Creamy   Potato   Salad

 

 

 

 

INGREDIENTS:

6 medium potatoes (2 pounds)

1 cup thinly sliced celery

1  1/4 cups mayonnaise or salad dressing

2 teaspoons sugar

2 teaspoons celery seeds

1  1/2 teaspoons salt

1/4 teaspoon pepper

1 tablespoon dried parsley flakes

1/4 paprika

2 hard boiled eggs, corsely chopped (optional)

1 tablespoon milk (optional)  

 



DIRECTIONS:
 

Cook potatoes in boiling, salted water until tender.

Drain well.

 

Peel and cube potatoes.

 

Transfer to a large bowl and add thinly sliced celery.

 

In a small bowl, combine mayo, sugar, celery seed, parsley flakes, mustard, and salt and pepper.

Add mayo mixture to potatoes.

Toss lightly to coat potato mixture.

 

If you like a creamy potato salad, use the milk to make the dressing creamy.

 

Carefully fold in the chopped eggs.

 

Sprinkle paprika on top as garnish.

 

Cover and chill thoroughly.


 

Serves 8

 

 

 

 

 

Creamy   Cole   Slaw

 

 

 

 

INGREDIENTS:

1 medium-size green cabbage, shredded

1 large carrot, finely shredded

1/2 cup mayonnaise  

1 tablespoon granulated sugar

1 tablespoons milk

1/4 teaspoon salt and pepper

1 tablespoon dried parsley flakes

 



DIRECTIONS:
 

In a large bowl mix cabbage and carrots together.

 

In a small bowl, combine mayonnaise, sugar, milk salt, pepper and parsley flakes.

Pour mixture over cabbage and carrots and toss to coat.

 

Cover and chill thoroughly.


 

Serves 8

 

 

 

 

 

Cucumber  Salad

 

 

 

 

INGREDIENTS:

1/2 cup sour cream

2 tablespoons cider vinegar

1 teaspoon granulated sugar  

3/4 teaspoon garlic powder

3/4 teaspoon dill weed

1/2 teaspoon salt

3 medium cucumbers, sliced

1/2 cup sliced onion

 



DIRECTIONS:
 

In a bowl, combine the sour cream, vinegar, sugar, garlic powder, dill and salt.

 

Add cucumbers and onion; toss to coat.

 

Cover and refrigerate for at least 1 hour.

 

Serve with a slotted spoon.


 

Serves 6

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond