Creamy Potato Salad

This recipe is taken from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise (I used Best Foods Olive Oil mayo, 2 c)

1 ½ c light sour cream (I actually used less sour cream, 1 cup instead of 1 ½ c)

1 ½ t prepared horseradish (I used a little less than that, 1 ¼ t)

1 t salt

½ t celery seeds

1 c chopped fresh parsley (I used about half that much, ½ c)

1 bunch green onions, finely chopped

Cook potatoes in boiling water (I steamed them) to cover in a Dutch oven 30 minutes. Drain and cool. Thinly slice potatoes (I cut ½ to ¾ inch chunks).

Stir together mayonnaise and next 5 ingredients. Gently stir into potatoes

Cover and chill. Top with green onions. (I actually stirred the onions into the dressing and sprinkled some more parsley on top.)

Superb Green Salad

We ate this on Mother's Day/Mom & Dad's 41st Anniversary

1 head lettuce
1 bunch spinach
1/4 C feta
1/2 lb. swiss, grated
1/2 package bacon, cooked and crumbled
1/3 purple onion
1/2 lb. mushrooms, sliced

Dressing
1 T poppy seeds
1 C oil
1/2 C balsamic vinegar
1/2 C sugar
1 T minced dry onion
1 t salt
1/2 t dry mustard

Prepare all ingredients, but do not toss together until ready to serve. Marinate onions and mushrooms overnight in dressing.

Toss together. Serve immediately.

From Winona Moss

Pasta Chicken Salad

Mix and chill for several hours:
2 c. shredded chicken
1/4 c finely chopped green onion
2. c cubed apples (about 2)
1/4 c. mayo
1 c. Coleslaw salad dressing (Kraft is great)
2 c. red grapes, halved
1 can crushed pineapple, drained
3 c. (raw) bow tie pasta, cooked
1 c. cashews

Emerald Salad

This is the recipe Mom always used.

1 pkg. lemon jello  (3 oz.)
1 pkg. lime jello (3 oz.)
2 c. liquid (use liquid from pineapple and added water to make 2 c.)
1 #2 can (20 oz.) crushed pineapple
1/2 c. diced celery
1 c. cottage cheese (I usually use the lowfat)
1 c. evaporated milk
1 c. mayonnaise (3/4 c. seems a little less disgusting to me)
1/2 - 1 c. walnluts, almonds, or pecans, chopped

Boil liquid and add to jello powders.  Let set until nearly stiff.  Beat until fluffy.  Fold in other ingredients and pour into mold or 8 x 8 pan.

I think it's an 8 x 8 pan, but maybe it's a 9 x 13.  I don't remember.  The important thing is that you have enough for everyone!

Best Barbecue Coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  When I've served it, Emily has commented that it is pretty much like KFC's coleslaw - and it is good!

1/2 c sugar
1/2 c mayonnaise
1/4 c milk
1/4 c buttermilk
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
2 (10 oz) packages finely shredded cabbage (I cut a 20 oz piece off a head of cabbage and then shred it using my food processor)
1 carrot, shredded

Whisk together first 8 ingredients in a large bowl; add vegetables tossing to coat.  Cover and chill at least 2 hours.  Yield:  10 servings.