Potato Salad

6-8 red potatoes
6 hard boiled eggs, coarsly chopped
1 1/4 cup mayo
2 tsp mustard
1 tsp kosher salt
1/2 tsp pepper
1/2 to 1 (10oz) jar dill pickle relish

In a covered pan, boil potatoes 20 minutes or until tender. Peel and cube, leaving skin on if desired. In a large bowl, combine mayo, mustard, salt, pepper and relish. Add potatoes and eggs and toss lightly to mix. Cover and chill for 6-24 hours.

Flank Steak Salad

Marinade:
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 tsp liquid smoke

Tenderize flank steak (or London Broil) with a fork. Put in plastic bag with marinade and let it marinate at least 2 hours to overnight.

Grill or broil flank steak. Slice on bias. Serve cold on top of salad.

Salad dressing:
1/4 cup sugar
2 TB green onion
1/2 cup oil
1/3 cup cider vinegar
1 tsp salt
1 tsp dry mustard

Blend together. Mix salad greens with dressing. Go light on dressing so you don't make the greens too soggy.

Add whatever you like for color and taste. I used:
2 bags mixed salad greens
craisins
carrot shreds
slivered almonds
mozzarella cheese

Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top, if you wish. Dig in and ENJOY!