Garbage Potato Salad

Garbage Potato Salad

Ingredients:
6 cups of potatoes (red, white, and/or yellow)
½ good-sized onion (diced)
1 medium tomato (diced)
½ green pepper (diced)
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2 stalks of celery (diced)
2 hard boiled eggs
¼ cup minced raw carrots
¾ cup Miracle Whip (or mayonnaise)
¼ cup mustard
2 T bacon bits
Chili powder or paprika
Salt
Pepper
Celery leaves or parsley.

Directions:
Wash fresh ingredients. Cube potatoes (do not peel) into 1- or 2-inch pieces. Add to
stockpot and bring to boil. Cook until you tender (can pierce with a fork, but not so long
they are mushy). Drain in colander and set aside to cool. Dice onion, pepper, celery,
tomato, and add into large bowl. Add minced carrots. Chop one egg, and add to bowl.
Add potatoes, mayonnaise, bacon bits, and mustard and mix well. Add salt and pepper to
taste. If the salad is too pasty, you can add small amounts of mayonnaise and mustard
to“soften” the blend. You want to try to keep it “chunky.” When finished, scoop salad
into serving dish and with a wet spoon, flatten surface. Slice the last egg long-wise into
ovals. Place on top of salad in a flower shape and garnish with parsley or celery leaves,
and chili powder/paprika.
This very colorful salad provides a hearty addition to any meal. It is also a nice item to
prepare to bring to a potluck or cook out. Ingredients are variable and you can modify to
your own tastes and preferences. Go ahead; bring some “trash” to dinner.
Author’s Bio:
I learned how to make potato salad from my Mother who lives in Abita Springs,
Louisiana. It was a staple around our house, and everyone loved Miss Jeanne’s cooking. I
can remember the large gatherings every weekend with family and friends filling the
household. The women took it upon themselves to make sure there was more than an
abundance of food to eat. I believe that you get your best recipes from those who have
come before. ~ Dehanna Bailee
You can find out more about Dehanna Bailee or her current book, TRUE
NATURE, by visiting her website at
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BECKY'S SALAD
Excerpt from A MONTANA FAMILY:
Veterinarian Dana Hathaway is raising two kids and trying to keep her ranch in
the black—no easy task after the death of her husband three years ago. A meddling
mother, matchmaking best friend, and a neighboring rancher with the hots for her—or
could it be her ranch?—make her life complicated. But when her old high school flame
Zach returns to Fossil Hill, Colorado, things change from challenging to downright
dangerous.
Undercover DEA Special Agent Zach Forrestor is on medical leave, and has
brought his newfound niece to this small Colorado town hoping to keep her safe. But an
old enemy follows him and threatens all he cares about—his late sister's child, and the
newly-rekindled love he'd never hoped to regain.
In the midst of old emotions and very real danger, Dana doesn't have much time
for complicated menu planning. This salad, however, is one that wins Zach's heart.
(For more of their story, see OPERATION KATIE, Harlequin Superromance, in
June of 2002.)
BECKY'S SALAD