Moms Potato Salad

Contributed by: David LaFerney
Source: My Mom

First of all, I must say I don’t really have a recipe for this, I just know how to make it, and it always comes out delicious, and pretty much as I remember Mom’s. I talked to Donna about it, and she said the same thing. Also, this is the institutional size recipe, so if you don’t want to make 12 pounds of potato salad at one time then just do the math your self. However, it will probably all be eaten if you are making it for a picnic or party. It’s not as much work as it sounds like by the way.

  • 10 pounds of potatoes – peeled cubed and boiled until just done
  • 1 Dozen Eggs – hard boiled and cut into 1/2 inch cubes
  • 1 quart of miracle whip salad dressing (or equivalent)
  • 8 oz jar of sweet pickle salad cubes or diced up sweet pickles
  • 2-3 medium onions chopped very fine
  • 3-4 ribs of Celery chopped fine
  • 1/4 -1/2 cup of plain yellow mustard
  • Salt and Pepper to taste
  • Paprika to sprinkle on top just to look prettyCombine all of the ingredients EXCEPT the potatoes in a mixing bowl. Taste, and adjust the salt pepper and mustard to your taste. If you salted the potato water, keep this in mind lest you get it too salty and end up with 5 gallons of inedible goop. Otherwise use your own judgment, and just sneak up on it. This will make it your own creation.Divide the potatoes into two equal containers and add half of the dressing mix to each, then stir them together as little as possible so that you don’t end up with mashed potato salad. This is also why you don’t want to over cook the spuds to begin with. Sprinkle the top with paprika.

    This is best-served 24 hours later.

  • Mom’s Cranberry Salad

    Contributed by: Donna Wheatley
    Source: only every Thanksgiving meal I can ever remember at Mother’s house

    Combine the following into your serving dish and set aside:

  • 2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
  • 1 ground orange, including the peel (see above)
  • 1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
  • 1 cup chopped celery
  • 1 1/2-cup sugar
  • 1-cup pecans, finely chopped, but not to powder

    In separate bowl, mix

  • 1 package lemon Jell-O
  • 1 package cherry Jell-O
  • 2 cups boiling water
    the reserved pineapple juice/water mixture (1 cup)

    Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

  • Sweet and Sour Slaw Dressing

    Contributed by: Donna Wheatley
    Source: Mama, who said it is what Ridgefield’s Restaurant in Kingsport used

    Combine the following in a bowl and beat with a mixer until thick:

  • 1-teaspoon onion salt
  • 1-teaspoon garlic power
  • 1 1/2-cup sugar
  • 1 Tablespoon ground mustard (dry)
  • 1-Tablespoon salt
  • 1-cup white vinegar
  • 3 cups Wesson Oil (somewhere along the way, I switched to Canola. It tastes just the same and is healthier.)

    This makes a quart of dressing, but it keeps in the refrigerator indefinitely. You can then just pour a little over your cabbage and onion mixture as needed. Mom said it is good over Chinese cabbage too.

  • Grandma Jean’s Cole Slaw

    Contributed by: Esther Jean LaFerney (Crockett) AKA Mom

  • 1/2 to 1/3 Head of cabbage – Shredded fine
  • 1/3 Medium mild onion – Chopped fine
  • 1/3 of a green sweet Pepper – Chopped fine

    Dressing:

  • 1/2 C. real Mayonnaise
  • 1 Tbsp. Lemon juice or 1 Tbsp. Vinegar
  • 1/4 C. Milk
  • 1 Tbsp. Sugar or Sugar substitute
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper

    Make the dressing by slowly adding one ingredient at a time in order listed while stirring. Mix thoroughly until smooth before adding next ingredient. Add dressing to chopped slaw vegetables.

    Variation: Substitute Miracle whip salad dressing (or equivalent brand) for real mayonnaise and lemon juice/vinegar. I.E., if you use salad dressing, don’t include either lemon juice or vinegar.

  • Sumi Salad

    Sumi Salad - a refreshing oriental cabbage and noodle salad

    A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.

    Contributed by: Donna Wheatley

    This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.

    Put the following into a fry pan and saute until the seeds turn golden brown:

  • 1-Tablespoon oil
  • 1/4 cup slivered almonds
  • 1/4-cup sesame seeds Cool and then add to a large bowl with the following:
  • 8 green onions, chopped
  • 1 head cabbage chopped, as for coleslaw
  • 2 three-ounce packages Ramen Noodles, broken up. (Discard or use some other way the seasoning packets)
  • 1 to 1 1/2 pounds chopped smoked turkey breast Dressing: Combine and mix well:
  • 1/4-cup sugar
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1-cup oil
  • 6 Tablespoons Rice Vinegar
  • Simple Oil and Vinegar Salad Dressing

    This is a simple easy (also cheap) classic dressing that works well with all kinds of fresh vegetable salads.

    Dressing for about 2 1/2 quart salad bowl

    1. 3 Tablespoons Sugar or Splenda
    2. 1 teaspoon salt
    3. ½ teaspoon pepper
    4. Toss before adding the last two ingredients
    5. 1/8 cup Extra Virgin Olive oil
    6. Toss again before adding the vinegar
    7. 1/8 cup vinegar (any variety will work, I like red wine, or rice especially well)
    8. Toss one last time

    Put all of your veggies in the bowl first, and add the dressing ingredients right on top. As noted, toss after adding the dry ingredients, and then again after adding the oil, and one last time after adding the vinegar.  This method does a good job of distributing everything and for some reason keeps it from separating.  Taste and adjust the seasoning if needed. Recipe for about 8 servings.

    Fresh Summer Salad

    Here in the sunny south you can’t really grow salad greens once summer gets in full swing, but you can get great vine ripened tomatoes, cucumbers and squash all summer long. The key to this dish is the word fresh, use whatever is fresh and in season at the time, even if all you have is tomatoes or squash, it will be delicious the light dressing brightens the flavors without overpowering them.

    Any or all of the following cut into bite sized chunks pealed or otherwise prepared as needed:

    • Tomatoes
    • Cucumbers
    • Tender green beans (raw or lightly sautéed)
    • Summer Squash any variety – raw and sliced like a cucumber
    • Broccoli
    • Olives (ripe or green)
    • Sweet peppers (in moderation)
    • Onions (probably not best alone)
    • Avocado
    • Walnuts, Pecans or other nuts
    • Apples
    • Grapes
    • Carrots
    • Salad greens when available
    • Whatever you like, use your imagination

    Dressing for about 2 quarts of veggies

    1. 3 Tablespoons Sugar or Splenda
    2. 1 teaspoon salt
    3. ½ teaspoon pepper
    4. Toss before adding the last two ingredients
    5. 1/8 cup Extra Virgin Olive oil
    6. Toss again before adding the vinegar
    7. 1/8 cup vinegar (any variety will work, I like red wine, or rice especially well)
    8. Toss one last time

    As noted, toss after adding the dry ingredients, and then again after adding the oil, and one last time after adding the vinegar. Taste and adjust the seasoning if needed. Recipe makes about 8 servings.