Author |
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Escapee
Member
06-15-2004
| Tuesday, June 21, 2005 - 3:46 pm
I use celery salt as well as a pinch of dill. Maybe a variation with both green and black olives would be good. We are going to have to call this TVCH Tater Salad.
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Texannie
Member
07-16-2001
| Tuesday, June 21, 2005 - 3:58 pm
thanks! my basic is chopped celery, green olives, green onions, bacon and little mayo/sour cream/mustard dressing.
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Landi
Member
07-29-2002
| Tuesday, June 21, 2005 - 4:06 pm
mine is very similar to annie's. except i also use some red onion. other than that it's the same. oh and i only use like a heaping tablespoon of the mustard, and 2 heaping tablespoons of sourcream. dang, now i want some potato salad!
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Sillycalimomma
Member
11-13-2003
| Tuesday, June 21, 2005 - 4:13 pm
I just made a pasta salad to take to a BBQ we are going to tonight. It is always a big hit so I thought I would share (And thanks again for all the potato salad ideas!) Cook one package bow tie pasta, rinse, drain and set aside combine 1 large or two small zucchini chopped 1 chopped orange bell pepper and 1 chopped red bell pepper 1 small can sliced black olives 1/2 cup chopped red onion about 1 lb cubed chedder cheese mix all of this in with the bowtie pasta then add 1 cup red wine vinegrette dressing and mix. Chill and serve!
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Texannie
Member
07-16-2001
| Tuesday, June 21, 2005 - 4:15 pm
Landi, red onion sounds great! Silly..that sounds wonderful!
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Rabbit
Member
08-12-2001
| Tuesday, June 21, 2005 - 4:23 pm
Sheesh, all these salads, none has carrots. Bi-peds, sheesh.
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Landi
Member
07-29-2002
| Tuesday, June 21, 2005 - 4:41 pm
that's cuz we save all the carrots for you, rabbit dear! oh and bunny too!
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Julieboo
Member
02-05-2002
| Tuesday, June 21, 2005 - 4:42 pm
Hey Silly, here's my recipe: Go to the grocery store. Go to the deli department. Ask the lady for 2 lbs of potato salad. Bring it home, put it in your fridge til you are ready to serve it! 
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Landi
Member
07-29-2002
| Tuesday, June 21, 2005 - 4:47 pm
that stuff is NASSSSSTY! fresh is better!
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Julieboo
Member
02-05-2002
| Tuesday, June 21, 2005 - 4:49 pm
Yeah, I know, but it probably tastes better than what I would end up making! 
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Sillycalimomma
Member
11-13-2003
| Tuesday, June 21, 2005 - 4:54 pm
OH HECK NO...I will never ever eat store potato salad again...I did that last summer and got some serious food poisoning. I don't trust it anymore! Lol...I love your recipe ideas though...I take it you are not much of a fan of the kitchen, eh?
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Secretsmile
Member
08-19-2002
| Tuesday, June 21, 2005 - 5:52 pm
In our family there is potato salad and there is red potato salad. The red is what everyone calls hot potato salad, most recipes call this German Potato Salad, could this be what your father is referring to? If so, here is my grandmother's recipe: INGREDIENTS: 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup red wine vinegar 1/2 cup chopped green onions salt and pepper to taste DIRECTIONS: Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
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Urgrace
Member
08-19-2000
| Tuesday, June 21, 2005 - 5:56 pm
Simple Potato Salad Boil 6 potatoes, let cool, then dice Boil 2 eggs, remove shell, dice Dice small onion and a celery stick Mix together with 1/4 cup sweet relish, 1/2 to 1 cup miracle whip, 2 Tbls mustard, salt and pepper to taste and sprinkle top with paprika. Cover and let stay in refrigerator overnight if possible. Grace
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Tabbyking
Member
03-11-2002
| Tuesday, June 21, 2005 - 8:21 pm
i use the hugest potatoes i can find. maybe 7 inches long and 4 or 5 inches across, if i am not using red potatoes... boil them with the jackets on. lid off. 5 or 6 will do it...they will boil for about 40 minutes or so. the jackets will start to break open when they are ready or you can stick a steak knife in to see if the centers are softened. let them cool in a colander. meanwhile, i mix equal parts of mayo and nonfat sour cream--at least a cup and a half of each-- and stir in 1/4 cup of milk to make it thinner and coat better. then i add 1/2 tspn of dry mustard and some paprika to the mayo mix. i put a shake (or 6) of montreal steak seasoning in the mayo-mix. i cut up 1/4 pound of bacon and fry it. i boil 8 eggs. i cut up a huge bunch of green onions. i cut up a whole can of green or black olives, drained of course. i dice up 3 large garlic or kosher krispy dills. i dice up 3 stalks of celery. peel the potatoes (you will have to dance them in your hands if they are still hot or use a pot holder to handle them!) the skin will come off in big strips, so it's not hard to peel them. best to chill this salad overnight for the best flavor..... this recipe will serve about 20 people as a side dish. my sister won a potato salad contest with this recipe at her hospital's annual bbq, and the head of cardiolgy's wife was pissed because she was used to automatically winning LOL
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Tabbyking
Member
03-11-2002
| Tuesday, June 21, 2005 - 8:22 pm
p.s. my son hates pickles and onions, so i take his portion(s) out before i add the pickles and onions. you can do this same recipe with red potatoes, skins on or off, but will need a lot more potatoes, of course and they will probably boil in about 12 or so minutes...!
