Best Sweet Relish Salad Recipes

Potato Salad With Sweet Relish image

Provided by Millie Peartree

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

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

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.

Sweet Relish Slaw Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.

Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, chopped
1/4 cup finely diced red onions
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon sliced chives
1/4 cup red wine vinegar
2 tablespoons sweet relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

Sweet Relish Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 rounded tablespoons sweet pickle relish
2 tablespoons ketchup
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil, eyeball it
1 head iceberg lettuce, core removed and chopped
1 cup pre-shredded carrots, a couple of handfuls
4 scallions, chopped
4 radishes, thinly sliced
Salt and pepper

Steps:

In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.