Love French onion soup? Then you’ll be obsessed with these rich and cheesy French Onion Potatoes. Yukon gold potatoes are roasted with caramelized onions, onion soup mix, and beef broth, then finished with gooey mozzarella cheese. It’s the ultimate cozy side dish for holidays or any comfort food dinner.

Cozy French Onion Soup Mix Potatoes

If you love French onion soup, this dish is your new obsession. I created these French Onion Potatoes as a side that delivers every ounce of that deep onion-and-beef savoriness—with zero soggy bread and way more cheesy joy. They’ve become my go-to side for everything from weeknight roasts to holiday feasts.

But here’s the secret: the caramelized onions and broth soak into the potato cubes just enough. Then, roasting gives the edges a crispness, and the final broil pushes the cheese into golden, bubbling perfection.

Ingredients

Here is a list of everything you need to make these potatoes, and a few substitution recommendations.

• 5 lbs Yukon gold potatoes: I prefer Yukon gold potatoes for their naturally buttery taste. But you can use Russet or red potatoes if needed. 
• 3 Tablespoons salted butter: You can use unsalted butter, but you will need to add ¼ teaspoon of salt. 
• 1 large yellow onion: Use a white onion as a substitute, but note that it will have a milder, less sweet taste. 
• 1 packet of onion soup mix: This gives the dish its savory taste. 
• 1 cup plus 2 Tablespoons beef broth: Chicken broth or vegetable broth will also work. 
• 1 cup shredded mozzarella cheese: Creates a gooey topping. Use Swiss or provolone cheese as an alternative. 
• 1 teaspoon salt: Enhances the overall flavor. Kosher or sea salt will work. 
• 1 teaspoon pepper: Gives a mild kick to the dish.

How To Make A French Onion Potato Bake

You caramelize onions first, then toss them with cubed potatoes, broth, and seasoning. Bake the mixture covered until nearly tender, and finally, add cheese and broil to finish. You get soft, yet intact, potatoes underneath and a crisp, cheesy top. Let me show you how:

1. Preheat the oven to 400°F. Lightly spray or grease a 9×13-inch baking dish.
2. In a medium saucepan over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, for about 8–10 minutes until softened and golden. If the pan becomes too dry, add a splash of beef broth to deglaze and lift the browned bits.
3. In a large bowl, combine the cubed potatoes, onion soup mix, 1 cup of beef broth, salt, pepper, and the caramelized onion mixture. Toss the potatoes so they are evenly coated.
   
4. Transfer the mixture into the prepared baking dish. Cover tightly with aluminum foil and bake for 40–45 minutes (check at 40).
5. Remove the foil. Sprinkle the mozzarella evenly on top. Bake uncovered for 10 minutes.
6. For extra browning, switch to broiler mode and broil for 3–5 minutes (watch carefully) until the cheese is bubbly and golden. Sprinkle chopped parsley just before serving.
   

Recipe Variations and Upgrades:

• Gruyère upgrade: Use Gruyère or Swiss cheese instead of mozzarella for a more classic French onion flavor.
• Creamy version: Stir in ½ cup of heavy cream before baking for a richer texture.
• Make it ahead: Assemble everything (except the cheese topping) up to a day in advance, then bake when ready to serve.
• Add bacon: Use bacon bits or pancetta before the cheese for a smoky flavor.

Make It A Meal

Serve these potatoes alongside this Top Round Roast, Juicy Cast Iron Flank Steak, or Crockpot Costco Turkey Breast with a simple green salad for a completely cozy meal.

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French Onion Potatoes

Love French onion soup? You’ll be obsessed with these rich and cheesy French Onion Potatoes.

Course Side Dish

Cuisine American

Keyword French onion, potoates

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8 people

Calories 307kcal

Author Jenna Harrison

Equipment

• 9×13-inch baking dish
• medium saucepan
• large mixing bowl
• Wooden spoon or spatula
• measuring cups and spoons
• Sharp Knife
• Cutting board
• Aluminum foil

Ingredients

• 5 lbs Yukon gold potatoes 1-inch cubes
• 3 Tablespoons salted butter
• 1 large yellow onion sliced thin
• 1 packet onion soup mix
• 1 cup plus 2 Tablespoons beef broth
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISH:

• Fresh parsley

US Customary – Metric

Instructions

Preheat the oven

• Preheat the oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.

Caramelize the onions

• In a medium saucepan over medium heat, melt the butter. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until softened and golden brown. Deglaze the pan with 2 Tablespoons of beef broth, scraping up any browned bits.

Mix the potatoes

• In a large mixing bowl, combine the cubed potatoes, onion soup mix, 1 cup beef broth, salt, pepper, and the caramelized onion mixture. Stir until the potatoes are evenly coated.

Bake the potatoes

• Transfer the potato mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 40–45 minutes.

Add the cheese

• Remove the foil and sprinkle the mozzarella cheese evenly over the top. Bake uncovered for 10 minutes, until the cheese is melted.

Broil and finish

• Turn on the broiler and broil for 5 minutes, or until the cheese is bubbly and golden brown. Sprinkle with chopped parsley before serving.

Notes

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven until heated through or microwave individual portions.
• Freeze: Freeze before baking (without cheese topping) for up to 2 months. Thaw in the fridge overnight before baking.

Nutrition

Serving: 1.25cup | Calories: 307kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 551mg | Potassium: 1246mg | Fiber: 7g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 57mg | Calcium: 112mg | Iron: 2mg

French Onion Potatoes Recipe FAQs

More Side Dishes

• Cheesy Broccoli Cauliflower Casserole
• Easy Crockpot Stuffing
• 1950s Ambrosia Salad Recipe

The post Cheesy French Onion Potatoes appeared first on The Cozy Fork.

