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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
If the potatoes are already cooked, you can make a fresh batch of potato salad in minutes. Most popular at The New Deli: A simple recipe, with just a bit of chopped celery, mayonnaise, green onion, sweet relish, and Dijon mustard. A good side dish to fill out a meal.
Perfect Hard Boiled Eggs
Bring some water to a boil. For 3 eggs, set them in a 1 1/2-quart sauce pan, add the boiling water (about 4-5 c.), and bring back to a boil (that takes about 2 minutes). The idea is to get the eggs cooking, but not to have them sit too long in a pot waiting to get hot, as they can end up rubbery.
Once the pot's come back to a boil, turn the burner off, and let them sit with the lid on for 25 minutes or so (even up to an hour). Pour off hot water, fill with cold, and peel eggs in the cold water; the shells slip right off and you have some perfect hard boiled eggs.
German Potato Salad
German Potato Salad is a nice change of pace from typical potato salads. The dressing
uses egg and olive oil instead of mayonnaise, so it's best made on
serving day, although you can do your prep a day ahead. A salad made
with store-bought mayonnaise lasts longer because of the preservatives
in it, but it's nice to have a bit of preservative-free food once in
awhile!
A variation on this German Potato Salad: Cube potatoes up while still warm. Cook the celery and onion in the pan with the bacon, and toss with the dressing and hard-boiled eggs, serving it warm.
Cut this recipe in half for smaller gatherings, if you're not cooking for a crowd. Or make the full amount for a big group; serves 15-20.
Ingredients:
- 5 lb. potatoes (5 or 6 large potatoes)
- 5 eggs total (3 hard-boiled, plus 2 for dressing)
- 1/2 lb. bacon (optional)
- 1 1/2 TBS. hot Dijon mustard
- 3 TBS. apple cider vinegar
- 1/4 c. honey
- 1/4 c. frozen apple juice concentrate
- 2 tsp. salt
- 1/8 tsp. celery seed
- 1 tsp. pepper
- 1 c. olive oil
- 1 c. chopped celery
- 1/2 c. chopped red onion
Earlier in the day, or the day before, cook: > 5 lb. potatoes
Drain water off and cool potatoes in the refrigerator. Hard boil: > 3 eggs (see directions to the left)
(Optional) Fry until crisp, and then drain: > 1/2 lb. bacon
Make dressing, stirring the following in a small bowl: > 2 eggs
To the eggs in bowl, add: >1 1/2 TBS. hot Dijon mustard > 3 TBS. apple cider vinegar > 1/4 c. honey > 1/4 c. frozen apple juice concentrate > 2 tsp. salt > 1/8 tsp. celery seed > 1 tsp. pepper > 1 c. olive oil
When ready to serve, mix the following: > Cubed, cooled potatoes > 1 c. chopped celery > 1/2 c. chopped red onion > Dressing (premixed in separate bowl)
Garnish bowl with hard-boiled eggs and crumbled bacon. Serve cold, or as mentioned above, or use just-cooked potatoes and serve warm.