Grandma's Potato Salad

In honor of my grandmother who would've been 81 today (her first birthday to be missed), I'm sharing her delicious potato salad. I made it on Mother's Day as a remembrance and today I want to share it with you. Grandma was a wonderful cook! She could put together a great meal quickly and she loved trying new recipes. I'm thankful to have gotten to enjoy her amazing food throughout my life. Love you, Grandma!

Grandma's Potato Salad

Ingredients:

6-7 potatoes, peeled & cut into bite size
4 eggs, hard-boiled
1 stalk celery, cut fine
½ medium onion, cut fine
@ 2 heaping T. pickle relish
@ 2 t. yellow mustard
@ 3 heaping spoonfuls of mayonnaise
Little salt, if needed

Boil potatoes in salt water until just fork tender. Drain and rinse with cold water or put cold water over potatoes, cool and drain. Add hard boiled eggs and rest of the ingredients. Stir gently and refrigerate.

Serving: 1 batch
Recipe Given By: Grandma Dye

Chicken Salad

This is my favorite Chicken Salad recipe. It is so refreshing and delicious! I looked up other recipes on the web and you might want to try a 1/4 C of yogurt with 1/4 C of low fat mayonnaise to further reduce the fat. I haven't given it a try, but saw other recipes that did. Sounds like an interesting variation.

Chicken Salad

Ingredients:

1 can (10 oz) HORMEL Chunk Breast of Chicken, drained, shredded
½ C mayonnaise
¼ C each chopped celery and onion
¼ C each dried cranberries and chopped nuts

Mix all ingredients and serve with small dinner rolls or sliced bread.

Hint: I usually double recipe and use pecans.
Serving: 4
Recipe Given By: newspaper

Creamy Garlic Dressing

When I first put this dressing together I thought it wasn't going to be a hit at our house. It just seemed like a spiced-up mayo, but after the flavors melded in the refrigerator it was scrumptious. It is a thick dressing, much like a Cesar dressing.

We put the greens in our salad bowl and then just added the amount of dressing each of us wanted and tossed it like Cesar salad. You could make one big bowl, as well. We ate this dressing for three or four days straight and it got tastier every day!

Creamy Garlic Dressing

Ingredients:

1 1/2 C mayonnaise
3/4 C vegetable oil
1/4 C vinegar
3 T chopped onion
1 1/2 t. sugar
3/4 t. salt
1 garlic clove, minced

In a blender, combine all ingredients. Cover and process until smooth. Serve over a tossed salad.

Serving: 3 Cups
Recipe Given By: Quick Cooking

Mandarin-Cashew Tossed Salad with Honey Lime Dressing

Mandarin-Cashew Tossed Salad

Ingredients:
5 C torn red leaf lettuce
5 C torn iceberg lettuce
3 C torn Boston lettuce
2 cans (11 oz. each) mandarin oranges, well drained
¾ C chopped green pepper
1 celery rib, thinly sliced
¼ C chopped red onion

Honey Lime Dressing:

Ingredients:

¼ C vegetable oil
¼ C honey
½ t. ground mustard
½ t. grated lime peel
¼ t. paprika
1/8 t. salt
Dash white pepper
1 C honey roasted cashews

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine the dressing; mix well. Drizzle over salad. Add cashews; toss to coat. Serve immediately.

Serving: 10-12
Recipe Given By: Quick Cooking N/D ’01, p. 28
Hint: We double dressing to use on the side and use raw or toasted cashews. **We use one beater on our hand mixer to mix the dressing together. When we do it by hand it sometimes doesn't blend well.