Potato Salad

From Our Best Bites.

3 lbs. red potatoes, peeled and cut into 3/4-inch chunks

1 C. mayonnaise

1/3 C. sour cream

3 Tbsp. dill pickle juice (or white vinegar)

1-2 tsp. sugar

1 tsp. kosher salt

1/4 tsp. black pepper

2 Tbsp. grated onion

1/2 tsp. dried dill

3-4 hard boiled eggs, grated

1/4 C. finely chopped dill pickle

Place the potatoes in a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook potatoes 10-15 minutes or until fork-tender. Drain and cool to room temperature.

In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice (or vinegar), sugar, salt, pepper, grated onion, and dried dill. Add potatoes and stir to cover potatoes evenly with dressing (you may not use all the dressing). Fold grated eggs and chopped pickle into potato mixture. Chill for at least 3 hours before serving.

Fruit Tart

From a Philadelphia Brand Cream Cheese recipe book published in 1990.

1 C. flour
1/4 C. packed brown sugar

1/2 C. butter

1 8-oz. pkg. cream cheese, softened

1/4 C. granulated sugar

1 Tbsp. grated orange peel

3/4 C. whipping cream, whipped

Assorted fruit (berries, kiwi slices, etc.)

Preheat oven to 350 degrees.

Stir together flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; knead mixture until well blended. Press onto bottom and 1/2 inch up sides of 10-inch tart pan with removable bottom.

Bake 15 minutes or until golden brown. Cool.

Beat cream cheese, granulated sugar, and orange peel in large mixing bowl at medium speed with electric mixer until well blended. Fold in whipped cream; pour into crust. Chill until firm.

Arrange fruit on top of tart just before serving. Carefully remove rim of pan.

Notes: I use the wrapper from the stick of butter used in the recipe to grease the tart pan. When preparing crust, wet fingertips in cold water before pressing crumb mixture into pan.