Potato Salad ~ crowd size

Picnic season is upon us...and what's a picnic without a potato salad?  The crowd-size version of this salad is a recipe we used often at church functions in years gone by...where we prepared potato salad for 300.  The recipe given here serves 50...though it can easily be doubled to serve 100.  If you are planning a slightly smaller picnic...I've included the recipe to serve 10.  Enjoy!

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
  
• 10 hard-boiled eggs, peeled and chopped
  
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.

Lime Jello Salad

Many years ago my sister in law gave me this delicious recipe that uses an interesting ingredient. You can use any flavor of jello, mandarin oranges instead of fruit cocktail added to orange jello is very nice too. I used to make this jello salad for Sunday lunch, especially when we had company joining us. It can be prepared the day before serving. This salad would be a wonderful addition to the Easter dinner menu.

• 1 cup hot water


• 1 small package lime jello


• 1/4 cup mayo


• 1 cup minature marshmallows


• 1 cup whipping cream, whipped (I sweetened it with 2 tbsp icing sugar)


• 1 small can of fruit cocktail, drained

1. Dissolve jello in hot water.


2. Whisk in mayo until blended, and chill in fridge till it resembles egg whites, I let it sit for 45 minutes.


3. Once chilled, fold in the whipped cream, marshmallows and fruit cocktail.


4. Refrigerate until serving time.

Cranberry Waldorf Jello

This jello salad can replace the cranberry sauce that goes with your turkey. It does not run all over your plate like some jello salads do and adds appealing flavor with the apple tidbits and walnuts.

Ingredients:

1 can (14 oz) whole berry cranberry sauce
1 large (6 oz) pkg cranberry Jello
2 cups boiling water
1 cup cold water
1 diced Granny Smith or Golden Delicious apple
1 - 2 stalks celery, finely chopped
1/2 cup walnuts, coarsely chopped
1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

1. Empty cranberry sauce into 5 or 6 cup serving bowl.
2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
3. Stir dissolved jello into cranberries.
4. Add apple, celery and walnuts.
5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of jello - since the fruit tends to float to the top and stick out slightly. This jello salad layers itself.

Tabbouli Egg Salad

When we have our family gatherings everyone is known for bringing their specialty.
If these things aren't regularly brought to a family potluck gathering, people are wondering,
"HEY WHERE IS THE ......."
Helga with her Taco Salad, Mary with Chinese Fried Rice, Irene and her Potato Salad,
Katie it is Asian Cole Slaw, Patty her fabulous Brownies and down the line it goes for every one, but this time it is ,
Charlene with her.........

Tabbouli Egg Salad

• 1 cup chicken broth

• 4 eggs, slightly beaten

• 1 cup couscous

• 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)

• 1 green onion or 1/4 cup chopped chives

• 2 tbsp chopped fresh cilantro, mint or parsley

• 1/2 cup Italian salad dressing

• 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
  

• 1 tsp chili powder ( I usually do more and taste as I add and mix)

• Salt and pepper to taste

1. In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
2. Remove from heat and stir in couscous – let stand 5 minutes.
3. Combine remaining ingredients and toss with couscous mixture
4. Refrigerate covered.
5. To make this a gluten free dish, it can easily be made with Rice instead of couscous.
   

This is such a light tasting and refreshing salad, that I don't wait to serve this only in the summer. Sometimes I like to make cold salads for Sunday lunch, so that after church, all we have to do is dig in! This is so good, I always double the recipe.

Broccoli Salad

I was given this recipe from my mother in law. The cooked dressing really makes the salad. When fresh peaches are in season I use them in place of the can of mandarin oranges. Fresh diced mango is also a good option.

Dressing Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1 tsp cornstarch
• 1 tbsp dry mustard
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1/2 cup mayonnaise

Method:

In saucepan whisk together eggs, sugar, cornstarch, and dry mustard. Add vinegar and water. Cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool Completely.

