Potato Salad Recipe & 4th of July Red, White, and Blue Cake

• 5 large baking potatoes
• 3 eggs
• ½ of a stick of butter
• 4 green onions, sliced
• 1 stalk celery, sliced as thinly as possible
• ½ large green pepper, chopped
• Hellmans mayonnaise
• Miracle Whip
• black pepper
• seasoned salt
• cayenne pepper

1. Peel and dice the potatoes into bite-sized chunks. Place them in a pan & cover with water.
2. Put eggs in to boil with the potatoes. When potatoes are tender, drain and put into large bowl; set eggs aside to cool.
3. Cut butter up into pieces and toss with potatoes. Set aside to cool.
4. Peel the eggs and dice them up into the potato mixture. Add the green onions, celery, and green pepper.
5. Stir in half mayonnaise and half Miracle Whip until consistency looks creamy, then sprinkle with black pepper and seasoned salt, and add cayenne to taste.
6. Stir well, cover, and refrigerate for several hours or overnight.

• 1 yellow cake mix
• whipped topping (1 tub of Cool Whip or 2 envelopes prepared of Dream Whip)
• 1 can cherry pie filling
• 1 can blueberry pie filling

1. Bake cake in a 9x13 pan. When cool, spread whipped topping over all.
2. Spoon cherry pie filling onto half the cake, and the blueberry onto the other half.

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