All-American Potato Salad

All-American Potato Salad
From: Cook’s Country June/July 2006 Issue

2lb Yukon Gold or Russet potatoes, peeled and cut into small cubes

1 ½ teaspoon salt, divided
3 Tablespoon dill pickle juice (divided), plus ¼ cup finely chopped dill pickles
½ Tablespoon yellow mustard
¼ teaspoon black pepper
½ teaspoon celery seed
½ cup mayo
¼ cup sour cream
¼ cup small red onion, finely chopped
1 celery rib, chopped fine

2 hard-cooked eggs, peeled and cut into small dice

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

Drain potatoes, then spread on baking sheet lined with tin foil. Mix 2 Tablespoons pickle juice with the mustard. Drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate 30 minutes.

Mix remaining Tablespoon pickle juice and all other ingredients, except eggs. Toss in cooled potatoes, cover and refrigerate until well chilled, at least 30 minutes. Gently stir in eggs right before serving.

Serves 4-6

South Western Steak Salad

South Western Steak Salad
By: Jewell Halsey
4 Servings

Large head romaine lettuce torn in pieces
1/4 c sliced red onion
1 large tomato, diced
1 lime quartered
Hot sauce of your choice
1/2c Jewell's Bleu Cheese

Cook steak to your preference and slice thin
mix together all salad ingredients. Squeeze
lime all over salad. Sprinkle hot sauce to your
liking. My favorite is Crystal brand hot sauce.
Add steak and dressing last then mix well.
Garnish with crushed tortilla chips on salad.
Serve an icy cold beverage of your choice with
this dish on a hot summer night!

Couscous Vegetable Salad

Couscous Vegetable Salad
By: Williams Sonoma

Cholesterol Free- Good source of fiber

1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves

In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.

Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.

Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.

To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.

Makes 6 servings

French Potato-Chicken Salad

French Potato-Chicken Salad
By: Doris Christopher

2lb unpeeled red potatoes (about 6 medium)
1lb fresh green beans
1lb boneless skinless chicken breast halves (about 4 breast halves)
1/3 cup olive oil
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons dry dill
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon sugar
Ground black pepper to taste

Cut potatoes into ½ inch chunks. Bring 2 inches water to a boil. Reduce heat to medium. Add potatoes, cover. Steam 18-20 minutes. Remove potatoes to large serving bowl. Remove ends from beans; discard. Cut beans into 2 inch pieces. Add beans to steamer, cover. Steam 10-12 minutes, add to potatoes. Cut chicken into 1 inch cubes. Place chicken in steamer, cover. Steam 9-10 minutes, adding water if necessary. Add chicken to bowl. In another bowl whisk oil, vinegar, mustard, dill, Worcestershire sauce, salt and sugar together. Pour dressing over vegetables and chicken; toss gently. Season to taste with pepper. Serve warm.

6 servings

Can be made without chicken if desired.

Best Ever Dill Potato Salad

Best Ever Dill Potato Salad
3 boiled eggs, chopped
6 small red potatoes, washed, cut into quarters and boiled until soft. Drain, cool, set aside

In a large bowl combine:
½ yellow bell pepper, finely diced
3 celery stalks, washed and finely sliced
3 dill pickles, chopped
2 green onions, green part only thinly sliced
½ can black olives, sliced
1 teaspoon dill seasoning
Salt and pepper to taste
1 teaspoon paprika
1 ½ cups mayonnaise
1 teaspoon mustard powder
1 Tablespoon pickle juice (optional)

Put the cooled chopped eggs and potatoes with the above mayonnaise base. Mix together and refrigerate at least 6 hours. Serve cold.

Frog's Eye Salad

Frog's Eye Salad
By: Anna Thorsted

1/3 cup granulated white sugar
1/4 tsp salt
3/4 TBLSP flour
1 egg beaten
Mix flour with sugar and salt; add egg

3/4 cup pineapple juice (or orange juice)
Mix pineapple juice with egg mixture and
cook until thick, stirring constantly (about 8-10 min)

1/3 box acini di pepe pasta
Cook acini de pepe until tender, about 10-11 min.

Drain pasta and mix with thickened egg mixture;
refrigerate overnight. Mixture becomes thick and clumped together.
Loosen up with spoon before adding fruit, etc…

Before serving, add the following:
4 oz can crushed pineapple drained
1/3 cup sweetened coconut (optional)
8 oz tub cool whip topping, defrosted in fridge
1/2 TBLSP lemon juice
4 oz can mandarin oranges
1 cup miniature marshmallows
8oz can pineapple tidbits drained
Serve Cold