I can't stand the taste of them in grocery store deli's and I wanted to make some possibly for the salad choices on Christmas so I was wondering if anybody has good recipes for them??!!!Need a good recipe for Macaroni Salad %26amp; Potato Salad?
Macaroni Salad that I make:
Boil macaroni according to instruction on box, once cook put mac in strainer and run cold water, then drain well once cold add mayo, dill relish, cheddar cheese small cubes and finely diced onions, the mayo i start off with a full cooking spoon and then add if needed, i usually add a bit more probably half a cooking spoon depends how creamy you want it. (some people add diced ham (sandwich ham).
ADD SALT AND PEPPER TO MAC TO YOUR LIKING; AND ADD SALT TO POTATO
Potato Salad;
boil 6 medium or large whole potatoes with skin; once boiled peel skin and cut potato in small cubes, then dice onion (amount to your liking) pickle relish about 1/2, 3 boiled eggs (diced) muistard and mayo. I can';t tell you how much mustardr/mayo because i always use my eyes and tasting to find out how much i need. I start with a large cooking spoon of each then usually just add more mayo
Sorry I can't give you measuring size for any of the items but i just make it so often i don't measure anymore.Need a good recipe for Macaroni Salad %26amp; Potato Salad?
POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups Hellman's Mayonnaise
2 tbsp. prepared mustard
1/2 tsp. celery seed
1 tsp.sugar
salt and pepper to taste
(optional: chopped chives, chopped parsley, chopped green olives, etc.)
Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine mayonnaise, mustard, celery seed, sugar, salt and pepper,. Reserve 1/4 cup of dressing. Add onion, any optionals and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.
Mom's Macaroni Salad
1 box macaroni, cooked and kept warm
½ cup each, black and green olives, chopped
2 tbsp. Dill or sweet Pickle relish
¼ cup onion, chopped
2 ribs celery, sliced thin
1 ½ cups Mayonnaise
2 tbsp. Sugar (2 pkts. Sweet-n-low)(sweetened to taste)
3 hardboiled eggs, chopped
½ cup cheese, cubed small
water to thin
Mix all ingredients while macaroni is hot, mix well, let cool together. Refrigerate until ready to serve.
This is a 5 star rated by 71 raters at foodnetwork.com. It only takes 10 minutes.
http://www.foodnetwork.com/recipes/food-…
You can go to the website and find another one. And find one for the potato salad, they have so many, you choose one. Have fun.
Simple Macaroni Salad
1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.
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Easy Macaroni Salad
2 cups cooked elbow macaroni
1 bunch green onions, chopped
1 lb cheddar cheese, cubed
1 bag frozen petite peas, defrosted
3-4 boiled eggs, diced
Mayonnaise, to taste
Seasonings to taste (pepper, salt %26amp; Lawry’s season salt)
Mix all ingredients together. Let flavors blend for 2-6 hours, or
overnight.
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ITALIAN MACARONI SALAD
1 lb. elbow or small shell pasta
1/3 c. olive oil
2-3 cloves garlic, crushed
Salt and pepper to taste
1/8 tsp. oregano
1/2 tsp. dry or fresh parsley
Cook pasta al dente (firm); drain. Run under cold water. In large bowl, combine oil, garlic, parsley, oregano, salt, and pepper. Add pasta and mix well. Serve cold or at room temperature. Options: can add chick peas and frozen green peas.
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Traditional Potato Salad
6 medium russet potatoes, peeled, quarted
3 green onions, white parts only, minced
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon sugar
3 eggs, hard-boiled, chopped
1 cup celery, diced
Boil potatoes in salted water until just tender, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl.
In a smaller bowl mix all the other ingredients, except the eggs and celery. Add to the potatoes, add the eggs and celery, and combine with a spatula until everything is mixed. Chill in the refrigerator for at least one hour before serving.
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Great American Potato Salad
1 cup Miracle Whip Salad Dressing
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes, cooked and cubed
2 boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle relish
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. Makes 6 servings.
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Hot Potato Salad
5 to 6 medium potatoes
6 slices diced bacon
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup vinegar
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
Cook potatoes in salted water until tender; slice thinly. In a large skillet, fry bacon, onions, and green bell pepper until browned; add vinegar, water, salt, and pepper. Add potatoes; cover and simmer over lowest heat for 10 minutes.
Hot potato salad recipe serves 4.
Hope this helps! =)
I hate cold salads like that from the grocery's deli, too. The potatoes are always hard, and the mac salad is too sweet! Blech!
Ina’s Potato Salad
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
--Ina Garten
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For Macaroni Salad, I don't really use a recipe. Just boil 1 lb. elbow mac according to packaged directions, drain, rinse w/ cold water, drain, and refrigerate. When cold, add a can of drained sliced black olives, a small jar of drained diced pimientos, hanful of chopped parsley, 1/4 cup chopped purple onion (can use green onions), a handful of large-shred cheddar cheese, a 10 oz. box of green peas, frozen (not thawed), and hen equal parts mayo and Ranch dressing to moisten (maybe a cup of each?). Taste for seasonings, and add salt and pepepr to taste. You can also add diced celery, little broccoli or cauliflower florets, and shredded carrot. Pretty much whatever you have that will make it pretty!
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