Here's roughly what I did for the corn salad:
4 packages of frozen corn: cook 2 packages at a time in a skillet with 2 tablespoons butter, salt and pepper. Let cool.
2 red bell peppers, chopped and 2 bunches of green onions, chopped. 2 cans sliced black olives.
Combine all together with about 1/2 bottle of ranch dressing and a small pkg of parmesan cheese.
I also wanted to add avocado but I didn't buy them soon enough to ripen. And I would have added cherry tomatoes but they've been lousy lately so I left them out. And some grated yellow cheese but we were out. In other words, add whatever sounds good! :-D
Sara Lee
5 May 2017 comment: Sounds a lot like my potato-salad recipe: make a dressing with lots of chopped veggies in it, stir in hot potatoes.
I've gone from boiling and peeling the potatoes to microwaving them in the casserole I plan to serve the salad in, and removing only what peel comes off when I cut them up. I think that next time, I'll buy a few huge potatoes, zap them one at a time, put each potato into the toaster oven when it's cooked, then take it out and cut it up when the next potato comes out of the oven.
Joy Beeson
Potato Salads
Here's a few undated recipes I found on old envelopes while clearing out papers:
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celery seed
vinegar
olive oil
onion
celery
peppers
mayo
salt
black pepper
oregano
basil
onion leaves
I assume that there were also potatoes!
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Since salt and celery seed are together, I presume that I ground them in my marble mortar.
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I probably soaked the celery seed in the vinegar for a week
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Lots of luck guessing at quantities!
When I was grinding the celery seed into the salt, it looked and smelled like a lot of celery seed, so I put half a teaspoon of the mixture into the salad and poured the rest of the celery salt into a disposable salad-dressing cup, and instead of rubbing the thyme and oregano, I ground it with another teaspoon of salt.
It's past the time garlic will keep in the garage, so I've been peeling wild garlic and dropping it into a half-cup canning jar about half full of garlic and vinegar; I drained that into the mixing bowl and put fresh vinegar on the garlic.
Then I put half a tablespoon of dry mustard into the vinegar, cut the eggs in half, popped the yolks into the mixing bowl and put the whites into the snapware box I intend to carry to the church tomorrow.
I crushed the egg yolks with the back of a soup/serving spoon, stirred the yolks, mustard, and vinegar together, then filled the spoon with extra-virgin olive oil three times and beat that in. It combined completely, and would have made a good dressing all on its own. I probably could have stirred in even more olive oil.
Then I emptied a twelve-ounce jar of Marie's Creamy Ranch Dressing that was about a third full.
Grating the carrot and chopping the egg whites, celery, and onion wasn't very organized, since I was zapping potatoes and baking chicken cordon bleu at the same time. The salad was ready to put into the fridge about the same time supper came out of the oven.
Zapping the first potato was fraught, but after re-starting the microwave half a dozen times, I remembered that it will refrain from changing the power level for a while after you unplug it and plug it back in. That potato was a bit overbaked before I had the dressing assembled. As I chopped it, I peeled off the browned bits and ate them, then finished the seasonings while the three medium potatoes were in the toaster oven.
Now is a fine time to realize that I had the big oven hot all this time; I didn't need the toaster oven to keep the zapped potatoes hot. The large sweet potato I put into the oven when I started it pre-heating came out delicious. It was in about an hour and a quarter, but the oven was set for 350, and it was cold when it started.
I should mention somewhere that I zapped the potatoes until cooked, then left them in the toaster oven for a while to finish cooking and brown the skins.
Oops! I forgot to put in the mini-sweet peppers. Well, the salad is delicious and I'm not going to mess with it. Might garnish it with a few pepper rings if I have extra time in the morning.