Classic Potato Salad -

6 medium potatoes (2 lbs)
1 1/4 c. mayo
1 tbsp. mustard
1/2 tsp salt
1/4 tsp black pepper
1 c. sliced celery
1/3 c. chopped onion (I used red onion)
1/2 c. chopped sweet or dill pickles/relish (I used sweet relish)
6 hard-cooked eggs, coarsely chopped

In a medium pan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes. ( I peeled them before I cooked them)

Meanwhile, for dressing, in a large bowl combine the mayo, mustard the 1/2 tsp salt and pepper.

Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6-24 hours.

I got this recipe out of my Better Homes and Gardens cookbook.

Avocado- Mango Chicken

1/4 c. Worcestershire sauce
1 tablespoon soy sauce
2 tsp. adobo sauce (from canned chipotle chiles)
2 limes
1 avocado
4 boneless chicken breasts
1 large mango
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped onion
2 tbsp. sea salt

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 30 minutes. Remove chicken from the oven, place breast on a plate and top with salsa.

I got this recipe from the Self magazine email newsletter and decided to try. Really yummy..hubby prefers I don't use onion next time. Still a great flavor!