12 SALAD recipes
New England potato salad with sour cream dressing uses a tangy base of sour cream, vinegar, mustard, and garlic instead of mayonnaise. Loaded with hard-boiled eggs, celery, and sliced olives.
Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!
Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!
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.
Madison Avenue potato salad: cooked potatoes marinated in vinaigrette, then tossed with ripe olives, hard-cooked eggs, dill pickles, pimientos, and a mustard-spiked mayo. A dressed-up deli-counter classic.
A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.
Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.
Crab and avocado salad with a spicy picante-mayo dressing, sliced olives, and hard-boiled egg garnish. A no-cook Tex-Mex-style crab salad served in avocado halves that comes together in 20 minutes.
Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.
An easy leftover turkey breakfast strata. Make ahead the night before and just pop it in the oven in the morning.
Hot tuna sandwiches loaded with cheddar, hard-boiled eggs, olives, pickles, and green pepper, microwaved until the cheese melts. A retro tuna melt with a loaded deli-style filling.
Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.