Cold Plates- Traditional Newfoundland
  • Yield: 3
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Serving:
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Cold Plates- Traditional Newfoundland

By November 27, 2016

Traditional Newfoundland Cold Plates
Bright pink beet salad

Hi and welcome to our website!

When I think of old fashion cold plates I think about my childhood, ever Sunday supper this was the meal we enjoyed and remembered.

We would have a plate of delicious homemade salads with leftover stuffing and salt beef, cold chicken and ham. Plus homemade cold salads!

My mom would make potato salads from the leftover potato from our Jiggs dinner it would have the flavours from all the vegetables and salt beef. Mmmmm So Good!

 

Of course you can't go wrong with a macaroni salad we would have that as will, I don't have it in this video but super easy to make, recipe posted below.

Pineapple Salad

pineapple salad
Pineapple Salad with a delicious drizzle of catalina dressing over top.

Traditional Newfoundland Orange Jelly Salad

Traditional Newfoundland Orange Jelly Salad
Orange Jelly Salad, made with jello, pineapple, pears and freshly grated carrots.

Four Leaf Clover Bread Buns

Four Leaf Clover Bread Buns
Our Four Leaf Clover Bread Buns, is so tasty and so lovely with soup or on its own.

I have some pickles and beefs you can make to go along with your cold plates, these are the links.

Traditional Newfoundland Pickled Beets

Traditional Newfoundland pickled Beets
Pickled Beets

Traditional Newfoundland Mustard Cabbage Pickles

Mustard Cabbage Pickles
Twelve bottles of Traditional Newfoundland Mustard Cabbage Pickles

Traditional Newfoundland Rhubarb Relish

Rhubarb Relish
Rhubarb Relish

I will share with our link to our cookbooks and please continue on to our recipe posted below!

https://www.bonitaskitchen.com/cookbook

BUBBLY FISH BAKE
Our cookbooks, Traditional Newfoundland Cooking and Recipes and A Little Taste of Home.

Ingredients

Instructions

Mustard Salad:

1. In a medium boil half full of water, add peeled potatoes chopped in cubes, onion cut in half, celery and sea salt. Let boil until potatoes are fork tended.
2. When boiled drain water off, return potatoes to boiler then toss onion and celery.
3. In a small boiler half full of water, add your eggs start the boil until hard boiled. Then peel eggs add one egg to the potato pot and the other slice and set aside.
4. Start mashing your potatoes then add butter and cream, mash until combined. Then add mustard and vinegar, sugar continue mashing, then with a large spoon mix in miracle whip or mayonnaise until creamy.
5. Then put all your mustard potato salad in a large bowl.
6. In a small bowl mix together yellow mustard and miracle whip or mayonnaise until all combined.
7. Spread mixture over top of salad then top with your sliced eggs, place in your fridge until cool then ready to serve.

 

Beet Salad:

1. In a medium boiler half full of water, add your peeled potatoes cut them in pieces for faster boiling time and your medium peeled onion cut in half, celery and sea salt.
2. Let boil until fork tender then drain water off and return your potatoes to the same boiler, remove onion and celery from boiler and toss.
3. Mash in beet juice and sugar until all combined.
4. In another small boiler add your two eggs half full of water and let boil until hard boil, about 5-10 minutes.
5. When cooked peel and add one in with your mashed potatoes and continue mashing together. The other egg cut in slices and set aside until needed.
6. Then with a large spoon start mixing in miracle whip or mayonnaise until creamy. Then add your cup of chopped beets and foiled in with salad until all combined.

7. Then in a large glass bowl add your salad after place your sliced egg pieces on top, sprinkle with some paprika seasoning, then put in your fridge until nice and cold.

Coleslaw:

1. In a medium bowl with lid, shred cabbage and carrot together and toss.
2. In a small bowl mix together all of your other ingredients.
3. Then toss dressing in with cabbage and carrot mixture toss together and more of any ingredients if needed, refrigerate until ready to serve.

Macaroni Salad:

Recipe:

2 Cups Macaroni ( elbow noodles)
1/2 Cup Miracle Whip or Mayonnaise
1/4 Cup Chopped Cheddar Cheese
1/4 Cup Chopped Ham or Meat of choice
1/4 Cup Chopped Green Pepper
1/4 Cup White Vinegar
1 Tbsp Sugar
2 Tbsp Yellow Mustard
1 Tbsp Relish
1 Stick Celery Chopped
2 Tbsp Grated Onion or Onion Powder
Pinch Sea Salt
Pinch Black or White Pepper
Method:

1. Half full a medium boiler with water and pinch of sea salt let it come to a boil, after add your macaroni "elbow noodles " let boil until tender.
2. When boiled strain water off and put noodles in a glass bowl or bowl with lid.
3. In a small bowl start making your dressing, add miracle whip, mustard, vinegar, sugar, relish and pinch of salt and pepper. Mix together and put on top of macaroni and toss together.
4. Grate onion over top or onion seasoning and then chop cheese, ham, and green pepper and toss in with the macaroni noodles. Taste the mixture if you need to had more pepper or salt this is a good time to do so, toss everything together.
5. After all ingredients are mixed in put macaroni salad in the fridge until ready to serve.
Remember when making any salad you can add any vegetables or instead of ham you can use tuna, salmon or any other meat to this mixture. You should make it your own for best results.

Prep-time: 15 Minutes
Cook time: 15-20 Minutes
Let cool in fridge until ready to serve.

By request I added a macaroni salad to this list but it's not on the video, I hope this is helpful.

Please Note:
If making your coleslaw the day before don't add the dressing until about one to two hours before ready to plate.

Allergens

Allergens

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5 stars - based on 4 review(s)
Traditional Newfoundland Cold Plates
Mustard salad and beet salad with cold cuts.

Cold plate suppers is an old time meal that I’m sure everyone that lived in Newfoundland or is from Newfoundland and Labrador have had this meal more then once in a life time.

We would also have with this cold plate a jello salad, corn salad or whatever your mom would make to dress up the plate. Bread roll with margarine ” butter” and of course a piece of old Chedder cheese.

I’m sure there are many different salads that was made, like a plain white potato salad.

Also from dessert we would have homemade custard and jello.

Vanilla Custard Pudding
Vanilla custard pudding with whipped cream and chocolate

I have got a lot of requests for homemade cold plates over the years!

I hope you enjoy making these salads and I hope they bought back many fond memories of your childhood and growing up here in Newfoundland and Labrador or even visiting and having our traditional meals….

Traditional Newfoundland Cold Plates
Cold plateswith mustard salad, beet salad, coleslaw, tomato, iceberg lettuce, cheese, turkey roll and ham.

Thank you once again for visiting Bonita’s kitchen, taking the time to share our recipes, comment and like them, we do appreciate all your support. Take the time before you leave our website and send me a message to tell me what you think of our website and program. So from our kitchen to yours have a wonderful day! From myself, RMHussey Productions and Team!

Welcome to Bonita's kitchen
Cheers! Bonita
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