Watergate Salad is a classic side that often appears at potlucks, picnics and church luncheons. I’ve enjoyed it many times over the years at gatherings, but until recently I had never actually made it myself. Even though it’s called a salad, it’s really more like a dessert.
The name “Watergate Salad” has an interesting history. The recipe became popular in the 1970s around the time of the famous Watergate political scandal in Washington, D.C. Some believe the name was simply a reference to the scandal that was dominating the news at the time.
Another theory is that the dessert was inspired by a pistachio pudding cake served at the Watergate Hotel. When the pistachio pudding mix used in the recipe became widely available, food writers and home cooks began calling the fluffy green dessert “Watergate Salad,” and the name stuck.
The idea for making this salad now came from the fact that we’re in the month of March, when the color green is everywhere thanks to St. Patrick’s Day. Watergate Salad’s soft pistachio-green color makes it a perfect addition to a spring gathering or holiday meal.
This recipe uses just a handful of ingredients and requires no cooking at all. All it takes is a little stirring and folding, and in just a few minutes you have a dish ready to chill and serve.
The flavor is light and sweet, almost like a fluffy dessert mousse. The pistachio pudding gives it a gentle nutty flavor, and the crushed pineapple adds fruity brightness. Mini marshmallows make it soft and chewy, and the Cool Whip brings everything together. If you add pecans or coconut, they provide a little extra crunch and flavor.
From our kitchen to yours — enjoy!
Serves a Crowd
Ingredients
Instructions