This Broccoli and Cauliflower Casserole is a creamy and cheesy blend with a buttery cracker topping. It’s rich in flavor, ready in less than an hour, and makes the best side dish. 

Creamy Broccoli Cauliflower Bake (Family Favorite!)

Vegetable side dishes usually take a back seat to other dishes, until now! This broccoli and cauliflower casserole is the kind of side dish that gets devoured right away. It’s quick enough for weeknight dinners and impressive enough as a side dish on a holiday dinner table. 

The creamy and cheesy base topped with a buttery crunch actually makes me look forward to eating my veggies. Your guests will be asking for seconds and for you to share the recipe! 

Ingredients

Below is everything you need to make this casserole, along with a few substitution recommendations.

• 1 sleeve crackers – The crunchy, buttery topping that is a nice texture for the creamy casserole. Saltine or Ritz Crackers work great.
• 8 ounces freshly grated extra-sharp cheddar cheese – Gives the melty cheese flavor we all love. Cheddar cheese is a good substitute. 
• 6 Tablespoons unsalted butter – Adds richness to the sauce. 
• 2 large garlic cloves – Gives a savory depth to the casserole. Use ½ teaspoon garlic powder as an alternative to fresh. 
• 1 teaspoon Salt – Enhances the overall flavor of the dish. Kosher salt or Sea salt will work in the dish. 
• 1 teaspoon pepper – Adds a mild heat to the dish. Freshly cracked pepper is a great option. 
• 2 Tablespoons all-purpose flour – Thickens the cream sauce. Cornstarch will work too. 
• 1 ¼ cups heavy cream – Makes the sauce rich and creamy. You can use half-and-half or whole milk if you do not have heavy cream but it will change the consistency of the sauce. 
• ¾ cup low-sodium chicken broth – Helps with the consistency of the sauce and adds to the savory flavor. Substitute vegetable broth. 
• 16 ounces frozen broccoli florets – You can use fresh broccoli instead of frozen. 
• 16 ounces frozen cauliflower florets – You can use fresh cauliflower instead of frozen.
• 2 teaspoons dried ground mustard – Adds a subtle tang. You can omit if you prefer a milder taste.

How To Make Cheesy Broccoli Cauliflower Casserole

Make the sauce, add the ingredients, cook, transfer to a baking dish, sprinkle with the cracker topping, and cook. Let me show you how.

1. Preheat the oven. Adjust the oven rack to the middle position and preheat to 450°F. Grease a 9×13-inch baking dish and set aside.
2. Make the cracker topping. In a medium bowl, stir together the crushed crackers, 4 tablespoons of melted butter, ¼ cup shredded cheese, ¼ teaspoon salt, and ¼ teaspoon pepper until well combined.
3. Start the base. In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add garlic and cook for 1–2 minutes, stirring often, until fragrant and golden. Sprinkle in the flour and cook for another minute to form a roux.
   
4. Build the sauce. Gradually whisk in the heavy cream and chicken broth until smooth and lump-free.
5. Add vegetables and seasoning. Stir in the broccoli, cauliflower, dry mustard, the remaining ¾ teaspoon salt, and ¾ teaspoon pepper. Bring the mixture to a boil, then reduce to medium-low, cover, and simmer for 5–8 minutes until the vegetables are just tender.
6. Add the cheese. Remove from the heat and stir in the remaining 1 ¾ cups shredded cheddar until melted and creamy.
   
7. Assemble. Pour the mixture into the prepared baking dish and sprinkle evenly with the cracker topping.
8. Bake. Bake for 10–15 minutes, until the topping is golden brown and crisp.
9. Cool and serve. Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired.
   

Make It A Meal

Serve this casserole alongside these Grilled BBQ Chicken Drumsticks and a Dirty Dr. Pepper for a deliciously cozy meal.

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Cheesy Broccoli Cauliflower Casserole

Cheesy Broccoli Cauliflower Casserole is a cozy side dish with tender vegetables, sharp cheddar, and a buttery cracker topping. Perfect for holidays or weeknight dinners.

Course Side Dish

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 294kcal

Author Jillian Wade for Food Folks and Fun

Equipment

• mixing bowls
• measuring cups and spoons
• Cutting board
• Chef’s knife
• Large pot or Dutch oven
• whisk
• Wooden spoon or spatula
• 9×13-inch baking dish

Ingredients

INGREDIENTS:

• 1 sleeve Saltine or RITZ Crackers crushed
• 8 ounces freshly grated extra-sharp cheddar cheese about 2 cups
• 6 Tablespoons unsalted butter melted
• 2 large garlic cloves minced
• 1 teaspoon Salt
• 1 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 1 ¼ cups heavy cream
• ¾ cup low-sodium chicken broth
• 16 ounces frozen broccoli florets thawed
• 16 ounces frozen cauliflower florets thawed
• 2 teaspoons dried ground mustard

GARNISHES:

• Fresh Parsley

US Customary – Metric

Instructions

Preheat the oven.

• Adjust the oven rack to the middle position and preheat to 450°F. Grease a 9×13-inch baking dish and set aside.

Make the cracker topping.

• In a medium bowl, combine the crushed crackers, 4 tablespoons melted butter, ¼ cup of the shredded cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until the crumbs are evenly coated.

Cook the base.

• In a large pot or Dutch oven over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and cook for 1–2 minutes, stirring often, until fragrant and just golden. Stir in the flour and cook for 1 more minute to form a roux.

Build the sauce.

• Slowly whisk in the heavy cream and chicken broth until smooth.

Add vegetables and seasonings.

• Stir in the broccoli, cauliflower, dry mustard, the remaining ¾ teaspoon salt, and ¾ teaspoon pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 5–8 minutes, until the vegetables are just tender.

Stir in the cheese.

• Remove from heat and stir in the remaining 1 ¾ cups shredded cheese until the sauce is melted and creamy.

