Reuben Sandwiches and Potato Salad

Leftover corned beef, thinly sliced

2 cups sauerkraut

4 slices Swiss cheese

French or Thousand Island dressing

8 slices rye bread

Potato salad

Leftover boiled potatoes

2 hard boiled eggs, chopped

1 tablespoon lemon juice

1 teaspoon vinegar

1/4 cup mayonnaise

1/4 cup diced celery

3 tablespoons diced green onion

1 teaspoon mustard

1 teaspoon salt

1/2 teaspoon pepper

For the potato salad: Quarter boiled potatoes and add to a medium bowl. Stir in vinegar and lemon juice to coat. Mix in remaining ingredients. Stir well and chill for at least 30 minutes.

For sandwiches: Place cheese, sauerkraut and beef on bread to make sandwiches. Lightly butter a warm pan and grill sandwiches over medium heat until cheese is melting and bread is toasted.

Serves four.

"70 Meals, One Trip to the Store" by Kelly Donlea