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Slaws, Mac/Pasta Salads and
International Potato Salads for 100

Macaroni ham salad
Pesto Pasta Salad
Ellen's Kitchen Favorite Mardigras Slaw
Lexington Slaw (North Carolina Red Slaw)for BBQ sandwiches
Very simple cole slaw
Tangy Marinated slaw
Sweet Cole Slaw
Potato Salad hints
Basic Hot German Potato Salad - Serves 100
Homemade Soy "Baco" Bits
Mexican Salsa Potato Salad
Roasted Potato and Pepper Salad (oven prep)
Russian Pink Potato Salad (Kartophelny Salat Po-Russki)
Sicilian Potato Salad for Antipasto
Royal Potato Salad With Low Fat Beer Dressing
Spicy Nepalese Potato Achar

Macaroni ham salad

100 servings
5 to 6 pounds cubed cooked ham
5 to 6 pounds macaroni, cooked and drained
3 pounds (12 cups) shredded cheddar cheese
2 bags (20 oz. each) frozen peas, thawed
2 bunches celery, chopped
2 large onions, chopped
2 cans (5-3/4 oz. each) pitted ripe olives, drained and sliced
OPTIONAL: 6 shredded colored bell peppers

2 qt. mayonnaise
8 fl. oz. (1 cup) western or French salad dressing
1/4 cup vinegar
1/4 cup sugar
1 cup light cream
1-1/2 teaspoons onion salt
1-1/2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper

Combine all salad ingredients. Combine all dressing ingredients; pour over the salad mixture and toss. Store in ziplocks or covered containers and KEEP REFRIGERATED until served.
Discard after 2 hours at room temperature.



Pesto Pasta Salad

100 servings
You need fresh basil and garlic
Make dressing in batches
6 pounds raw rotini
1 cup olive oil, fruity
10 pounds frozen vegetables: asparagus stirfry, California or Italian blend
6 cups green onions with tops, thinly sliced
2 quarts black olives, sliced, drained
4 cups parsley, leaf only, chopped, Italian flat leaf preferred

4 pounds fresh tomatoes, chopped and seeded, added after dressing and just before serving

1 cup olive oil
2 cups tomato paste
3 cups fresh basil
2/3 cup garlic, chopped
2/3 cup olive oil Yes, more to pour in with vinegar)
2 cups rice wine vinegar or champagne vinegar
12 ounces (about 3 cups) grated Parmesan cheese
1 gallon plain low-fat yogurt

Cook macaroni in 5 gallons boiling water until just tender. Rinse until cold, drain and transfer to a large mixing bowl. Stir in the olive oil and coat well.
Meanwhile, cook vegetables until just tender. Drain, cut into bite-sized pieces. Let cool.
Add cooled vegetables, onions, olives, and parsley to cooled pasta. Mix well.

To make the dressing, you may need to make several batches. Put tomato paste, basil, garlic to taste and oil in a food processor or blender. Blend, scraping often, until fairly smooth. Add vinegar, cheese and yogurt. Blend again. Pour dressing over pasta-vegetable mixture.

Shortly before serving, stir in tomatoes and mix well.


Ellen's Kitchen Favorite
Mardigras Slaw

100 servings
Colorful, tangy,
Make dressing
the day ahead
8 pounds (4 heads) green cabbage, finely shredded
2 pounds (1 large head) red cabbage, finely shredded
3 pounds carrots, grated
1 1/2 pounds onions or green onions, finely chopped
1 1/2 pounds celery with leaves, chopped
1 cup fresh parsley, preferably Italian (flat);leaf only, chopped

1 1/3 cup mayonaisse OR plain low-fat yogurt
1 1/3 cup canola oil
3 1/2 cups vinegar
1/2 cup honey, or more to taste
3 tablespoons paprika
3 tablespoons caraway seed
1 cup fresh dill weed, chopped
1/2 tablespoon celery seed
1 tablespoon salt
1/2 tsp pepper
2 pounds tomatoes, diced, seeded and drained

At least one day ahead, combine dressing ingredients and whisk until well blended. Taste for balance, adding extra vinegar or honey if needed. Chill.
In a very large bowl, combine cabbage, carrots, onions, celery and parsley. Mix well. Chill.
Shortly before serving, stir tomatoes into dressing, pour dressing over vegetables and toss well.


