All American Potato Salad

INGREDIENTS 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4 inch cubes Table salt 2 tablespoons distilled white vinegar 1 medium rib of celery, chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise 3/4 teaspoon mustard powder 3/4 teaspoon celery seed 2 tablespoons fresh parsley, minced 1/4 teaspoon ground black pepper Salad Supreme to taste 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

DIRECTIONS

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, salad supreme and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

High Tea Lemon Cookies

Ingredients

Cookies

2 cups butter (room temperature)

2/3 cup powdered sugar

1 teaspoon grated lemon zest

½ teaspoon vanilla

1 ¾ cups flour

1 ½ cups cornstarch

Glaze

4 tablespoons butter

¾ teaspoon grated lemon zest (get zest from lemon before juicing)

¼ to 1/3 cup lemon juice*

2 ½ cups powdered sugar

Directions

Cookies

Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.

Roll by hand into 1-inch balls or use a well-packed scoop. Place cookies about an inch apart as they do not spread much while baking.

Bake 14-15 minutes on ungreased cookie sheets until bottom edges are light brown. Cool on wire racks before frosting with lemon glaze.

Makes about 5 dozen small cookies.

Glaze

In a medium bowl combine butter, zest, juice and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where cookies have been cooling and drizzle glaze over cookies.