Mamies Salad Recipes

Steps:

• In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
• Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
• Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

Steps:

• - boil potatoes, skins on, until fork tender.
• -drain and let cool, about 10 minutes.
• -using pot holder and dinner knife, pull off skins.
• -cut up into large bowl.
• -cut up onions and celery into small pieces and mix in with potatoes, set aside.
• Dressing.
• -start with about a cup of mayo in a medium bowl and mix in 1/2 cup of vinegar and 1 teaspoon sugar; salt and pepper.
• -continue to add remaining ingredients until dressing is creamy and tase is tangy but a little sweet.
• -pour dressing on potatoes and mix with a rubber scraper so you don't mash the potatoes.
• dress top with sliced boiled eggs, paprika and parsley.