- 1 box elbow macaroni
- 1 cup chopped celery
- 2 Tbl chopped onion
- 4 Tbl sweet pickle relish
- 4 hard cooked eggs, chopped
- 2 tsp prepared mustard
- 1 tsp salt (to taste)
- 1 cup frozen peas, cooked
- 1 cup mayonnaise
DIRECTIONS
- Cook macaroni following directions on the package. Drain and rinse in colander and drain well.
- Meanwhile, in a large bowl combine celery, onion, relish, eggs, salt and peas.
- Mix in cooked macaroni.
- Add in mustard and enough mayonnaise to moisten and blend thoroughly.
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Cucumber Dill Salad
INGREDIENTS
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 English cucumber, sliced
- 1/4 small red onion, sliced
DIRECTIONS
- In a large bowl, whisk together the vinegar, oil, dill, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add the cucumber and onion and toss to combine.
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Smashed Potatoes
INGREDIENTS
- 24 ounces Dutch yellow baby potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, pressed
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
- Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
- Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
***
