Getting together with friends and family for a potluck picnic is a great way to celebrate July 4th. Here are two time-tested recipes that deliciously represent part of our country’s diverse ethnic heritage – perfect for honoring Independence Day. These side dishes complement traditional picnic fare like barbecued chicken, hamburgers and hot dogs, or cold meats. What’s more, both taste even better if you make them the day before.
Irish Potato Salad
Ingredients:
8 cups russet potatoes, peeled and cut in cubes
8 tablespoons pickle juice
3 cups celery, diced
2 cups mayonnaise
1 cup onions, diced
2 tablespoons vinegar
4 tablespoons parsley
4 tablespoons mustard
4-6 tablespoons relish
1 teaspoon celery seed
salt & pepper to taste
Directions:
Cook potato cubes in large pot of boiling water until they are tender, about 25 minutes. Drain and refrigerate potatoes until cool. In a large bowl, mix potato cubes with all remaining ingredients and chill until ready to serve. Garnish with slices of hard boiled eggs and paprika if desired. Serves 8-10.
Mother Yellen-Kaufman’s Kuggel
Ingredients:
1 16-ounce bag broad egg noodles
4-6 eggs, beaten (the more eggs you use, the tighter the mixture)
1 16-ounce container cottage cheese
1/2 stick butter
1 pint sour cream
sugar to taste (start with 1/2 cup)
1 1/2 cups graham cracker crumbs or crushed corn flakes
Optional – 1/2 cup raisins or crushed pineapple (well-drained)
Directions:
Cook egg noodles in boiling water until tender. In a large bowl, mix drained noodles with margarine or butter. Stir in remaining ingredients and mix until well-blended (add raisins or pineapple if desired). Pour entire mixture into well-greased 13x9 inch baking pan and top with crushed graham crackers or corn flakes. Bake at 350 degrees for 1 hour. Serve hot or cold. Makes 12-16 servings.
– Recipes submitted by Ira Yellen
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