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.

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