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Ingredients: 2 1/2 Pound(s) waxy potatoes or thin-skinned new potatoes 2 eggs 13/625 Cup(s) dijon mustard 6 Teaspoon(s) sherry, balsamic, or cider vinegar 3 Tablespoon(s) olive oil 2 large, thin-sliced (incl. tops) scallions 2 diced celery rib(s) 8 Tablespoon(s) mayonnaise 1 celery seed Directions: Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in cold water when cooked. Peel the eggs,wrap individually in plastice wrap and refrigerate. Peel potatoes and cube them into a bowl. In a small bowl, stir together mustard and vinegar, then beat in olive oil. Pour over potatoes and toss to coat well. Cover and refrigerate 2 to 3 hours. To finish salad, add scallions, celery, mayonnaise to moisten, celery seed, and salt and pepper to taste. Toss gently but thoroughly. Turn into serving bowl and tuck crisp greens around the edges. Slice eggs and arrange in circle around outside of potato salad. Cover and refrigerate or serve at once. Suggestions: Add sliced g reen olives or pickle relish.
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Add melted butter and beaten e Macaroni salad In large uncovered Dutch oven cook macaroni in boiling water, cooking oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse with cold water. Drain well. Return macaroni to pot. Combine next 8 ingredients in a Wilted lettuce salad Toss lettuce, radishes and onions in a large salad bowl, set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper, stir well. Immediately pour dressing over salad. T Chicken taco salad Completely dissolve gelatin in boiling water. Refrigerate until slightly thickened. Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup) individual plastic containers (for brown bagging) or serving dishes. Refrigerate a Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill bef Cheddar potato soup Melt the butter or margarine in a medium-size pot over medium heat. Add the onion and sautee until it begins brown. Add rice flour and stir constantly until it is fully absorbed. Add chicken broth, milk, and water. Turn heat to high. While soup is coming Hoppin' john salad, vegan and <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Sprinkle on Mixed greens salad with blue cheese, chopped cashews and bal Carrot raisin salad Mix carrots, celery, raisins, mayonnaise, and lemon juice. Serve on salad greens. Cover and refrigerate any remaining salad. Fresh spinach salad Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl. Heat butter in large skillet on medium high heat. Add shallots and garlic. Cook until fragrant. Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tende Duchess potato puff Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop o Bleu cheese salad In a blender or food processor, process vinegar, sherry, garlic powder, salt, and pepper for 10 seconds. 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Wash and dry baby spinach and frise, toss with homemade dressing and place in flat plate. Garnish with beets. Sprinkle with to Blueberry cream salad Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperat Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish Cookie salad Whip together: • 1 cup buttermilk • 1 large pkg. Instant vanilla Pudding Add: • 1- 8 oz. Cool Whip • 1-16 oz Crushed pineapple ( No Juice) Add right before eating: • Crushed snickers or 1 pkg. Keebler striped cookies Garden pasta salad Cook pasta according to package directions adding oil, drain. 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