Potato Salad

2 eggs, boiled and chopped
4 med. potatoes, diced and cooked
2 tablespoons GFCF mayonaise
2 teaspoons yellow mustard
2-3 tablespoons dill pickle cubes/relish
Salt

Spoon mixture of mayonaise, mustard, and dill relish into cooled potatoes and eggs to gently coat. Salt to taste. Serves 4-6.

{This is my absolute favorite potato salad recipe.}

Chilled Broccoli 'n' Cauliflower Salad

1/2 purple onion, chopped
1/2 cup shredded GFCF cheddar cheese
1/2 cup GFCF mayonaise
1/4 cup cider vinegar
1/4 cup sugar
1/4 pound GFCF bacon, cooked and crumbled
1/4 cup sunflower kernals
1 head broccoli, separated and cut into small pieces
1 head cauliflower, separated and cut into small pieces

Carefully place cauliflower and broccoli pieces in unsalted boiling water. Boil for 1 minute. Drain. Rinse with cold water until completely cooled.

Combine first 7 ingredients in large bowl. Mix well. Toss in broccoli and cauliflower and coat well. Cover bowl and chill for a few minutes before serving. Serves 8-10, depending on the size of the broccoli and cauliflower.

{I don't care for raw onions but this recipe is the exception ~ from our dear friend, Melinda F. in Ohio.}