Very simple slaw

100 servings
Twenty lbs. shredded cabbage
2 qts. cream
vinegar, salt and sugar to taste.


Tangy Marinated slaw

100 servings
Cabbage, 20 lbs.
Spanish onions, 4 (2 pounds)
sweet green peppers, 5 {2 pounds)
sweet red peppers, 5)2 pounds)
sugar, 5 cups (2 1/2 pounds)
4 tablespoons mustard seed, crushed
5 ounces prepared horseradish
1 quart white vinegar full strength
salt to taste
OPTIONAL 1 tablespoon, tiny dried hot peppers, crushed

Mix the vegetables, divide into glass (preferred) or plastic storage containers (you can use clean plastic dish pans, if necessary). Shake all the dressing ingredients together, divide among your vegetable containers. Make 3 or 4 days ahead, store covered, stir daily, it will ripen and shrink down some. Refrigerate in glass or plastic. No metal especially no aluminum!


Very sweet cole slaw

100 servings
Cabbage, 20 lb., shredded
pineapple, 3 cans crushed or tidbit, size 1 lb. 14 oz.
marshmallows, 4 lb., cut fine or mini's
OR subtitute 3-4 pounds shredded carrots
mayonnaise, 2 quarts, thinned with saved juice of pineapple.

Drain pineapple and set juice aside. Mix cabbage, pineapple and marshmallows or carrot shreds. Mix mayo and pineapple juice, pour over, store refrigerated.


Potato Salad hints

Boil potatoes in their skins until just tender to get the least sogginess. Bring the water to a boil, add potatoes, bring back to a boil and cook about 25 minutes until just tender for bakers or large pieces, about 10-15 minutes from the time the water starts to boil for a large amount of new potatoes. Keep covered, stir occasionally to redistribute the potatoes.

Pouring the dressing over warm potatoes gives a deeper flavor than waiting to cool the potatoes. 2 1/2 quarts dressing makes a fairly dry salad, 1 gallon makes a fairly wet one.

25 pounds of potatoes makes moderate servings for 100. 40 pounds makes generous servings for 100, and can easily serve 120.


Basic Hot Potato Salad - Serves 100

26 pounds potatoes, cooked
12- 36 hardcooked eggs
2-5 pounds bacon ends and pieces, diced sausage garlic, or smoked link sausage, cut into 1-inch pieces
4 quarts celery diced OR 3 T celery seed
2 quarts peas OPTIONAL
1 cup pimento or roasted red pepper, diced
1 cup parsley leaf, chopped

2 quarts thinly sliced onions OR 3 quarts thinly sliced scallions
3 cups flour or 2 cups quick cooking tapioca
5 cups water OR 3 cups water and 2 cans evaporated milk
5 cups vinegar
2 cups sugar
1 cup bacon fat
2-4 tablespoons salt

Boil potatoes in their skins until just tender. Cool under water. Slice the potatoes 1/4 inch thick and place them in a large bowl and set aside.

Saute the bacon until browned, about 7-10 minutes. Be CAREFUL not to burn the bacon or the fat. Remove the bacon from the skillet with a slotted spoon and set aside.

Pour off all but a thin layer of fat, save the excess to rewarm the potatoes. Add onions to pan and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes. Whisk in the flour. Slowly add the water/milk, vinegar, and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 6-10 minutes. Remove from the heat.

In large beavy skillet, melt grease and butter. Add potatoes; DO NOT BROWN, but immediately add onion, and dressing. Reheat over medium heat. Stir occasionally, taking care not to break up the potato slices.. Add the eggs and bacon or meat, mix well, taste and adjust seasonings as necessary. If you want it juicier, add more milk. Garnish with chopped green onions or chopped parsley. Serve warm.


Homemade Soy "Baco" Bits

These are expensive at the store. This recipe makes about 2 cups.

