We are having friends over tonight for a cook out and my Mom asked if I would make my Great Grandma’s Potato Salad. This recipe has been in our family for years. The only thing my Mom changed with the recipe is, she does not add celery & carrots, but you could if you like a little extra crunch. This is my Dad’s favorite and he requests it quite often, Mom always makes it for his Birthday and Father’s Day! Always make the salad in a bigger bowl then you think you need. The salad also tastes better after it sits in the fridge for a day.
Cooking the potatoes and eggs.
Peeling the hard boiled eggs.
Peeling the potatoes.
Cutting the eggs.
Dicing the onions.
The sugar, vinegar, and mayo.
Measuring the mayo.
Mixing together all of the ingredients.
2 tsp sugar
2 tsp vinegar
1 1/2 cups mayo
1 medium onion
Boil your potatoes till done. Boil eggs until hard boiled. After potatoes and eggs have cooled peel and cut up your potatoes into chunks then peel and dice the eggs reserving one hard boiled egg. Cut your onion into small pieces. Mix the mayo, sugar, and vinegar together in a small bowl. Add to the potatoes, eggs, and onion and mix until well blended. Taste salad you may need to add more of the mayo mixture, if so mix up half cup mayo, 1 tsp vinegar, and 1 tsp sugar. Once the salad has reach the taste and consistency you desire slice the hard boiled egg you reserved and lay on top. Lightly sprinkle top of salad with Paprika.
While I was waiting for my Bread Pudding to set, I whipped up these croutons. I had homemade French Bread left over in the freezer and decided to use it for this 🙂 Ever since the beginning of the year I have been making all of our bread homemade. Once you have tasted homemade bread out of the oven it is hard to go back to the store bought! I love being able to control what is going in the bread instead of buying bread that you can not even pronounce the ingredients! I love making bread, making bread for me is like gardening for others, very relaxing! I love this recipe because it is so simple to make but it makes a big impression and tastes yummy on a salad!
Mixing the olive oil and bread.
Bread ready to go into the oven.
Half loaf of Crusty French bread
1/2 cup Olive oil
1/2 tsp fresh garlic
Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil and garlic. Mix well. Spread bread onto a lined sheet pan and bake for about 20 minutes.
You can very easily tweak this recipe to your own taste, you could add cheese, or other seasoning 🙂
Cranberry Salad has been in our family archives for many years. My mom received the recipe from an Old Tea Room in Medina, Oh. when they were closing. She was absolutely thrilled that they gave the “secret” recipe to her. She has made this for many years now at Thanksgiving and Christmas , we all look forward to it! This year my Mom gave me the honors of making it for Christmas dinner. Whenever we take this Salad to a gathering it is gone within minutes! The Cranberry Salad is the perfect pairing with Turkey or really any meat of your choice. If your looking for a light refreshing dessert this would be perfect! If you have a sweet tooth be sure to make the topping for the Salad, we did not use the topping this year since we were having the salad with dinner. The Salad also freezes wonderfully, but if you do decide to make the topping be sure to make it fresh when you serve the salad. The recipe serves 10-12 people. Enjoy!!
2 bags fresh cranberries
3 oz package Cherry Jello, blended with 1 cup boiling water, cooled to room temp
5 Granny Smith apples, peeled
Finely grated peel of 1 orange
1 1/2 cups granulated sugar
20 oz can crushed pineapple, well drained
1 cup mandarin orange sections well drained
Wash the cranberries, using a food processor coarsely chop the cranberries. Once you have chopped all of the cranberries place them in a large fridge safe container. Coarsely chop the peeled apples, the place in the container. Pour the pineapple and mandarin oranges into the container. Mix together all of the ingredients. Refrigerate the Salad overnight. Serve chilled.
1 package cream cheese softened
Small jar marshmallow cream
2 TBS orange juice
Mix together the above ingredients. Refrigerate until ready to serve. Place dollop of topping upon each serving of Cranberry Salad.