Evaporated Milk Salad Dressing Recipes

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CREAMY MACARONI SALAD



Creamy Macaroni Salad image

I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.

Provided by Mandy Franke

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 17

1 teaspoon salt
1 teaspoon dry mustard powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
3 cups elbow macaroni
1 ½ cups mayonnaise
½ cup sour cream
1 (5 ounce) can evaporated milk
½ cup finely chopped onion
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
½ cup finely chopped celery
½ cup finely chopped carrots

Steps:

  • Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
  • Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

Nutrition Facts : Calories 341 calories, Carbohydrate 24 g, Cholesterol 18 mg, Fat 25.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 377.4 mg, Sugar 3.1 g

MAMA'S POTATO SALAD



Mama's Potato Salad image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

  • In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

WORLD'S BEST CREAMY POTATO SALAD



World's Best Creamy Potato Salad image

A creamy, rich potato salad and the dressing is what makes it special. Make it your own by adding whatever you like (sweet pickle relish, Miracle Whip etc.). Adapted from a recipe on Allrecipes.com.

Provided by Marich

Categories     Salad Dressings

Time 1m

Yield 6 serving(s)

Number Of Ingredients 14

6 medium potatoes
1 small onion, diced
1 cup celery, diced
1 teaspoon salt
6 hard-boiled eggs, diced
2 eggs, beaten
1/2 cup sugar
1 teaspoon cornstarch
salt
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared mustard
1/4 cup butter
1 cup mayonnaise

Steps:

  • Boil potatoes till tender. Drain, peel and dice to desired size. Transfer to a large bowl and toss with the onion, celery, salt and eggs.
  • While potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. Stir in the vinegar, evaporated milk and mustard. Cook over medium heat stirring until thickened (about 10 minutes). Remove from heat and stir in the butter. Refrigerate until cool then stir in the mayo.
  • Gently add the dressing to the potato mixture until coated. Chill several hours or overnite.

Nutrition Facts : Calories 589.2, Fat 29.1, SaturatedFat 10, Cholesterol 285.4, Sodium 890.1, Carbohydrate 68.1, Fiber 5.2, Sugar 21.9, Protein 15

CONDENSED MILK DRESSING



Condensed Milk Dressing image

This is an old favourite in New Zealand, I think most people can remember their mum making a lettuce salad and having this dressing on the side. It is printed in the Edmonds Cookbook, but I have printed my mum's recipe below (as it uses less vinegar & salt).

Provided by LilKiwiChicken

Categories     Salad Dressings

Time 2h5m

Yield 2 cups

Number Of Ingredients 4

1 (397 g) can condensed milk
3/4 cup vinegar (we normally use malt vinegar)
1/2 teaspoon salt
1 tablespoon dry mustard (I normally use Coleman's but any similar brand will do)

Steps:

  • Put approximately 3 tablespoons of condensed milk into a small bowl.
  • Add the mustard and mix until the lumps have disappeared.
  • Then, add the rest of the condensed milk and salt (if using), and stir until combined.
  • Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
  • Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.

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Top Asked Questions

How do you make vinegar and condensed milk salad dressing?
Then, add the rest of the condensed milk and salt (if using), and stir until combined. Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
How do you make salad dressing with sugar and salt?
Add 2 tablespoons sugar or sugar substitute of your choice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, and stir until sugar dissolves. Stir in white-balsamic vinegar or white-wine vinegar and 1 to 2 tablespoons of minced onions, if using. Chill. When ready to serve, toss the dressing with torn mixed lettuce greens.
How do you make a vinegar and condensed milk latte?
Then, add the rest of the condensed milk and salt (if using), and stir until combined. Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste.
What can I substitute for evaporated milk in a recipe?
Pour the 5-ounce can of evaporated milk into a small bowl. Add 2 tablespoons sugar or sugar substitute of your choice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, and stir until sugar dissolves. Stir in white-balsamic vinegar or white-wine vinegar and 1 to 2 tablespoons of minced onions, if using.

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