Mashed Mustard Potato Salad

Mashed Mustard Potato Salad
  • 4 pounds white potatoes
  • ¾ cup chopped white onion
  • ½ cup sweet pickle relish or dill pickle relish
  • 4 hard boiled eggs , chopped coarsely
  • 1cup Miracle Whip salad dressing
  • ¼ cup yellow mustard
  • salt and pepper to taste
  1. Peel potatoes and cut into cubes.
  2. Cook potatoes till done.
  3. Mash potatoes like you would for regular mashed potatoes, with a little milk and butter.
  4. Add all the other ingredients.
  5. Stir until mixed well.
  6. Chill for an hour before serving.
I try and make this dish a day ahead. The flavors meld together so much better.

Taco Salad

Taco Salad
Main Dish / Tex Mex
  • 1 pound lean ground beef
  • 1 package taco seasoning mix
  • 1-16 ounce can chili beans
  • 1-16 ounce bottle French dressing
  • 1 head iceberg lettuce
  • 1 large package tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1 cup chopped tomatoes
  • 4 tablespoons sour cream
  • ½ cup prepared salsa
  1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat.
  2. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle ⅔ full of water and add to the skillet.
  3. Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes.
  5. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
  6. Then, add salsa and sour cream.
Serve immediately. You don't want the chips to get soggy.