Pasta Or Potato Salad Dressing Recipes

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RANCH PASTA AND POTATO SALAD



Ranch Pasta and Potato Salad image

Pasta and potato adds flavor to this salad recipe - a perfect side dish.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 7

6 small (new) red potatoes, unpeeled, cut into 1/2-inch cubes (2 cups)
6 oz. (2 1/4 cups) uncooked rainbow rotini (spiral pasta)
8 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
1/2 cup mayonnaise or salad dressing
1/2 cup purchased ranch salad dressing

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.

Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 210 mg, Sugar 2 g

PASTA SALAD DRESSING



Pasta Salad Dressing image

A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.

Provided by Tina Kennard

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 11

½ cup mayonnaise
½ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon dried basil

Steps:

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

Nutrition Facts : Calories 224.4 calories, Carbohydrate 2 g, Cholesterol 5.2 mg, Fat 24.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.5 g, Sodium 247.3 mg, Sugar 0.7 g

COOKED POTATO OR PASTA SALAD DRESSING



Cooked Potato or Pasta Salad Dressing image

Make and share this Cooked Potato or Pasta Salad Dressing recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 6m

Yield 2 CUPS

Number Of Ingredients 10

1/4 cup sugar
3 tablespoons flour
1/2-1 teaspoon salt
1/2 teaspoon ground mustard or 1 teaspoon prepared mustard
3 eggs, slightly beaten
1/2 cup water
1/2 cup half-and-half
1/2 cup white vinegar
black pepper
1/2-1 cup mayonnaise (NOT 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.

Nutrition Facts : Calories 573.9, Fat 34.4, SaturatedFat 9.6, Cholesterol 354.9, Sodium 1133.3, Carbohydrate 52, Fiber 0.4, Sugar 29.7, Protein 13.2

DRESSING FOR POTATO SALAD



Dressing for Potato Salad image

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Provided by Login

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 7

½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
½ cup diced onion
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g

MACARONI OR POTATO SALAD



Macaroni or Potato Salad image

This recipe can be made into either potato or macaroni salad; the creamy and tangy dressing, sweet pickles, and pimentos works with both ingredients.

Provided by Diana Rattray

Categories     Salad     Dinner     Lunch     Side Dish

Time 25m

Yield 12

Number Of Ingredients 14

For the Dressing:
1/2 cup sour cream
1/2 cup Miracle Whip Salad dressing
1 cup mayonnaise
2 tablespoons prepared mustard
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Salad:
8 cups cooked elbow macaroni or cubed potatoes, cooled
1/4 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup chopped sweet pickles
2 tablespoons diced pimiento

Steps:

  • Gather the ingredients.
  • In a medium bowl, add the ingredients for the dressing. Mix well to combine.
  • In a large serving bowl, combine the cold macaroni or potatoes with the chopped onion, celery, sweet pickles, and diced pimento.
  • Add the dressing to the potato or pasta mixture and stir gently until all of the ingredients are well coated.
  • Cover and refrigerate until serving time.
  • Enjoy.

Nutrition Facts : Calories 455 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 363 mg, Sugar 6 g, Fat 34 g, ServingSize 8 to 12 Servings, UnsaturatedFat 0 g

PASTA SALAD WITH HOMEMADE DRESSING



Pasta Salad with Homemade Dressing image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Provided by BONNIES

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 18

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

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

Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

MOM'S MACARONI AND POTATO SALAD



Mom's Macaroni and Potato Salad image

My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.

Provided by lauralie41

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb shell pasta
4 new potatoes, if small use 6
4 hard-boiled eggs
15 ounces peas
1/4 cup plain yogurt
3/4 cup mayonnaise
1 large sweet onion, diced
2 carrots, chopped finely
2 stalks celery, chopped finely
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finely chopped
salt and pepper, to taste

Steps:

  • Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
  • Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
  • Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32

POTATO SALAD WITH COOKED DRESSING



Potato Salad with Cooked Dressing image

Make and share this Potato Salad with Cooked Dressing recipe from Food.com.

