Salad recipes

Classic potluck potato salad with warm French-dressing-marinated potatoes, celery, onion, hard-boiled eggs, and a creamy mayo finish. Make-ahead, crowd-pleasing, and ready for any summer barbecue.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Cajun crawfish egg salad with Durkee's sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that's loaded with tender crawfish tails.

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.

Low calorie seven layer salad with crisp lettuce, sweet peas, reduced-fat cheddar, turkey bacon, scallions, water chestnuts, and hard-boiled egg. Vinaigrette on the side keeps it light. A potluck classic, slimmed down without losing the layers.

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.

Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.

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.

Roasted potato salad with crispy red potatoes, chopped bacon, hard-boiled eggs, and scallions in creamy dressing. Serve warm or chilled for a smoky twist on classic potato salad.

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.

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.

Avocado chef salad piled with red leaf lettuce, watercress, mushrooms, hard-boiled eggs, Swiss cheese, julienned ham or turkey, cubed avocado, and a tangy vinaigrette. A protein-packed lunch in five minutes.

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.

Classic crab meat salad with whipped cream, mayonnaise, blanched almonds, and hard-cooked eggs. A vintage luncheon dish served on lettuce with riced egg yolk garnish.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.