Salad ingredients:

• 4 cups fresh broccoli florets
• 1/4 cup raisins or dried cranberries
• 8 slices chopped, cooked bacon
• 2 cups fresh mushrooms, thinly sliced
• 1/2 red onion, thinly sliced
• 1 10 oz can mandarin oranges, drained, or 1 cup fresh peaches or mango
• 1 cup slivered toasted almonds or sunflower seeds

Method:

Marinate broccoli in cooled dressing for several hours. Add remaining ingredients and toss well. Serves 6-8.

Fresh Tomato and Mozza Salad

The first time I had an Italian Caprese Salad, I wanted to make it at home. At that time I was unfamiliar with the fresh mozzarella used in the original so I came up with this version.

It's quick to make and is a popular salad at our house especially with

summer's fresh lettuce, tomatoes and basil.

• 1/2 cup olive oil
• 2 - 3 tablespoons white wine vinegar
• 1/2 teaspoon dried basil (use 1/4 cup fresh if you have it - chopped fine)
• 1 teaspoon sugar
• salt and freshly ground pepper
• green leaf lettuce
• a handful of fresh basil leaves (optional)
• 1 or 2 fresh vine ripened tomatoes (Romas are also nice)
• coarsely grated good quality mozzarella
• Chopped fresh chives or green onions

1. Mix dressing ingredients together, blending well. Set aside.
2. Tear washed and dried lettuce into bite sized pieces and arrange on a large platter.
3. Slice tomatoes, pat dry and arrange in a circular pattern over the lettuce.
4. Cut basil leaves into a chiffonade (thin slices) and sprinkle over tomatoes. (you can leave this step out if you can't get any fresh basil)
5. Sprinkle with grated cheese.
6. Sprinkle with chopped chives.
7. Pour dressing over salad and serve.

Bean Salad

When I was young, my mom often made bean salad, and I have to admit that I wasn't a fan when I was younger, so I never made it for my family. Then several years ago we were visiting friends and she served a bean salad, and my tastes had changed and really liked it. Surprisingly my kids really enjoyed it and ask me to make it. I especially like to make it in the summer for picnics and barbecues.
It is simple and can be made ahead and kept in the refrigerator for several days. The longer is sits the more flavorful it gets.

You need:

• 3 cans of beans, any variety, these are a few suggestions
• Kidney Beans red or white,
• Lima Beans
  
• Black Beans
• Romano Beans
• Chick or Garbanzo Beans, the choice is yours.
  
• 2 cups of frozen green beans
• 1 red onion diced
• 1 green or red pepper chopped, I used orange and yellow because that is what I had

Dressing:

• 2/3 cup sugar
• 2/3 cup vinegar
• 1/3 cup oil
• salt and pepper to taste
• 1/2 tsp. dry mustard and thyme (optional)

1. Rinse the beans under cold water to rinse off all the starch.
2. Combine the remaining vegetables.
3. Mix together all the dressing ingredients, I prefer the dressing with just the oil vinegar and sugar. Stir until sugar dissolves.
4. Pour over the bean mixture and refrigerate overnight, the frozen beans thaw completely and have a nice texture.
   
5. That simple, serve in a well ventilated are......... ;^D.
   

Creamy Dill Dressing and Dip

This fresh dill dressing is creamy and delicious and so easy to whip up. It is good as a dressing for a garden salad or as a dip for raw veggies or chips.

Ingredients:

• 1 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp half and half cream
• 1 1/2 tsp sugar
• 3/4 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp worcestershire sauce
• 2 to 3 tbsp fresh chopped dill

1. In a small bowl combine all ingredients and whisk until smooth.
2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
3. Serve over a garden salad or as a dip for veggies or chips.
4. Store in refrigerator.

Curried Rice Salad

Last summer we joined friends in Victoria at the Symphony Splash in front of the British Columbia parliament buildings. We listened to a concert together with 40,000 others...and enjoyed a wonderful picnic on the lawns on a warm summer evening. My friend had prepared a curried rice salad...which went well with the fried chicken. Here's my version of her curried rice salad...a great option for summertime picnics.