1 cup plain textured vegetable protein (TVP) granules
1 cup boiling water
1/4 cup tamari
2 teaspoons maple syrup
2 teaspoons rice wine vinegar
2 1/2 tablespoons liquid smoke
1/4 cup oil

Combine TVP and boiling water in a small bowl; let stand several minutes to rehydrate. Combine tamari, maple syrup, rice vinegar and liquid smoke; add to TVP and mix well.
Heat oil in a nonstick skillet; add TVP mixture. Cook over medium heat until browned, 1 to 2 minutes.
Cool before storing in the refrigerator. Use within two weeks.


Mexican Potato Salad

How spicy this is depends on how hot the salsa is. Microwave directions included.
Serves 100-120

40 pounds tiny new potatoes, halved or quartered
10 cups water
2 1/2 cups picante sauce
2 1/2 cups lime juice
1 1/4 cups olive oil or salad oil
2 tablespoons salt
2 teaspoons pepper
10 pounds (20 large) tomatoes, seeded and chopped
2 1/2 quarts sliced pitted ripe olives
5 cups sliced green onions
2 cups snipped cilantro or parsley

In a 2-quart microwave-safe casserole micro-cook batches of potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.

Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.

Nutritional Information
1 serving:Calories 176;Fat 7g;Cholesterol 0mg;Sodium 331mg;Carbohydrate 30g(Dietary Fiber 3g);(Protein 3g)


Roasted Potato and Pepper Salad

Oven roasted potatoes, not boiled, which can be helpful when figuring out your cooking plans.
serves 100-120

40 pounds small red potatoes, halved or quartered
2 1/2 cups olive oil
2-4 T dried thyme or Italian or Greek herbs
7 pounds (20) green bell pepper, cut in thin strips
7 pounds (20 medium-size) sweet white onion, cut in 1/2-inch slivers
3 1/2 pounds (10) red bell pepper, cut in thin strips
2 1/2 cups white wine vinegar
2 1/2 T salt
1 T black pepper

Preheat the oven to 400 degrees F. Toss the potatoes with 1 1/4 cups of the olive oil and half the green herb. Place in a single layer in a roasting pan and roast for 15 minutes. Meanwhile, combine the green peppers and onion slivers with the remaining oil and half the remaiing herbs. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.

Combine the red pepper, vinegar, salt, pepper, and the rest of the herbs. Pour over the roasted vegetables and mix gently. Serve the salad warm, cold, or at room temperature.


Russian Potato Salad (Kartophelny Salat Po-Russki)

A bright, slightly hot pale pink dressing and lots of fresh dill makes this authentic Russian potato salad a little different from the ordinary.
Serves 100-120

40 pounds new potatoes, all about the same size
2 1/2 cups finely chopped spring onions with green tops
3 1/2 quarts finely chopped fresh dill
1 to 1 1/2 gallons finely chopped sweet-sour gherkins
240 radishes -- thinly sliced
fresh dill sprigs

3 1/2 quarts mayonnaise OR light mayonaise OR mixed mayonaisse with sour cream or yogurt
1/4 cup Worcestershire sauce
3 cups ketchup
2 cups dry white wine OR 1 cup white wine vinegar
1/4 cup prepared horseradish sauce


Note: You can fix the dressing or the whole salad the day before to let the flavors blend. Chopped gherkins really are the best pickle for this dish. Relish is OK, but not recommended, drain the sugary juice off thoroughly, or even rinse the relish before adding it to the potatoes, if you substitute pickle relish for the gherkins.

Put the unpeeled potatoes in a large saucepan of water and bring to the boil. Cover, lower the heat and simmer for about 20 - 25 minutes, or until the potatoes are tender but not mushy. Drain and when cool enough to handle, cut into 1/4" slices.

In a separate bowl, whisk together the ingredients for the dressing. In a large bowl, assemble the potatoes, green onions, fresh dill, gherkins and radishes. Pour the dressing over and toss gently to combine. Transfer the salad to a serving bowl and chill for 30 minutes or overnight before serving garnished with the dill sprigs.


