Potato Salad (Bert’s)

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• 1 ½ pound unpared new potatoes
• ¾ cup vegetable oil
• ¼ cup prepared mustard
• 2 tablespoon vinegar
• ½ pound leaf spinach, washed and dried
• ½ cup chopped celery
• 1 medium size onion, chopped
• Hard cooked egg halves (fancy – devil them)

Cook potatoes until tender – about 25 minutes, drain. While potatoes are cooking, beat oil, mustard and vinegar in a large bowl for dressing (makes enough for two). Arrange spinach in serving bowl. When potato cool enough slice and then toss with dressing in bowl. Stir in celery and onion. Spoon potatoes into center of spinach leaves in bowl. Garnish with eggs. Toss well before serving.

• Serves 8.
• Potato Salad (Hot) (very good)
• Sauté until tender:
• 1 cup chopped onion
• ¼ cup chopped pepper
• 2 pimentos, chopped
• 1 tablespoon butter

Mix all ingredients together, including above cooked mixture. Heat until cheese has melted.

• 4 cups diced cooked potatoes
• 1 tablespoon chopped parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup mayonnaise
• ½ teaspoon mustard
• 1 cup diced American cheese

(Cindy)

• Sesame Seed Salad (very good)
• Toast sesame seeds, let cool before adding to lettuce
• Lettuce – iceberg
• Grated cheddar cheese
• Good Seasons Italian dressing
• Mix all together in quantities that you like

(Bert – May 1975 from Karen ?????)