Best Red Hot Salad Recipes

RED HOT & BLUE POTATO SALAD - THE ORIGINAL

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

RED HOT JELLO SALAD

Steps:

• In a medium saucepan bring the water to a boil.
• Stir red-hots in simmering water until dissolved.
• Remove from heat.
• Add jello mix and stir until dissolved.
• Stir in cold applesauce.
• Pour mixture into a serving dish and chill until set.

RED-HOT GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

RED HOT APPLESAUCE JELLO SALAD

Steps:

• 1. Combine boiling water with cinnamon candies in a saucepan, stir over low heat to dissolve candies. remove from heat stir in gelatin. Blend in applesauce. Pour half of mixture into a 2 quart mold or an 8 inch square pan. Chill until firm. Blend softened cream cheese with mayonnaise, add chopped nuts, and or chopped celery. Spread cream cheese mixture over chilled mixture. Pour remaining gelatin mixture over cream cheese mixture. Chill all several hours till firm.

RED HOT APPLESAUCE SALAD

Steps:

• Dissolve red hots in boiling water.
• Add jello and applesauce, stirring well.
• Serve on a lettuce leaf.
• Goes especially good with pork.

HOT RED POTATO SALAD

Steps:

• Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
• Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
• Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
• Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.

RED HOT SALAD

Steps:

• 1. dissolve the candies in the boiling water. add the jello, stirring to dissolve. add the applesauce. pour into dish. when set add the blended cream cheese, 1/2&1/2, mayo. spread on top.

HEY MOM, I WANT SOME RED HOT FRUIT SALAD!

Steps:

• Combine yoghurt, red-hot candies & raisins. Refrigerate for at least 2 hrs, stirring at 30 min intervals.
• Prepare & combine the remaining fruit ingredients in a bowl when nearly ready to serve. Add the bananas last.
• Add the yoghurt, red-hots & raisin mix to the fruit. Stir well & refrigerate till ready to serve, but is best if served soon after mixing.
• NOTES: A variety of fresh seasonal or canned fruits can be used w/equal success. The above was just what I had on hand. - Refrigeration time is important as it softens the candy & releases the cinnamon flavor & color. They will fully dissolve w/longer refrigeration time. Add chopped pecans or walnuts as an option & enjoy!
• CAUTION: You will want to eat this sauce w/a spoon & forget about the fruit! Pls try to resist this temptation. Your family will love you for it.

RED HOT JELLO SALAD

Steps:

• Dissolve red hots in water over low heat, stirring all the time. Add jello, stirring to dissolve. Add pineapple with juice. Pour half in clear loaf pan. Chill until firm. Reserve rest til later.
• Soften cream cheese with milk to spreading consistency. Add nuts and spread on firm jello mixture covering completely. Add reserved jello mixture and chill until firm.

RED HOT MAMA SALAD

Steps:

• Combine water and red hot candies in a medium sized sauce pan.
• Boil on high heat until candy is melted.
• Remove from heat.
• Add jello and applesauce.
• Mix well.
• In a medium bowl, beat together cream cheese and mayonnaise.
• Fold in celery and nuts with spoon.
• In a square 9X9 dish, place cream cheese mixture and spread evenly.
• Pour red hot applesauce mixture over the cream cheese.
• Refrigerate until red hot applesauce mixture has set, approximately 4 hours.

RED, HOT & BLUE POTATO SALAD RECIPE - (5/5)

Steps:

• Mix potatoes, hard boiled eggs, green onions, mayonnaise, and celery salt in a large bowl. Serve at room temperature for best flavor.

RED HOT & BLUE POTATO SALAD RECIPE

Steps:

• steam spuds for 45-60 minutes cut into small pcs and mix ingredients- do not refrigerate

RED HOT APPLESAUCE SALAD

Steps:

• Combine boiling water with cinnamon candies in a saucepan stir over low heat to dissolve candies. Remove from heat stir in gelatin. Blend in applesauce. Pour half of mixture into an 8 x 8 x 2-inch baking pan chill until firm. Leave remaining gelatin at room temperature.Blend cream cheese with mayonnaise add nuts. Spread cheese mixture over chilled mixture. Pour remaining gelatin mixture over cheese mixture. Chill several hours or until firm. Cut in squares.

RED HOT HOLIDAY JELLO SALAD

Steps:

• Dissolve candies in boiling water; add in Jello and stir. Chill in refrigerator until slightly gelled; add applesauce. Pour in mold (or bowl) and set for at least 12 hours. (Half of this recipe serves 12 people as a holiday side.)

RED HOT & BLUE POTATO SALAD - THE ORIGINAL

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

RED HOT AND ROKA® BLUE CHICKEN SALAD

Steps:

• Toss chicken with hot pepper sauce in large bowl.
• Add remaining ingredients; mix lightly. Serve immediately.

RED HOT SALAD

Steps:

• Soak red hots in 1/2 cup water overnight.
• Dissolve jello in 1 cup boiling water.
• Add red hots and water mixture.
• Chill until partly set.
• Stir in apples, celery and nuts.
• Chill until firm.

RED HOT JELLO SALAD

Steps:

• •Place hot water and red hots in a saucepan on the stove top. Stir and simmer on low until melted.
• •Add Jello and stir until dissolved. Add to applesauce in at least a 2 quart size bowl. Chill until set.
• Read more at http://insidebrucrewlife.com/2010/07/tythealthy-summer-snacks/#vSwQVMEeQWlqhwJy.99

RED HOT SALAD

Steps:

• 1. Dissolve red hots in boiling water.
• 2. Add jello and dissolve,
• 3. Stir in applesauce.
• 4. Pour into a 2-quart mold.
• 5. Refrigerate until firm.