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New Mexico State University
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ICAN

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Menu Ideas

Here are my menus! Aren't they cool?

Summer Potato Salad

Hamburger on a bun

Green bean salad

Homemade ice cream

Peach iced tea

The Current Newsletter

This is the latest newsletter we sent out to some people. If you are not among those people, you can download the newsletter below.

Upcoming Classes

Evening Class at the Assembly of God Church Tuesday Evenings at 5:30 p.m. This class is focusing on family meals. This is a series class starting June 10 and ending July 1. Come and try some great new recipes and learn how to feed your family more nutritious meals.

WIC Classes

Learn the first habits in Loving Your Family, Feeding Your Family at the WIC office at 10:30 a.m. on the following dates. July

Recipes

Summer Potato Salad

Prep Time: 15 minutes, Cook Time: 30 minutes, Ready: 1 hour, 45 minutes

5 cups peeled and cubed potatoes

3 eggs

1/3 cup lemon juice

1/4 cup vegetable oil

2 teaspoons white sugar

1 1/2 teaspoons seasoning salt

1 1/2 teaspoons Worcestershire sauce

1 teaspoon ground mustard

1/4 teaspoon ground black pepper

1/2 cup mayonnaise

1/4 cup chopped green onions

1/3 cup chopped celery

3 tablespoons chopped fresh parsley

Bring a large pot of salted water to boil. Add potatoes; cook until tender but still firm, about 10 minutes. Drain, and transfer to a large bowl. Place eggs in a sauce pan, and cover completely with cold water. Bring water to a rolling boil. Cover and remove from heat. Let sit in hot water 15 -18 minutes. Drain hot water and cover with cold running water until eggs are cool. Chop, and add to potatoes. In a small bowl, combine lemon juice, oil, sugar seasoned salt, Worcestershire sauce, mustard power. Mix in green onions, celery, and parsley. Pour over potato mixture and stir well. Refrigerate for at least 2 hours before serving.