Potato Salad

Greetings!

I tried to find several potato salad recipes that include a lot of the vegetables you will find in this week's box. One recipe is standard mayonnaise, and the other is a vinegar potato salad.

Mayonnaise Potato Salad

Ingredients:

* 3 pounds potatoes, cooked until just tender, cubed, cooled
* 5 or 6 hard cooked eggs, cooled, coarsely chopped
* 1/4 to 1/2 cup chopped red onion (or 5 scallions, including greens)
* 1/4 to 1/2 cup chopped celery, optional
* thinly sliced tomatoes and cucumber, for garnish, optional

Dressing:
* 3/4 cup mayonnaise (a little more or less, as desired)
* 1 to 2 tablespoons prepared mustard
* salt and pepper to taste

Preparation:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.


Vinegar Potato Salad:

2 1/2 lbs. potatoes
5 scallions (chopped with some greens)
1/2 stick (1/4 c. butter)
1/4 c. white vinegar
2-3 tbsp. parsley (chopped)
Salt and pepper to taste

4 hard cooked eggs, chopped

Scrub potatoes, do not peel. Boil until just tender. Cool. Cut into bite size chunks. Combine with scallions. Refrigerate.

The day you plan to serve, combine butter with vinegar, parsley, salt and pepper. Bring to a boil. Simmer few minutes, then pour over potatoes. Add eggs. Season to taste with salt and pepper. Serve at room temperature. Chilling this recipe would make butter harden, you might substitute oil for butter to avoid this. Serves 8-10.


Enjoy!