Simply Irresistible Tropical Potato Salad Sp5 Recipes

SIMPLY IRRESISTIBLE TROPICAL POTATO SALAD #SP5

Steps:

• First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
• Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
• Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
• Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In blender, combine pineapple, red wine vinegar, oil, sugar, pepper and salt. Blend until pineapple is smooth and ingredients are incorporated.
• In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL SALAD WITH PINEAPPLE AND TOMATOES

Steps:

• Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
• In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
• Stir dressing well just before using, and spoon over salads.
• Top with peanuts and serve.
• Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.

TROPICAL BLACK BEAN SALAD

Steps:

• In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
• Add the beans and toss to coat.
• Add the remaining ingredients; stir to combine.
• Set aside for at least 30 minutes at room temperature so that the flavors can blend.
• Can be put in the refrigerator but I prefer this at room temperature.
• I serve it on a bed of salad greens.

GRANDMA'S POTATO SALAD

Steps:

• Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.
• Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.
• Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.
• Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.
• Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
• Add salt and pepper to taste.
• Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.