Assemble the casserole.

• Pour the mixture into the prepared baking dish. Sprinkle the cracker topping evenly over the top.

Bake.

• Place in the oven and bake for 10–15 minutes, or until the topping is golden brown and crisp.

Cool and serve.

• Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1cup | Calories: 294kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 427mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1158IU | Vitamin C: 63mg | Calcium: 218mg | Iron: 1mg

Broccoli Cauliflower Casserole Recipe FAQs

More Casserole Recipes

• Loaded Potato Casserole
• Taco Potato Casserole
• Easy Slow Cooker Chicken and Broccoli

The post Cheesy Broccoli Cauliflower Casserole appeared first on The Cozy Fork.

This loaded potato casserole is the ultimate comfort food. Creamy potatoes mixed with sour cream, cheddar cheese, and bacon, then baked to golden perfection.

Comfort Food Classic: Loaded Potato Casserole

This recipe takes classic mashed potatoes and elevates them into a casserole. The casserole is classic comfort food at its best. It’s made with sour cream, cream cheese, cheddar cheese, and bacon. All the good things! Each bite is full of savory flavor. The best part is it serves a crowd, making it the kind of dish everyone loves and is perfect for a big holiday dinner or a weeknight meal. 

Ingredients

Here is everything you need to make this casserole, as well as some simple substitutions. 

• 5 lbs Yukon gold potatoes – The star of the recipe. Yukon gold, yellow, or russet potatoes can be used. 
• 1 cup sour cream – Adds tang and creaminess to the dish. Substitute Greek yogurt if needed.
• 8 oz cream cheese – The secret to making the dish rich and smooth. 
• 4 Tablespoons salted butter – Adds a rich flavor to the casserole. Do not skip the butter!
• ¼ cup milk – Helps with the consistency of the texture. You can use heavy cream or half-and-half for even creamier potatoes.  
• 1 teaspoon paprika – Adds a mild smoky flavor. 
• 1 teaspoon garlic powder – Gives a savory flavor to the potatoes. Use fresh minced garlic as an alternative. 
• 1 teaspoon salt – Enhances the overall flavor of the casserole. 
• 1 teaspoon black pepper – Adds a slight kick. You can use white pepper instead.
• ¾ cup crispy bacon – Bacon makes everything better! 
• 3 cups shredded cheddar cheese – Gives a cheesy goodness to the dish. Use Colby Jack or Pepper Jack as a substitute. 

How To Make Loaded Potato Casserole

Boil potatoes, mash lightly, mix with a creamy cheese sauce, bake until golden, and finish with fresh toppings.

Let me show you how:

1. Preheat the oven to 375°F and grease a 9×13 baking dish.
2. Boil the potatoes in a large pot until fork-tender, about 10 minutes. Drain well.
3. While the potatoes cook, cream together the sour cream, cream cheese, and butter in a bowl. Slowly mix in the milk, then stir in paprika, garlic powder, salt, and pepper. Fold in the bacon and 2 cups of cheddar cheese.
   
4. Mash the potatoes lightly, leaving some chunks for texture. 
5. Add in the creamy mixture and stir to combine.
6. Spread into the baking dish and sprinkle with the remaining cheese.
   
7. Bake uncovered for 25–30 minutes until hot and bubbly.
8. Garnish with green onions and crispy bacon. Serve warm.
   

Make It A Meal

Serve this casserole alongside this Juicy Cast Iron Flank Steak and a green salad for a deliciously cozy meal. 

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Loaded Potato Casserole

This loaded potato casserole is the ultimate comfort food. Creamy potatoes mixed with sour cream, cheddar cheese, and bacon, then baked to golden perfection.

Course Side Dish

Cuisine American

Keyword casserole, mashed potatoes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 654kcal

Author Jenna Harrison

Equipment

• Large Pot
• Colander
• mixing bowls
• Potato Masher
• wooden spoon
• 9×13 baking dish
• Measuring cups & spoons
• Spatula

Ingredients

• 5 lbs Yukon gold potatoes peeled and cut into 2-inch pieces
• 1 cup sour cream
• 8 oz cream cheese softened
• 4 Tablespoons salted butter
• ¼ cup milk
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¾ cup crispy bacon chopped
• 3 cups shredded cheddar cheese

GARNISHES:

• green onions
• crispy bacon chopped

US Customary – Metric

Instructions

• Preheat the oven to 375℉.
• Grease a 9-by-13-inch pan, and set it aside.
• Boil the potatoes in a large pot until fork-tender, about 10 minutes.
• While the potatoes are boiling, cream together the sour cream, butter, and cream cheese.
• Slowly add in the milk.
• Add in the spices and mix until all are incorporated.
• Fold in the bacon and 2 cups of cheddar cheese.
• Drain the potatoes and return them to the pot. Mash them lightly, still leaving some larger chunks.
• Pour in the sauce mixture and mix until combined.
• Pour the mixture into the prepared 9×13 dish and top with the remaining cheese.
• Bake for 25-30 minutes.
• Top with green onions and bacon, serve, and enjoy!

Notes

One of the best things about this casserole is how well it keeps and reheats, making it perfect for planning ahead.

Here are some simple storage and make-ahead instructions:

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: This casserole freezes surprisingly well. Assemble fully, let cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm leftovers in the oven at 350℉ until heated through, or microwave individual portions.

Make-ahead: You can assemble the casserole up to the baking step and refrigerate overnight. Add 5 to 10 extra minutes to the bake time if starting from cold.

Nutrition

Serving: 1cup | Calories: 654kcal | Carbohydrates: 55g | Protein: 22g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 909mg | Potassium: 1379mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 56mg | Calcium: 405mg | Iron: 3mg

Loaded Potato Casserole FAQs

What is the best cheese for loaded potato casserole?

