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Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Floating Cucumber, Tomato, and Onion Salad
Lunch American

Floating Cucumber, Tomato, and Onion Salad

4.3

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine cucumbers, onion, and tomato in a large bowl.
  2. 2 Whisk sugar, white vinegar, balsamic vinegar, salt, and celery seeds together in a separate bowl until sugar is dissolved; pour over vegetables and toss to coat.
  3. 3 Cover the bowl; refrigerate before serving, about 12 hours.

By Reuben Howell

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Tuna Salad with Eggs and Pickles
Lunch American

Tuna Salad with Eggs and Pickles

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix tuna, eggs, onion, and celery together in a large bowl.
  2. 2 Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

By Graden

Minnesota Broccoli Salad
Lunch American

Minnesota Broccoli Salad

4.2

Prep
25 min
Cook
15 min
Total
520 min

Instructions

  1. 1 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 and chop once cold.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Freezer Slaw
Lunch American

Freezer Slaw

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  2. 2 Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
  3. 3 Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.

By Gail

Lower Fat Amish Macaroni Salad
Lunch American

Lower Fat Amish Macaroni Salad

4.6

Prep
15 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
  2. 2 Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.

By Allrecipes Member

An Updated Red Potato Salad
Lunch American

An Updated Red Potato Salad

3.0

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
  2. 2 Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

By misscait21

Catchy Coleslaw
Lunch American

Catchy Coleslaw

3.1

Prep
30 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
  2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
  3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Lunch American

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing

3.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
  2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

The Best Relish I've Ever Had
Lunch American

The Best Relish I've Ever Had

4.7

Prep
30 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
  2. 2 Squeeze out as much liquid as possible from cucumber mixture; set aside.
  3. 3 Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
  6. 6 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.

By Tammylou

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Lunch American

Hawaiian Bruddah Potato Mac (Macaroni) Salad

4.7

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  4. 4 Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.
  5. 5 Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

By Tuihalalalala

Amish Macaroni Salad
Lunch American

Amish Macaroni Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  2. 2 Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

By Connie

Mom's Homestyle Barilla® Gluten Free Macaroni Salad
Lunch American

Mom's Homestyle Barilla® Gluten Free Macaroni Salad

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil.
  2. 2 Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
  3. 3 Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
  4. 4 Cook pasta according to package directions.
  5. 5 In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
  6. 6 Drain the pasta and toss with 1 tablespoon olive oil.
  7. 7 Once the pasta has slightly cooled, toss with the sauce and vegetables.
  8. 8 Top with grilled chicken & serve immediately - do not chill.

By Barilla Canada

Dilly-Of-A-Baked Potato Salad
Lunch American

Dilly-Of-A-Baked Potato Salad

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, 15 to 20 minutes. Drain, cool, and peel potatoes. Cut into ¼-inch-thick slices; set aside.
  3. 3 Heat oil in a medium skillet. Add onion; cook until soft. Stir in flour, mustard, salt, and celery seeds; gradually add water and vinegar. Cook over low heat, stirring constantly, until sauce boils and thickens.
  4. 4 Combine potatoes, bell pepper, carrots, and dill in a large bowl; stir in onion sauce until well mixed. Transfer ½ potato mixture to a shallow 8x8-inch baking dish; sprinkle with ½ Parmesan cheese. Cover with remaining ½ each potato mixture and Parmesan cheese.
  5. 5 Bake in the preheated oven, uncovered, until cheese is melted and vegetables are heated through, 15 to 20 minutes.

By MARBALET

Grandma's Slow Cooker Beef and Vegetable Soup
Lunch American

Grandma's Slow Cooker Beef and Vegetable Soup

4.4

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until vegetables are tender, about 2 hours.
  2. 2 Place ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until onion is translucent and beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
  3. 3 Stir potatoes, corn, green beans, and peas into soup in slow cooker, and add beef mixture. Stir everything together, cover, and set slow cooker on High. Cook for 4 hours.

By Amanda Combs

The Best Potato Salad
Lunch American

The Best Potato Salad

4.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
  3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

Mom's Shrimp Macaroni Salad
Lunch American

Mom's Shrimp Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
  2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Macaroni Salad with Pickles
Lunch American

Macaroni Salad with Pickles

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
  2. 2 Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
  3. 3 In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
  4. 4 In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

By Linda

Creamy Carolina Potato Salad
Lunch American

Creamy Carolina Potato Salad

4.7

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes.
  2. 2 Combine potatoes and eggs in a large bowl; set aside. Combine sour cream, mayonnaise, pimentos, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seeds, and garlic powder in a bowl; pour over potato-egg mixture and toss gently to coat. Sprinkle with paprika.

By ROCK415

Amish Potato Salad
Lunch American

Amish Potato Salad

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. 2 While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  3. 3 Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.

By melissa master

Sweet and Sour Asparagus
Lunch

Sweet and Sour Asparagus

4.5

Prep
5 min
Cook
10 min
Total
495 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
  2. 2 Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

By Barbara Kahian

Grandma's Reinvented Potato Salad
Lunch

Grandma's Reinvented Potato Salad

Prep
5 min
Cook
Total
270 min

Instructions

  1. 1 Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
  2. 2 Place potatoes in large bowl. Add cheese and onions; mix lightly.
  3. 3 Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
  4. 4 Refrigerate several hours or until chilled. Top with remaining bacon before serving.

By Miracle Whip