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Newfoundland Cold Plate

5 from 1 vote
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Ingredients
  

For the Coleslaw:

  • 1 cup salad dressing
  • 1 tbsp. vegetable oil
  • 2 tbsp. sugar
  • 2 tbsp. apple cider vinegar
  • Pinch salt
  • 4 cups shredded cabbage
  • 1 cup grated carrot

For the Beet Potato Salad:

  • 6 cups white potatoes, peeled, boiled and mashed
  • 1 cup salad dressing
  • 1 rounded tablespoon sugar, optional
  • 1 cup picked beets, finely diced
  • 4 tbsp. picked beet juice approximately

For the Mustard Potato Salad:

  • 6 cups white potatoes, peeled, boiled and mashed
  • 1 cup salad dressing
  • 1 rounded tablespoon sugar optional
  • 1/3 cup plain yellow mustard, or to taste

Egg and Apple Potato Salad:

  • 6 cups white potatoes, peeled, boiled and diced or cut in small chunks
  • 1 cup salad dressing
  • 1 large Granny Smith Apple, diced or cut in small chunks
  • 1/2 tsp. coarsely ground black pepper
  • 3 hard boiled eggs, roughly chopped
  • Pinch salt

For the Macaroni Salad:

  • 6 cups macaroni, cooked, rinsed in cold water and well drained
  • 1 cup salad dressing
  • 1 small carrot, finely grated
  • 1/4 cup sweet pickle relish
  • Pinch salt
  • 1/2 tsp. coarsely ground black pepper
  • 4 hard boiled eggs, roughly chopped

For the Pineapple Corn Salad:

  • 3 cups frozen sweet corn
  • 1 cup diced pineapple, fresh or canned
  • Salt and pepper, to taste
  • 1/2 cup salad dressing, or to taste

Instructions
 

To prepare the coleslaw:

  • Mix together the salad dressing, vegetable oil, sugar, vinegar and salt.
  • Let sit 5 minutes, then stir again.
  • Toss with the carrot and cabbage.
  • Cover and refrigerate until ready to serve.
  • Note: Another variation of this basic recipe is to substitute the carrot for well drained crushed pineapple to make Pineapple Coleslaw.

To prepare the beet potato salad, mustard potato salad, egg and apple potato salad or macaroni salad:

  • Simply mix together all of the ingredients until very well combined.
  • Cover and refrigerate until ready to serve.

To prepare the pineapple corn salad:

  • Blanch the frozen corn, in salted boiling water, for 2 - 3 minutes.
  • Drain well and plunge into cold water.
  • Drain for 5 minutes to get rid of the excess water.
  • Toss the drained corn with all of the other ingredients until well combined.
  • Cover and chill until ready to serve.

Notes

1. Salad dressing: Most potato and pasta salads call for salad dressing which is the jarred dressing, like Kraft Miracle Whip, which looks much like mayonnaise.
2. If you want to make a substitute using mayonnaise, simply mix together 1 cup mayonnaise with 2 tablespoons of apple cider vinegar, 1 rounded tablespoon of white sugar and a dash of paprika. Stir well and let stand for 5 minutes before stirring again and using in the recipe.
3. A cold plate is generally a make ahead meal.
4. All of the salads are made a day in advance so that they are well chilled but a few hours refrigeration will do.