Sharp cheddar is the classic choice because it cuts through the richness, but you can also use Monterey Jack, Colby, or pepper jack for variety.

Do I have to peel the potatoes?

Not at all. If you like rustic texture, you can leave the skins on, especially if using Yukon gold or red potatoes.

Can I make this without bacon?

Yes, you can leave it out entirely or swap in turkey bacon, cooked sausage, or even roasted vegetables like broccoli or mushrooms for a meat-free version.

How do I keep the casserole from drying out?

Be sure not to overbake it. The cheese should be melted and bubbly, but the potatoes should stay creamy. If reheating, cover with foil to keep the moisture in.

What can I serve with loaded potato casserole?

This dish pairs well with grilled barbecue chicken breasts, crockpot 3 packet roast, flank steak, or even a simple green salad for balance. 

More Side Dishes

• Cheesy Corn Casserole
• Cranberry Fluff Salad
• Cucumber and Radish Salad

The post Cheesy Loaded Potato Casserole appeared first on The Cozy Fork.

This French fry sauce is the secret to taking your fries to the next level. This sauce is creamy, tangy, and ready in just a few minutes. 

Quick & Creamy Fry Sauce

Once you’ve had fry sauce with your fries, there’s no going back! It takes your fries to the next level. The best part is that you don’t need to visit a restaurant to enjoy it, because this recipe comes together in minutes with just a few pantry staples. 

I make it all the time for burger nights or quick after-school snacks, and my family absolutely devours it. It’s the best way to turn ordinary fries into something extraordinary. Give this recipe a try, and you’ll never want to eat fries without it again!

Ingredients

You only need four simple ingredients to make this fry sauce.

• 2 cups Duke’s real mayonnaise – The creamy base of the sauce. While Duke’s mayonnaise is my brand of choice, you can use any full-fat mayonnaise brand that you have on hand. 
• 1 teaspoon onion powder – Adds a savory onion flavor without altering the texture of the sauce. 
• 1 teaspoon garlic powder – Adds a subtle garlic warmth that balances the sweetness of the ketchup. 
• ⅓ cup ketchup – The ketchup gives the sauce its signature pink color and adds a touch of sweetness. Use BBQ sauce for a smoky variation on the sauce.

How To Make Fry Sauce

Just whisk together the ingredients and serve. Let me show you how. 

1. In a medium-sized bowl, add the mayonnaise, ketchup, onion powder, and garlic powder.
2. Whisk until smooth and fully combined.
3. Serve right away or chill for 30 minutes to allow the flavor to deepen.

Make It A Meal

A Sonic Cherry Limeade is the perfect complement to French fries and fry sauce.

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French Fry Sauce

This quick and tangy French fry sauce is the perfect accompaniment for fries, burgers, or any other crispy dish. Just 4 ingredients and minutes to make!

Course Side Dish

Cuisine American

Keyword fry sauce

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 393kcal

Author Jenna Harrison

Equipment

• Medium-sized bowl
• whisk
• Measuring cups & spoons

Ingredients

• 2 cups Duke’s real mayonnaise
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ⅓ cup ketchup

US Customary – Metric

Instructions

• In a medium-sized bowl, add the mayonnaise, onion powder, garlic powder, and ketchup, and whisk until well incorporated.
• Serve with French fries.

Notes

Refrigerator: Store in an airtight container for up to 1 week.

Freezing: Not recommended, as the texture may separate once thawed.

Make-Ahead: This sauce gets better as it sits! Make it a day in advance for peak flavor.

Nutrition

Serving: 2Tablespoons | Calories: 393kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 447mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.2mg

Fry Sauce Recipe FAQs

More Condiments

• Creamy Ricotta Pesto Sauce
• Pickle de Gallo
• Killer Guacamole Recipe

The post Tangy French Fry Sauce appeared first on The Cozy Fork.

Cucumber and Radish Salad is a light, refreshing summer salad that’s creamy, crisp, and bursting with dill and garlic flavor.

Cucumber and Radish Salad 

I love this cucumber salad recipe because, after one bite, I am instantly transported back to summers in my grandma’s kitchen, getting ready for a family BBQ. It’s the kind of simple, old-fashioned recipe that never goes out of style. I just know you’re going to love it, too!

The best part is that I can prep it the day before I need it, let the flavors marry together overnight in the fridge, and then pull it out when I’m ready to serve it.

Ingredients and Substitutions

Here’s everything you need to make this cucumber radish salad, including simple substitutions.

• 3 English cucumbers – These are the long, seedless ones with thin skin. They’re perfect for salads because you don’t have to peel them. If you’re using regular cucumbers, peel and seed them for the best texture.
• 9 radishes – Radishes bring that sharp, peppery bite that contrasts well with the creamy dressing. If radishes aren’t your thing, try sliced fennel.
• ½ of a small red onion – Red onion adds bite and color. If you need to mellow the sharpness, Soak the slices in cold water for a few minutes.
• 1 tablespoon salt – This draws out excess water from the vegetables. Don’t skip this step, or your salad will end up watery. Most of it gets drained and blotted off, so don’t worry about it being too salty.
• 1 tablespoon white vinegar – Just a touch of acidity brightens things up. You can swap in apple cider vinegar or lemon juice for a different flavor.
• ½ cup sour cream – This gives the dressing its creamy tang. Greek yogurt or a dairy-free alternative also works well. 
• 1 teaspoon granulated sugar – A little sugar balances the acidity and pepperiness. You can use honey or skip it entirely for a tangier taste.
• 1 teaspoon minced garlic – Fresh garlic gives the dressing a little punch. Garlic powder works, too. Use ¼ teaspoon if swapping.
• ½ teaspoon black pepper – Pepper might seem like a small ingredient, but it provides a gentle kick and depth of flavor. 
• 4 tablespoons chopped fresh dill – Dill adds freshness and the classic flavor everyone loves. If fresh isn’t available, you can use one tablespoon of dried dill instead, but the fresh really makes the flavor pop.