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Spygirl
Moderator
04-23-2001
| Tuesday, June 21, 2005 - 8:34 pm
MrRabbit - that just made my nose twitch 
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Reader234
Member
08-13-2000
| Tuesday, June 21, 2005 - 9:00 pm
ROFLOL Spy!! Did I mis somethin?? I completely forgot to consult this thread when I went to a BBQ, I just brought my tried and true Cucumber Salad... Now, last week at the Scout Picnic this very nice dad brought HIS Cucumber Salad,,, gag... ok, it was fine if you like BRINE Pickles, but if you like sweet, you'll love MINE!! 1. Go to Crate and Barrel and buy a ceramic slicer. If you watch Food channel, they use a "Mandolin" that slices thin and even, crate and barrel has this without a metal blade, but 'ceramic'... it works great, but CAUTION, it slices cucumbers too thin... however... 2. Slice 1 onion (prefer Vidala) on the ceramic grater 3. Slice 4 medium cukes as thin as you can... (oh I peel my cucumbers) 4. In bowl combine 1 Cup sugar 3/4 C cidar Vinegar 1/4 C White Vineagr 1 C water and 1/4 Honey Stir, let sit for at least an hour.... taste test as time goes on to make sure it all tastes wonderful!! 
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Reader234
Member
08-13-2000
| Tuesday, June 21, 2005 - 9:04 pm
PS does anyone have a recipe for that Ramen Noodle salad? I know it has mandarin oranges in it, sunflower seeds,... other stuff you mix the dressing seperately You add the ramen noodles last, crunch them, then shake the dressing, mix everything together onsite to keep noodles crisp...
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Spygirl
Moderator
04-23-2001
| Tuesday, June 21, 2005 - 9:15 pm
Reader, it seems our resident lettuce eater is not pleased with the absence of carrots in these salads. I have to disagree, however, since carrots do more than make my nose twitch.
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Katbee
Member
09-15-2001
| Tuesday, June 21, 2005 - 9:39 pm
Reader, a friend of mine makes that salad. I'll see if I can get the recipe from her.
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Sillycalimomma
Member
11-13-2003
| Tuesday, June 21, 2005 - 9:59 pm
Wow.....now I have so many recipes to choose from, what in the world am I to do! Actually Secretsmile- I have a feeling that your recipe is more of what my father is thinking. I am going to give some of these a shot over the next few days and see what happens! Yay.thanks again everyone!!!
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Tabbyking
Member
03-11-2002
| Tuesday, June 21, 2005 - 10:14 pm
i googled ramen noodles salad and got lots of hits. the only problem i have with the ramen noodles is that one of the first ingredients in the flavor packet is msg. some people have a lot of trouble with msg and i was hospitalized for what they thought was a possible heart attack after having chinese food with a lot of msg in it. when i make ramen noodles now, i use less than half the packet and add mrs. dash or other spices to add for flavoring. so, in the salad recipe, you might substitute other spices for part of the flavoring packet that comes with the noodles, if you choose a recipe that calls for the flavoring packet to be used...
