Potato Salad

Once I get the timing right on cooking potatoes, this will be a very good recipe. Sometimes I under cook them, and sometimes I over cook them.

4 large potatoes, cooked
1 small onion, chopped
2 hard cooked eggs, chopped
1/2 c. pimento stuffed olives, chopped
1/2 c. chopped celery
1/2 c. mayonnaise
2 tbsp vinegar
1 tsp. sugar
salt and pepper, to taste

Cut the potatoes into cubes. Add the onion, eggs, olives, and celery. Mix together the mayo, vinegar, sugar, salt and pepper. Add to the vegetables and mix gently.

(I put my potato salad in the fridge to cool overnight before serving).


Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986

Danish Macaroni Salad

This makes a lot, and it is a little on the dry side (VS the creamy type), but it is very good! It was successful at my last office pot-luck.

4 cups cooked elbow macaroni
3 hard cooked eggs
1/2 tsp. dry mustard
1 tsp. salt
1/3 cups mayonnaise
2/3 cups sour cream
2 tbsp. diced pimento
2 tbsp. finely chopped dill

Combine the mustard, salt, mayo and sour cream. Add to the macaroni and mix. Add the pimento and gently mix again.

Heap the salad on a platter and sprinkle with the dill. Garnish with the hard cooked eggs cut into wedges. (I don't put the salad on a platter, I just mix the dill and the eggs together with the salad in the bowl. I use a very big bowl.)


Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986

Egg Salad

This cookbook has some good vegetarian dishes. It also has the history of each dish.


8 eggs, hard cooked
1 small onion, chopped
1/2 green pepper, chopped
1 stalk celery, finely cut
salt, to taste
1/2 cup mayonnaise

Chop the eggs and combine them with all the other ingredients. Stir.

(It doesn't say so, but I always let my egg salad sit in the fridge overnight before serving)


Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986