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At the last minute, I was told to bring something for a potluck at work. Not having the time to go shopping, I used whatever I had on hand and used a dressing my mother always used on her potato salad. The salad was a hit at work. Takes a little time to make but is well worth the effort.
Ingredients
Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- ½ (1 ounce) package ranch dressing mix, or to taste (Optional)
- 1 tablespoon mustard
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- salt and ground black pepper to taste
Salad
- 1 (16 ounce) package rotini pasta
- 3 hard-boiled eggs, chopped
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
- ½ cup diced celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup diced fully cooked ham
- ½ cup diced cooked shrimp
- ½ cup frozen green peas, thawed
- ½ cup small Cheddar cheese cubes
- ½ cup small Monterey Jack cheese cubes
- 1/3 cup diced dill pickle
- 1 (2.25 ounce) can sliced black olives, drained
Directions
Step 1
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
Step 2
Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
Step 3
Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
Step 4
Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat6g | 30% |
| Cholesterol70mg | 23% |
| Sodium406mg | 18% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C12mg | 58% |
| Calcium100mg | 8% |
| Iron2mg | 9% |
| Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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