3 lbs. red potatoes
¾ cup white onion, chopped
¾ cup celery, chopped
¾ cup red pepper, chopped
½ cup finely chopped dill pickles
3 hard-boiled eggs, chopped
2 Tbsp. dill pickle juice
1 Tbsp. cider vinegar
¾ cup mayonnaise
salt & ground pepper to taste
In a large pot, cover the unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they’re easily pierced with a skewer, about 40 minutes.
Meanwhile, combine the white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.
Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and freshly ground pepper. Chill before serving.
THE BEST POTATO SALAD EVER
MUSTARD POPPY SEED DRESSING
1 cup sugar
¾ cup apple cider vinegar
1¾ tsp. salt
2 Tbsp. prepared mustard
2 Tbsp. poppy seed
1 small to medium red onion, quartered*
1¾ cup olive or canola oil
Place all ingredients in blender. Blend until onion is finely chopped and mixture is thickened. Delicious on raw vegetables, salads, and marinades for meat, tacos, etc. Makes about 4 cups.
*I put onions in a food processor and chop super fine before putting them into the blender.
ORANGE TAPIOCA SALAD
3 cups water
1 (3 oz.) pkg. orange jello
1 (3.4 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. tapioca pudding mix
1 (15 oz.) can mandarin oranges, drained
1 (8 oz.) can crushed pineapple
1 (8 oz.) ctn. frozen whipped topping, thawed
In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely.
Fold in oranges, pineapple, and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
ITALIAN CHOPPED SALAD
4 cups torn romaine lettuce
1½ cups chopped, cooked chicken breasts
1 cup cooked small pasta, (rotini or fusilli)
1 cup cauliflower florets
2 cups chopped tomatoes
1 cup chopped green peppers
½ cup Natural Italian Style Cheese Crumbles
½ cup Zesty Italian Dressing
¼ cup Grated Parmesan Cheese
4 slices bacon, cooked crisply and crumbled
Place 1½ cups of the romaine in each of 4 salad bowls.
Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
Sprinkle with Parmesan cheese. Top with 4 slices bacon, crisply cooked and crumbled just before serving.
LEMON PUDDING FRUIT SALAD
1 large can fruit cocktail
1 can chunk pineapple
1 large can mandarin oranges
1 pkg. lemon pudding
Bananas & coconut, optional
Drain fruit; set aside 1 cup pineapple juice & mix with lemon pudding. Add drained fruit to pudding. Just before serving add sliced bananas (dip in lemon juice to prevent browning) and /or coconut.
RED-HOT CANDY FLUFF
1 (20 oz.) can crushed pineapple, drained
¼ cup red-hot candies
2 cups miniature marshmallows
1 (8 oz.) cool whip, thawed
Combine pineapple and red-hot candies in a bowl and refrigerate overnight or at least 6 hours.
Add cool whip and marshmallows. Refrigerate until ready to serve.
JELL-O MAGIC MOUSSE
3 cups boiling water
1 (6 oz.) pkg. any flavor Jell-o Gelatin
1 (16 oz.) tub Cool Whip Whipped Topping, thawed
Stir boiling water into dry gelatin mix in medium bowl at least two minutes until completely dissolved. Add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will still be thin.)
Pour into 10 glasses, or a 6-cup mold, or a glass bowl sprayed with cooking spray.
Refrigerate for 8 hours or overnight. If using a large mold, unmold onto serving plate just before serving. Store leftover dessert in refrigerator.
STRAWBERRIES & CREAM JELL-O
1 large pkg. strawberry jello
1 pkg, frozen strawberries or 1½ cups your own frozen
and sprinkled with ¼ cup sugar, cut up
1 (15 oz.) can crushed pineapple, drained
Cool Whip
Dissolve jello according to directions except use juice from pineapple and strawberries as part of the liquid. Mix drained pineapple and cut-up strawberries in jello. Let set until partially set.
Fold in 1 to 2 cups whipped cream. Return to refrigerator to finish setting (several hours). (Use a large oblong dish.)
PEAR JELL-O
1 can pears, drained w/ juice reserved
3 oz. pkg. any flavor jell-o
1 (8 oz.) Cool Whip
3 oz. cream cheese, softened
2 Tbsp. Half & Half (okay if not used)
Take reserved pear juice and add water to make 1 cup. Heat juice to a boil, then add to Jell-o. Let Jell-o cool but not set.
Mix cream cheese, half & half, and cool whip until creamy. Cut up pears into tiny pieces. Add pears and cream cheese/cool whip mixture to the cooled Jell-o.
Refrigerate and let mixture set up. Stir and serve.
ORANGE SALAD
2 (3 oz.) orange jell-o
2 (3 oz.) cook and serve vanilla pudding
2 (11 oz.) cans mandarin oranges, drained
12 oz. Cool Whip
Make pudding according to directions, but use WATER instead of milk. After it comes to a boil, take off heat and add Jell-o.
Refrigerate for 2 hours, then stir in Cool Whip completely, and oranges. Chill until you serve it.
TODAY’S TUNA SALAD
1 can (6 oz.) tuna, drained & flaked
⅓ cup Miracle Whip
¼ cup chopped green pepper
¼ cup chopped onion
Mix all ingredients together, refrigerate until ready to serve.
BROCCOLI SALAD
2 heads broccoli, cut into bite sizes
½ cup chopped white onions
½ cup white raisins or cranberries
½ cup sunflower seeds
8 strips of crisp bacon, crumbled
Mix all ingredients together and mix with dressing below. Chill.
Dressing:
1 cup (or less) mayonnaise
2 Tbsp. vinegar
2 Tbsp. sugar
SEVEN LAYER SALAD
1 head of lettuce
4-6 oz. cheddar cheese, grated
8 strips bacon, cooked & crumbled
1 pkg. (10 oz.) frozen peas, rinsed
shredded carrots
1½ cups mayonnaise
2 Tbsp. sugar-sprinkle on top of mayonnaise
½ cup chopped celery
½ cup green onion
½ cup green pepper, chopped
Shred or dice lettuce. Fill large dish ½ full of lettuce. Layer celery, peas, carrots, onion, pepper, mayonnaise, sugar, cheese and bacon. Garnish with boiled eggs. Cover with plastic wrap. Seal. Refrigerate for 8 hours.
LEMON HERB DRESSING
½ cup lemon juice
1 Tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. marjoram
1 Tbsp. parsley
In a small bowl mix all ingredients together. Pour over fresh green salad right before serving.
