MEATLESS MONDAY

This year we had two Thanksgiving dinners. Very fitting since we are doubly blessed with friends and family! We have so many blessings that, actually, we could name them daily and never get finished. I am reminded daily of that and the need for an "attitude of gratitude".The second meal was at our house with Mom B., Aunt Deede and J.F., and Sandy and Mark. The "elders" were not able to travel to Atlanta to be with us on Thursday. Since we had been traveling all week I needed to come up with simple dishes that I could fix the morning of. The menu included Honey Baked Ham (always wonderful), fruit salad, green beans (Allen's-doctored up a bit), peas (Kroger frozen), rolls (Sister Schubert's), corn-on-the-cob (frozen from this summer's crop), Aunt Deede's chocolate chip banana bread, cheesecake sampler(from the Honey-Baked Ham store), pumpkin pie (Kroger bakery), and Creamy Red Potato Salad (today's recipe).

CREAMY RED POTATO SALAD

4 pounds small red potatoes

1 onion, thinly sliced

2 celery stalks, thinly sliced

1/3 c. whole-grain mustard (I used Kroger's brand Private Collection Whole Grain Garlic Mustard)

2 tbsp. red wine vinegar

1 1/4 c. mayonnaise

2 tbsp. sweet pickle relish

salt and pepper to taste (I omit salt) However my son, the sous chef, says you should always salt your water when you cook potatoes or pasta

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain;slightly cool.

Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.