Smashed Potato Salad Recipe
Baked Beans Recipe
Five Cup Salad

Smashed Potatoes (made by eye/taste with 5 lb bags of potatoes)

5 lbs fresh potatoes
1 doz large eggs
Mayonnaise
Yellow mustard
Seasoning salt
Salt/pepper

Hard boil the eggs.
Peel them while the potatoes cook and dice them (not too small).
Peel the potatoes and cut them in good sized chunks
(as if you're making mashed potatoes) and cover with water.
Add some salt to the pot and bring to a boil.
Cook until tender but not falling apart.
Drain well.
Put the potatoes in a large bowl, add the diced hard boiled eggs.
Add a couple of cups of mayonnaise and about 1/2 cup mustard.
Stir in the mayo/mustard/Lawry's/pepper and add more until until
it's creamy (the potatoes are warm so they'll soak up the mayo/mustard)
to give the potatoes a really good flavor - it'll seem like a huge amount of 
dressing.
Smash the potatoes a little bit while you're mixing, but not too much, so 
you still have good sized potato chunks.
Taste and adjust seasonings.

Five Cup Salad

1 c. fruit cocktail (well drained)
1 c. mandarin (canned) oranges (well drained)
1 c. coconut (bagged, shredded)
1 c. mini-marshmallows (white)
1 c. sour cream

Mix it all up and let it sit in the 'fridge at least a couple of hours or 
overnight.
Very refreshing.

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