Potato  Salad






4 cups cubed peeled potatoes

1 celery rib, thinly sliced

1/3 cup finely chopped onion

1/3 cup sweet pickle relish

3/4 cup mayonnaise

1 teaspoon ground mustard

1/4 teaspoon celery seed

1/2 teaspoon salt

1/8 teaspoon pepper

2 hard-cooked eggs, sliced

1/8 teaspoon paprika



Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and simmer for 10 to 15 minutes or until tender.

Drain and cool to room temperature


In a large bowl, combine the potatoes, celery, onion and relish.


In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper.

Pour over potato mixture and toss to coat.


Cover and refrigerate until chilled.


Top with egg and sprinkle with paprika.


Serves 6






Pecan  Tossed  Salad






1/2 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons water  

1 envelope Italian salad dressing mix

1 package (10 ounces) ready-to-serve salad greens

1/3 cup pecan halves, toasted

1/4 cup shredded Parmesan cheese



In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well.


In a large salad bowl, combine greens, pecans and Parmesan cheese.


Just before serving, shake dressing and pour over salad; toss to coat.



Serves 6






Cabbage  Patch  Coleslaw






2 cups granulated sugar

1 cup cider vinegar

1 cup vegetable oil 

1/2 teaspoon celery seed

2 large heads cabbage, shredded

4 medium carrots, shredded

1 large onion, finely chopped

1 cup sour cream

1 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon ground mustard



In a large saucepan, combine the sugar, vinegar and oil.

Bring to a boil, stirring occasionally.

Remove from the heat; stir in celery seed.

 Cool completely.


In a large bowl, combine the cabbage, carrots and onions.

Add the celery seed mixture, sour cream, salt, pepper and mustard; mix well.


Cover and refrigerate until chilled.



Serves 24







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 Salem's Den  Salem 2004 and Beyond