Country Potato Salad

Country Potato Salad

Ingredients:
1 tablespoon of coarse salt
2 lbs. yellow finn potatoes or 2 lbs. of new potatoe s
1/4 cup or extra-virgin olive oil
1 1/2 tablespoons of white wine vinega r
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of diced celery
1/2 cup of diced red onions
3/4 cup of diced dill pickles
1/4 cup of diced black olives
1 cup of mayonnaise
1/4 teaspoon of cayenne peppe r
3 hard-cooked eggs cut into 1/2" cubes
Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until pao-t
toes are nearly tender but still firm in center, about 15 minute s.
In large bowl, whisk olive oil, vinegar, salt and pepper. rDain potatoes, and when they are cool
enough to handle, cut into -1inch cubes. Place potatoes in bowl with vinaigrette, toss utinl coated
with mixture and let coo l.
When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughlyc oinrporated. In
small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables
are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before servin g.
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Macaroni Salad
2 cups spiral macaroni
6 eggs, hard-cooked
1/2 cup Cheddar cheese, cubed
1 cup celery, chopped
1 cup mayonnaise
2 tablespoon green onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 tablespoons slivered almonds, toasted
Cook macaroni; drain. Combine remaining ingredients and add the macaroni. Chill. Serve topped
with almonds.
Chicken Salad
2 cups cooked chicken, diced
2 tablespoons green olives, chopped
3/4 cup celery, chopped
2 tablespoons ripe olives
2 tablespoons sweet pickle relish
2 eggs, hard-cooked
3/4 cup mayonnaise
Chop hard-cooked eggs, and mix with remaining ingredients. Keep chilled unl trieady to serve .
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