Veggie Chopper – For a shortcut, you can use a veggie chopper for the pickles, celery, and even the eggs. Please, PLEASE tell me someone has a copycat recipe for Marzetti’s Potato Salad Dressing!! My family won’t eat anything else and the summer holidays are fast ashley yoder nude closing in. I’ve tried using basic mayo or Miracle Whip or a combination of the two but nothing comes close. What was Marzetti thinking when they “temporarily” discontinued this product?! And I never trust the “temporary” tag, usually turns out to mean forever.
Combine all ingredients in a large bowl. Garnish with extra hard cooked eggs and tomato wedges if desired. Add the slaw dressing and mayo and stir to fully combine making sure all the potatoes are coated and the egg/pickle/celery is pretty evenly distributed.
I could not find a copycat recipe for the Marzetti Potato Salad Dressing. Marzetti posted a potato salad recipe using the slaw salad dressing I thought you might find useful. Unopened containers of salad dressings can be kept at room temperature as long as the label does not specify that they should be stored in the refrigerator. If the packaging recommends storing the product in the refrigerator, do so at a temperature of 40 degrees.
You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator. Also, chop up the pickles and use an egg slicer to slice up the cooled eggs. I’ve tried it with yukon gold and red skins, but always come back to russets. I also typically don’t like crunchy things in my otherwise soft food (i.e. celery and pickles), but I let it slide in this dish. Allrecipes is part of the Dotdash Meredith publishing family.
This is a classic Southern potato salad that is better than all the others. Better than those of the Junior League of Jackson, Mississippi, and better than your mother-in-law’s. This is the one that will get you a fine husband, and it doesn’t even have bacon in it. What is does have is two secret ingredients.
New York Bakery® frozen breads and Sister Schubert’s® homemade rolls. Mom’s Classic Potato Salad is made with eggs, pickles, and celery. It is the perfect side dish to bring to summer picnics or potlucks. It’s one of the prefect summer bbq side dishes and its way better than store bought. Once you try it you will never want pre made store potato salad again.
Taste and adjust with more dressing or mustard to your liking. Stir in the chopped celery and shredded carrots. Combine all ingredients in large bowl. Garnish with more hard boiled eggs and tomato wedges, if desired. “Classic flavors converge in this salad that features sweet pickle relish, red bell peppers, chopped celery, and creamy Marzetti® Slaw Dressing.” Classic flavors converge in this salad that features sweet pickle relish, red bell peppers, chopped celery, and creamy Marzetti® Slaw Dressing.
Scrub your potatoes, peel them and chop them into approximately 1/2″ – 1″ cubes. Keep the pieces similar in size so they will cook at the same speed. I made a fun group on Facebook for sharing recipes, asking questions, and talking about food.