Gimme a Salad

Bacon & Blue Cheese Potato Salad:
2/3 c olive oil, 1/3 c apple cider vinegar, 1/3 c micro fine chopped red onion, 1 T chopped parsley, 1/4 c & 1 T chopped chives,1 T Dijon mustard, 1T honey, 2 t grated lemon peel, 3 lbs. red taters that are quartered and halved, 10 slices of bacon cooked and crumbled, 3/4 c blue cheese crumbles, 2 hard boiled eggs, salt & pepper
whisk oil, vinegar, onion, parsley, 1 T chives, mustard, honey, and lemon peel in large bowl until well blended. Add salt and pepper as needed. Cook potatoes 8-10 mins until tender. Rinse in cool water and mix with the dressing. Toss and chill overnight. The day of serving, add the chopped hard boiled egg, the remaining chives, bacon, and the cheese. Serve cold.


Pink Stuff Sweet Salad:
1 container cool whip, 1 can sweet cond. milk, I can crushed (drained) pineapple, 1 can cherry pie filling, 1 bag mini mallows, 1 bag walnuts.
Cream together cool whip and sweet cond. milk. Stir in pie filling and pineapple. Fold in nuts and mallows.
Chill overnight.