Sweet Relish Salad Recipes

OLD FASHIONED POTATO SALAD

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Old Fashioned Potato Salad image

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

CORN RELISH SALAD

"My family enjoys hiking in the mountains," says Claudia Poynter, Cortez, Colorado. "This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

Corn Relish Salad image

Steps:

In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

Nutrition Facts : Calories 68 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 cups fresh or frozen corn
3 medium tomatoes, seeded and chopped
1 medium green pepper, diced
1/2 cup chopped red onion
1/2 cup sliced celery
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1/4 cup reduced-fat Italian salad dressing
5 fresh basil leaves, finely chopped or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning

CLASSIC POTATO SALAD

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

Classic Potato Salad image

Steps:

Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

Ingredients

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

MY FAVORITE CHICKEN SALAD

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

My Favorite Chicken Salad image

Steps:

Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

Ingredients

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

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Sweet Relish Salad Recipes

OLD FASHIONED POTATO SALAD

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

CORN RELISH SALAD

"My family enjoys hiking in the mountains," says Claudia Poynter, Cortez, Colorado. "This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics."

CLASSIC POTATO SALAD

MY FAVORITE CHICKEN SALAD

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

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