Potato Salad

2 lb. potatoes (about 6 med.)

1/4 c. finely chopped onion (optional)

1 tsp. salt

1/8 tsp. pepper

1/2 c. (approximately) Italian salad dressing

1/2 c. mayonnaise or salad dressing

1/2 c. chopped celery

2 hard cooked eggs, cut up

Wash potatoes.  Heat 1 inch salted water to boiling.  Add unpared potatoes.  Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.  Drain; cool and peel.  Cut potatoes into cubes; combine in bowl with onion.  Sprinkle with salt and pepper.  Mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.  Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and eggs.  Makes 4 to 6 servings.  

Pea Salad

1 can shoe peg corn

1 c. green peas, sm. liesure brand

1 c. green beans, French style

1 sm. jar pimento peppers

6 green onions, chopped very small

1 bell pepper, chopped fine

4 stalks celery, chopped very fine

 Heat: 1 c. sugar

3/4 c. oil

2/3 c. vinegar

 Pour over above ingredients.  Let stand overnight.  

Rice Salad

1 c. long grain rice

2 c. water

2 pkg. chicken bouillon

1/2 c. salad oil

4 tbsp. wine vinegar

1 tsp. dry mustard

1 tsp. salt

1/8 tsp. pepper

1 clove garlic

1 c. ripe olives, chopped

1 onion, chopped

1/4 c. pimento or parsley flakes

1 1/2 c. celery, chopped

1/4 c. pickles, chopped

Cook first 3 ingredients together.  Blend together next 6 ingredients.  Place the next 5 ingredients in a large bowl.  When rice is done, add to the large bowl.  Add dressing and toss all together.  Refrigerate overnight.  

Corn Salad

2 cans corn, drained

2 tomatoes, chopped

1 bell pepper, chopped

1 purple onion, chopped

1 cucumber, chopped

--SAUCE:--

1/2 c. sour cream

4 tbsp. mayonnaise

2 tbsp. wine vinegar

1/2 tsp. celery seed

1/2 tsp. dry mustard

1/2 tsp. black pepper

2 tsp. salt

 Mix all ingredients and chill overnight.  

Atomic Salad

In the bottom of your salad bowl, mix: 3 lg. cloves garlic, minced

1/4 tsp. dry mustard

1 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

2 tbsp. Parmesan cheese, grated

1/2 c. oil (either all salad or mix salad and olive oil)

Mix together well.  Tear 1 bunch fresh spinach leaves and/or other lettuce.  Use about 1 1/2 to 2 bunches in all.  You can include at this point cauliflowerettes, broccoli, celery and carrots.  Cover without tossing until serving time.  Just prior to dinner, add cherry tomato halves, radish slices, mushroom slices and croutons. Now toss and toss and toss.  The more the better.  Now stand back and wait for the compliments.  The greens are crisp and the dressing wonderful.  This can be as simple as greens, tomatoes and croutons or very elaborate, adding whatever you prefer.  Some suggestions might be marinated artichoke hearts, Feta cheese, bacon bits, chopped eggs. 

Coleslaw Salad

1 head cabbage

1 sm. onion

1 green pepper

Celery salt or seeds

Salt

3/4 c. vinegar

3/4 c. salad oil

1 1/4 c. sugar

 Boil together vinegar, oil and sugar until mixed (about 1 minute).  Let cool.  Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it.  Put in refrigerator.  Best if let stand for a couple of days.  Will keep several days in refrigerator.