Pasta Or Potato Salad Dressing Recipes

RANCH PASTA AND POTATO SALAD

Steps:

• Bring about 10 cups water to a boil in Dutch oven or 4-quart saucepan. Reduce heat to medium-high. Add potatoes; cook 3 minutes. Add rotini; return to a boil. Cook potatoes and rotini an additional 10 to 12 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, cook bacon until crisp. Drain on paper towels.
• In large bowl, combine cooked potatoes and rotini, cooked bacon, bell pepper and green onions.
• In small bowl, combine dressing ingredients; blend well. Add to salad; toss to coat. Cover; refrigerate at least 1 hour or until serving time.

POTATO SALAD

Steps:

• COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
• FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
• DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
• ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

COOKED POTATO OR PASTA SALAD DRESSING

Steps:

• In a medium saucepan mix all ingredients together.
• Bring to a light boil, whisking constantly until thickened (about 2 minutes).
• Remove from heat, cool slightly then whisk in mayo.
• Season with salt and pepper.
• Cool completely before adding to you potato or pasta salad.

PASTA SALAD DRESSING

Steps:

• Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.

FANCY PASTA OR POTATO SALAD

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.

LOADED POTATO PASTA SALAD

Steps:

• Equipment: Large mixing bowl, Small bowl, whisk.
• Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl.
• Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine.
• In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

DRESSING FOR PASTA OR POTATO SALAD

Steps:

• Stir all ingredients together.
• Mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

PASTA SALAD WITH HOMEMADE DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
• In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
• In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
• Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

SIMPLE PASTA SALAD DRESSING

Steps:

• Blend canola oil, vinegar, corn syrup, lemon juice, onion, garlic, Parmesan cheese, salt, parsley, basil, and red pepper flakes in a blender until smooth, about 30 seconds.