Uncle Dave's dad's recipe. . . from Germany to our hearts. We love this salad and the more sweet onions, the better!
6 large potatoes
1 cup mayonnaise
1 cup milk
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1-2 large sweet onions, sliced
Peel and slice potatoes into 1/4" rings. Place in boiling water and cook until just barely soft to bite. You don't want them too soft or they won't hold their shape and will turn into mashed potatoes. Drain and set aside. Meanwhile, whisk everything else, except for the onions, together until smooth. Stir in the onions, then finally the potatoes. Taste for salt. Serve warm or cold. We like it both ways.
Tammy's Potato Salad
14 medium red potatoes3 stalks celery, sliced
1 can black olives, sliced
3 whole dill pickles, diced
1/2 large purple onion, finely chopped
6 boiled eggs, chopped
2 cups mayonnaise
1/4 teaspoon celery seeds, salt, pepper
2 tablespoons pickle juice (or more to taste)
suddenly salad
Boil potatoes till done. Drain then place in fridge to chill. Meanwhile, as the potatoes cool, mix together all the other ingredients (except the suddenly salad seasoning). Taste to see what you think it needs. Chill for a couple of hours along with the potatoes, at least a couple of hours. Dice the potatoes into bite-sized pieces then fold them into the mayo mixture. Sprinkle with suddenly salad for decor and taste. Chill until ready to eat.
Mediterranean Tortellini Pasta Salad
One of the best pasta salads ever!1 16 oz. bag frozen cheese tortellini
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/3 cup drained sundried tomatoes, chopped
1 tablespoon oil from tomato jar
1 can artichoke hearts, chopped
1 can sliced black olives
sliced carrots, cucumbers, tomatoes, etc.
1 cup crumbled feta cheese
Cook tortellini according to package directions. Drain, rinse and cool. In large serving bowl, combine olive oil with the next 7 ingredients. Fold in artichoke hearts and along with any other vegetables you have around. Stir in tortellini. Toss in cheese just before serving.
2 cups elbow or shell pasta
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
1/4 cup sweet pickle relish
salt and pepper to taste
1/2 cup cubed cheddar cheese
1 cup frozen peas, thawed
1/2 cup chopped sweet onion
1 large can black olives, sliced
Cook pasta according to package directions. Rinse, drain and cool. In a large bowl, whisk together mayo, sour cream, milk, relish and salt and pepper. Fold in the cheddar, peas, onions and olives. Finally stir in pasta. Chill until ready to serve.
1. Cook pasta in salted water then drain and place on a cookie sheet to dry out for an hour or so.
2. Good add-ins: tomatoes chopped or even halved grape tomatoes, olives, cucumbers, sweet onions, feta or parmesan cheese, avocados, sliced carrots, peppers, frozen peas, etc. Really use anything you have on hand.
3. Toss with a great dressing - homemade creamy italian is my favorite!
Creamy Italian Dressing
I adore this dressing. Not only is it great for green salads, but it is the ABSOLUTE best thing for a pasta salad!
1/2 cup olive oil
4 tablespoons white vinegar
4 tablespoons cream
2 tablespoons mayonnaise
2 tablespoons parmesan cheese
1 teaspoon italian seasoning
2 tablespoons honey
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dijon mustard
1/4 teaspoon crushed red pepper flakes
Whisk together.
Easy Tortellini Pasta Salad
1 bag frozen cheese tortellinis
1 bottle Italian garlic salad dressing
1 container grape tomatoes, halved
1 head broccoli, finely chopped
1 large cucumber, chopped
1 can black olives
1 cup grated parmesan cheese
Cook tortellini according to package directions. Place in a bowl along with the salad dressing and marinate overnight. Just before serving, stir in the remaining ingredients and toss in the cheese. Make sure to stir well to coat everything with the dressing.
Broccoli Cheddar Salad
3 heads broccoli, chopped
1 package bacon, crisp and crumbled
1/2 small purple onion, finely chopped
1 cup shredded sharp cheddar cheese
1/2 - 3/4 cup mayonnaise
1/4 cup sugar
3 tablespoons red wine vinegar
salt and pepper to taste
Toss together broccoli, bacon, onion and cheese. Whisk together mayo, sugar and vinegar. Salt and pepper to taste. Combine the two mixtures and chill to blend flavors, at least one hour.
That Good Salad
1/2 cup oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches romaine lettuce, torn
2 cups chopped tomatoes
1 cup swiss cheese, sliced
1/2 cup parmesan cheese
1 cup large croutons
In a jar with tight fitting lid, combine oil, lemon juice, garlic, salt and pepper. Shake well and chill. In a large bowl, toss lettuce, tomatoes, cheeses; drizzle dressing and toss again. Top with croutons just before serving.
Olive Garden Tossed Salad
1 bag American Blend Dole Salad
1/4 small sliced red onion
1 small can black olives
4-8 sliced banana peppers
1 tomato diced
1/2 cup small croutons
grated parmesan cheese
Toss together and top with their house dressing.
