Mom's Potato Salad
5 lb bag red potatoes - boiled, skinned, and cut into cubes
4 stalks of celery, chopped
​1 onion, chopped
3-4 hard boiled eggs, chopped
2+ cups mayonnaise - make it creamy!
​Salt and pepper to taste

​Mix all ingredients and serve to a hungry crowd!

Cherry Brie Tossed Salad

6 cups torn romaine (usually 1 ½ heads)
8 oz. Brie
1 Tbsp. cornstarch
1 lb. fresh cherries, pitted and halved
1 small pkg. slivered almonds
Poppy seed dressing
Tear romaine into salad bowl. Cut Brie into bite-size pieces and put into a resealable plastic bag with the cornstarch. Shake to coat the pieces. Place Brie on top of the romaine. Top with cherries and almonds. Serve dressing separately and the leftover salad will keep for 2-3 days.

Layered Salad

1 medium head lettuce, torn
1 cup fresh minced parsley
4 hard-cooked eggs, sliced
2 large tomatoes, diced
1 package frozen peas, defrosted (or fresh peas)
6 bacon strips, cooked and crumbled
1 cup cheddar cheese, shredded
1 small red or Vidalia onion, chopped
DRESSING:
1 ½ cups mayonnaise
½ cup sour cream
1 tsp. dill weed
¾ tsp. dried or fresh basil
½ tsp salt
1/8 tsp pepper
In a large bowl, layer the salad ingredients in the order listed. In a small bowl, prepare the dressing. Carefully spread it over the top of the salad. Cover and refrigerate overnight. Make sure everyone knows to dig deep into this salad to get all the goodies!

New Jersey Potato Salad

2 medium potatoes, peeled, cooked, and cubed
2 large tomatoes, cut into medium pieces
1 cucumber, diced
2 stalks celery, chopped
1 pepper, cut into medium pieces
1 carrot, peeled and shredded
3 radishes, sliced
(and any other veggies you might have in your garden!)
Dressing:
1 ½ cups mayonnaise
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1/3 tsp. sugar
¼ tsp. salt
1/8 tsp pepper
Mix it all and serve it up!

Ambrosia

2 oranges
2 apples
2 peaches
1 container fruit-on-the-bottom pineapple yogurt
Peel and chop fruit. Add yogurt. Refrigerate several hours to blend flavors. Optional: add coconut or almond extract.

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