• 1  (6.9-ounce) package rice-a-roni (chicken flavour)
• 2  tablespoons vegetable oil 
• 1/2  teaspoon curry powder
• 1  jar marinated artichoke hearts, chopped
• 1/3  cup mayonnaise
• 1/2  cup chopped bell peppers...red, yellow or green
• 1/4 cup purple onion, chopped
•  ground black pepper, to taste

1. In a large skillet, over medium heat, saute rice-vermicelli mix with oil until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and rice-a-roni seasoning packet...and bring to a boil. 
2.  Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.
3.  Drain artichoke hearts, reserving marinade...and chop.
4.  Combine 1/3 cup reserved marinade, mayonnaise and curry.  
5.  Stir mayonnaise-mixture, artichokes, bell pepper and onions into cooled rice-a-roni.
6.  Add pepper to taste. 
7.  Cover; chill 1 hour before serving.

Grapes and Green Salad

Let's try another salad...I opened my fridge...and looked. Grapes?
Why not mix and match?
This year I have added fresh herbs to my garden beds. Fresh herbs gives the extra flavor required to make an ordinary salad something out of this world. Start experimenting with herbs. Soon you will not need any more dressings. It's also the best calorie counter. My daughter and I are constantly experimenting with fresh herbs that grow in our climate. We both love basil, but basil loves your kitchen window much more than the coolness outside. Many of our local fresh farmers markets carry a large arrangement of herbs.

