#3537 - Yukon Gold Potato Salad

(by Shirley McNevich)

4 Yukon gold potatoes
4-5 hard boiled eggs (chopped)
2-3 celery ribs (chopped; more or less as you wish)
1/4 cup sweet relish (optional)
1 garlic clove (minced)
1 or 2 TBSP French's yellow mustard
1/2 cup mayo
salt and pepper (to your taste)
white sugar (as necessary)

Place the potatoes (skins on OR peeled--your choice) in a pot. Cover the potatoes with water and add a tsp. of salt. Bring the water to a boil over medium heat, then cook the potatoes until firm but tender. Drain the potatoes. If you want to eat the potato salad warm, cut the hot potatoes into bite sized pieces right away. If you want cold potato salad, cool the potatoes before cutting them into bite sized pieces. In a large bowl add bite sized potato pieces, chopped eggs, chopped celery, minced garlic, sweet relish, mustard and mayo--stir to mix. Taste--add salt/pepper as necessary. If you want the potato salad sweeter, add 1 tsp. white sugar at a time and stir again, tasting in between before adding more white sugar. If potato salad is too dry, add a little more mayo and stir again.

#961 - Kidney Bean Salad

(by Shirley McNevich)

2 hard boiled eggs (chopped into small pieces)
1 - 32oz. can or 2 - 16oz. cans good quality kidney beans (drained and rinsed)
2 chopped onions
4 TBSP Miracle Whip (regular or lite--your choice)
4 TBSP sweet relish
1 tsp. celery salt
1/2 tsp. garlic salt

In a large colander placed over the sink, add the kidney beans to drain them. Once drained, rinse them with cold water thoroughly and let them drain well. In a large bowl or pot add chopped eggs, chopped onions, Miracle Whip, sweet relish, celery salt, and garlic salt--stir until well mixed. Add the drained kidney beans (a few large spoonfuls at a time) to the egg/onion mixture--use a wooden spoon to mix. Continue adding beans and stirring until all kidney beans have been added and are well coated--be careful when stirring them so you don't break too many of the kidney beans. Scoop mixture into your covered serving bowls and refrigerate overnight (if you only refrigerate them a few hours they will not have as much flavor as they will if you chill them overnight). The next day when ready to serve, uncover serving bowls and stir. If they seem too dry for your taste add a little more Miracle Whip and stir.

#888 - Tuna Cakes

(by Shirley McNevich)

2 - 6oz. cans albacore tuna (drained and flaked)
1 - 6oz. box Stove Top Stuffing for chicken
1 cup shredded cheddar cheese
1/3 cup Hellmann's mayo
2 TBSP sweet relish
3/4 cup water
salt and pepper to your taste

Drain tuna, then flake into a bowl. Add stuffing mix, cheese, mayo, relish, salt/pepper and water--stir. Cover the bowl and refrigerate for 30 minutes. Remove from refrigerator. Place a skillet on the stove over medium heat--add 1/4 cup canola oil to the skillet. Use an ice cream scooper and form each tuna cake in your hands--flatten each cake. Repeat with all tuna. Cook each tuna cake about 3 minutes on each side in the skillet until golden brown.