Potato Salad

5 lbs. of Potatoes
2 hard boiled Eggs
2-3 stalks of Celery
1 medium Onion
Mayonaise
Salt and pepper

Peel the Potatoes and boil until fork tender. Drain and let cool. Chop the Onion, Celery and Eggs. Chop the boiled Potatoes into bite sized pieces. Combine Potatoes, Onion, Celery and Eggs in a large bowl. Add Mayonaise, Salt and Pepper to taste.

Deviled Avocados

1/2 or 1 Avocado per serving
Leftover Dairy Free Coleslaw
Spicy Mustard
Sunflower Seeds
Paprika

This tastes seriously good, but is barely even a recipe. Halve the avocados (however many you are making - this is filling). Remove the pit and scoop out some extra avocado to make a slightly bigger hole to fill. Put the extra avocado you scooped out in a bowl and mix with leftover coleslaw and spicy mustard to taste. Put the coleslaw mixture back into the hole in the avocado and sprinkle with sunflower seeds and paprika. This looks cool, tastes great and makes a great lunch on a hot summer day.

Dairy Free Coleslaw

(Adapted from Mom's Classic Coleslaw on www.godairyfree.org)

1 Bag of coleslaw (shredded cabbage and carrots from grocery store)
1/2 cup of Mayonnaise
1 Tablespoon of Sugar
1 Tablespoon of Apple Cider Vinegar
Salt, Pepper and Celery Seed to taste

Mix all the dressing ingredients in a bowl (best if it has a cover). Add the bagged coleslaw and toss. Best if it sits in the fridge for a while before serving.

* leftovers can be used to make Deviled Avocados