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Newfoundland Cold Plate

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.