Make It A Meal

This is great served alongside Grilled Barbecue Chicken Breasts or Grilled BBQ Chicken Drumsticks, along with some Yukon Gold Mashed Potatoes.

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Creamy Cucumber Salad

This Cucumber and Radish Salad is cool, creamy, and is the perfect side dish for summer picnics, dinners, and potlucks.

Course Side Dish

Cuisine American

Keyword cucumber, salad recipes

Prep Time 10 minutes minutes

Draining and Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6 people

Calories 69kcal

Author Jillian Wade

Equipment

• Cutting board
• Sharp Knife
• Colander
• mixing bowls
• Measuring spoons
• Mixing spoon

Ingredients

• 3 English Cucumbers sliced
• 9 Radishes sliced thin
• ½ of a small red onion sliced into half moons
• 1 Tablespoon salt
• 1 Tablespoon white vinegar
• ½ cup sour cream
• 1 teaspoon granulated sugar
• 1 teaspoon minced garlic
• ½ teaspoon black pepper
• 4 Tablespoons chopped fresh dill

US Customary – Metric

Instructions

• Place the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
• Cover and let the veggies drain in the sink for 30 minutes.
• When the 30 minutes are up, toss the mixture to drain out the remaining liquid. Use paper towels to blot the cucumbers of excess liquid and salt.
• Make the dressing by combining the vinegar, sour cream, sugar, garlic, and pepper in a small bowl.
• Pour the dressing over the cucumber mixture and toss until combined.
• Add the fresh dill and toss to combine.
• Chill in the refrigerator for 1 hour before serving.

Notes

To store: This salad keeps well in the fridge for up to 2 days. The vegetables will soften slightly but still taste great. Pour off excess moisture before serving.

To make ahead: You can prep the veggies and the dressing a day in advance. Just store them separately and combine them before serving.

Not freezer-friendly: Cucumbers and radishes don’t hold up well to freezing.

Nutrition

Serving: 0.66cup | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 1175mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg

Cucumber and Radish Salad Recipe FAQs

The post Best Cucumber and Radish Salad with Fresh Dill appeared first on The Cozy Fork.

Cranberry Fluff Salad combines tart cranberries, sweet marshmallows, and fluffy whipped topping. This easy-to-prepare recipe is the perfect side dish or dessert for any festive gathering.

As a mom juggling a busy schedule, I don’t have time for complicated recipes or expensive ingredients. Can you relate?

If so, you will want to add this Cranberry Fluff Salad recipe to your list of things to make during the holidays. This recipe is perfect for making ahead, whether you are hosting a gathering or prepping for a busy week. It’s a stress-free side dish I can whip up in no time, giving me more time to focus on family and less on cooking!

Ingredients

• cream cheese
• Cool Whip
• whole berry cranberry sauce
• can of crushed pineapple
• mini marshmallows
• toasted sweetened coconut flakes
• chopped pecans

Equipment

• Large mixing bowl
• Hand mixer or whisk
• Spatula
• Measuring cups and spoons
• Colander

How To Make Cranberry Fluff Salad

Make the Base

• Beat cream cheese with a handheld mixer until smooth, about 1 minute. 
• Add the Cool Whip and beat until combined.

Add Mix-Ins

• Fold in cranberry sauce, pineapple, and coconut. 
• Fold in marshmallows and pecans.

Chill and Serve

• Cover and chill in the fridge for 30 minutes or overnight. 
• Serve and enjoy!

Recipe FAQs

Can I make this recipe ahead of time?

You need to make this dish at least an hour in advance so it has time to chill in the fridge. But you can also make it the day before and store it in the fridge overnight. This actually helps the flavors meld together while it chills overnight.

What can I use if I don’t have Cool Whip?

I have not tested this recipe with homemade whipped cream, but I imagine you can use it. You would want to ensure you whip it to stiff peaks so it will not lose its texture when mixing in the other ingredients.

What other mix-ins can I add?

You can add another nut, such as almonds, or add some mandarin oranges.

Recipe Variations

Orange Cranberry Fluff: Add a citrus twist by folding in a small can (11 oz) of mandarin oranges (drained) and a teaspoon of orange zest. The orange flavors complement the cranberries beautifully, adding a refreshing, bright note.

Tropical Cranberry Fluff: Substitute the pecans with chopped macadamia nuts and add a sprinkle of shredded fresh coconut. You could also mix in some diced mango or papaya for a tropical flair that pairs well with the pineapple.

Spiced Cranberry Fluff: Add a hint of warmth by mixing in ½ teaspoon of cinnamon and a pinch of nutmeg or cloves. These spices give the salad a cozy holiday flavor, perfect for Thanksgiving or Christmas gatherings.

More From The Cozy Fork

• Fizzy Pina Colada Punch (non-alcoholic)
• Easy Cheesy Corn Casserole
• Creamy Yukon Gold Mashed Potatoes
• Easy Crockpot Stuffing

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Cranberry Fluff Salad

Cranberry Fluff Salad combines tart cranberries, sweet marshmallows, and fluffy whipped topping. This easy-to-prepare recipe is the perfect side dish or dessert for any festive gathering.

Course Dessert

Cuisine American

Keyword cranberry, dessert salad

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 384kcal

Author Jillian Wade

Equipment

• large mixing bowl
• Hand mixer or whisk
• Spatula
• measuring cups and spoons
• Colander

Ingredients

• 8 oz package cream cheese softened
• 8 oz container Cool Whip
• 14 oz can whole berry cranberry sauce
• 20 oz can crushed pineapple drained
• 2 ½ cups mini marshmallows
• ½ cup toasted sweetened coconut flakes
• ½ cup chopped pecans

US Customary – Metric

Instructions

• In a large mixing bowl, beat cream cheese with a handheld mixer until smooth, about 1 minute.
• Add the Cool Whip and mix until combined.
• Fold in cranberry sauce, pineapple, and coconut.
• Fold in marshmallows and pecans.
• Cover and chill in the fridge for 30 minutes or overnight.
• Serve.

