Picnic/Barbeque Salads Recipes

Potato Salad
•	5 lbs Yukon Gold Potatoes
•	6 hard-boiled eggs, peeled
•	1 Bunch of green onions (scallions)
•	Hellman's Mayonnaise
•	Balsamic Vinegar
•	Garlic powder
•	Oregano, dried
•	Salt
Prepare potatoes: I do not peel the Yukon Gold. If I am using another type with thicker skin, I peel them. Cut them into bite-sized pieces. Wash well several times in clean water. Put in large pot, covering well with water. Salt water generously (1/4 cup). Cook carefully until firm al-dente!  DO NOT OVERCOOK!

Chop scallions.

Drain cooked potatoes and cool off in cold water. Drain well.  Put into large dry bowl.

Add scallions.

 Slice or coarse cut eggs. Add.  Mix everything well.

Put mayo (about a cup) into mixing bowl. Add tsp of garlic powder and tsp of oregano and tsp salt. Add ¼ cup balsamic vinegar. Whisk until smooth. Pour over potatoes. Mix. Chill. Serve.

Coleslaw (for a CROWD)
•	1 Head of green cabbage
•	1 Head of red cabbage
•	1 Lb of carrots
•	Optional: scallions, one bunch, chopped
•	1 C Hellmans Mayo
•	¼ CBalsamic Vinegar
•	2 tsp Garlic powder
•	2 tsp Celery seed
•	Salt
•	pepper

Clean cabbages and clice about ¼ thick, cross cut about 1 inch. Separate.
Peel and grate carrots.
Mix cabbage and carrots.
Put may. Vinegar, seasonings in mixing bowl: whisk until smooth. Pour over veggies and mix well. Chill. Serve.

Cucumber Salad
•	3 lb Cucumbers
•	1 large Vidalia or Spanish Onion
•	1 bunch of fresh dill
•	1 tbs sugar
•	Wine vinegar
•	white vinegar
•	water
Peel the cucumbers. Halve lengthwise, Slice crosswise thin!
Peel onion. Halve, Slice extremely thin then chop sidewise.
Wash and trim dill, cut off stems, chop leaves.
Combine cucumbers, onion, dill, sugar,
Add ½ cup each vinegar and ½ cup water. Stir. Chill. Serve.

Mexican Salad (Joe's Salad)
•	2 cans of corn, yellow or white, whole kernal
•	1 can of black-eyed peas 
•	1/2 bunch of scallions
•	1 bunches of cilantro
•	1 large (or 2 small) yellow or orange pepper
•	3-4 TBS cumin
•	¼ C olive oil
•	¼ C white vinegar
Drain corn and peas. Chop scallions and peppers. Thoroughly wash cilantro, trim stems, chop leaves.

Combine all the above. Add cumin. Mix well. Add oil and vinegar. Chill. Serve.

Macaroni Salad	
•	1 lbs rottini pasta (spirals)
•	3-4 hardboiled eggs
•	1 yellow pepper
•	1 red pepper
•	1 bunch scallions
•	½-1 C Hellmans Mayo
•	Garlic powder, salt, pepper, dried basil

Cook pasta al-dente. Cool under running water. Drain well.

Peel and slice or coarsely chop eggs.
Chop peppers and scallions.

Combine all the above.
Sprinkle with garlic powder (1 tsp) and basil (1 tsp). Add mayo. Mix. Salt to taste.

Four Bean Salad
•	1 can wax beans
•	1 can green beans (cross cut, not French)
•	1 can garbanzo (chick peas)
•	1 can red beans
•	1 red pepper
•	1 vidalia or red onion	
•	1-2 tsp Celery seed
•	1 tsp salt
•	1 tsp black pepper
•	½ C Red wine vinegar
•	¼ C Olive oil

Add beans and peppers and onions. Add celery seed, salt, and pepper. Mix well. Add vinegar and olive oil. Mix. Chill. Serve.

Rice and Pea Salad
•	1/2 lb Royal Blend rice (red/white/wild/brown)
•	1/2 bunch green onions (scallions) chopped
•	4 cups frozen peas, defrosted
•	1 cup pine nuts, roasted in dry pan on stove (watch!), chopped
•	1 cup  sun-dried tomatoes, chopped
•	¼ C olive oil
•	¼  C Rice Wine Vinegar (or red whine vinegar)
•	1 TBS dark sesame oil
•	salt

Cook rice according to box. COOL.
Add peas, scallions, pine nuts, tomatoes. Toss well. Add oil, vinegar, sesame oil. Salt to taste.

Garbanzo Salad

•	2 cans of Garbanzo Beans (chickpeas), drained
•	1 cucumber, peeled, cut into small chunks
•	1 cup of cherry tomatoes, halved
•	1 bunch parsley, cleaned, stems removed, chopped
•	(Optional) 1 cup feta cheese, crumbled
•	¼ C olive oil
•	¼ C red wine vinegar

Mix, toss, chill, serve.