Grapes and Green Salad

• 3 tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. Dijon mustard
• 1 pinch sugar
• 1/3 cup olive oil

~~~~~

• 8 cups torn mixed salad greens
• 1 cup flat leaf Italian parsley, spun dry
• 11/2 cups red seedless grapes cut in half
• 1/4 cup shelled roasted sunflower seeds
• 1/2 cup chopped roasted almonds
• 1/2 cup freshly grated Parmesan cheese
  

Instructions

1. In a bowl whisk together vinegar, salt, pepper, Dijon and sugar.
2. Add oil and whisk until thickened.
3. Combine lettuce leaves, parsley and grapes and toss with the dressing.
4. Add nuts and seeds and serve immediately.
5. Sprinkle fresh Parmesan cheese on top.
   

Have some fun...find an old pot, or half an oak barrow...fill it with some dirt mixed up with a bit of mushroom compost and plant your favorite herbs. I purchase mine from the garden shop...as they seem to grow and fill out much quicker. Grow a small pot of basil and decorate your kitchen window. That's one of my next projects.
Enjoy your salads and start creating some new herb mixtures.

Black Bean Salad

I knew I'd like this salad even before tasting it, when I saw it on the buffet table! Thank you, Monika, for sending me the recipe. It's now one of my favorite salads.

Ingredients:

2 – 19 oz. cans black beans, drained and rinsed
1 cup long grain rice
2 - 12 oz. cans cooked corn
2 sweet red peppers, diced
1 finely chopped shallot or some red onion
¼ cup chopped fresh coriander (or mint or more parsley)
¼ cup fresh parsley
½ cup olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
1 clove garlic
1 Tbsp chili powder
1 tsp salt
¼ tsp pepper


Method:

1. Cook rice and drain, then rinse.
2. In large bowl combine beans, rice, corn, peppers, onion, coriander and parsley.
3. In a small bowl whisk together oil, vinegar, lemon juice, garlic and spices.
4. Pour over salad and toss. Taste and adjust seasonings. I used mint and cilantro instead of coriander and added a bit of cumin.
   

Note: This makes a large salad (about 12-15 servings). You can adjust amounts according to personal preference. Salad keeps well in refrigerator for several days. We enjoyed the leftovers as a filler in beef steak wraps.

Butter Lettuce

There's nothing that tastes better than a fresh home-made salad on a hot summer day.
This recipe was introduced to us by another European chef. I love it when I have guests and they offer to cook for us and I of course have benefited from these recipes in my past years.
This year my daughter decided to grow her own butter lettuce in her newly raised garden bed.
It's simple, and delicious.

Butter Lettuce

• 1 head butter lettuce
• 2 onion greens
• Add some fresh mushrooms

Dressing

• 1 egg
• 1 tsp. mustard
• 1/2 cup whipping cream
• 1/2 tsp. salt
• 3 tbsp. lemon juice
• 3 tbsp. oil

Instruction.

1. Wash and clean your butter lettuce, spin dry, and make sure it is nice and crisp.
2. Tear or shred it into bit size pieces.
3. Add any of the other ingredients.
4. Then whip the whipping cream till medium thickness, add egg and mustard, whipping some more. The texture should be smooth.
5. Add salt, lemon juice and oil.
6. Pour over freshly cooled butter leaves.

You'll be making this more than once.

Greek Pasta Salad

With summer upon us, it is time for salads. Here's a Mediterranean twist to a pasta salad...quickly assembled and very tasty.


Pasta Salad:

• 3 cups / 8 ounces of sea shell pasta *
• 1/4 cup basil pesto
• 1/4 cup sour cream
• 1/2 English cucumber, chopped
• 1-2 cups cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/3 cup crumbled feta cheese (or shredded Parmesan)
• 1/4 cup pine nuts
• black olives (optional)

1. In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
2. Combine pesto and sour cream in small bowl.
3. Place pasta in large salad bowl, together with cucumbers, tomatoes, onions, cheese, pine nuts and olives.
4. Add dressing and toss to coat.
5. Four main dish servings.

* Use your preferred pasta...bow-ties or spirals work fine as well.

Greens and Fruits with Sesame Snap Crunch

Summer is salad season. There are so many great salad recipes to choose from, but for this one I just put together some fancy lettuce, added fresh and dried fruits and then broke up Sesame Snaps for some crunch and sweetness. I've added a Pureed Red Onion Dressing recipe to serve on the side...this salad combination has enough goodness in it to satisfy those who pass on the dressing.

Ingredients: for 6-8 servings

• 8-10 loosely measured cups of fancy or mixed greens
• 1/4 cup dried cranberries
• 1/4 cup dried blueberries
• 1/4 cup dried cherries
• 1 cup fresh sliced strawberries
• 1 large orange, cut into sections
• 2 kiwi, sliced
• 1 apple pear, pealed and chopped fine
• 1 1 1/4 oz package Sesame Snaps (found in the candy isle. each package has 4 thin wafers)
• Break up the Sesame Snaps and add just before serving.

Toss all ingredients together. Serve dressing on the side.

Pureed red Onion Dressing:

This dressing is a pretty pink colour when blended.

• 1/4 cup vinegar
• 1/2 cup sugar
• 1 cup oil
• 2 tbsp water
• 1 tsp salt
• 1/2 small red onion, chopped
• 1 tsp mustard

Place all ingredients in blender and puree. Pour into a jar and place in fridge for at least and hour to blend flavours. This dressing can be made ahead and stored in the fridge for up to a week.

Glazed Fruit Salad

With summer fruits filling the markets, it's easy and fun to make healthy meal choices. This hardly can be called a recipe, but it's a simple idea that dresses up a bowl of fruit.

I used the hollowed out pineapple shells as bowls, but you can use other fruit shells or just a bowl. The glaze will keep the fruit from turning brown.

