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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
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