Nutrition

Serving: 1cup | Calories: 384kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 140mg | Potassium: 218mg | Fiber: 3g | Sugar: 43g | Vitamin A: 490IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg

The post Cranberry Fluff Salad appeared first on The Cozy Fork.

This easy-to-make Cheesy Corn Casserole is the ultimate comfort food. It is ideal for family gatherings, holiday dinners, or potlucks.  

I’ve made it so many times now that it feels like a tradition, and every time I make this dish, it reminds me why simple recipes like this are the heart of comforting meals. This casserole has become a family favorite, especially during the cooler months when we all crave something warm and cozy.

What I Love About This Cheesy Corn Casserole

• Simple Recipe: Easy to make with simple, everyday ingredients.
• Make-Ahead Dish: Perfect for busy weeknights or when you need more time to cook a holiday meal. 
• Crowd-Pleaser: Everyone who tries this dish loves it, even the kiddos!

How To Make Cheesy Corn Casserole

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Combine Ingredients:

• Mix thawed corn, cream-style corn, sour cream, and melted butter in a large bowl.
• Stir in cheese, onions, and peppers.
• Beat eggs, then stir into the mixture. Add salt, pepper, and garlic powder.

Assemble, Bake, and Serve:

• Pour the mixture into a grease a 13×9-inch baking dish and top with crushed crackers.
• Bake in a 350°F oven for 45-55 minutes, until golden and set. 
• Let it rest for 5 minutes before serving.

Equipment

• 13×9-inch baking dish
• Mixing bowls
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Make It A Meal

I love to serve this alongside my Crockpot Costco Turkey Breast and a simple green salad for a deliciously cozy dinner. 

Recipe FAQs

Can I make this casserole ahead of time?

This can be made up to a day ahead. Prepare the casserole, cover it, and set it in the fridge until you are ready to bake it.

Can I use frozen corn directly without thawing it?

I recommend thawing the corn first. Otherwise, the dish may have excess moisture, which can alter its overall texture.

How do I know when the casserole is done?

The casserole is done when the center is set and the crackers are golden brown. This typically takes about 45-55 minutes in the oven.

More Comfort Food Classic Recipes

• Creamy Yukon Gold Mashed Potatoes
• Easy Crockpot Stuffing
• Crispy Fried Chicken Tenders

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Cheesy Corn Casserole

This easy-to-make Cheesy Corn Casserole is the ultimate comfort food. It is ideal for family gatherings, holiday dinners, or potlucks.

Course Side Dish

Cuisine American

Keyword casserole

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 414kcal

Author Jillian Wade

Equipment

• 13×9-inch baking dish
• mixing bowls
• Small mixing bowl
• whisk
• measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 2 cups frozen corn kernels thawed
• 14.75 ounce can cream-style corn
• 1 cup sour cream
• ½ cup unsalted butter melted
• 2 cups cheddar cheese shredded
• ½ cup yellow onion finely chopped
• ½ cup green bell pepper finely chopped
• ½ cup red bell pepper finely chopped
• 2 large eggs beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup Ritz crackers crushed for topping

US Customary – Metric

Instructions

• Preheat the oven to 350°F.
• Spray a 13×9-inch baking dish with cooking spray.
• In a large bowl, combine the thawed corn, cream-style corn, sour cream and melted butter until well combined.
• Stir in cheese, onions and peppers until combined.
• In a small bowl, beat the eggs and stir them into the corn mixture.
• Season with salt, pepper and garlic powder and stir to combine.
• Pour the mixture into the prepared baking dish and spread evenly.
• Sprinkle with crushed crackers.
• Bake for 45-55 minutes or until the casserole is set and the crackers are golden brown.
• Remove the casserole from the oven and allow it to cool for 5 minutes before serving.

Nutrition

Serving: 0.5cup | Calories: 414kcal | Carbohydrates: 28g | Protein: 12g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 707mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1243IU | Vitamin C: 26mg | Calcium: 258mg | Iron: 1mg

The post Cheesy Corn Casserole appeared first on The Cozy Fork.

Are you looking for the ultimate comfort food? These Yukon Gold Mashed Potatoes are loaded with cream cheese, butter, and heavy cream, creating a creamy, irresistible dish that stands out from your typical mashed potato recipe.

If you’re looking for an indulgent side dish that is guaranteed to please, this recipe is a must-try! These mashed potatoes always steal the show, whether for a holiday feast or a cozy weeknight dinner. It’s pure comfort food in a bowl! 

What I Love About Mashed Yukon Gold Mashed Potatoes

• Easy Prep: Following a few simple steps, you can make restaurant-quality mashed potatoes that complement just about any main dish. 
• Versatile: These potatoes are fancy enough for a holiday meal but simple enough for a family dinner any night of the week. 
• Crowd Pleaser: My kids consistently beg me to make these mashed potatoes. I have made them for countless family gatherings; they are always the first dish to be gone.

Recipe Ingredients

• Yukon Gold potatoes 
• Salted butter softened
• Cream cheese
• Heavy cream
• Salt and pepper

Equipment

• cutting board
• vegetable peeler
• chef’s knife
• large pot
• potato masher

How To Make Yukon Gold Mashed Potatoes:

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Cook the Potatoes

Boil potatoes in a large pot for 10-14 minutes, until soft. Drain potatoes.

Mash and Mix

Add butter, cream cheese, and heavy cream.

Season and Serve

Mash until creamy. Add salt and pepper, then serve warm.

