20 lbs of red potatoes, washed
20 green onions, washed and diced
20 celery sticks, washed and diced
20 oz frozen peas, thawed and drained
20 oz pimentos in a jar, well-drained
20 eggs, hardboiled, chopped
10 t sugar (1/2 cup)
2 T salt
60 oz miracle whip (2 large jars)
Cook the potatoes.* Peel, chop into chunks and place into large container. Sprinkle salt on them. Add vegs, pimentos and eggs. Toss with your hand gently.
Mix sugar with dressing in a jar. Gently mix the dressing into salad by hand.
Garnish with pimento powder (paprika), eggs, olives, pickles, bacon, cheese, etc..
Cover and refrigerate overnight.
Serve with pride as you have done ALOT of work!
* I cook the potatoes (red ones) in the microwave and/or in a crockpot — small ones cook in 3 hours on high, med ones cook in 4 hours on high.
gold yukon potatoes, 5 lbs, cooked, peeled and chopped
salt — 2 t
celery – 3 cups
green onions, a sm bunch, diced (not the white bulbs)
peas – 2 cups
pimentos – 4 oz jar
eggs – 5, hard boiled, chopped
Whip salad dressing, 16 oz
sugar, 3 t added to dressing
Bacon and ham, optional
Cut the potatoes in chunks and place in a large bowl. Sprinkle with salt.
Add veggies & eggs and toss. Add sugar to dressing. Combine all. Cover and chill overnight for best flavor.
This version is identical to 20 pound salad except that it uses gold (instead of red) potatoes.
4 lbs Yukon gold potatoes, microwaved, peeled and cut into chunks
2 t salt
1 c yellow and green bell peppers, each
½ c roasted red peppers from a jar, drained
1 c celery, diced
1 c peas
½ c green onions, diced finely
4 hardboiled eggs
1 jar lite mayo or whip salad dressing, 3o oz
1 t mustard
2 t sugar
In large bowl sprinkle salt onto potatoes. Add vegetables and eggs. Add sugar and mustard to mayo/dressing and toss into salad.
Cover and chill overnight. Garnish with green onions, hardboiled egg and/or olives.
— This version differs in that it has mustard and bell peppers.
Ten pounds of taters can feed alot of people — maybe 30 or 40, depending on appetites.
1 large (30 oz) jar of lite mayo or Whip salad dressing
2 cups of peas
3 t salt
4 T of roasted red peppers (pimento in a jar)
5 T of sweet pickle relish
6 green onions, finely diced
7 sticks of celery
8 hardboiled eggs (or two more for garnishing)
9 pimento olives, halved
10 pounds of potatoes (cooked and cut into chunks)
Cook the potatoes, chop and add salt. Toss the rest of the ingredients with the potatoes except dressing and olives. Add dressing and then garnish with olives and/or extra hard-boiled eggs.
Cover and chill overnight for best flavor.
This dressing differs from the twenty pound salad in that it has sweet pickle relish in place of sugar.
1/2 c safflower oil
1 c mandarin juice
4 t mandarin zest
4 t white balsamic (or rice) vinegar
3 t sugar
1 1/2 t xanthum gum
Mix first five ingredients with a whisk. Slowly whisk in the xanthum gum. Chill before serving. makes 1 1/2 cups.
This dressing is excellent served with a salmon or chicken salad.
Salad: grilled chicken/salmon, greens, panela cheese, kalamata olives, mandarin slices, red onions, sliced almonds.
The amounts of each ingredient will be based on your preferences. Make it the day before for better flavor.
Tuna, canned, drained
red or green onions
1 1/2 T sweet pickle relish, per 12 oz can
fat free mayo
Mix and refrigerate.
Serve on a sandwich or a green salad.