Monday, March 1, 2010

Easy Potato Salad

 This is a Farmers Wife Original.

4 Baking Potatoes (whatever kind you prefer or have on hand)
6 Eggs
1 Cup Mayo
1/2 Cup Yellow Mustard
Half an Onion, diced (optional)
Diced Pickle (optional)
Pepper to taste (salt if you like)

Place eggs in a small pot, cover with water and bring to a boil. Once boiling, turn off the burner and let the eggs sit in the hot water for 20 minutes. After 20 mins. run cool water over the pot with the eggs, until they've cooled down. Then peel the shell off, and chop into bite sized pieces. (This is the best way I've found to make Hard Boiled Eggs). While the eggs are cooking, peel the potatoes, and cut into 1/2 inch pieces. Place in a medium pot, and cover with water. Allow to boil until fork tender. Drain and pour into a medium to large bowl with the eggs. Add in the Mayo and Mustard to taste (measurements are really how you like it to taste. My hubby likes it pretty wet with a lot of mustard). Add in the onion and pickle if you like, or leave them on the side and others can add them in on their serving. Mix well, and enjoy!

Obviously we love this recipe because it is my own. Like I said above, my husband loves a really mustardy (is that a word?) potato salad, so make it according to your families tastes. I love this salad served warm, but it can be made a few hours ahead of time and chilled til you're ready to serve. Overall I'd give this a 4 star rating because we all love it.

Notes: I like to do a 1-2 ratio of potato to egg, so if you want a larger sized recipe just remember for every potato you need 2 eggs.

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Italian Beef

 Original Recipe from Crockpot Tuesdays

3 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 tsp. parsley
1 tsp. onion powder
1 bay leaf
1 pkg. Italian salad dressing mix
1 2-3 lbs. Roast  

In a small saucepan, combine water, all the seasonings, and the salad dressing mix. Stir well with a whisk, and bring to a boil. Put the roast in your crockpot, and pour the mixture over it. Cover and cook on low for 10-12 hours, or on high for 4-5 (I cooked mine on high for 2 hours, then on low for 5). Remove bay leaf and shred meat. Serve on rolls.

This was really good. Not as good as some I've had, I think it could use more flavoring, maybe another half a packet of Italian Dressing, but still tasty. The meat was SO tender it took nothing to shred it. We all liked it, including our 2 year old so you know it was pretty good! I'd give this a 3.5 Star rating, because we did like it, but I still think it's missing something.

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