Potato Salad, German Style

By Susanna Dany

Ingredients for 6-8 (or more):

• 10-13 big potatoes
• 1 apple
• 3 tomatoes
• Fresh parsley
• 1 yellow pepper
• 1-2 hard boiled eggs
• Pickles (optional)
• Fried bacon (optional)

Sauce:

• 1 onion
• 1 lemon
• 3-4 T honey
• 2 T mustard
• 2-3 T vegetable oil
• 3 T mayonnaise
• 1-1 1/2 cups plain yogurt
• Salt and pepper
• Water (just a little)

Directions:

1. Boil the potatoes after you peel them, in salted water for about 18 minutes or until they are done. (Do not let them get mushy)
2. While the potatoes are boiling you can start the sauce:
• -peel and cut the onion in little pieces (throw them into a big bowl that you will add the other ingredients too)
• -squeeze the lemon and add the juice
• -add salt, pepper, honey and mustard and mix it all with a fork
• -add oil, mayonnaise and yogurt and mix it again
• -then add as much water as you need for making the sauce a little bit thinner (3T approx.)
3. If you hurried making the sauce, the potatoes are still boiling now (if not, let them just cool down) Now you have time to cut the other ingredients: the apple, the tomatoes and the parsley and (if you like) hard boiled eggs, yellow pepper, pickles, and/or fried slices of bacon. Throw it all into the sauce and mix it well.
4. As soon as the potatoes are boiled and as soon as they do not burn your fingers anymore, cut the potatoes into cubes and thrown them into the bowl and mix them with the other ingredients.
5. You might need a little bit more sauce now or later because the potatoes soak up the sauce. Let the whole salad stand and cool a little bit before you serve it.

CHICKEN WILD RICE SALAD

• 1 c. wild rice
• 3 c. water
• 3 chicken bouillon cubes

Combine in a large saucepan & cook at least 45 minutes, until rice is tender. Drain, rinse & cool. (NOTE: Check the instructions with the wild rice you bought. Rice may require more water or cooking time.)

• 3 c. cooked chicken, cooled, cubed (rotisserie chicken works great!)
• 1/3 c. green onion, sliced
• 1/3 c. green pepper, diced
• 1 c. celery, diced
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. salted cashews, (can be toasted)
• 1 c. (or more) seedless green grapes, halved

Combine all ingredients except cashews & grapes. Mix dressing and blend all together. Salad tastes best if you refrigerate overnight. Add the cashews and grapes just before serving.

DRESSING:

• 1 c. mayonnaise
• 2 Tbsp. brown sugar
• 1 Tbsp. lemon juice
• Salt & pepper to taste

Italian Pasta Salad

Jess Storey

• one and one-half boxes of spiral pasta (1 box of veggie colored ones and 1/2 a box of whole wheat ones) for a total of about 18 oz.
• one-fourth each of red, yellow and orange fresh peppers, diced
• one-half red onion, diced
• one-half cucumber, diced
• 1 Tablespoon minced garlic
• 1 Tablespoon fresh basil chopped
• 3 Tablespoon basil pesto in olive oil
• 1 Tablespoon dried Italian seasoning
• one-half cup cherry tomatoes

Cook the pasta until tender. Drain and cool. Mix all ingredients together and add one 6 oz bottle of Italian dressing. Toss until mixed well. Sprinkle with fresh grated parmesan cheese

Pineapple Pretzel Salad

• 1-20 oz. can crushed pineapple, drained
• 8 oz. softened cream cheese
• One-half cup sugar
• 8 oz. Whipped topping like Cool Whip

Cream sugar and cream cheese. Stir in Cool Whip and pineapple.

• 1 cup crushed pretzels
• One-third cup sugar
• One-half cup melted butter

Mix pretzels, sugar and butter and spread on a cookie sheet. Bake at 400° for 4-5 minutes. Cool mixture a stir and crumble while it is cooling. Add on top of the salad just before serving or have each person add their own.

Shrimp Pasta Salad

• 2 cups macaroni shells
• 1 cup chopped green pepper
• 4 hard boiled eggs, chopped
• 1 cup chopped celery
• 1 cup peas (use frozen or fresh)
• 1 cup finely chopped sweet onion
• 2 small cans (4 oz each) shrimp (drained and rinsed)
• 2 cups Light Miracle Whip
• 1 tsp. Worcestershire sauce
• 1 tsp sugar (optional)

Cook macaroni shells until tender. Add green pepper, eggs, celery, peas, onion, and shrimp and mix lightly. Mix Miracle Whip with Worcestershire sauce and sugar and add to macaroni mixture and stir lightly until mixed together. A half recipe was perfect for four or five people so I would say the recipe as is would feed 10 or more people.

Cran-Raspberry Ring

• 1-3 oz. raspberry gelatin
• 1-3 oz. lemon gelatin
• 2 cups boiling water
• 1-10 oz. package frozen raspberries
• 1-14 oz. cranberry-orange relish (like Ocean Spray brand)
• 1 cup 7-Up

Dissolve gelatin in 2 cups boiling water. Stir in frozen raspberries, break up large pieces with fork. Add relish. Chill until cold but not set. Carefully pour in 7-Up and stir gently. Chill until partially set. Turn into a 6-cup ring mold. Chill until firm and unmold on crisp greens.