Lemon Potato Salad

This is my favorite potato salad- nice light lemony flavor, and no heavy mayonnaise taste thanks to the addition of sour cream. This is great to take to any summer gathering.

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
1/4 c. lemon juice
2 tsp. lemon peel
3 Tbsp. olive oil
1 tsp. sugar
3/4 c. light mayonnaise
1/2 c. milk
1/3 c. sour cream
5 large celery stalks, chopped
1/2 c. chopped green onions

In a large pot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are tender.

In large bowl, whisk together lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.

Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.

In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate.

Farmer’s Casserole

We love “breakfast dinner”- eggs, or waffles, etc. Here’s a breakfast casserole we just love- anytime of day.

6 c. frozen shredded hash browns
4 beaten eggs
1 c. grated Pepper Jack cheese (or whatever cheese you want)
1 c. diced cooked ham
1 can (12-oz.) evaporated skim milk
1 c. diced cooked ham
1/4 c. sliced green onion
1/4 tsp. salt
1/8 tsp. pepper

Grease a 13″x9″ baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Bake uncovered at 350 degrees for 40 to 45 minutes, or until center is set. Let stand 5 minutes before serving.