Recipes by Arlene

• 6 medium potatoes (about 3½ pounds), cooked, peeled and sliced
• ½ cup chopped celery
• ¼ cup sliced green onions
• 1 tsp. salt
• ⅛ tsp. black pepper
• 1 cup (or more) Ranch dressing
• 1 tsp. Dijon mustard
• 2 hard-boiled eggs, finely chopped
• Dash of paprika
• Lettuce (optional)

Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl. Stir together dressing and mustard in a small bowl; pour over potato mixture and toss lightly. Use more dressing if needed. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Serve in a lettuce-lined bowl if desired.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 8 slices bacon
• 1 medium onion, diced
• 2 tbsp. flour
• ½ cup vinegar
• ½ cup water
• ½ cup sugar
• 4 tsp. salt
• Pepper to taste
• 8 cups (4-5 lbs.) potatoes, cooked in skins

Fry bacon until crisp; crumble and reserve. Sauté onion in drippings. Add flour, vinegar, water, sugar, salt and pepper. Cook until thickened. Add crumbled bacon.

Pour over sliced potatoes. Garnish with parsley. Serve hot. Can be assembled in baking dish and reheated in oven at serving time.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 5 cups diced potatoes
• 2½ cups diced ham
• 2½ cups diced celery
• 3 hard-boiled eggs, diced
• ¼ tsp. ground pepper
• 2 tbsp. Dijon mustard
• 2 cups mayonnaise

Cook potatoes until tender. Drain and cool. Transfer to a large bowl. Add ham, celery and eggs. Mix pepper, mustard and mayonnaise in a small bowl. Add to egg mixture and toss to coat. Refrigerate for a few hours before serving.

Makes 8 to 10 servings.