Sicilian Potato Salad

Simple new potatoes in a heavily anchovy-flavored oil and lemon dressing. Aothentic and delicious as part of an antipasto plate. Don't add extra salt, the fish are every salty, even after soaking.
serves 100

2 pounds Anchovies in oil, drained
Milk to cover anchovies, as needed. May use mixed nonfat dry milk.
32 pounds new potatoes, scrubbed
2 cups fresh parsley, chopped, leaf only, Italian flat preferred
1/3 cup grated lemon rind
1 cup lemon juice
16 cloves garlic, peeled and crushed
3 cups Olive oil
Black pepper, to taste


Place the anchovies in a shallow dish, cover with milk and leave to soak for 10 minutes. Drain the anchovies, wash under cold water and pat dry. Cut the potatoes into bite-size chunks and cook in boiling salted water for 10 to 12 minutes, until just cooked. Meanwhile, chop the anchovies and mash with all the remaining ingredients except the oil. Stir in the oil. Drain the cooked potatoes very well and place in a large bowl. Immediately, while potatoes are still warm, add the anchovy mixture and mix the ingredients together well. If the salad looks dry, add additional olive oil and lemon juice mixed 3 parts oil to one part lemon juice. Transfer salad to a plastic container, cover and chill until ready to serve.

The ancovy oil, which is fishy and salty, can be refrigerated to be used in tiny amounts in salad dressings. The milk, which is fishy and salty, can be used to make a creamy seafood bisque or soup, or offered to a lucky dog or cat.


Royal Potato Salad With Low Fat Beer Dressing

This interesting variation on hot German potato salad can actually be relatively low fat it you substitute cubed lean ham for the bacon bits.
Serves 100-120

40 pounds potatoes, Yukon Gold, Russets or other bakers
2 T Salt
3 pounds bacon, slices or ends and pieces OR cubed lean ham
1 quart onion, chopped
1 large bunch celery stalk, with heart and leaves, chopped
2 cups butter
2 cups unbleached flour
2 tablespoons dry mustard
1 cup sugar
3 quarts beer, any brand, may be flat
2 tablespoons tobasco sauce
2 cups fresh parsley leaf, chopped, flat Italian preferred


Boil unpeeled potatoes covered until just tender. Peel (traditional) and slice, sprinkle on the salt. While the potatoes are cooking, fry bacon until crisp. Remove from pan, break into small pieces. Add onion and celery to pan, cook until tender but not brown, drain. Mix with bacon and set aside. To make dressing, stir melted butter and flour in a large saucepan or Dutch oven until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly, and cook until thickened. Pour over sliced potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Nutritional Information:
822 Calories (kcal); 49g Total Fat; (53% calories from fat); 7g Protein; 89g Carbohydrate; 130mg Cholesterol; 1134mg Sodium


Nepalese Potato Achar

Fragrant, colorful and spicy, this authentic Nepalese potato salad may be my all time favorite.
Serves 100-120

40 pounds small red potatoes, washed
50 dried red chilies (about 1 cup)(In Nepal, they can use fiery tiny chilis, select milder types such as ancho for milder flavor)
50 fresh green chilies, julienned
1/3 cup turmeric powder
1/4 cup chili powder
1 1/2 tablespoons asafetida OR may sub 1/4 cup minced garlic
3-4 cups lime juice
1/2 cup water
Salt to taste (about 2 tablespoons)
2 quarts toasted sesame seeds, black preferred, ground
1/3 cup fenugreek seeds
1/3 cup cumin seeds
2 1/2 quarts chopped cilantro
1 1/2 tablespoons asafetida OR may sub 1/4 cup minced garlic
3-4 cups lime juice
about 1 quart oil including 6 tablespoons mustard or chili oil

Boil potatoes until cooked. Do not overcook. Remove skin if desired and cut into small pieces. In a large bowl, combine chunked potatoes, turmeric, chili powder, ground sesame seeds, asafetida/garlic, lime juice, half of chopped cilantro, salt and water; mix thoroughly. In a flat pan heat mustard oil and vegetable oil; add fenugreek seeds, cumin seeds and dried red chilies. Fry until just fragrant, stirring often, as they like to burn. Stir in julienned green chilies. Take the oil mixture from heat and pour over potato mixture; mix thoroughly. Add more water if potato achar seems too dry. Garnish with remaining chopped cilantro.