Olive Garden House Dressing
1/2 cup vinegar
1/3 cup water
1/3 cup oil
1/4 cup corn syrup
1/4 cup grated romano cheese
2 tablespoons dry pectin
2 tablespoons egg beaters, egg substitute
1 1/4 teaspoon salt
1 teaspoon lemon juice
1 garlic clove minced
1/4 teaspoon dry parsley
1/4 teaspoon dry oregano
1/4 teaspoon crushed red pepper flakes
Combine in a blender for about 30 seconds; chill at least one hour.
Brooke's Easy Mixed Salad
1 head iceberg lettuce, chopped
1 cup chopped cauliflower
1 cup chopped broccoli
1/2 cup chopped red onion
3-4 bacon strips crisped and crumbled
1 cup shredded cheddar cheese
3/4 cup mayonnaise
3 tablespoons sugar
3 tablespoons lemon juice
In a large bowl, toss together lettuce, cauliflower, broccoli, bacon, onion and cheese. In a small bowl, whisk mayo, sugar and lemon juice together to make dressing. Mix the dressing over the salad. Serve immediately.
Grandma Jones' Bean Salad
2 cans green beans
1 can garbanzo beans
1 can yellow beans
1 can kidney beans
1 small green pepper, chopped
1 bunch green onions, thinly sliced
3/4 cup sugar
1/2 cup oil
2/3 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
Drain the liquid out of each can of beans and place the beans into a large bowl. Toss in the green pepper and the onions. In another bowl, whisk together the sugar, oil, vinegar, salt and pepper. Combine dressing and beans to create the salad. Allow this to marinate overnight for best results as flavors will blend.
Tomato Mozarella Salad
5 medium tomatoes, sliced
1 pound fresh mozarella, sliced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon italian seasoning
1 finely minced garlic clove
1 teaspoon salt
1/4 teaspoon pepper
2 green onions, finely sliced
Arrange the tomato sliced in slightly overlapping concentric circles on a deep plate or platter. Place a slice of fresh cheese between the tomatoes. Whisk the remaining ingredients together for a simple dressing. Drizzle over the tomatoes and cheese.
Frito Salad
1 bag fritos
1 finely diced tomato
1 can kidney beans, drained and rinsed
1 large green pepper, chopped
1 sweet onion, chopped
1 cup cheddar cheese grated
1 bottle catalina salad dressing (french)
Mix all ingredients together, stirring gently. Also, add the dressing slowly because too much is too much. Add just enough to cover everything lightly. BE SURE NOT TO ASSEMBLE THIS SALAD UNTIL JUST BEFORE SERVING BECAUSE IT WILL GET SOGGY VERY FAST.
Oh So Good Coleslaw
1/2 cup mayonnaise
1 tablespoon milk
1 tablespoon vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon pepper
1 medium cabbage, thinly sliced
1 small green pepper, chopped
1 large celery stalk, finely diced
1 large carrot, sliced
2 tablespoons minced onion
Combine mayo, milk, vinegar, sugar, salt, paprika and pepper. Chop veggies and toss into a large bowl. Combine dressing with salad; stir to combine. Cover and chill till ready to serve.
Houston's Coleslaw
Darn good!
1 bag coleslaw
1/4 cup chopped fresh parsley
1 bunch green onions, finely sliced
1/4 teaspoon salt
1/4 cup mayonnaise
1 tablespoon honey mustard
2 teaspoons white vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
Toss together coleslaw mix, parsley, green onions and salt. Set aside. In another bowl whisk together dressing by combining mayo, mustard, vinegar, salt and pepper. Combine the dressing with the salad. Sit and chill it a while for flavors to combine.
Summertime Cucumber and Onion Salad
1 cup white vinegar
1/2 cup oil
1/4 cup sugar
1 teaspoon celery seeds
1/2 teaspoon italian seasoning
1 teaspoon garlic salt
1/2 teaspoon pepper
1 minced garlic clove
4-5 sliced cucumbers, peeled
1-2 sliced sweet onions
Make dressing by whisking together everything but the cucumbers and onions in a large bowl. Taste for salt of whatever you think it might need. Stir in the cucumbers and onions. Chill to blend flavors.
Sour Cream Cucumber Salad
1 teaspoon salt
1 bunch finely chopped green onion
1 tablespoon white vinegar
1/4 teaspoon pepper
1/4 cup sour cream
3 medium cucumbers, peeled and sliced
Whisk together salt, onion, vinegar, pepper and sour cream. Fold in cucumbers. Chill to blend flavors.
Homemade Croutons
2 cups italian, french or other heavy bread, cubed
1 tablespoon oil
1 tablespoon butter
1 teaspoon garlic, minced
1 tablespoon dried seasoning, blend
Place cubes in bowl. Pour melted butter and oil, and seasoning over cubes, tossing to coat. Pour cubes into skillet. Cook for 6-8 minutes over medium-high heat until cubes are brown and crisp. Drain in paper towels. Makes 2 cups.
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