Make It A Meal

For an utterly cozy meal, serve these mashed potatoes with my Crockpot Stuffing, Ambrosia Salad Recipe, and Crockpot Costco Turkey Breast.

Recipe FAQs

Can I make these mashed potatoes ahead of time?

I prefer to make them the day of, but you can make them one day before you need them. To reheat them, put them on the stovetop or microwave and stir in milk or cream to help bring back the creaminess.

Can I use a different type of potato?

My potato of choice is Yukon because it gets super creamy when mashed. Russet potatoes would be a good substitution. I don’t recommend other potatoes, as they tend to be waxy and do not get as smooth when mashed.

Can I substitute the heavy cream?

Yes, they just won’t taste as good! You can use milk or half-and-half, but heavy cream is my favorite because it adds extra richness and sets these mashed potatoes apart from other recipes.

Can I add extra flavors?

Of course! I recommend garlic, rosemary, or thyme for some delicious additions.

More Holiday Recipes (coming soon!)

• Easy Pumpkin Dump Cake
• Cheesy Corn Casserole Recipe Easy
• 7 Up Salad

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Yukon Gold Mashed Potatoes

Looking for the ultimate comfort food? These mashed potatoes are taken to the next level with cream cheese, butter, and heavy cream, creating a creamy, irresistible dish that stands out from your typical mashed potatoes recipe.

Course Side Dish

Cuisine American

Keyword mashed potatoes

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 people

Calories 380kcal

Author Jenna Harrison

Equipment

• Cutting board
• vegetable peeler
• Chef’s knife
• Large Pot
• Potato Masher

Ingredients

• 5 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
• 8 Tablespoons salted butter softened
• 4 ounces cream cheese softened
• 2 cups heavy cream
• Salt and pepper to taste

US Customary – Metric

Instructions

• Place the potatoes in a large pot and cover them with water. Place the pot on the burner and boil over high heat. Continue to boil for 10-14 minutes or until fork-tender.
• Drain the potatoes and then return them to the pot.
• Add in the butter, cream cheese, and heavy cream, and mash the potatoes and creamy.
• Season the mashed potatoes with salt and pepper, and then serve.

Nutrition

Serving: 0.75cup | Calories: 380kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 112mg | Potassium: 848mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 2mg

The post Yukon Gold Mashed Potatoes appeared first on The Cozy Fork.

This crockpot stuffing recipe is the perfect hassle-free addition to any holiday meal. This easy, set-it-and-forget-it side dish will impress your family and friends without the stress.

If you need a simple side dish, this crockpot stuffing is your answer. It comes together quickly and easily without all the fuss. It’s a total game-changer for holiday meal prep. Making it in a slow cooker frees up much-needed oven space and guarantees moist and delicious stuffing every single time. 

What I Love About Crockpot Stuffing

• Perfect for holidays: You won’t need to stand over the stuffing while it cooks. Put everything in the crockpot and let the slow cooker do the work while you prepare other dishes. 
• Crowd-pleaser: This recipe has all the classic and comforting flavors of stuffing that you love. 
• Fail-proof recipe: Making this stuffing in the crockpot avoids dry or overcooked stuffing.

Equipment

• Measuring cups and spoons
• Large skillet
• Slow cooker
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Mixing spoon

How To Make Crockpot Stuffing

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Cook the Veggies

Melt the butter in a skillet. Cook the celery and onions for 3-4 minutes. 

Then add salt, pepper, and poultry seasoning. Remove from heat and let cool.

Mix the Stuffing

In a large bowl, combine the bread cubes, veggie mix, eggs, fresh herbs, and chicken broth until the bread is moist.

Cook in the Crockpot

Transfer to the crockpot. 

Cook on high for 20 minutes, then on low for 3 hours before serving.

Make It A Meal

This stuffing is perfect alongside most proteins, such as this Crockpot Costco Turkey Breast. Complete the meal with these Creamy Yukon Gold Mashed Potatoes and a simple side salad.

Recipe FAQs

Can I make this ahead of time?

To make the stuffing ahead of time, complete the steps until you put the mixture in the crock pot. Instead, cover and refrigerate until you’re ready to cook.

How do I know when the stuffing is done?

You’ll know the stuffing is ready when it is set, and moist but not soggy.

Can I add sausage or other ingredients?

Yes, feel free to adjust to your liking. Cooked sausage, mushrooms, or even cranberries would be delicious additions.

More Holiday Recipes (coming soon!)

• Easy Pumpkin Dump Cake
• Cheesy Corn Casserole Recipe Easy
• 7 Up Salad

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Easy Crockpot Stuffing

This crockpot stuffing recipe is the perfect hassle-free addition to any holiday meal. It's an easy, set-it-and-forget-it side dish.

Course Side Dish

Cuisine American

Keyword crockpot recipes, holiday recipes, stuffing

Prep Time 20 minutes minutes

Cook Time 3 hours hours 25 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 12 people

Calories 277kcal

Author Jillian Wade

Equipment

• measuring cups and spoons
• Large Skillet
• Slow cooker
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Mixing spoon

Ingredients

• ¾ cup unsalted butter
• 2 cups celery chopped
• 1 large yellow onion chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 12 cups dry bread cubes
• 2 large eggs lightly beaten
• 1 Tablespoon fresh rosemary finely chopped
• 1 Tablespoon fresh sage finely chopped
• 1 Tablespoon fresh parsley finely chopped
• 3-4 cups chicken broth

US Customary – Metric

Instructions

• Lightly spray the liner of the slow cooker with cooking spray.
• In a large skillet over medium heat, melt the butter.
• Add the chopped celery and onions to the skillet and cook for 3-4 minutes or until softened.
• Stir in the salt, pepper, and poultry seasoning, and cook for an additional 30-60 seconds.
• Remove the skillet from heat and let the mixture cool completely.
• Add the dry bread cubes to a very large mixing bowl.
• Stir in the cooled vegetable mixture until well combined.
• Lightly beat the eggs and mix them into the bread mixture.
• Add the fresh herbs and stir until everything is evenly combined.
• Add the chicken broth to the mixture until the bread is moistened but not soggy.
• Transfer the stuffing to the crockpot.
• Cover and cook on high for 20 minutes.
• Reduce the heat to low and cook for 3 hours or until the stuffing is set and lightly browned.
• Transfer the stuffing to a serving bowl or directly from the crockpot.
• Store any leftovers in the refrigerator.

