From the 'Burg to Your Kitchen

For the next few weeks, we plan on getting you readers ready for Memorial Day weekend. Who doesn’t love a great picnic?

For this past Mother’s Day, we had a small indoor picnic for my mom with barbecue chicken, pasta salad and baked beans that my dad complained was “too many hot dogs and not enough beans.”

My mom loves hot dogs and especially hot dogs in baked beans, so that sentiment was for her.

This week, I am sharing two picnic foods that love to grace our picnic table and should become favorites of yours.

Old Fashioned Potato Salad

Ingredients:

5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/4 tsp. garlic salt

1/4 tsp. celery salt

1 Tbsp. mustard

Black pepper, to taste

1/4 cup mayonnaise

1/2 cup sweet pickle relish

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes. Drain, cool, peel and cube.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Classic Macaroni Salad

Ingredients:

4 cups uncooked elbow macaroni

1/2 tsp. pepper

1 cup mayonnaise

1 large onion, chopped

1/4 cup distilled white vinegar

2/3 cup sugar

2 stalks celery, chopped

1 green bell pepper, chopped

2-1/2 Tbsp. yellow mustard

1 ½ tsp. salt

Directions:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, mustard, salt and pepper. Stir in the onion, celery, green pepper and macaroni.

Refrigerate for at least 4 hours before serving, or overnight.