Nana’s Creamy Potato Salad

It seems like those summer days are with us, and that means picnics, and picnics mean potato salad!

There must be thousands of potato salad recipes out there.  My nana used to make a wet, creamy potato salad that I have never seen duplicated. Nana was of German origin, so this potato salad must have had its beginnings there . Problem is, she never used a recipe! The first time I had a rather dry potato salad made with mayonnaise, I was so disappointed.  I have spent years trying to perfect the recipe on my own to no avail. However, after experimenting with different ingredients, the recipe I’m going to share with you today is the closest in taste to the salad I remember.

About 2 – 3 lbs. potatoes, red or white
1/2 c. diced green onions, or 1 whole white onion, minced
1 c. diced celery ribs
1 c. red radishes, sliced & quartered
3 – 4 hard boiled eggs, quartered
1 c. creamed cottage cheese
1/2 c. sour cream
1/2 c. mayonnaise
2 t. prepared mustard, or 1 t. French’s hot mustard powder
Salt & pepper to taste

Boil potatoes with or without skins left on (up to you)
Drain and refrigerate potatoes until they are cold and firm, Slice thinly.
Combine potatoes, onions, celery, radish and eggs in a bowl. Remember to leave some egg quarters for garnish on top.
Blend together cottage cheese, sour cream, mayonnaise, mustard, and salt and pepper.
Pour over potato mixture and mix gently. Check seasonings, and add more salt and pepper if needed.
Garnish with egg quarters and paprika. This salad tastes better the next day, but if you just can’t wait (like me), dig in and enjoy!

Grab and Go Lunch Salad

We’re using the versatile chickpea in today’s salad. I love chickpeas and they’re high in fibre. This tasty salad can be kept refrigerated for up to 24 hours. Make it the night before and it will be ready for you to take to work.


This Recipe feeds one person generously.

1 c. canned chick peas
6 Grape or cherry tomatoes, halved
1/4 Green pepper, seeded and chopped
1/4 c. red onion, chopped (or 2 green onions, sliced)
1/4 c. Kraft Golden Italian dressing
Parmesan cheese (real grated or from shaker)
Salt & pepper to taste

Optional: Add black olives, red pepper, kidney beans or lima beans, tuna or salmon
I like to make this salad colourful which I find adds to its taste appeal.

Drain and rinse chick peas; pat dry.
Prepare and cut up vegetables.
Combine all ingredients in a portable plastic container with tight-fitting lid.
Add desired amount of parmesan cheese and salt and pepper.
Add Golden Italian dressing and mix well.

Make the night before and it will be ready to “grab and go” in the morning for your lunch. Remember to put it in the fridge at work to keep fresh.

Broccoli Pasta Salad

Today’s recipe is short and sweet! Well, not really sweet…more tangy than sweet. The beauty of this salad is that you can add virtually anything to it, and it will still taste good. This is my own recipe that I cobbled together one summer day when it was too hot to cook.


This Recipe feeds as many or as little as you want.

2 c. rotini pasta (or other pasta of your choice)
Enough water to cover pasta
Broccoli florets, chopped (I use 2-3 stalks)
Kraft Golden Italian dressing
Parmesan cheese (real grated or from shaker)
Salt & pepper to taste

Optional: Add diced carrots, red onion, red pepper, cherry tomatoes cut in half, or fried bacon pieces

Cook pasta according to package instructions (usually 9-10 minutes)

In the meantime, prepare and cut up vegetables.
Pour cooked pasta into a colander; run cold water over it to stop cooking and to make it easier to handle.
Place cut vegetables into a large bowl. Add cooled pasta. Mix well.

Pour a quantity of Golden Italian dressing (I never measure) over the mixture. Add desired amount of parmesan cheese and salt and pepper. Mix well. Note: you will be adjusting the seasoning as you go to your own taste.
Serve as a side dish, or main meal with a salad and  crusty bread. Enjoy!