Notes

To make the stuffing ahead of time, complete the steps until you put the mixture in the crockpot. Instead, cover and refrigerate until you’re ready to cook.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 703mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

The post Easy Crockpot Stuffing appeared first on The Cozy Fork.

This deviled egg pasta salad skips uses a creamy yolk dressing and chopped pickles for a refreshing twist on a classic recipe. This recipe lets the delicious flavors of deviled eggs shine through!

What I Love About This Deviled Egg Pasta Salad

Light and Flavorful: I don’t like too much mayo in my pasta salad, so I use less in this recipe and instead make a balanced dressing. This helps create a refreshing take on deviled egg pasta salad, which will be the talk of any potluck.

Creamy and Tangy: This dish offers the classic deviled egg flavors in a nontraditional form.

Easy Recipe: This delicious side dish requires only a few simple steps: boil pasta, chop some ingredients, and whip up a simple dressing. 

Ingredients

• Hard-boiled eggs – The star of the dish used in the salad and for the creamy salad dressing.
• Ditalini pasta – I like the size and texture of this tiny pasta. Alternatively, you can use elbow macaroni instead.
• Red onion – Red onion is a classic ingredient in deviled eggs. It adds a nice peppery flavor and crunch to the pasta salad.
• Celery – Another classic ingredient that adds crunch and flavor to the salad. Nothing can replace it.
• Dill pickles – Instead of dill pickles, you can use relish.
• Mayonnaise – Along with the egg yolks, mayo makes the dressing nice and creamy. Plus, it gives the deviled eggs its classic taste.
• Dijon mustard – A little goes a long way. You can also use yellow mustard.
• White vinegar – You can use apple cider vinegar instead of white vinegar.
• Garlic powder – If you’d rather use fresh garlic, use one clove of fresh garlic that’s been through a garlic press.
• Salt, Pepper, and Paprika – All seasonings that are crucial to the classic taste of this dish.
• Chopped chives – You can omit them, but they’re a classic garnish that adds a lovely freshness to the pasta salad.

How To Make Deviled Egg Pasta Salad

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Prep Pasta and Eggs:

1. Boil ditalini pasta according to package instructions. Drain, rinse with cold water, and place in a large bowl.
2. While pasta boils, cut hardboiled eggs in half, remove yolks, and place them in a small bowl.
3. Chop egg whites and set aside.

Make the Dressing:

1. Add yolks, mayonnaise, mustard, vinegar, garlic powder, salt, pepper, and paprika to a mixing bowl.
2. Mash and whisk the ingredients together.

Mix:

1. Toss pasta with red onion, celery, dill pickles, and chopped egg whites.
2. Pour dressing over pasta mixture and mix to combine.

Chill and Serve:

1. Cover and refrigerate for at least 2 hours.
2. Garnish with chives before serving.

Make It A Meal

This pasta salad goes well with any protein such as these Grilled Barbecue Chicken Breasts, Grilled BBQ Chicken Drumsticks, or Air Fryer Garlic Steak Bites.

Storage 

SERVE: You can keep the pasta salad out for no longer than two hours before it needs to be covered and refrigerated.

STORE: Store the leftovers in an airtight container in the refrigerator for three to five days.

Recipe FAQs

More From The Cozy Fork

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Deviled Egg Pasta Salad

This deviled egg pasta salad skips the usual mayo and pickle relish and instead uses a creamy yolk dressing and chopped pickles for a refreshing twist on a classic recipe. Unlike other recipes, this one lets the delicious flavors of deviled eggs shine through!

Course Side Dish

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 8 people

Calories 315kcal

Author Jenna Harrison

Equipment

• Large Pot
• Colander
• Cutting board
• Chef’s knife
• mixing bowls
• Potato Masher
• Mixing spoon
• measuring cups and spoons

Ingredients

• 6 hard boiled eggs
• 8 ounces ditalini pasta
• ⅓ cup red onion finely diced
• ½ cup celery diced
• ⅓ cup dill pickles diced
• ¾ cup mayonnaise
• 2 Tablespoons dijon mustard
• 2 Tablespoons white vinegar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon paprika
• 1 ½ Tablespoon chopped chives

US Customary – Metric

Instructions

Cook Pasta:

• Add the ditalini pasta to a pot of water and boil according to the package.
• Drain the pasta, rinse with cold water, and put it in a large bowl.

Prep the Eggs:

• While the pasta is boiling, cut the hardboiled eggs in half, remove the yoke, and place them in a small bowl.
• Chop the leftover eggs and set aside.

Make the Dressing:

• Mash the egg yolks and add the mayonnaise, dijon mustard, white vinegar, garlic powder, salt, pepper, and paprika, mixing until combined.
• Add and mix in the large bowl with the pasta until combined with the red onion, celery, dill pickles, and chopped egg whites.

Mix:

• Pour the egg yolk mixture on top of the pasta mixture and mix until combined.

Chill and Serve:

• Cover the salad with plastic wrap and refrigerate for at least two hours.
• Garnish with the chopped chives. Serve and Enjoy.

Nutrition

Serving: 0.5cup | Calories: 315kcal | Carbohydrates: 23g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 422mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Deviled Egg Pasta Salad appeared first on The Cozy Fork.