*Three-quart pot makes enough to take to a potluck dinner; recipe may be reduced for a family dinner.
In a bowl, combine all the salad ingredients.
In another small bowl, mix together well all the dressing ingredients.
Pour over the cucumber salad mixture and toss gently.
Cover and chill for at least an hour.
Cook potatoes without peeling.
Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing.
Season with salt and pepper to taste.
To prepare Salad:.
Fry bacon until crisp.
ooling time at end of recipe!
Boil the potatoes in
Cook unpared potatoes covered in boiling water (1/2 teaspoons salt to 1 cup water) 30-40 minutes, or until tender; drain.
Cool slightly; peel and cut into cubes.
Toss with onion, salt, pepper and Italian salad dressing.
Cover; chill throughly, at least 8 hours.
About 2 hours before serviing, add mayonaise, celery and eggs; toss unitl well covered.
Chill.
nd onion in very large salad bowl. Gently toss to combine
Place stewing beef in a crock-pot.
Add potato salad on top of meat.
Do not mix.
Cook in crock-pot all day on low.
Serve with a vegetable and/or a salad.
omaine heart on 4 individual salad plates. Crumble blue cheese onto
Fry bacon until crisp. Set aside.
Blanch green beans; marinate in small amount salad dressing for 2 hours.
Arrange lettuce on bottom and sides of large bowl. Mound potato salad in center.
Flake tuna fish on and around potato salad.
Layer green beans, tomato, eggs and black olives. Dress and toss at the table.
nd place over finished prepared salad.
Sprinkle paprika over top
Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool.
In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder. Stir in the cooled potatoes until coated. Cover and chill until serving.
lavor profile of this recipe. Using the salad dressing as the flavor
Boil potatoes in their skins.
In a bowl, add green onions (all), chopped onion and peeled potatoes.
Pour salad oil over mixture.
Cover and let it stand 2 hours.
Stir about every 30 minutes.
lices.
Place in a salad bowl.
In skillet, fry
Boil potatoes with peel still on them until medium soft; let cool.
Fry bacon until crispy, crumble.
Cut up celery and onions. Boil eggs.
Peel the peel off of potatoes, smash up with hands. Add bacon, onions and celery.
Add salad dressing and vinegar. Peel shell off of eggs, smash with hands.
Mix and stir with hands. Salt and pepper to taste.
nd toss well. Let potato salad stand for about 2 hours
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl.
In a small bowl, whisk salad oil, vinegar, salt and pepper together.
Pour dressing over cucumbers and mix well.
Adjust seasonings and add a bit of sugar if needed.
Boil your potatoes in hot salted water.
Drain when just done(no mush here) and immediately add the onion.
Then add your salad dressing.
Toss until coated.
Eat warm and enjoy.