Americana Potato Salad

6 to 8 medium-size red potatoes, cooked, cooled, skinned and cubed

2 stalks of celery, finely chopped

5 green onions, white part of the onion, finely sliced


1 Cup Mayonnaise

¼ Cup Sugar

3 Tablespoons Apple Cider Vinegar

3 Tablespoons Olive Oil

1 teaspoon Salt

½ teaspoon Pepper

Paprika for Sprinkling

Wash potatoes and add to a large pot and cover with water. Cook until soft and cooked through. Drain well and cool. While potatoes are still warm, peel skin and cube potatoes. In a large bowl, toss potatoes with dressing, coating well, while adding the celery and onion. Chill for at least 4 hours before serving.

Serving Suggestion: Line a bowl with lettuce leaves and fill with potato salad for serving. Sprinkle with Paprika.

© 2017 Cynthia Ferich All Rights Reserved


6 to 8 medium-size red potatoes

2 cups fresh string beans


½ teaspoon of fresh garlic, peeled, and minced garlic

½ cup fresh Italian flat-leaf parsley

½ teaspoon dried oregano, or 1 teaspoon of fresh oregano

½ cup extra-virgin olive oil

¼ cup Romano cheese, grated

Scrub the potatoes, removing all dirt. Cook the potatoes in boiling water until tender. Cool. Peel and remove the potato skins. Chop the potatoes. Remove the ends of the green beans, and cut beans into one-inch pieces. Cook in boiling water until tender, yet firm. Drain and rinse with cold water to stop the cooking process.

In a large bowl, whisk together the dressing ingredients and add the cooked and chopped vegetables. Serve at room temperature.

A great summertime-fresh salad, using fresh herbs and vegetables.

© 2017 Cynthia Ferich All Rights Reserved