Nana's Potato Salad (Large)

My grandmother use to work in a restaurant and anyone who tries her food loves it. That includes me! Last time I went to visit her I got her Potato Salad recipe. I had tried everything, but I finally have my favorite one!!!

8-12 potatoes (I usually use 12)
1 dozen eggs (set 3-4 aside)
2 celery stalks
1 Tbsp dried onion
Paprika (for shaking)

Boil eggs (about 10 minutes), peal and set aside. Boil Potatoes with skins (I use russet) allow to cool so you can touch them and peal off the skins. It is nice if the potatoes are still warm so the sauce will soak into them when applied.

Cut everything up into desired pieces and mix together, except 4 eggs and the paprika. If you feel like it, crumbled bacon tastes great in this!

Sauce or Dressing

1/2 cup flour
2/3 cup sugar
1 1/2 tsp dry mustard
3/4 cup vinegar
3/4 - 1 cup water

Cook until slightly thickened, remove from heat and add 1 whipped egg.

Return to heat and keep whipping until it reaches the consistency of Lemon pie filling.

Remove from heat and add about 1/4 cup margarine.

Mix with equal parts mayonnaise. I usually guesstimate about 3/4 cup of dressing and 3/4 cup mayonnaise for this size of salad.

I usually use about half of the sauce so either 1/2 the recipe and use a really small egg or like I do save half of it for another salad!

Mix together. Slice the 4 remaining eggs place on top and sprinkle with Paprika.

Broccoli Salad

Salad

1 head broccoli, raw, cut into bite sized pieces
6 - 8 strips bacon, crumbled (I used 1/2 cup already crumbled bacon from Costco)
1/2 cup raisins
1/2 chopped onion (or to taste)
8 oz sharp cheddar cheese, cubed (I use mild)
1 cup cherry or grape tomatoes, halved

Sauce

1 cup mayo (I use miracle whip)
2 Tbs white vinegar
1/4 cup sugar


Put salad ingredients in bowl, set aside.

Mix sauce ingredients in separate bowl.

Pour sauce over salad ingred. Mix very well.

**I don't usually use a head of broc. I buy my broc at Costco already cut off the head. I cut into bite sized pieces. Then I just guesstimate how much broc to use by how much salad I want to make. Therefore, sometimes, I don't use all the sauce. I use enough to just lightly coat the salad. Use how ever much to suit your taste.

Super Yum!!

(I thought for sure I had a pic of this salad, but couldn't find it for the life of me. I will take a pic next time I make it add it to the post. Sorry)

Snarfy Salad

This salad got it's name from my brother and sister. I could not find a definition for 'Snarfy' in the dictionary; however I did find snarf.

snarf:
Pronunciation:\ˈsnärf\
Etymology: perhaps blend of snack and scarf

That about sums it up for me! ;)

1 can mandarin oranges drained
1 can pineapple tidbits drained
1 can fruit cocktail drained (optional)
1 large tub Cool Whip
2 small containers (or 1 large) cottage cheese
1 large package peach Jello powderf

Mix Cool Whip (it doesn't have to be the Cool Whip brand) and cottage cheese together. The Cool Whip is so much easier to handle if it is not frozen.

Add fruit and Jello powder. Chill to set and serve.

You can serve it right away; however it is a little more firm if it is allowed to sit in the fridge for about 1 hour.

I made this tonight for a large gathering and I forgot to take pictures. Sorry, next time!

Crab Pasta Salad

1 (16 oz) package pasta (I used Ditalini)
3/4 cup mayonnaise
1/2 cup Miracle Whip
1/3 cup Parmesan cheese
1 Tbsp dried onion
1 tsp season salt
3/4 cup peas
1/2 green pepper
2 celery stalks
1/2 package imitation crab

Cook pasta according to package directions.

Mix mayonnaise, Miracle Whip, Parmesan cheese, onion and salt with pasta.

Cut up celery, green pepper and imitation crab, add along with the peas to pasta mixture.

Mix together and allow to sit in fridge for at least 2 hours.

You can adjust the mayo and miracle whip to how you like it (more, less, different ratio's); enjoy!

Quick Pasta Salad

1 pkg (16 oz) tri colored pasta
1 cup frozen peas
1 diced tomato
1/2 - 3/4 cup cubed cheese
1/2 cup sliced olives
1/2 bottle Italian dressing

Cook pasta.

Mix well with remaining ingredients.

If you have time to refrigerate it or let it sit for 1 hour the seasonings penetrate better. It is also great with cubed chicken, ham or peperoni.

Chicken Buffet Salad

So we are having a St. Patrick's Day party today and I volunteered to make something. I was asked to make a pasta salad and there is 60 people on the guest list. I found this recipe in the old Betty Crocker Cookbook and modified it a little.

12 cups (2 lbs.) cooked Ditalini Pasta
2 1/2 cups cut very small chicken
2 cups cooked peas
1/4 cup grated onion
2 1/2 cups mayonnaise
1 Tbsp salt
1 tsp pepper
Paprika
1/2 cup snipped parsley

Cooke Ditalini according to package directions. Drain and rinse with cold water.
Combine pasta, chicken, peas, and onion in a large bowl. Mix mayonnaise, salt and pepper; pour over pasta mixture and toss. Chill thoroughly. Garnish with parsley and paprika.
Serves 28 (1 1/4 cups each)

I thought that the serving sizes were rather large. Most people don't put 1 1/4 cups on their plates when it is a side dish, so for 60 people this should be fine.


The original recipe called for a lot more chicken, twice as much onion, and cucumbers instead of peas; however I didn't have any cucumbers (I love cucumbers). Even with peas it is a very tasty salad. Too bad I don't have a green bowl...and since I probably won't remember on the 17th...

Happy St. Patrick's Day!