Provided by I Dunno

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

2 -3 quarts potatoes, diced, cooked
1 large onion, chopped
1 teaspoon celery seed
1/2 cup cream or 1/2 cup mayonnaise
2 eggs, beaten
1/2 cup water
1 tablespoon flour
1/4 cup sugar
6 tablespoons vinegar
2 tablespoons butter

Steps:

  • Mix together and let come to a boil.
  • Cook until thick.
  • Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

COOKED SALAD DRESSING



Cooked Salad Dressing image

This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 large egg, lightly beaten
1/3 cup white vinegar
2 tablespoons water
1 teaspoon butter
1/2 cup mayonnaise
Torn mixed salad greens

Steps:

  • In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

POTATO SALAD DRESSING II



Potato Salad Dressing II image

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

Provided by ANTLALA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 8

½ cup creamy salad dressing
½ teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
¾ cup white sugar
¼ cup water
¼ cup white wine vinegar

Steps:

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g

DAD'S POTATO SALAD



Dad's Potato Salad image

Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!

Provided by mattdillard911

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h55m

Yield 15

Number Of Ingredients 9

5 pounds potatoes, unpeeled
12 eggs
1 (16 ounce) package uncooked spiral pasta
1 (16 ounce) jar dill pickles, chopped (reserve juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 tablespoons Worcestershire sauce
¼ cup dill pickle juice, or as needed
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  • While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  • Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 53.8 g, Cholesterol 165.5 mg, Fat 39.8 g, Fiber 5.5 g, Protein 13.2 g, SaturatedFat 6.7 g, Sodium 726.4 mg, Sugar 4.3 g

COOKED POTATO SALAD DRESSING



Cooked Potato Salad Dressing image

Make and share this Cooked Potato Salad Dressing recipe from Food.com.

Provided by Angelena

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard
2 eggs, beaten
1/2 cup vinegar
1/2 cup water
1 tablespoon butter

Steps:

  • Mix dry ingredients in the top of a double boiler. In a separate container, mix together water and vinegar. Add vinegar mixture and eggs to dry mixture. Stir until thickened. Add butter.

Nutrition Facts : Calories 184.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 425.4, Carbohydrate 35.5, Fiber 0.1, Sugar 33.5, Protein 2.5

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From theendlessmeal.com


PASTA SALAD WITH ITALIAN DRESSING - NICKY'S KITCHEN SANCTUARY
2020-06-04 Cook the pasta as per the pack instructions. Drain and run under cold water to cool and prevent from sticking. Transfer the cooked pasta to a large serving bowl. Add in the tomatoes, mozzarella, cucumber, red onion, pea shoots and parsley. Make the Italian style salad dressing by mixing together all of the dressing ingredients in a jug or jar ...
From kitchensanctuary.com


THE BEST CREAMY POTATO SALAD - SPEND WITH PENNIES
2020-08-17 Prep Add-Ins. Chop boiled eggs, celery, and other ingredients (per recipe below). Mix Dressing. Mix the dressing in the bottom of a large bowl (one less dish to wash!) and add the cooked and cooled ingredients to the dressing. Mix well. Chill. Refrigerate before serving to allow flavors to blend.
From spendwithpennies.com


AMISH POTATO SALAD (OLD-FASHIONED RECIPE) - INSANELY GOOD
2022-05-29 Once the spuds are cool enough to handle, cut them up into bite-sized chunks. Toss them with the onions, celery carrots, and hard-boiled eggs. 6. Toss in the dressing and allow the salad to cool. Potato salad tastes better the longer it chills, so try to let it …
From insanelygoodrecipes.com


INSTANT POT POTATO SALAD (VEGAN, GREEK STYLE) | J COOKING ODYSSEY
2022-06-16 Second step – Make the dressings and cut the salad vegetables prepare both dressings by mixing ingredients in a bowl. You can do this whilst the potatoes are in the Instant Pot. Wash and cut all the vegetables using a sharp knife. Assemble the Potato Salad – First toss cooled potatoes with herb dressings in a big bowl.
From jcookingodyssey.com


PASTA SALAD WITH ITALIAN DRESSING (EASY RECIPE!) - THE ENDLESS MEAL®
2021-06-19 Cook the pasta according to the package directions. Drain the water then add the pasta to a large bowl and toss with ¼ cup of the Italian salad dressing. 16 ounces dry pasta, 1 cup Italian salad dressing. While the pasta is boiling, crispy the prosciutto. Heat a large frying pan over medium-high heat then add the prosciutto in a single (ish ...
From theendlessmeal.com


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