My official Fourth of July happened yesterday, which means that as of this moment I have personally – and voraciously – consumed everything you see above. All three of these recipes are confusingly easy (the dip on the top left in particular, which has a total of two ingredients), and you have to make them. I insist. Trust me.
First up: two-ingredient chili-cheese dip.
TWO-INGREDIENT CHILI-CHEESE DIP
What You Need:
- 1 container of Trader Joe’s Pub Cheese
- 2 cans vegetarian chili
What You Do:
Mix ingredients together in a microwave-safe bowl, and microwave on high for 5 minutes, stirring occasionally. That’s it. (Serve with corn chips.)
Now we have to talk about that potato salad.
I think there are two main schools of thought when it comes to potato salad recipes: either you’re into the vinegar-y, mustard-y ones (like this recipe, which is one of my personal favorites), or you want your potato salad all mayo-y and egg-y. If the latter is your preference, I think the simpler you go the better, because really: potatoes and eggs and mayonnaise don’t need a whole lot of bells and whistles.
SIMPLY PERFECT POTATO SALAD
What You Need*:
- About 8 new potatoes
- 4 eggs
- About 1/2 cup mayonnaise
- 3 scallions, finely sliced
- 1/4 tsp salt
- Pinch of paprika
*Caveat: I really just eyeball these proportions – especially the mayo. Just add it gradually until you get the consistency you want.
What You Do:
Place the eggs in a pot of cold water on the stove. Bring the water to a boil, then cover, turn off the heat, and let sit for 12 minutes. Carefully remove the eggs and let cool before peeling and roughly chopping them.
While the eggs cook, quarter the potatoes and place in a large bot of boiling water for 12 minutes, or until a fork goes in easily. Drain and return potatoes to pot.
Using a potato masher or ricer, mash the potatoes (but not tooooo much – you still want some larger potato pieces mixed in there). Add the chopped hard-boiled eggs, the mayo, the scallions, the salt, and a little paprika to the pot, and stir to combine. Finish with a little extra sprinkle of paprika on top ’cause it’s pretty.
(I ate this for breakfast this morning, too. Had to.)
And last we have these genius creations, made by my friend Erin.
DONUT-BERRY DESSERT SKEWERS
I mean, you clearly don’t need me to explain how to make these. You just need to make them. SUCH a cool entertaining hack (and the kids freaked out over them).
Happy Fourth! Try to spend a few minutes ignoring the state of utter chaos that our country is in and eat a hot dog, ‘k? You deserve it.