Ingredients and Method

-8 cups assorted fresh fruit, cut into bite sized pieces (drained canned pineapple works well)

-1 19oz (2 cups) can peach pie filling.

In a large bowl cut up fruit and fold in the pie filling. Transfer well coated fruit into your serving bowl and enjoy.

Crunchy Pea Salad

Crunchy pea salad is great on the buffet table...and is quick and easy to assemble. My recipe is handwritten on a little card...copied from a magazine decades ago...and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad...or makes a great side dish.

Ingredients:

• 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
• 1 cup chopped fresh celery
• 1/4 cup red oion, chopped
• 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
• 1/2 cup salted cashews or dry roasted peanuts
• 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
• salt and pepper to taste
  

Method:

1. Combine first five ingredients in a large bowl; mix well.
2. Gently fold the dressing into pea mixture.
3. Add salt and freshly ground black pepper.
4. Refrigerate until ready to serve.
5. Serves 8.
   
   Notes :

• You can make this salad well in advance, but might want to add the nuts just before serving.
• Use less dressing than called for if you prefer.
• Double the recipe for a crowd.

Broccoli Salad

A delicious 'make ahead' salad recipe that I found in the 'Cooking with Grace' cookbook. I made a few changes.

Ingredients:

2 bunches raw broccoli, cut in small chunks
I med onion, diced (I omitted this)
1/2 cup raisins
8 slices crisply cooked bacon and cut in small pieces
3/4 cup mayonnaise
1/3 cup sugar (I used a little less)
2 tbsp vinegar
roasted sunflower seeds, approx 2 tbsp

Mix mayo, sugar and vinegar.
Pour over the ingredients except for the sunflower seeds, mix well and cover.
Refrigerate for a couple of hours or overnight.
Just before serving mix in the sunflower seeds.

Patty's Oriental Salad

This salad is similar to other cabbage noodle salads except that the noodles are browned in butter and the dressing is made from scratch.

My daughter in law brought it for lunch on Sunday and we all enjoyed it so much I thought I should post it.

She got the recipe from Patty - a colleague in her office.

• 1 head Savoy Cabbage, shredded (using Savoy cabbage adds a crinkly appearance and texture)
• 5 green onions chopped
• 2 packages oriental noodles broken apart into small pieces
• 1/2 cup sesame seeds
• 1 small package sliced or slivered almonds
• 1/2 cup butter (less works too)

Dressing:

• 2 tsp. soya sauce
• 1 cup sugar
• 1/2 cup white vinegar (I used a combination of white and rice vinegars)
• 1 cup vegetable oil

1. Combine Cabbage and green onions in a large bowl and set aside.
2. Melt butter in pan. Break noodles up into small pieces and add with sesame seeds and almonds to pan. Fry until nicely browned. Remove from pan to paper towel. Cool.
3. Mix soya sauce, sugar and vinegar until well blended.
4. Add vegetable oil and mix well again.
5. Just before serving, add noodle mixture to cabbage in bowl and pour dressing over.
6. Toss lightly and serve.

Special Salad

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.

Step one:

-1 box orange jello

-1 box lemon jello

Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.

Place mixture in the fridge until it begins to set. (this does not take long)

Step two:

-3 bananas, sliced

-1 small can mandarin orange segments, well drained

-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.

Mix together the three fruits and stir into partially set jello.

Step three:

Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.

Step four:

-1/2 pint whipping cream

-1 tbsp sugar

-1/2 tsp vanilla

Whip together until thick, cover and place in fridge until step five is ready.

Step five:

-1/2 cup sugar

-2 tbsp flour

-1 egg, well beaten

-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)

Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.

Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.

Step six:

For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

Barcelona Salad

While on my my last trip to Europe in Spring, we enjoyed trying Mediterranean dishes.
We went to this little quaint restaurant and ordered this avocado/tomato salad. Hm.....
This was delicious. But it was too easy...lettuce, tomatoes, avocados, and fresh basil. I know that I always have those ingredients in my home. But what was in that dressing? That became the discussion of our entire meal....
The next night we went back to that same little restaurant and ordered exactly the same salad.
So I think I have experimented enough with dressings over the past months that I will post this recipe. I know my family has enjoyed this salad with a Mediterranean flare.

Salad Ingredients

• Your favorite lettuce greens
• Avocados
• Tomatoes
• Red Onions
• Fresh Basil
  

Mediterranean Salad Dressing ~ Chef Dez Cooking

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/4 cup oil packed sundried tomatoes, drained & finely chopped
• 1 large garlic clove, crushed
• 2 Tbsp. liquid honey (I used 4 Tbsp demerara sugar instead)
  
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper

1. Place all ingredients in a bowl, and whisk thoroughly to combine.
   
2. I often use my small Braun multi-quick hand blender
   
3. Arrange your salad bowls with lettuce greens adding tomatoes, avocados, onions
4. Pour immediately over your ingredients in salad bowls.
5. Sprinkle with fresh basil.

Hope you can add this to your favorites. Don't forget to add a loaf of Rustic Italian Bread.
It goes good with any salad. It becomes a whole meal.