbed new red potatoes
   6 eggs
   1 pound bacon
   1 onion, finely chopped
   1 stalk celery, finely chopped
   2 cups mayonnaise
   salt and pepper to taste
   Directions
   1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
   2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
   3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
   4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

2. Red Grape Salsa.
   Ingredients:
   • 2 cups seedless red grapes
   • 2 tsp. fresh mint, finely chopped
   • 1/2 tsp. chili paste, or to taste
   • 2 Tbs. red onion, minced
   • 5 low-fat tortillas
   • 2 Tbs. white-wine vinegar
   • Juice of one lime
   • 1/2 tsp. granulated sugar
   • Non-stick vegetable spray
   • Salt to taste
   • Chili powder to taste
   Place grapes in a food processor, and pulse until coarsely chopped. If you have no food processor, chop them on a cutting board with a moat or well so that you don’t lose any of the juice. Transfer grapes to a bowl. Add chili paste, onion, vinegar, sugar, lime, mint and salt. Toss gently to blend. Place in a serving bowl.
   Cut the tortillas into wedges and arranged on baking sheet. Lightly spray chips withthe vegetable spray and season with salt and chili powder. Bake in a preheated 300-degree oven until lightly browned, approximately eight to 10 minutes. Serve with salsa.
   I also stuff pork loins with this, killer