Community Cookbook - Salads

Watergate Salad - Recipe and Photo by Kraft Recipes

You know those community cookbooks that your church or the local rotary club sells? I have many, many recipes that evolved from recipes found in those such books.  The recipes on their own aren't necessarily worthy of their own blog post, but I'd like to record them somewhere for reference so I'm going to do a series of blog posts that include them.

This one is going to be on those classic (horribly unhealthy) salads your mama used to take to the church fellowship dinners.

Other posts from this series:
Dips & Spreads
Side Dishes

Watergate Salad

1 20-oz can crushed pineapple with juice

1 3.4-oz. package instant pistachio pudding

1 cup miniature marshmallows

1/2 cup chopped pecans

1 8-oz. tub frozen whipped topping, thawed

Combine first four ingredients and mix well.  Gently fold in whipped topping.  Refrigerate until ready to serve.

Ambrosia Salad

1 11-oz. can mandarin oranges, drained

1 5-oz. jar maraschino cherries, drained

1 20-oz. can pineapple chunks, drained

1 cup sweetened flaked coconut

1 cup sour cream

1 cup mini marshmallows

1 cup chopped pecans

Mix all ingredients together, cover and refrigerate 4-6 hours.  Stir before serving.

Egg Salad

12 large eggs

1/3 cup mayonnaise

1/2 teaspoon yellow mustard

Dash of salt

Cover eggs with cold water in a large pan and bring to a boil.  Once boiling, cover pan tightly with a lid and remove from heat.  Let eggs rest, covered for 20 minutes.

Pour water off and fill pan with ice and cold water.  Let rest for 5 minutes then peel eggs. Dice eggs and place in a bowl.

In a small bowl combine mayonnaise, mustard and salt and mix well.  Add mayonnaise mixture to eggs and stir until yolks are smooth.  If mixture seems too dry, add mayonnaise, 1 tablespoon at a time, until desired consistency is reached.  Taste for salt and add more if necessary.  Cover and refrigerate until ready to serve.

I’m a purist when it comes to egg salad (I’m the same way with deviled eggs).  I don’t like it sweet and I don’t like a lot of mustard.  Add more mustard if desired.  If you like it sweet, substitute mayonnaise with salad dressing or add sweet pickle relish.

Potato Salad

2 pounds potatoes, peeled and cubed

1 tablespoon salt

3/4 cup mayonnaise

1 tablespoon Dijon mustard

Salt and pepper to taste

6 boiled eggs, peeled and chopped
3 tablespoons sweet pickle relish

1 small onion, diced (optional)

1 cup diced celery (optional)

Cover potatoes with cold water, add salt and bring to a boil.  Reduce heat to medium and continue cooking potatoes 15-20 minutes or until fork tender.

Drain potatoes and rinse with cold water; set aside.  Taste potatoes for saltiness.  Add salt when mixing salad if needed.

Mix potatoes and remaining ingredients by hand.  Add more mayonnaise of preferred. Cover and refrigerate until ready to serve.

Italian Pasta Salad

1 12-oz. box spiral or bowtie pasta

Salt for pasta water

1 cup diced tomato

1 large cucumber, peeled and diced

1 medium onion, diced

1 14-oz. can sliced black olives, drained

12 ounces mozzarella, diced

½ cup Parmesan cheese

1 cup Italian dressing

Cook pasta in salted water per manufacturer’s instructions for al dente preparation.  Drain and rinse with cold water. Drain well.

Mix pasta with remaining ingredients, stir until combined and refrigerate 4-6 hours.  Stir before serving.  Add additional Italian dressing if necessary before serving as the pasta will soak it up.

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