Easy Taco Salad for 2

My husband has been craving a taco salad for quite some time, but I for whatever reason it never seemed to make it onto the dinner menu.  I guess it was winter and we just didn’t have all these veggies in the house.  That is my excuse anyway.

Tonight was his lucky night.  We actually had all the ingredients, and I had the time to make it, so we had Taco Salad tonight.  He was happy.  🙂

Here is the recipe: Continue reading


Dill and Lemon Pepper Potato Salad

Honey Mustard Chicken

Dill & Lemon Pepper Potato Salad


  • About 6 medium to large golden potatoes peeled and cubed
  • 4 eggs – hard boiled
  • 1 C Mayonnaise
  • Lemon Pepper (to taste)
  • Dill Weed (to taste)
  • About 3 sprigs celery, washed and chopped
  • Salt & Pepper (to taste)
  • Prepared yellow Mustard


Peel and cube potatoes a little bigger than dice sized.

Boil until cooked.  (you can boil the eggs in the shell along with potatoes)

When you can pierce potatoes with a fork, remove from heat and drain.  Do not over boil or they will be mush.

Cool potatoes.  Peel eggs.

Put potatoes in large bowl.  Add mayo, celery and about 1 Tbsp mustard.  Add spices to taste.

Cube the hard boiled eggs and add to mixture.  Mix well and refrigerate.

Cole Slaw

Cole Slaw


  • 3 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1/8 cup white vinegar
  • 1/2 teaspoon celery seed
  • 1/4 cup sugar (a little less than)
  • Salt and pepper


In a large bowl, combine cabbage and carrots.

In a smaller bowl or measuring cup, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper.

Toss dressing into cabbage mixture and let chill.  Makes about 3 Cups (recipe can be doubled)