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Garlic Tomato Basil Potato Salad

2 lbs red potatoes, cubed

1 cup mayo

2 Tbsp Halladay’s Garlic Tomato Basil Dip and Seasoning Blend

¼ cup celery, diced

¼ cup red onion, diced

½ cup black olives, sliced

½ cup feta cheese, crumbled

Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.

Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.

SIMILAR RECIPES

Tomato Basil Zucchini Noodle Salad

2 small zucchini spiralized

¼ cup olive oil

1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning

2 Tbsp Balsamic Vinegar

¼ cup black olives sliced

⅓ cup cubed feta or buffalo mozzarella cheese

½ cup cherry tomatoes quartered

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

Bacon Cheddar Onion Potato Salad

Bacon Cheddar Onion Potato Salad

3 lbs. potatoes cooked, cooled and cubed

1 cup mayo

1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend

¼ to ½ cup celery, finely diced

6 slices crisply cooked bacon, drained and chopped

1 cup shredded cheddar cheese

¼ cup red onion finely diced, optional

While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.

Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.

Tomato & Basil Chicken

1 lb chicken tenders

1 Tbsp + 1 tsp (separated) Halladay’s Garlic Tomato Basil Dip & Seasoning Blend

½ cup flour

Salt and pepper, to taste

1 Tbsp butter

1 Tbsp olive oil

½ package cherry tomatoes, halved

3 Tbsp kalamata olives

3 Tbsp water

½ cup feta cheese, optional

Add 1 Tbsp Halladay’s Garlic Tomato Basil seasoning to flour; mix to combine. Pat chicken dry then season with salt and pepper. Dredge tenders in flour and seasoning mixture from step one.

Heat oil and butter in a large sauté pan over med-high heat; sauté chicken for 2 to 3 cinutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken to a serving dish, set aside.

Add cherry tomatoes and olives to the same pan, sprinkle with remaining tsp of Halladay’s Garlic Tomato Basil seasoning. Add water and stir, cooking until tomatoes are slightly softened and blistered. Add a bit more water if needed as they cook.

Pour tomato and olive sauce over chicken. Sprinkle with feta, if desired. Serve and enjoy!

Savory Onion Grill Potatoes

4 red potatoes, thinly sliced

2 Tbsp. Halladay’s Farmhouse Onion Burger Blend or Five Onion Dip & Seasoning Blend

4 Tbsp. butter

salt and pepper

Cut a large piece of foil, layer half the potatoes on the foil. Add one tablespoon of seasoning and 2 tablespoons of butter cut and patted on top of the potatoes. Repeat with the second layer. Add salt and pepper to taste. Fold the foil to create a secure packet. Grill for 20 to 30 minutes, or until done. Flip once half way through cooking time.