SC - Potato salad+pasta salad- the mild Oregon version - OOP

[Rayne and Richard]

I love it.  My Potato resembles your pretty much (minus bell peppers).  My boss
at my old job would call it "Potato Goulash" since it had so much stuff in it.
His wife's potato salad was just mayo, eggs, and potatoes - salt and pepper to
taste.

Rayne

Laura C Minnick wrote:

> Ok- my turn!
>
> 'Lainie's Potato Salad
>
> enough potatoes
> enough eggs
> a good-sized onion (WallaWalla sweets are nice)
> good quality pickles (we like Clausen's)
> red or green (or both) bell pepper
> can of sliced black olives
> stalk or two of celery
> mayo
> prepared mustard
> salt and pepper
> parsley
>
> Boil eggs and potatoes, when done dice into a large bowl. Dice pickles,
> peppers, and celery, add to bowl with drained olives. In a small bowl mix
> mayo and mustard, blend in salt and pepper to taste, add a couple of
> tablespoons of minced parsley. It the dressing needs thinning, I use a
> little bit of pickle juice. Smoosh it all together until thoroughly
> blended, and serve.
>
> 'Lainie's Pasta Salad
>
> 1 bag tri-color rotelle
> 1 onion
> couple of stalks celery
> 1 red or green pepper
> 1 can garbanzo beans
> 1 can kidney beans
> 1 can sliced black olives
> 1 bottle Bernsteins' _Cheese Fantastico_ dressing
>
> Boil pasta till al dente, drain. Dice onion, celery, pepper. Dump into
> bowl with pasta. Drain the cans of beans and olives, add to bowl. Mix
> well, then pour enough of the Cheese Fantastico to thoroughly coat
> everything. Serve with extra Parmesan cheese if desired. I'd eat it all
> the time if the kids didn't complain...
>
> 'Lainie
> -
> Laura C. Minnick
> -
> 'A Vaillans Coeurs Riens Impossible'
> -
> "Libraries have been the death of many great men, particularly the
> Bodleian."
>         Humfrey Wanley, c. 1731
>
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