Classic Potato Salad

6 medium potatoes, peeled
1 cup mayo
1 T vinegar
1 T yellow mustard
1 tsp salt
1/4 tsp pepper
2 medium celery stalks, chopped
1 medium onion, chopped
4-6 hard cooked eggs
paprika

Place potatoes in saucepan, add water to just cover potatoes. Cover and heat to boiling, reduce heat to low. Cook for 30-35 minutes or until potatoes are tender; drain. Cool. Cut potatoes into cubes. In a large bowl, mix mayo, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Chill in fridge to blend flavors.

We just love this potato salad recipe. It's chunky and not to creamy which is what we like. We always add a little creole seasoning which gives it a little extra special flavor. Delicious for a BBQ!

Easter Classics

Baked Beans

2 cans pork and beans
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp mustard
1/2 T Worcestershire
1/4 cup chopped onion

Mix all together. Bake at 350 for 40-45 minutes. Serves 4-6.

Funeral Potatoes

6-8 medium potatoes- cooked, peeled, grated
*I normally only peel half the potatoes because I like the skins.

Mix together:
1/4 cup melted butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup green onion
1 cup shredded cheese

Fold in potatoes. Bake at 325 for 20 minutes.