FIF ~ Favorite 4th Recipes!

I love both both of these so much. That napa salad is so good I can't even tell you! People always request that I make copies of the recipe and I love love love the potato salad too. So will you!

Potato Salad

• 4 pounds red or new potatoes
• 6 green onion
• 1/2 c. butter
• 1/2 c. chopped dill pickles
• 1 t. dill weed
• 3/4 c. light mayo
• 1 tsp. vinegar
• 1 T mustard
• 4 hard boiled eggs, chopped
• salt & pepper

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clean, cube and boil potatoes until just tender. Add butter salt & pepper while warm. Chop green onions and pickles, add mayo, vinegar, veggies, mustard, and eggs. Season to taste with salt. Refrigerate to cool... serve & enjoy.

Pasta Salad

• 16 oz. pasta
• 1 c. black olives, sliced
• 1/2 c. green pepper, chopped
• 4 green onions, sliced
• 2 T. olive oil
• 1 T Mayo
• 1 t. mustard
• salt
• oregano
• mrs. dash

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Mix well, season to taste. Serve cold.

Napa Cabbage Salad

• 1 (3 ounce) package chicken flavored ramen noodles
• 1/4 cup butter
• 1/2 cup sesame seeds, toasted
• 1/2 cup blanched slivered almonds
• 1 large head napa cabbage, shredded
• 6 green onions, chopped
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/8 cup white sugar

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Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Visit Overwhelmed with Joy for more favorite ingredient friday recipes for the fourth of July!