Prep 10 mins
Cook 0 mins
This recipe has been in my family for a very long time. I learned it from my Mema (grandmother) and she learned if from her great-grandmother. I started making it when I was about 7. Its fun to make and taste great! I usually double the recipe. Great on sandwiches and salads!
- 236.59 ml mayonnaise
- 59.16 ml chili sauce
- 14.79 ml sweet red pepper relish
- 29.58 ml finely chopped olives (optional)
- 2.46 ml Worcestershire sauce
- 1 hard-boiled egg, chopped
- sugar (optional)
- Mix all ingredients.
- Add as much sugar as you like to make it sweet.
I saw this recipe during PAC & saved it to make for a spec occasion. Like another reviewer, I used sweet pickle relish. I did not use the black olives, but only because my salad contained whole pimento-stuffed olives plus black olives. We loved this dressing & our dinner guests last night did as well. Thx for sharing it w/us.
Nice dressing! I used fat free mayo, pimento stuffed salad olives, and a red pepper relish. The relish was slightly spicy which added a nice background heat and tart so I did use a half packet of splenda. I'll make this again. Thank you for sharing the recipe! Made for Pick A Chef 2013 Spring.
Great 1000 Island dressing! I couldn't find red pepper relish so just used sweet pickle relish. Really enjoyed this rich creamy dressing - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013