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Salads

Spicy Macaroni Shrimp Salad

A light lunch for those hot summer days!

Ingredients:
8 oz. macaroni, cooked and drained
8 oz. shrimp, diced
1 medium tomato, diced
1 small onion, diced
2 hard cooked eggs, diced
1 Tbsp. Old Bay Seasoning
1/4 tsp. garlic salt
3/4 cup mayonnaise
salt and pepper to taste

Instructions:
In a large bowl, toss all ingredients together.  Cover and chill before serving.  2-4 servings.

Courtesy Cooking With Old Bay Cookbook
Find Old Bay Seasoning Here

 

Sauerkraut Salad

Sauerkraut, a Maryland tradition!

Ingredients:
1 (27oz.) can sauerkraut (do not drain)
1 green pepper, chopped fine
1 medium onion, chopped fine
1 cup celery, chopped fine
1 (2oz.) jar pimiento, drained
1 1/2 cups sugar
1/2 cup white vinegar
1/4 cup vegetable oil
1/2 tsp. salt

Instructions:
In a large bowl combine all ingredients.  Cover and chill overnight.  Drain before serving.  Serve as a side dish or relish for sandwiches or hot dogs.  Salad will keep in refrigerator, covered, for a week.

Maryland Style Potato Salad

A great version with traditional Maryland style seasonings

3 cups cooked potatoes, diced
3 hard boiled eggs, peeled and chopped
1/4 cup onion, diced
1/2 tsp. dried oregano
1/4 tsp. seafood seasoning
1/2 tsp. dry mustard
1/3 cup mayonnaise
3 Tbsp. sweet pickles, finely diced
salt and pepper to taste

Instructions:
In a large bowl, mix together the potatoes and eggs.  Add the remaining ingredients and mix lightly but thoroughly.  Refrigerate for at least 3 hours before serving so flavors develop.
Courtesy Chesapeake Bay Cookbook

 

Bacon Potato Salad

A great version of an American favorite!

Ingredients:
2 lbs. red potatoes
1 Tbsp. salt
1/4 cup mayonnaise
2 Tbsp. stone ground mustard
8 slices bacon, cooked, crumbled
1/3 cup chopped green onions
2 Tbsp. fresh parsley, chopped
salt and pepper to taste

Instructions:
Quarter the potatoes and place in a large pot.  Cover with cold water, add the salt and bring to a boil.  Lower heat and simmer gently for about 20 minutes or until potato slips off a fork when speared.  Drain and place in a mixing bowl.  In another small bowl, combine the mayonnaise and mustard.  Pour over the potatoes and gently toss to coat.  Sprinkle with the bacon, green onions, salt, pepper and parsley.  Fold to mix.  Chill before serving.  Serves 6.
Courtesy Cooking With Crab by Margie Kauffman

 

Cucumber and Sour Cream Salad

A refreshing summer treat!

Ingredients:
1 cucumber
1 tsp. salt
1/2 cup sour cream
1 Tbsp. onion, chopped
1/2 tsp. sugar
1 Tbsp. vinegar
chopped pimento optional

Instructions:
Pare and slice cucumber.  Add salt and chill.  Press out as much water as possible with a paper towel.  Combine the remaining ingredients in a bowl.  Add cucumbers and toss gently.  Chill.  Arrange in salad bowls lined with lettuce.  Sprinkle chopped pimento on top if desired.

 

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