Bonnies Winter Salad Relish Recipes

BONNIE'S WINTER SALAD RELISH

Steps:

• This recipe makes 8 to 10 cups of Winter Salad Relish. I store mine in a 3 quart Rubbermaid container in the refrigerator and turn it upside down so the liquid is evenly distributed. You can probably swap Splenda for the sugar in this recipe. I like it in wraps for lunch, too.
• Assemble all ingredients before you begin. Wash all the vegetables and wash and core the apples. Don't peel them. Cut them into quarters and use a food chopper that has a blade for a small dice, like the Vidalia Chop Wizard, or you can hand chop the vegetables.
• Combine all the ingredients in a large container. I use a 3 quart Rubbermaid container with a tight lid.
• Mix the vinegar, sugar and mustard dressing in a small measuring cup.
• Pour the dressing over the salad relish. Combine the dressing with the vegetables and apples.
• Here is how it should look. Enjoy!

BONNIE'S NO EGG POTATO SALAD

Steps:

• Mix the mayonaise, mustard, and celery seed in a large serving bowl.
• Add cubed potatoes, relish and chopped celery and mix lightly. Season with salt and pepper. Refrigerate.
• Cooks tip: You can eat this potato salad right away, but it is better to let it sit for the flavors to blend. I make the potatoes the day before and chill them. You can use other potatoes, but red potatoes absorb dressing readily.

WINTER SALAD

Steps:

• Boil onion slices in milk and water until tender. Drain and chill onions.
• Chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil, blending well. Stir in vinegar.
• Toss the onions with celery and beets; spoon dressing over and mix gently. Let stand for several hours in the refrigerator.

BONNIE'S BROCCOLI SALAD

Steps:

• Mix together the broccoli, raisins, crisp bacon, peanuts & red onion.
• In a separate bowl combine mayonnaise, sour cream, sugar or splenda & Dijon style mustard.
• Stir into the broccoli mixture.
• Refrigerate for at least 2 hours before serving.
• Garnish with parsley.
• Always serve chilled.

CLASSIC POTATO SALAD

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.