Potato Salad

Potato Salad

5 pounds red potatoes

12 eggs, hard boiled

2 cups celery

2 cups green onion

1 cup kosher dill pickles

2 1/2 cups mayonnaise

2 tablespoons mustard

1 1/2 teaspoons Lawry's seasoning salt

1/2 teaspoon pepper

Boil potatoes with a dash of salt. Reduce heat and simmer 10 minutes. Cover 20-25 minutes or until just tender. Drain well, cool slightly. Peel and cube. Chop eggs, celery, green onions, and pickles. Combine mayonnaise, mustard, seasoning salt, and pepper in separate bowl. Stir together and chill.

Baked Potato Rounds



These are just as good as potato skins but they are a lot easier to make. Make a lot to feed a large crowd or just a few for a snack.

Baked Potato Rounds

5 Potatoes
Salt, to taste
Pepper, to taste
Paprika, to taste
1 cup mild cheddar cheese, grated
8 slices bacon, cooked and diced
4 green onions, chopped
sour cream, if desired

Preheat oven to 375 degrees. Clean potatoes well. Slice into 1/4 inch thick slices. Place potatoes on a lightly buttered baking sheet and season each side with salt, pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes. Remove pan from oven and place a pinch of cheese and bacon on top of each potato round. Cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream.

Potato and Onion Bake

Potato and Onion Bake

5 potatoes, peeled & diced

1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tablespoons butter
1 cup mild cheddar cheese

Preheat oven to 375 degrees. Combine potatoes, onion, salt, pepper, and garlic powder. Place in a 9x13 pan and cover with foil. Bake until potatoes are tender, about 1 hour, stirring occasionally. Add cheese and cook 5 minutes until cheese is melted.