Perfect Potato Salad

Just a little mustard, just a little tang, makes perfect potato salad.  Everybody loves potato salad, enough said. 

5-6 cups red potatoes, cooked, peeled and cubed
4 boiled eggs, chopped
1 cup light mayonnaise
1 tablespoons prepared mustard
3 tablespoons liquid from dill pickle jar
1/8 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup celery, sliced thin
1 green onion, chopped fine
1/4 cup dill pickle, chopped fine

Combine mayonnaise, mustard, pickle liquid, celery seed, salt and pepper; mix well.  Add potatoes, eggs, onion, celery, and pickle; mix lightly.  Chill.

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Other yummy mix ins are sliced black olives and sprouts.
Lunch to die for, a big scoop of potato salad served on a big slice of a home grown tomato.

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Funeral Potatoes

Casserole Potatoes

Some people call this potato dish Funeral Potatoes but I prefer to call them Casserole Potatoes.  This is a simple to make side dish my children often request.  A Sunday regular at our house.

1 26 oz package of frozen potato shreds for hash browns (partially thawed in fridge)

1 cup sour cream
1 can cream of mushroom soup
2 cups grated cheddar cheese
2 tablespoons butter or margarine melted
1 1/2 cups lightly crushed corn flakes

I like to thaw the potato shreds by putting the bag in the fridge the night before ( when I remember) but it isn’t necessary.  In large mixing bowl mix sour cream and soup.  Fold in potatoes and cheese.  Spread potato mixture into a grease 9 x 13 pan.  Mix corn flakes and melted butter together, sprinkle over potatoes.  Bake at 350 for 45 minutes, if the potatoes are partially thawed.  Bake 55 minutes if potatoes are frozen. 

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