SEARCH RECIPES
Search the ever expanding JOY Recipe Box of online recipes.
The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Celebrate with Potato Salad
Potato salad is a summer picnic staple. Best prepared with scrubbed potatoes that are cooked in their jackets until tender, yet firm, at the center when pierced with a thin knife or fork. Peel and dress while still warm, if desired. For mayonnaise- and cream- based dressings, allow the potatoes to cool before dressing. Small red waxy potatoes hold their shape and don't crumble whe sliced or diced, but medium-sized Idaho potatoes are also a satisfactory choice for salad. We suggest using a vinaigrette based dressing for a hot-weather picnic. Customize potato salad with black olives, crumbled cooked bacon, fresh chopped mint, pimientos, roasted red peppers, coarse-grain mustard or halved tiny tomatoes.
American Potato Salad
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
6 to 8 servings
Boil in salted water until tender:
2 pounds waxy potatoes
Drain. Peel if desired and cut into bite-sized pieces. Toss the warm potatoes in a medium bowl, with:
1 celery rib, diced
2 tablespoons minced onion or 2 scallions, minced
(1⁄4 cup minced parsley)
(3 hard-boiled eggs, 194, diced)
3⁄4 cup mayonnaise
2 tablespoons red wine vinegar
(1 tablespoon coarse-grain or yellow mustard)
(1 tablespoon sweet pickle relish)
Salt and black pepper to taste
Cover and refrigerate until chilled.