Creamy Potato Salad and Cream Cole Slaw

My daughter-in-law's Father had his 70th birthday this past weekend and my Granddaughters helped me with the food preparation for their Mother who was planning a party for him.

She just called me and requested the recipes for the slaw and the potato salad as several are asking for them. I am flattered they think I am a caterer!! Even more so they have requested my "secret recipes"!!

When I looked back into this blog I did not see that I have ever shared these two so here you are, the two most requested recipes from the party.

The potato salad:

3-4 lb. white potatoes peeled and boiled to fork tender, do not overcook
2 C. celery cleaned and sliced
8-10 hard boiled eggs peeled
salt and pepper

Drain the potatoes and cool enough to touch. Cut into bite size pieces and combine in a large bowl with the celery and chop the eggs into the rest of the ingredients. Sprinkle with salt and pepper and set aside while making the dressing.

The Dressing:

1 1/2 C. Hellman's mayonnaise
1 1/2 T. Grey Dijon Mustard
2 T. sugar
1/2 t. celery seed

Whisk the dressing ingredients all together and pour over the potato and egg mixture. Stir well. If the mixture is a bit too dry pour sweet pickle juice a tablespoon at a time over the salad and continue mixing until the consistency is where you like it. Taste and adjust the salt and pepper if needed.

This potato salad is excellent served immediately or chilled and served cold.

The Creamy Cole Slaw:

1 medium head or 1/2 large head of green cabbage shredded (2 or 3 pounds)
1/4 medium sweet onion finely diced
1 shredded carrot optional
1 C. shredded red cabbage optional

Combine the shredded vegetables in an over sized bowl. Set aside and make the dressing.

The Dressing:
1 1/2 C. Miracle Whip Salad dressing

1/4 C. cider vinegar
1/2-3/4 C. sugar, TASTE AS VINEGARS DIFFER IN ACIDITY
1/2 t. salt
1/4 t. pepper
1/4 t. celery seed

Whisk all of the ingredients listed together.

About 20 minutes before serving toss half of the dressing with the slaw until well coated adding additional dressing as needed. the slaw keeps well in the refrigerator for 3-4 days before becoming water logged.

If you have dressing left just store covered in the refrigerator. It is delicious over lettuce salad with onion and tomato and hard boiled egg.