My Kind of Fast Food

Before we even left for Montreal, I had enough foresight to plan out what we'd eat when we got back.

Knowing that we would not want to go to the store on Monday!

Shredded Chicken Sandwich with Potato Salad

1 baggie shredded Crockpot chicken

1/4 C favorite BBQ sauce

1/4 C water

sliced Red onion

Squash Pickles

thawed buns

I Forgot I Wanted Potato Salad

Chef’s Notes: So Labor Day has gotten me all messed up! It’s Tuesday, right? Or aka a Monday dressed up like a Tuesday. I’d like to share what to do with two tiny potatoes sitting in your pantry and you lack the desire to haul yourself to the store. God bless pantry staples!

Plan of Attack:

1. Boil

2. Chill

3. Combine & Chill

Ingredients for 2:

2 small potatoes, cubed

2 Tbsp mayo

1 tsp mustard

1 Tbsp white wine vinegar

¼ C red onion, diced

¼ C bread ‘n’ butter pickles, diced

Parsley (fresh or squeezy)

Salt and pepper to taste

Instructions:

1. Place a metal bowl in the freezer
2. Bring a pot of salted water to a boil, add potatoes and boil for 8-10 minutes. Once potatoes are soft, drain and place them in the bowl from the freeze and put bowl back into the freezer. (this is to expedite cooling)
3. In a small bowl whisk together, mayo, mustard, vinegar, onion, pickles, parsley, salt and pepper.
4. Once the potatoes have cooled (about 2-3 minutes), gently stir in mayo mixture
5. Enjoy!