Classic Potato Salad

10-12 potatoes, cooked, peeled, and diced
3 hard boiled eggs, diced
3-6 green onions, diced
3 dill pickles, diced small
3 stalks celery, diced small
1/3 c pickle juice
1/4 c yellow mustard
1 c mayo
salt and pepper to taste
1/2 tsp diced dill (optional-I only add this if I have it in my garden)

Mix together and chill for at least 3-4 hours before serving

BYU-I Spinach Salad

Spinach Salad:

1/2 bunch of fresh spinach

1/2 head of romaine lettuce

1/2 red onion

1/2 cup of sliced mushrooms

1/2 can of mandarin oranges, drained

1/4 pound of bacon, cooked and crumbled

1/4 cup sugared almonds

1/4 cup shredded Swiss cheese

Mix lettuce, spinach, and mushrooms together. Sprinkle bacon oranges, and almonds on top. Top with red onion rings. Serve with poppy seed dressing. Don't add the dressing, bacon, or almonds until ready to serve. Serve chilled.

Sugared Almonds for Spinach Salad:

1/4 cup slice almonds

1 1/2 T sugar

1 T melted butter

Preheat oven at 350. Blend sugar and butter well. Coat almonds and spread them on a baking sheet. Bake at 350 for 10-15 minutes. Stir after 7 min. When lightly browned remove from oven. Loosen nuts with metal spatula and let them cool completely.

Poppy Seed Dressing for Spinach Salad:

1/2 cup white vinegar

1/2 cup sugar

2 t. poppy seeds

1/2 t. salt

1 T. pureed onion

1 T. prepared mustard

1 cup vegetable oil

Mix all ingredients (except oil) until sugar is dissolved. While beating on high speed drop 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.

Broccoli Salad

My husband does not like raw broccoli and I don't like raisins but we love this salad!

1 bunch broccoli chopped
2 c red seedless grapes, cut in half
1 c white raisins
1 c diced celery
1 bunch green onions, chopped
1 pk slivered almonds
¼ c bacon bits

Dressing:
1 c mayonnaise
½ c sugar
1 Tbsp red wine vinegar

Mix dressing really well until there is not grit from sugar. Pour over salad and toss well.