Community Cookbook - Salads

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Recipe by South Your Mouth

Watergate Salad

1 20-oz can crushed pineapple with juice

1 3.4-oz. package instant pistachio pudding

1 cup miniature marshmallows

1/2 cup chopped pecans

1 8-oz. tub frozen whipped topping, thawed


Combine first four ingredients and mix well. Gently fold in whipped topping. Refrigerate until ready to serve.



Ambrosia Salad

1 11-oz. can mandarin oranges, drained

1 5-oz. jar maraschino cherries, drained

1 20-oz. can pineapple chunks, drained

1 cup sweetened flaked coconut

1 cup sour cream

1 cup mini marshmallows

1 cup chopped pecans


Mix all ingredients together, cover and refrigerate 4-6 hours. Stir before serving.



Egg Salad

12 large eggs

1/3 cup mayonnaise

1/2 teaspoon yellow mustard

Dash of salt


Cover eggs with cold water in a large pan and bring to a boil. Once boiling, cover pan tightly with a lid and remove from heat. Let eggs rest, covered for 20 minutes.


Pour water off and fill pan with ice and cold water. Let rest for 5 minutes then peel eggs. Dice eggs and place in a bowl.


In a small bowl combine mayonnaise, mustard and salt and mix well. Add mayonnaise mixture to eggs and stir until yolks are smooth. If mixture seems too dry, add mayonnaise, 1 tablespoon at a time, until desired consistency is reached. Taste for salt and add more if necessary. Cover and refrigerate until ready to serve.


I’m a purist when it comes to egg salad (I’m the same way with deviled eggs). I don’t like it sweet and I don’t like a lot of mustard. Add more mustard if desired. If you like it sweet, substitute mayonnaise with salad dressing or add sweet pickle relish.