CONNIE'S SOUTHERN POTATO SALAD
This recipe has been in my family forever. Don't know if they made it up or got the recipe from somewhere else. There is never any left when I take it to picnics or back yard BBQ's. Great with Fried Chicken. Also, what's great about this recipe is that you can add or less ingredients as your taste buds dictate.
Provided by Connie Ottman
Categories Potato Salads
Time 50m
Number Of Ingredients 7
Steps:
- 1. Put all ingredients in a large bowl.
- 2. If you need more moisture, add a little bit more mayo, mustard and or pickle juice.
- 3. Mix lightly to combine.
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CONNIE'S FAMOUS POTATO SALAD
I originally learned this recipe from my stepmom. I have added to it over the years and came up with this final creation. Great for parties and as a side dish. Of course you can add or delete to the ingredients as you like.
Provided by Connie Kuhlman
Categories Potato
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- First step should be to peel and boil the potatoes.
- Boil the eggs (so eggs are hardboiled).
- I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
- I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
- Just test the potatoes.
- You don't want them to soft, but the fork should be able to pierce them easily.
- While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
- I cook the bacon, cut up onion and green onion, celery, cilantro.
- You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
- Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
- Then add all the other ingredients and stir together.
- The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
- I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
- Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
- All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
- I have had many people tell me this is the best potato salad they have ever had and I should market it.
- Hope you enjoy it as much as we do!
CONNIE'S TORTELLINI SALAD
Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. - Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 260 calories, Fat 17g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CONNIE'S PISTACHIO SALAD
Make and share this Connie's Pistachio Salad recipe from Food.com.
Provided by Brookes Kitchen
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, walnuts, and marshmallows until well mixed.
- Refrigerate until chilled and serve.
Nutrition Facts : Calories 330.9, Fat 22.4, SaturatedFat 9.4, Sodium 17.4, Carbohydrate 33, Fiber 2.1, Sugar 27.7, Protein 4
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