Best Fancy Pasta Or Potato Salad Recipes

FANCY PASTA OR POTATO SALAD

Fancy Pasta or Potato Salad image

This recipe can either be made with your favorite macaroni shape pasta or you can use for a tasty pototo salad. I got this recipe from the Southern Magazine years ago when I first started cooking. I just changed the elbow macaroni to the ditalini (small tube shape) macaroni and added dill relish.

Provided by Marsha D.

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup ditalini, cooked and drained (pasta- small tube macaroni) or 2 cups potatoes, diced, cooked and drained
4 slices cooked bacon, crumbled
1/2 cup celery, diced
1/4 cup green peppers or 1/4 cup red pepper, diced
1/4 cup onion, diced
1 tablespoon dill relish
2 teaspoons dill weed or 2 teaspoons dill seeds
1/4 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar

Steps:

Cook macaroni according to pkg. or potatoes. Drain well.
Combine in large bowl, cooked macaroni (or potatoes),bacon crumbles, celery, onion, green or red peppers, and dill relish.
Add dill weed or dill seeds and stir well.
In a small bowl combine mayonnaise, ketchup, chili powder, Worcestershire sauce, salt, black pepper and sugar. Stir well.
Pour dressing over macaroni salad or potatoes and stir to combine.
Chill 30 minutes to 1 hour before serving.
Note: Using macaroni, this will last a week in the refrigerator. Also this has the best flavor a day are two after making.
You may also serve warm but its best chilled.

Nutrition Facts : Calories 222.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 12.6, Sodium 719.8, Carbohydrate 29.4, Fiber 1.6, Sugar 4.6, Protein 6.9

~ NOTHING FANCY POTATO SALAD ~

~ Nothing Fancy Potato Salad ~ image

This is the potato salad my husband was raised on, and he refuses to eat any other. I was used to sugar and vinegar in my dressings. This recipe is plain and simple all the way, it has actually grown on me over the years and it's one of my favorites too. Recipe is my MIL - tweaked by me as I add more egg. Enjoy!

Provided by Cassie *

Categories Potato Salads

Time 40m

Number Of Ingredients 8

Ingredients

9 - 10 medium russet potatoes - boiled in jackets and salted water, until fork tender - peel and cube to desired sized pieces.
1 medium sweet onion, minced
1/2 c drained dill relish
10 boiled and peeled eggs, chopped - i save one for garnish
1 - 1 1/2 Tbsp mustard
salt & pepper to taste
1 1/4 - 1 1/2 cups hellmanns mayonnaise - i never substitute
paprika for garnish

Steps:

1. In a large bowl, add cubed potatoes, onion, eggs, salt, pepper, mustard and relish. Carefully toss all together.
2. Stir in the mayonnaise and carefully toss to coat the potatoes evenly. Now taste and season more if needed. Cover and chill until ready to serve. My husband eats his freshly made. He can never wait for the chilling...LOL
3. Enjoy!

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