Recipe of the Week

Potato Salad
egg brunch


  • 8 Potatos
  • 1/2 pound salami, cubed
  • 3 hard-cooked eggs, chopped
  • 2 apples, cored and chopped
  • 1 onion, chopped
  • 3 dill pickles, chopped
  • 3 tablespoons mayonnaise
  • 3 tablespoons red wine vinegar
  • salt and ground black pepper to taste
  • 1 pinch paprika, or to taste

  • Directions:

  • Prep 20 m
  • Cook 8 h
  • Ready In 8 h 20 m
  • Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket.
  • Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
  • Cook on Low, all day, for the most tender brisket you will ever eat.
  • For gravy, remove brisket from the slow cooker, and increase temperature to High.
  • Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.