6 medium potatoes, boiled whole until tender. Peel and then dice.
1 C thinly sliced celery
1/2 C finely chopped onion
1/3 C chopped sweet pickles
2 C mayonnaise
2 1/2 tsp sugar
2 1/2 tsp celery seed
2 1/2 tsp dill pickle juice
2 1/2 tsp mustard
1 1/2 tsp salt
2-4 hard boiled eggs, chopped (depending on how eggy you like it)
Combine mayo with the sugar, seed, pickle juice, mustard, and salt. Stir in potatoes, celery, onion, and sweet pickles. Fold in eggs. Chill.
4 Boneless Chops
1 tsp paprika
1 tsp garlic powder
3/4 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1 T oil
1 C chicken broth
Heat oil in skillet over medium high, sprinkle spices on chops, sear until both sides are browned. Pour broth over, cover, reduce heat to medium low, and cook for 10-15 until cooked through.
4 Chicken Breasts, seasoned with salt and pepper. Cook on medium high turning once until cooked through.
1/2 C Raspberry Preserves
1T soy sauce
2T balsamic vinegar
Optional fresh raspberries.
Simmer until reduced. Serve over chicken.
