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How to Keep a Salad COLD...

When you make large bowls of potato salad or any other kind of salad that has to be kept cold, here's a neat tip. Take a small SEALABLE tupperware type bowl (cereal bowl size) fill it with water, seal and freeze. Now put it in the bottom of bowl you are going to serve the potato salad in. Then pile potato salad on top and it will keep the salad cold and safe to eat. You can put the salad bowl into another larger bowl that is filled with crushed ice.

How to Make a Salad Look BIGGER...

Here is a serving trick. When you have a big bowl and not really enough salad to make a really full looking bowl take a dinner plate (or what ever size will fit in the bottom of the bowl) invert the plate in the bottom of the bowl and pile the salad on top of that. The result will be a full bowl of salad with a nicely rounded top.

How to Make a Tossed Salad the day before and keep it FRESH...

This is ideal if you are serving a big group and don't have the time to make a fresh salad. Make the salad the day before and then place the salad into buckets with lids or big bowl and completely cover the salad with water. Store in the fridge. Drain well before serving. Salad will be fresh and crisp the next day.

USE: -lettuce, cukes, radishes, cabbage, green onions, celery, broccoli, cauliflower, green or red peppers, carrots, red cabbage.

DO NOT USE : TOMATOES...add those just before serving.


2 16 oz. can kidney or pinto beans, drained and rinsed
2 cup frozen corn, thawed
3/4 cup each green and red sweet pepper, chopped
2 cup tomato, chopped
1 medium red onion, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider (or other) vinegar
1 1/2 Tbsp vegetable oil
1 1/2 tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt (if using it). Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1-2 days ahead if desired. Stir before serving. Easily increased, but be careful not to double the hot pepper.


Makes 6 to 8 servings
Before commercial mayonnaise was available, my grandmother made her "special" Homemade Dressing for potato salad. It only takes a few minutes to make the dressing, which is the secret to this potato salad's wonderful flavor.

6 to 8 medium potatoes, peeled, cooked, drained and diced (5 cups diced potatoes)

1 tablespoons fresh minced parsley

3 tablespoons pickle relish, drained

3 tablespoons finely minced onion

Homemade Dressing (recipe follows)

After draining diced potatoes, mash some of them with a fork or potato masher. Add parsley, relish and onion to potatoes. Pour half of the dressing over potato mixture and stir until well mixed. Add more dressing if needed and refrigerate any remaining dressing. If desired, add salt and pepper to taste.

Serve potato salad cold or at room temperature. Store in refrigerator.

VARIATION: Add 2 boiled eggs, diced or grated

Homemade Dressing

2 tablespoons flour 1/2 cup vinegar

1/4 cup sugar 1/2 cup water

1 teaspoon dry mustard 1 egg, beaten

1 teaspoon salt 1/2 teaspoon pepper (optional)

Mix flour, sugar, dry mustard and salt together in a saucepan. Then gradually add water, vinegar and egg, stirring with a wire whisk. Heat on medium heat, stirring constantly until sauce thickens to the consistency of mayonnaise.

Use as dressing for potato salad or refrigerate until needed. This keeps for up to 5 days.


4 c. Cabbage, shredded
1 sm. Carrot, grated
1 sm. Onion, chopped
1/4 c. Celery, sliced
1/4 c. Low fat plain yogurt
2 tbsp. Light mayonnaise
4 tsp. White vinegar
1 tsp. Dijon mustard
1/2 tsp. Granulated sugar
1 dash Salt
1 dash Pepper

In bowl, toss together cabbage, carrot, onion and celery. In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir into cabbage mixture; toss well. [Coleslaw can be refrigerated in airtight container for up to 2 days]

Variation: add chopped sweet pepper, small broccoli florets or any other vegetables you have on hand.
Per Serving: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate


8 cups cooked red skin potatoes, skin on, in chunks
1 cucumber, peeled, seeded and chopped
1 medium onion, diced
4 hard cooked eggs, finely chopped

1 1/2 c. mayonnaise
6 Tbsp. cider or white vinegar
6 Tbsp. sugar
2 tsp. celery seed
1 tsp. salt (or to taste)
Stir dressing ingredients together. Add to still hot potatoes and onion. When cool add cucumber and eggs. Make at least 8 hr. to one day ahead.


8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)

1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Finely chop the cabbage and carrots Combine all the dressing ingredients and mix until smooth. Pour over the cabbage and carrots mixing well. Cover and refrigerate for at least 2 hours before serving. Serves 10-12


Makes 60 small puffs
These are very light cream puffs filled with ham salad; however, they can be filled with a meat filling of your choice, such as chicken or tuna salad.

1 teaspoon salt
1 cup boiling water
1/2 cup shortening or margarine
1 cup flour
4 eggs
Ham Salad (recipe follows)
Preheat oven to 400 degrees. Grease 9x13-inch cookie sheet.

In medium saucepan, combine salt, boiling water and shortening. Bring to a boil and then reduce heat to medium. Immediately add flour, stirring vigorously until dough forms a ball in the center of the pan. Cool slightly. Then add eggs, one at a time, beating after each addition until mixture is smooth and very stiff. Using a teaspoon, drop dough into balls, about 1-inch apart.

