Garden Medley

This was a great side dish, and quick and easy to prepare. I liked it so much it would have been fine for me as a main course! It would also be a great alternative to mashed potatoes for Thanksgiving dinner.

Serves 6

6 small red potatoes, quartered

16 baby carrots, halved lengthwise

1 small onion, cut into wedges

1/2 C chicken broth

1 1/4 t seasoned salt

2 medium zucchini, chopped

2 T minced fresh parsley

Preheat oven to 400 degrees.

In a greased 2 quart baking dish, combine potatoes, carrots, onion, broth and 1 t seasoned salt. Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Continue baking 10-15 or until the veggies are tender. Sprinkle with parsley.

Creamy Red Potato Salad

Serves about 10

3/4 cup mayonnaise
3/4 teaspoon dried dill weed
2 teaspoons mustard
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/8 teaspoon black pepper
3 pounds new red potatoes, unpeeled
4 hardboiled eggs
1/2 cup chopped green onions

In a small bowl combine all ingredients except potatoes, eggs and green onions. Set dressing aside.

Boil potatoes until tender. Cut potatoes and eggs into chunks, and combine in a large bowl. While potatoes are still warm, toss with dressing, and top with green onions. Chill and serve, or serve warm.