Recipes

Three Potato Salad

2 pounds white potatoes
2 pounds sweet potatoes
2 pounds Yukon Gold potatoes
3 stalks (ribs) of celery finely chopped
1 large red pepper, seeded and finely chopped
½ cup finely chopped parsley

Cook each type of potato in a separate pot (because cooking time varies). Boil potatoes until just done (al dente). Drain. Let cool a bit. Peel sweet potatoes. (Leave skins on white and Yukon Gold.) Cut into 1 inch cubes. Add chopped celery and pepper.

Dressing

Combine vinegar and mustard.
Whisk in oil (in a slow drizzle).

Instructions

Pour dressing over potato mixture and gently toss until ingredients are well coated. Season with salt and pepper to taste. Garnish with parsley and paprika. Serve warm.

What about leftovers?

Leftovers can be refrigerated. If salad sits overnight, more dressing might be needed.

Tuna Salad

10 cups Canned Tuna (assumed 1/3 cup serving per child)
½ cup Mayonnaise
½ cup Yogurt
1 cup Chopped peppers (red, green) Optional
Salt and Pepper to taste

Combine all ingredients.