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Secretsmile
Member
08-19-2002
| Wednesday, June 22, 2005 - 6:22 am
Reader, I have a recipe for that salad. For Devin and Danielle's engagement party we had a pot luck, we included recipe cards with the invitation and asked as a gift to the couple they share their speciality recipe. I am so tempted to make copies for myself! LOL! Chinese Cabbage Salad 1 Package Pre-Cut Cole Slaw 3-5 Green Onions Sliced 1 Cup Roasted Sunflower Seeds 1 Cup Roasted Almonds 1 Package Oriental Flavored Ramen Noodles (Blue Package) Dressing 1/2 Cup Oil 1/2 Cup White Vinegar 1/4 Cup Sugar Dry Seasoning from Ramen Noodles Directions: Mix cole slaw, onions, sunflower seeds and almonds. Crush uncooked Ramen noodles. Add Ramen noodles followed by the dressing just before serving.
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Katbee
Member
09-15-2001
| Wednesday, June 22, 2005 - 8:00 am
Here it is: Oriental Ramen Salad 1 16 oz. pkg. of coleslaw ( with cabbage & carrots) 1/2 cup chopped green onions 1/2 cup sliced almonds 1/2 cup sunflower seeds 1 pack uncooked oriental ramen noodles(break up into pieces) Optional items: 1/2 cup raisins or craisins; or 4-5 slices of crumbled bacon Dressing: ramen noodle seasoning, 1/2 cup oil, 1/2 cup sugar, 1/4 cup vinegar. Toss salad with dressing about 20 minutes before serving.
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Texannie
Member
07-16-2001
| Sunday, August 28, 2005 - 4:27 am
Old thread, but we went to a friends' house for dinner last night. The husband cooked!!! He made this great salad and I thought I would share it. You could easily make a meal of this by adding chicken or shrimp. It's from an old gourmet magazine recipe book hence the fancy name! LOL The notes in parenthesis are his.... Catalan Salad (A Catalan composed salad) Serves 6 (I made for 4, so adjust quantities accordingly) 2 lbs thin asparagus, trimmed, peeled 1/2 cup extra virgin olive oil (I used 1/4 cup) 3 Tbs finely chopped almonds (I used more) 2 Tbs dry bread crumbs 1/8 tsp ground cumin 3 Tbs Sherry vinegar (I used white vinegar, and used roughly the same quantity as the oil) 6 cups endive (I used 1 1/2 endives plus radicchio and rocket) 1/2 lb Serrano ham or prosciutto (I used 2 slices of prosciutto per serving) Have ready a large bowl of ice and cold water. Cook asparagus in boiling water until crisp/tender (3 minutes). Drain, then refresh in ice water. Drain again and pat dry. Heat 1 TBS oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, stirring frequently, until toaster (2-3 minutes). I used 2 Tbs of oil, then set aside, when done, on a paper towel to soak off extra oil. Whisk remaining oil into vinegar, adding salt and pepper to taste. I used roughly equal quantities of oil and vinegar (use whatever tastes best to you – this is basically a very simple vinaigrette). Toss salad greens with half the dressing. (I added garlic powder to the greens and let set before tossing with the dressing). Mound greens on plates. Arrange prosciutto around the greens (I rolled the prosciutto, and placed two rolls on each plate – you could use more). Top the salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond/crumb mixture.
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Sue
Member
06-02-2005
| Sunday, August 28, 2005 - 9:55 am
A very popular salad around here is Broccoli grape salad. Broccoli cut up into bite size pieces Red grapes Sunflower seeds Coleslaw dressing Just mix altogether Couple other popular ones we make are Spinach Mandarin Salad with a citrus dressing and a Spinach Strawberry Salad, not sure what the dressing consists of...
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Ginger1218
Member
08-31-2001
| Sunday, August 28, 2005 - 1:29 pm
I make a salad that I bring for lunch and people offer to pay me to bring for them. I use romaine lettuce and baby greens cut up tomatoes, preferably plum cucumber roasted peppers hearts of palm chunks of mozzarella cheese chunks of grilled chicken I make my own Balsamic vinaigrette dressing with good seasons Italian mix. I use part rice vinegar and part balsamic vinegar, then I use canola oil and a squeeze of dijon mustard
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