Classic Potato Salad

ingredients

• 2  pounds  potatoes (6 medium)
• 1/4  teaspoon  salt
• 1-1/4  cups  mayonnaise or salad dressing
• 1  tablespoon  yellowmustard
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  cup  thinly sliced celery (2 stalks)
• 1/3  cup  chopped onion (1 small)
• 1/2  cup  chopped sweet or dill pickles or sweet or dill pickle relish
• 6    Hard-Cooked Eggs, coarsely chopped (page 228)
•     Lettuce leaves (optional)
•     Paprika (optional)

directions

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings

nutrition facts

• Calories 277, 
• Total Fat (g) 21, 
• Saturated Fat (g) 4, 
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 10, 
• Cholesterol (mg) 120, 
• Sodium (mg) 337, 
• Carbohydrate (g) 18, 
• Total Sugar (g) 1, 
• Fiber (g) 2, 
• Protein (g) 5, 
• Vitamin A (DV%) 0, 
• Vitamin C (DV%) 17, 
• Calcium (DV%) 3, 
• Iron (DV%) 4, 
• Starch (d.e.) 1, 
• Fat (d.e.) 4, 
• Percent Daily Values are based on a 2,000 calorie diet

This recipe is from Better Homes and Gardens  They have TONS of AWESOME RECIPES!!

Slow Cooker Hash Brown Casserole

I found this yummy recipe from About.com! Just what I needed as a side for my casserole! You can click the pic to see more of their YUMMY recipes. I was specifically looking for a side dish I could make in a crock pot and this was PERFECT!! Thought I'd share! Thank you ASK.COM!

Crockpot Hash Brown Casserole

Diana Rattray

This is a tasty hash brown casserole, and it's easy to prepare and cook
in the Crockpot. Serve this flavorful hash brown casserole with meat
or poultry, or serve it as a breakfast side dish. Feel free to use Cheddar
cheese soup in place of the nacho cheese soup.

Ingredients:

• 30 to 32 ounces frozen shredded hash browns, thawed
• 1 cup chopped onion, optional
• 1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
• 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 8 ounces light sour cream
• 6 tablespoons melted butter

Preparation:

Spray the crockery insert with nonstick cooking spray or lightly grease
the inside surface. Combine the thawed hash browns, onion, soups,
sour cream, and melted butter. Pack into the slow cooker insert. Cover
and cook on LOW for 5 to 6 hours.
Serves 6.