Mimi's Potato Salad

Mimi Bowden (Given to April by Mom)

2-6 hard cooked eggs                                          

1 Tbsp. mustard     

6 med. potatoes                                                    

1 Tbsp. sugar

1 c. thinly sliced celery                                        

1 Tbsp. celery seed                              

1/2 c. finely chopped onion                                 

1 Tbsp. vinegar                                    

1/3 c. chopped sweet pickle                                 

2 tsp. salt                                                                      2 c. mayonnaise     

Boil potatoes in salted water 25-30 minutes.  Cool, peel and cube.  Add celery, onion, and sweet pickle.  Mix mayo, mustard, sugar, celery seed, vinegar, and salt; toss with potato mixture.  Fold in chopped egg.  Use some eggs as garnish for the top and sprinkle with paprika.  Cover and chill.

Lemon Garlic Potato Packet

Kim Lowe

♥ 

  

2½ lbs. medium red potatoes, cut into 1-inch chunks

12 garlic cloves, peeled

2 Tbsp. olive oil

1 ½ tsp. freshly grated lemon peel

1 tsp. salt

¼ tsp. coarsely ground black pepper

In a large bowl, toss all ingredients until potatoes are evenly coated.  Wrap potato mixture in a foil packet or in individual foil packets.  Place packet(s) on grill over medium heat and cook 30 minutes or until potatoes are fork-tender, turning packet over once halfway through grilling.  The packet(s) can also be baked in the oven at 350° - 400° until fork-tender.  Makes about 6 cups or 8 accompaniment servings.

*Alex loves this dish!  Although Kim doesn't want him breathing near her after he indulges!

Potato Salad 101

Kim Lowe

♥

2 lbs. small all purpose white or red potatoes

3 Tbsp. white vinegar

1 Tbsp. canola oil

½ c. chopped celery

½ c. finely chopped red onion

3 hard cooked large eggs, chopped

¾ c. low-fat mayonnaise

2 Tbsp. prepared mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

2 Tbsp. sweet pickle relish, drained (optional)

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; simmer 10 minutes or until tender.  Drain.  Cool and peel.  Cut potatoes into ½-inch cubes.  Place potatoes in a large bowl; sprinkle with vinegar and oil.  Add celery, onion, pickle relish if desired, and eggs.  Toss gently.  Combine mayonnaise, mustard, salt and pepper.  Spoon mayonnaise mixture over potato mixture; toss gently to coat.  Cover and chill 1 to 24 hours.  Makes about 7 servings of about 1 cup.

Nutrition Facts: Calories – 215, Total Fat – 6.1g, Protein – 4.9g, Carbohydrate –35.9 g, Cholesterol  - 91mg, Sodium – 536 mg, Fiber 1.9 g