Super Potato Salad

Super Potato Salad

12 medium potatoes cooked with skins on
6 hard-boiled eggs
1 cup mayonnaise
½ cup plain yogurt or sour cream
1 medium onion chopped
1 ½ teaspoons mustard
2 tablespoons vinegar
½ teaspoon salt

Boil the potatoes. While they are cooking make the dressing. Peel the eggs, mash the yokes and dice the whites. Add the egg yokes to the wet ingredients, if the dressing is too thick milk can be added. Peel the potatoes and dice. Pour the dressing over the warm potatoes and add diced egg whites. Chill well. It does not taste good warm. Serves six.

This Super Potato Salad would be great to have if you have any leftover decorated Easter Eggs.

Potato and Corn Flake Casserole

Potato and Corn Flake Casserole

1 pound sliced or diced potatoes, cooked
1 pound medium or sharp shredded cheddar cheese
16 ounce container of sour cream
1 medium finely diced onion
2 cups slightly crushed corn flakes mixed with 3 tablespoons olive oil

Layer the potatoes, sour cream, onion, and cheese. Cover with the corn flake mixture. Bake at 350° for 40-45 minutes. Serves four.

Irish Potato Candies

1 (8-oz) package Cream cheese
½ cup margarine or butter
1 teaspoon vanilla
2 (1-pound) boxes confectioners’ sugar
2 cups flaked coconut
4 teaspoons ground cinnamon

1. In large bowl using mixer at medium speed, beat cream cheese, margarine and vanilla until well blended.
2. Stir in confectioners’ sugar and coconut until well blended.
3. If mixture is too soft to handle, chill 1 hour before shaping. Shape into 1” ovals or balls; place on waxed paper-covered baking sheet. Chill 1 hour.
4. Place cinnamon in small plastic bag. Shake balls, 4 at a time, in cinnamon.
Store in refrigerator in airtight container. Makes 8 dozen pieces.

I hope you enjoy this unique dish on your St. Patrick's Day. They are very sweet, my mouth is watering just thinking about them.