1,066 fish salad recipes

Classic creamy potato salad with hard-boiled eggs, scallions, garlic powder, onion salt, and mayonnaise. A simple, old-school potato salad that rests 2 hours for the best flavor.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

No flag day or 4th of July celebration would be complete without a potato salad. This version is lighter and healthier that the tradition mayonaise only version but every bit as tasty. It's best made the day before. A great make-ahead classic side-dish so you can enjoy the day more.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

A quick, easy and delicious salad will for sure fill you up with lots of goodness.

A hearty German-style potato salad with browned kielbasa, tangy sauerkraut, tart apples, and a sharp apple cider vinegar dressing. Served warm, this is a one-bowl meal straight from the Black Forest tradition.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

Asian flavors, soy sauce, garlic and ginger blend beautifully in this marinated cold salad. Lots of healthy ingredients along with solid flavor. The crispy fried wontons add a nice crunch.

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A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

This is a traditional potato salad that is made from scratch

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.