Mom Dills Harlequin Salad Recipes

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MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

Mom's potato salad was always just a little better then all others. She said it was her secret ingredient and her I am giving it up. Sorry mom. This salad can be eaten after 4 hours but is best served the next day.

Provided by Debbwl

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs potatoes (red or yukon gold, boiled, and cubed)
3/4 medium red onion, chopped
1 medium dill pickle, chopped
4 eggs, hard-boiled, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce, Lea & Perrins
1/8 cup pickle juice
1 tablespoon seasoned pepper
1/2 tablespoon seasoning salt
1/2 teaspoon white pepper

Steps:

  • Place potatoes in large bowl. Add onion, pickles, and eggs.
  • Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
  • Add dressing to potatoes and mix.
  • Chill at lest 4 hours to allow flavors to blend.
  • Is better served the next day.

HARLEQUIN SALAD



Harlequin Salad image

Make and share this Harlequin Salad recipe from Food.com.

Provided by Sonya01

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked long grain brown rice
1/2 cup sliced celery
1/2 cup sultana
1/2 cup whole almond, toasted
1/3 cup kraft fat-free French dressing
1 medium tomatoes, roughly chopped
1 firm pear, cored and diced
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon ginger in syrup, chopped
black pepper

Steps:

  • Combine all salad ingredients; toss gently. Chill before serving.

Nutrition Facts : Calories 482, Fat 11.4, SaturatedFat 1.2, Sodium 189.9, Carbohydrate 88.4, Fiber 7.7, Sugar 22.3, Protein 10.6

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