Creamy Potato Salad
8 cups cubed potatoes
3 hard boiled eggs, chopped
3 celery ribs,
chopped
3/4 cup chopped onion
2 cloves garlic, minced
1 cup mayonnaise
1/4 cup sour cream
2 Tb mustard
1 tsp salt
1/4 tsp pepper
1/4 tsp dill weed
Place potatoes in a large saucepan; cover with water.
Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool. Place potatoes
in a large bowl. Add chopped egg, celery, onion and garlic. In a small bowl, combine mayonnaise, sour cream, mustard,
salt, pepper and dill. Pour over potato mixture and toss gently to coat. Cover and refrigerate until serving.
Fresh Broccoli Salad
1 bunch broccoli, chopped
12 strips bacon, cooked & crumbled
2 green onions, chopped
1 cup mayonnaise
2 Tb vinegar
1/2 cup sunflower seeds
1/4 cup sugar (or less)
Mix broccoli and green onions. Crumble bacon and add to vegetables. Mix mayonnaise, vinegar and sugar.
This mayo/vinegar with water if needed. Mix all ingredients together and refrigerate for two hours before serving.
Ramen Noodle Salad
1 pkg Beef Ramen Noodles, crushed
1 head (or pkg) cabbage, shredded
2-3 Tb olive oil
Mix olive oil with the beef seasoning packet, set aside. Shred cabbage and add to crushed
noodles. Pour olive oil mixture over cabbage and toss to coat.
