All-American Potato Salad

Serves 4- 6

Ingredients

4 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/2 cup finely chopped dill pickles
2 tablespoon yellow mustard
1 teaspoon celery seed
1 cup mayonnaise
1/2 cup sour cream
1 onion, red (small), chopped fine
2 rib celery, chopped fine
4 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)

Instructions

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl.

Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Cole Slaw

1 Cup Water
1/2 Cup Sugar
1/2 Cup White Vinegar
8 oz Mayo
1 LB Cole Slaw Mix

Mix items 1-4 well and add Cole Slaw to large bowl.|

Cover and let sit overnight for best flavor.

Chicken Salad

All measures by weight

10 oz. cooked chicken flaked or diced to preference
16 oz. celery
1/2 oz. sugar
1/2 oz. vinegar
7 oz. mayo

Potato Salad

2.5 lbs Potato's
1/4 oz sugar, by weight
3/4 oz white vinegar, by weight
8 oz mayonnaise
4 oz onion, diced onion


Boil potato's in water until fork tender.
Drain and peal.
Slice into small cubes and place in bowl.

Add all other items and mix well.

Chill for several hours prior to serving.

Macaroni Salad

1lb Elbow pasta, MUST be Elbows, they will absorb the mixture the best.

All measurements by weight.

1 oz. white vinegar
1/2 oz. salt
1/2 oz. sugar
1 oz. onion
12 oz. Mayonnaise
1 grated carrot
1 oz. finely diced onion
2 1/2 oz. finely diced celery

Boil pasta as per the directions, about 7 minutes once it comes to a boil.
Remove from water and drain, run cold water over the pasta and drain well.

Place celery, onions and carrots in a food processor and pulse until they are finely chopped.

Combine mayonnaise, sugar, vinegar and salt with celery, onion and carrot mixture. Mix well.

Place in bowl, cover and refrigerate prior to serving.