Creamy   Potato   Salad






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)  



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






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



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






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



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