Hoosier Home Cookin'

Nothing says picnic better than a great big bowl of potato salad. Whether you like yours with mayonnaise or mustard, with eggs or without, this spud's for you! Mashed Tater Salad features a delicious homemade dressing. Hot Southern Potato Salad features a bacon dressing, cooked veggies and a better shelf life for hot days. And, I wrap things up with a twist: Sweet Potato Salad.

Happy eating!
Mashed Tater Salad




4 C. cooked potatoes
3 hard boiled eggs
1/2 C. diced radishes
1/2 C. green onions, chopped
1 C. homemade salad dressing
(more or less as desired)
paprika
Mash potatoes and eggs. Add
onions and radishes. Add enough
dressing to moisten. Refrigerate
overnight. Sprinkle paprika on top before
serving.
Homemade Potato

Salad Dressing
1 C. sugar
2 T. flour
1 tsp. dry mustard
1 tsp. salt
3 eggs, beaten
1 C. water
1/2 C. white vinegar

Combine all ingredients in a medium sauce pan. Cook and stir constantly over medium heat until thickened. Remove from heat and cool completely. Place in a canning jar with a lid and store in the refrigerator. If the dressing is too thick, you may add a little milk to thin before serving.
Hot Southern Potato Salad




5 to 6 medium potatoes
6 slices bacon, diced
1/2 C. chopped onions
1/4 C. chopped bell pepper
1/4 C. white vinegar
1/4 C. water
1 tsp. salt
1/4 tsp. pepper
Cook whole potatoes in salted water until tender. Thinly slices. Meanwhile in a large skillet, fry bacon, onions and bell pepper until browned. Add vinegar, water, salt and pepper. Add potatoes. Cover and simmer for 10 minutes.
Sweet Potato Salad




4 sweet potatoes
1/4 C. mayonnaise
3 celery ribs, cut into quarter inch
slices
1 small red pepper, diced
1 C. diced pineapple
3 green onions, finely chopped
salt and pepper to taste
1/2 C. chopped pecans, toasted

Wrap the sweet potatoes individually in foil and bake in a 400 degree preheated onion for an hour. Cool until easy to handle. Peel and cut into three-quarter-inch chunks. In a large bowl, mix the mayonnaise and mustard. Add potatoes, celery, red pepper, pineapple and onions. Toss and season to taste with salt and pepper. Cover and refrigerate an hour. Immediately before serving, fold in pecans.