Salad recipes

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise.

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.

Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Potato salad with a tangy egg yolk dressing made by mashing hard-boiled yolks into vinegar, mustard, and mayonnaise. Egg whites get chopped into the salad.

German-style potato salad with boiled potatoes, diced apple, onion, dill relish, and hard-boiled eggs in a creamy mustard-mayo dressing. A cold, make-ahead Kartoffelsalat.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Hot German potato salad with bacon, vinegar dressing, and a sweet-tangy sauce. Topped with broiled hot dogs for a one-pan supper. Wisconsin-Midwestern classic.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.