Classic Macaroni Salad

INGREDIENTS

• 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.

***

​

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.

***

​

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.

***