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Cheddar and Macaroni Salad
Salad American

Cheddar and Macaroni Salad

4.4

Prep
20 min
Cook
15 min
Total
1475 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
  2. 2 Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
  3. 3 Cover the bowl; refrigerate before serving, at least 24 hours.

By Karena

Old-Fashioned Potato Salad
Salad American

Old-Fashioned Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
  3. 3 Drain, cool, peel, and chop potatoes.
  4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
  5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
  6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
  7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Chickpea Quinoa Mock Tuna Salad
Salad American

Chickpea Quinoa Mock Tuna Salad

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
  2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
  3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Creamy Sandwich Spread
Appetizer American

Creamy Sandwich Spread

4.8

Prep
5 min
Cook
Total
515 min

Instructions

  1. 1 Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

By BEARLYBARBIE

Bologna Salad Sandwich Spread
Lunch American

Bologna Salad Sandwich Spread

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Grind bologna and eggs in a meat grinder with a medium blade.
  2. 2 Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.

By KUMLA

Oven SPAM Sandwiches
Lunch American

Oven SPAM Sandwiches

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine luncheon meat, processed cheese, salad dressing, and relish in a bowl; divide among hamburger buns. Wrap each sandwich in aluminum foil; place onto a baking sheet.
  3. 3 Bake in the preheated oven until filling hot and buns toasted, 10 to 15 minutes.

By SASSY43028

Coney Island Hot Dog Chili Sauce
American

Coney Island Hot Dog Chili Sauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

By OLIVIAC15163

Halloween Eye of Newt
Dinner American

Halloween Eye of Newt

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely.
  3. 3 Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
  4. 4 Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon.
  5. 5 Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

By ANGELA O

Tom's Sweet Pimento Cheese
Lunch American

Tom's Sweet Pimento Cheese

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Easy Creamy Deviled Eggs
Appetizer American

Easy Creamy Deviled Eggs

4.2

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cover eggs in a saucepan with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  2. 2 Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set whites aside.
  3. 3 Place egg yolks into a bowl with wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; mix to combine. Spoon mixture into egg whites and sprinkle paprika over top. Refrigerate until ready to serve.

By ShannLeigh

Sweet Sweet Tuna Salad
Lunch American

Sweet Sweet Tuna Salad

2.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
  2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

Creamy Cajun Deviled Eggs
Appetizer American

Creamy Cajun Deviled Eggs

4.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
  2. 2 Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

By Melissa Dommert

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 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. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Kidney Bean Salad
Lunch American

Kidney Bean Salad

4.6

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. 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; peel and chop.
  2. 2 Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.

By Jackie Noel Smith

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 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 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Tuna-Stuffed Mushrooms
Appetizer American

Tuna-Stuffed Mushrooms

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and black pepper in a large bowl. Fill mushroom caps with tuna mixture; place on a baking sheet, filled-side up.
  3. 3 Bake in the preheated oven until mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

By Jessica MacClure Dermody

Pat's Baked Potato Salad
Lunch American

Pat's Baked Potato Salad

4.3

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 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 thoroughly.
  2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat

Special Deviled Eggs
Appetizer American

Special Deviled Eggs

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  2. 2 Slice each egg in half lengthwise and remove yolks; set aside egg white halves and place yolks in a medium bowl. Use a fork to mash yolks, then mix in mayonnaise, relish, onion, horseradish, and mustard until well combined.
  3. 3 Use a spoon or pastry bag to fill egg white halves with yolk mixture. Garnish with paprika, salt, and pepper. Chill in the refrigerator until serving.

By Sara

Southern-Style Egg Salad
Lunch American

Southern-Style Egg Salad

4.6

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. 2 Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
  3. 3 Chill in the refrigerator for at least 30 minutes.

By Walter R