Newfoundland Cold Plate – a traditional post Christmas favourite.

Posted on Dec 27 2016 - 9:48am by Barry C. Parsons

Newfoundland Cold Plate – a traditional post Christmas favourite. Heres a simple guide to putting together this simple, nostalgic favourite of Newfoundlanders everywhere.

Newfoundland Cold Plate

Newfoundland Cold Plate

A Newfoundland cold plate is something everyone in the province will know, and every family will have their own variations of essential additions to their particular version. Growing up in the 60’s & 70’s in Newfoundland, a cold plate was actually a weekly occurrence. After the Sunday roast of beef, ham, chicken or turkey the leftover cold meats would be served up for supper with a variety of deli-type potato salads, pasta salad and cole slaw.

Nowadays, this meal is recognized more as a bit of an indulgence and is served in my own family only a few times a year now, usually following big Holiday meals like at Easter, Thanksgiving or Christmas. A cold plate can also be the theme for a coordinated pot luck supper around the Holidays where each person can be delegated to bring a particular cold sliced meat or a selected salad. It’s also a terrific buffet idea for parties or open houses during the Holidays which is how we most often serve it.

For the purposes of this post I am going to concentrate on a few of our family favourites as pictured in the photo at the top. Looking clockwise from the cranberry sauce at the top of the plate, you will see cole slaw, picked beet potato salad, mustard potato salad, egg and apple potato salad and a simple pasta salad that’s shown using farfalle pasta for presentation sake but one we most often made with plain macaroni growing up. 

Continuing past the pasta salad is leftover roast beef, ham and leftover turkey. Between the turkey and cranberry sauce is Traditional Newfoundland Dressing, a breadcrumb, onion and summer savoury based stuffing for poultry which is universally used in Newfoundland.

To be honest, these are barely recipes at all really and any of the amounts can be adjusted to personal taste. The photo got such a response when I posted it to our Facebook Page a few months ago, that I resolved to write this post more as a guide for some of the many people who requested that I post the recipes included on the plate. I hope you enjoy trying some of them.

Some other cold salads you can try for this meal can include any of these that have previously appeared on Rock Recipes. 

  1. Lemon Chive Grilled Corn Salad
  2. Lemon Shrimp Pasta Salad
  3. Dijon Coleslaw
  4. Deviled Egg Potato Salad
  5. Copycat Kraft Macaroni Salad
  6. Southwestern Chipotle Lime Pasta Salad
  7. Bacon Potato Salad with Sweet Mustard Dressing
  8. Garden Pasta Salad with Lemon Dijon Dressing
  9. Honey Dijon Pasta Salad
  10. Lemon Waldorf Potato Salad
Pineapple Corn Salad

Pineapple Corn Salad

UPDATE: By request I’ve added Pineapple Corn Salad to the recipes included below, even tough it isn’t pictured on the plate.

A note about the corn salad; we would have used canned corn and crushed pineapple in the past and these are both fine if that’s what you have available. Using frozen sweet corm (or even fresh, in season) along with fresh diced golden pineapple takes this simple combination of flavours up a considerable notch. 

Newfoundland Cold Plate
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Newfoundland Cold Plate
Newfoundland Cold Plate - a traditional post Christmas favourite. Heres a simple guide to putting together this simple, nostalgic favourite of Newfoundlanders everywhere.
Course: Dinner
Cuisine: Newfoundland
Servings: 12 or more servings
Author: Barry C. Parsons
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 plain mashed potato
  • 1 cup salad dressing
  • 1 rounded tbsp sugar optional
  • 1 cup finely diced picked beets
  • 4 tbsp picked beet juice approximately
For the Mustard Potato salad
  • 6 cups plain mashed potato
  • 1 cup salad dressing
  • 1 rounded tbsp sugar optional
  • 1/3 cup plain yellow mustard more or less to taste
Egg & Apple Potato Salad
  • 6 cups diced cooked potato 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 cooked macaroni 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 fresh golden pineapple
  • salt and pepper to season
  • 1/2 cup salad dressing more or less to taste
Instructions
To prepare the Coleslaw
  1. Mix together the salad dressing, vegetable oil, sugar, vinegar and salt. Let sit 5 minutes, then stir again.

  2. Toss with the carrot and cabbage. Cover and refrigerate until ready to serve.

  3. Note: One variation I have seen on 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 & Apple Potato Salad or Macaroni Salad.
  1. Simply mix together all of the ingredients until very well combined.

  2. Cover and refrigerate until ready to serve.

To prepare the Pineapple Corn Salad
  1. 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.
  1. Toss the drained corn with all of the other ingredients until well combined.

  2. Cover and chill until ready to serve.

Recipe Notes

SALAD DRESSING: Most potato and pasta salads call for salad dressing which is the jarred, spoonable type dressing, like Kraft Miracle Whip which looks much like mayonnaise. 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.

A cold plate is generally a make ahead meal at our house. Generally all of the salads are made a day in advance so that they are well chilled but a few hours refrigeration is will do. 

7 Comments so far. Feel free to join this conversation.

  1. Alice Spencer December 28, 2016 at 2:43 pm - Reply

    I live in the state of Virginia in USA. We cannot get summer savoury. How can I obtain it…or the seeds? Would appreciate knowing.

    • Barry C. Parsons January 9, 2017 at 9:33 am - Reply

      Try searching for Mt. Scio Savoury online. There are a couple of mail order places to find it. Vesey’s Seeds did carry the seeds if I recall correctly.

  2. maxine fifield December 28, 2016 at 4:29 pm - Reply

    thank you ,iam so excited to get those recipes. I have 3 of your books .they are the best I have ever had in my home . some old and some new.thanks again.

  3. Wayne Orr December 29, 2016 at 5:56 am - Reply

    Hello Barry
    I don’t know if you remember me but we had contact a few years back on the Canadian Food Network Community pages . I had forgotten about your blog until this article was shared on a small friends recipe exchange I had joined.
    Good to see you are carrying on you blog. I had always found it interesting ! I still maintain contact with some of the Community via Facebook. etc. Val, the Community Co-Ordinator , is running her own decorating business , Ken Bowie is Executive Chef at a large recreation facility in Fort McMurray & has plenty of tales about the big fire obviously. Suzie the Foodie is now in Vancouver and we did make actual personal contact a while ago. Seems like ages. She is still blogging and is enjoying life back in the Lower Mainland .I am now retired and just fooling around with different stuff as I used to do .
    Well that about fills that in and I will look in more often on your blog. Keep up the good work .
    Regards
    Wayne

    • Barry C. Parsons January 9, 2017 at 9:28 am - Reply

      Nice to hear from you Wayne. I still dee some Facebook posts from those folks. It’s great to see Canadian foodies being so active. Happy New Year, Barry.

  4. Annie Dodge January 2, 2017 at 5:21 pm - Reply

    Love your books, your salad recipes bring back memories, thanks. I hope to get Rock 2. , soon, Mason was out.

    • Barry C. Parsons January 9, 2017 at 9:07 am - Reply

      Glad you liked the recipes? Where’s Mason? Is it a book store?

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