Potluck Chopped Salad Recipes

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POTLUCK CHOPPED SALAD



Potluck Chopped Salad image

Prepare all the vegetables and the dressing for this chopped salad up to a day ahead of time, and store them in separate containers. When you arrive at your destination, just toss them together, and serve to a crowd.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 16

1 yellow bell pepper, cut in half
1 red bell pepper, cut in half
1 large beet (8 ounces)
8 ounces green beans
1 tablespoon sherry vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
7 ounces blue cheese, crumbled
1 small head romaine lettuce (about 11 ounces), washed and cut into 1-inch pieces
1 small head frisee or other chicory lettuce (about 7 ounces), washed and cut into 1-inch pieces
1 small red onion (6 1/2 ounces), cut into 1/4-inch dice
2 stalks celery, cut into 1/2-inch dice

Steps:

  • Heat broiler. Place bell peppers, cut-side down, in a single layer on a baking pan. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a medium bowl, cover with plastic wrap, and let steam. When cool enough to handle, remove skin and seeds. Chop flesh into 1/2-inch dice; set aside.
  • Place beet in a small saucepan; add cold water to cover, and bring to a boil. Reduce heat, and simmer until beet is tender when pierced with a knife, about 40 minutes. Drain. When cool, peel beet, and cut into 1/2-inch pieces; set aside.
  • Meanwhile, bring another medium saucepan of water to a boil. Fill a large bowl with ice and water, and set aside. Add green beans to the boiling water, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge beans into the ice bath to stop cooking. When cool, trim ends, and cut beans into 1-inch lengths; set aside.
  • In a medium bowl, whisk together vinegar, lemon juice, sugar, salt, pepper, and mustard. Whisk in olive oil until mixture has emulsified. Whisk in 3 ounces blue cheese, and set aside. (You should have about 1/2 cup dressing.)
  • To serve, combine the reserved roasted peppers, cooked beet and green beans, lettuces, onion, celery, and the remaining 4 ounces blue cheese in a large bowl; toss. Drizzle with dressing, and toss again.

FAMOUS POTLUCK POTATO SALAD



Famous Potluck Potato Salad image

GREAT for potlucks. This makes a ENORMOUS amount of potato salad. I've never had left overs! Crowd pleaser! The Dijon mustard gives this a unique flavor.

Provided by Tara Simpson

Categories     Potato

Time 1h

Yield 2 gallons, 15-20 serving(s)

Number Of Ingredients 12

7 -8 large russet potatoes, skinned boiled and chopped into 1 inch pieces
8 -12 eggs, boiled and chopped into 1 inch pieces
1 (14 ounce) can black olives, cut in quarters
1/2-1 red onion, chopped fine
1 cup sweet pickle, chopped
3 -4 celery ribs, diced
2 -3 cups mayonnaise
1/4 cup mustard
2 -4 tablespoons Dijon mustard
salt
pepper
garlic salt

Steps:

  • Mix all veggies and eggs in a large bowl.
  • Stir in mayonnaise, mustards and seasoning to taste.
  • You can add more or less of all the mayo, mustard, seasonings to your preference.
  • I start off with less of the mayo, mustard, seasonings and add until I like the flavor!
  • Prep time does not include boiling potatoes and eggs, just a lot of chopping!

Nutrition Facts : Calories 343.6, Fat 16.3, SaturatedFat 2.8, Cholesterol 121, Sodium 676.9, Carbohydrate 43.9, Fiber 5.1, Sugar 5.6, Protein 7.7

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