Bake 15 to 18 minutes until puffs are lightly golden brown. DO NOT UNDER-BAKE. Puffs are done when a toothpick inserted in the center comes out clean. Cool completely.

Cut top half from each puff and fill with Ham Salad. Replace each top and arrange on serving tray. Serve cold or at room temperature.

Ham Salad
Makes 6-1/2 cups filling

4 cups ground cooked ham
4 ounces (1 cup) grated cheddar cheese
1 cup low-calorie mayonnaise
1/4 cup sour cream
1 teaspoon dry mustard
1/2 cup pickle relish, well-drained
In medium bowl, combine all ingredients and blend well. Use for filling Ham Salad Puffs.


Chicken Salad
Substitute equal amount of finely chopped chicken for the ground ham. Omit dry mustard. Add 1/2 teaspoon basil. Use Egg Salad for a filling.


1 Pkg. Frozen whole kernel corn (almost thawed) (2 lb)
6-8 slices fried bacon (crispy & crumbled)
fresh garlic cloves 2-3 (more if you like garlic)
2-3 chopped fresh jalapeno peppers (with membrane and seed removed)
chopped olives (optional- black or green either one)
2-3 stems of chopped green onions
1 C grated colby/jack cheese (marbled)
Original Hidden Valley Ranch Dressing

In large mixing bowl combine all chopped vegetables with corn. Stir in enough dressing to coat vegetables well. ( I use almost half a bottle.) Then stir in grated cheese and crumble bacon on top. If you are going to serve immediately, let corn thaw completely. When I have to travel for a few hours to get to a family reunion I usually mix the salad with the corn slightly thawed so it will still be cold when I get to my destination. A This is a good alternative to potato salad at cook-outs!! Easily increased.


1 head cauliflower
1 bunch broccoli
2 small onions, sliced
2 carrots, thinly sliced
1/2 cup mayonnaise
1/3 cup vinegar
1/3 cup vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, fried and crumbled

Cut vegetables into bite-sized pieces. Combine mayonnaise, oil, sugar, salt, and pepper. Pour over vegetables and toss to cover. I always use a big Tupperware mixing bowl for this, since the lid makes it possible to turn the stuff upside-down to marinate well. Refrigerate for several hours. Add bacon just before serving.


Well here is one that will set your toes on fire. You can reduce the amount of hot spice but it is the best I have had in a long, long time, watch out this is very spicy but oh so good!

3 lbs red skinned pot (you don't have to peel them)
6 large eggs, hard boiled, peeled and chopped
1 bunch scallions chopped
4 stalks celery, chopped
juice of 2 lemons
1/2 cup dill pickles...finely chopped
1 cup good mayo no miracle whip
2 T cream style mustard (hot dog style..plain old yeller)
1 tablespoon horseradish
1 tablespoon Course salt
2 teaspoons black pepper
2 teaspoons cayenne pepper

Cook potatoes whole starting in COLD water and cover. (I didn't realize there was a difference. Since potatoes are stored cold and in the dark they really taste better and cook different if started out cold and covered. I always did this ...but we did it both ways...the texture in the potatoes was really different.) Check the Potatoes. (run under cold water to stop the cooking process) When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and mix well. Refrigerate.


4 tubs of cool whip
7 cans of mandarin oranges,
4 large cans of pineapple chunks, 19 oz. ea.
1 1/2 bags of sweet coconut
2 bags of white marshmallows

Drain the fruit very well, overnight or even longer. When fruit is well drained, combine with other ingredients, this can be made 1 day ahead. This recipe make one LARGE bowl full and was used as part of a wedding buffet for 120 people, it was well liked.


Always a 'Show Stopper' !

1 medium sized watermelon
1 medium sized cantaloupe
1 honeydew melon
1 to lb. green grapes (red and purple too if desired)
1 to 2 cans orange slices, drained (or fresh)
1 can pineapple chunks, drained (or fresh)
fresh strawberries or blueberries (optional)


Cut about 1/4 off top of watermelon. Cut back to the white and get all the red out to mix with other fruit. You can use a melon baller, teaspoon measuring spoon, or easiest of all just cube up all the melon. Make sure the seeds are removed.

Removing all the watermelon from the shell is a BIG job and takes a surprising amount of time. This can be done the day before it is needed. Cube up the melons and store in a separate containers .You can make the edge of the water melon saw toothed or scalloped. For a scallop, use a glass or cup as a rounded guide, it's easier to do on an empty shell.

Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed. Fresh Oranges and Pineapple are better than canned, however they are optional. Just 3 melons, and grapes are great, as you have a good variety of color and flavors.

Optional Dressing

1 c. sugar
1/2 c. fruit juice
1/4 c. lemon juice
3 Tbsp. cornstarch
Cook sauce until thickened; it will stay thin.
Chill. Pour over fruit in watermelon boat or mix in large bowl
and chill.


1 can cut green beans
1 can lima beans
1 can kidney beans
1 can cut yellow beans
1 onion -- sliced

1/3 cup sugar
1/3 cup vinegar
1/3 cup oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon tarragon
1/4 teaspoon basil

Combine beans and onions. Mix all other ingredients together and pour over beans. Chill several hours or overnight. Serves 8

Notes ... you can add a green pepper to this salad.

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