Food Friday: Creamy French Potato Salad

Tired of the traditional mustard-based potato salad?
Here is a treat for you!

6 C Cubed Baking Potato
1/2 C Sour Cream
1/3 C Mayonnaise
1/4 C French Dressing
1/2 t Salt
1/8 t Black Pepper
1/8 t Celery Seeds
1 C Chopped Celery
1 C Diced Onion
1/4 C Diced Red Bell Pepper
2 Chopped Hard Boiled Eggs

• Boil the potato pieces until tender. Drain.
• In a large bowl combine potatoes, celery, onion, bell pepper, and eggs.
• In a small bowl combine sour cream, mayonnaise, dressing, salt, pepper, and celery seeds.
• Pour dressing mixture over potato mixture.
• Chill at least one hour.
• Serves 6.

Food Friday - Cranapple Salad

In honor of Thanksgiving, here is a favorite salad for the holidays.

2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)

2 C shredded Granny Smith Apples (peel, core, and then shred)

1/3 C Sugar

2 C Mini Marshamallows

Combine these ingredients and chill for about an hour.

Prepare 1 C of Heavy Whipping Cream (don't add sugar) then fold it into the fruit mixture.

Serve chilled.

Optional: add walnut pieces, you can also leave the marshmallows out.

This makes a really pretty pink salad that is just so festive in flavor and presentation!

I hope everyone has a great Thanksgiving!