Ultimate Creamy Potato Salad

I got this recipe from Paula Deen. I like this.

3 pounds small new potatoes
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon choped fresh basil
1 tablespoon stone-ground mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh basil or dill, for garnish

In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.
In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper. Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with gresh basil or dill, if desired.

Greek Pasta Salad

I decided to try this recipe because I get tired of using Italian Dressing or Mayonnaise. I rinsed the kalamata olives to reduce the salt. I did not add the 1/4 teaspoon salt. I enjoyed this salad.12 oz dried mostaccioli or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halves
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
4 to 6 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves

Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions and olvies. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 oz) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 oz) can black olives, drained
1/4 cup chopped fresh parsley
1 tbs lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper

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. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved arthichoke marinade over salad.

Tortellini Salad

I got this recipe from http://www.cookingwithangel.com/. I like this because the dressing consist of mayonnaise and sour cream.

2 pkg frozen tortellini (4 cups)

1 cup mayonnaise or salad dressing

1/4 cup sour cream

2 cloves garlic, mashed

2 tablespoons minced basil

1/4 cup finely minced red bell pepper

Salt and pepper to taste

Possible add-ins: black olives, ham, green onion, seeded cucumber, mushrooms, marinated artichokes, shredded povolone, salami, baby peas, etc.

Cook pasta; set aside to cool. Combine mayo, garlic, basil, peppers and sour cream; stri in pasta. Refrigerate. Best if made ahead. Add the add-ins you want. Serve.

Broccoli & Cauliflower Salad

I tasted this salad at Relief Society and fell in love with it. I made it the next day. I checked the internet and found that you can add anything you like.

Broccoli

Cauliflower

Bacon

Craisins

Sunflower Seeds

1 cup Mayonnaise

1/4 cup Sugar

2 Tablespoons White Distilled Vinegar

Chop up vegetables into bite size pieces. Add craisins and seeds. Mix mayonnaise, sugar and vinegar together. Mix dressing and vegetables together.

Can also add cheese chunks, cherry tomatoes, red onion, celery, red seedless grapes, shredded carrot, kidney beans, green onions, olives, artichoke hearts, red bell pepper, chicken, cashews or ramen noodles.

Other ideas for dressings are Italian Dressing, Ranch Dressing or Asian Dressing consisting of 2 tablespoons soy sauce, 2 tablespoons white vinegar, 2 tablespoons sesame oil, 1/4 teaspoon salt and 1 tablespoon sugar.

Hope you enjoy this salad as much as I do!!!!

Cornbread Salad

I made a valentine's dinner and invited my husband's brother and sisters. I made several dishes that they had never tasted. This is the one that got the most attention.

1 batch cornbread, cut into 1-inch cubes
1 (14.5 oz) can red kidney beans, rinsed and drained
1 (15 oz) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated Sharp Cheddar
1 (8 oz) bottle ranch dressing
Chopped fresh parsley leaves, for garnish

Mix and bake cornbread according to the directions on the box. In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Garden Pea Salad

We recently had a family reunion and ate several potato and macaroni salads so when I was assigned to bring a salad to the cabin I remembered this one that I got from Paula Deen. I used frozen peas because that's what I had in the house.

1 (15 oz) can very young early peas (recommended Lesueur)
1/4 cup chopped onions
2 boiled eggs, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons mayonnaise
Chopped pimento, optional

In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. Makes 4 servings.

Caramel Apple Salad

This is an excellent salad!!!

3 red apples, chopped
3 green apples, chopped
6 packages (2.07 oz each) Snicker candy bar
1 tub (8 oz) cool whip (thawed)
Apple slices, optional

Mix apples and candy bars until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish with apple slices. Makes 20 servings. Make and serve the same day.