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CURRY POTATO SALAD
Makes 6 servings

2 pounds Yukon Gold potatoes
2 cups plain yogurt
3 cloves garlic, pressed
3 tablespoons Major Grey chutney
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)

Boil potatoes until they are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1-inch pieces.
In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using, cayenne. Stir in potatoes. Cover and refrigerate several hours or overnight.

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Bacon Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 8

Ingredients

2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
⅔ cup mayonnaise
¼ cup dill pickle relish
¼ tsp dried dill
½ tsp kosher salt adjust to taste
½ tsp freshly ground black pepper adjust to taste
½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
6 hard-boiled eggs roughly chopped
½ small red onion chopped very small
2 tablespoons chopped fresh Italian parsley

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes
You can use any potato you like to make this potato salad.

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5-Ingredient Smoked Salmon and Potato Salad
Prep 5 mins Cook 15 mins Active 15 mins Total 20 mins Serves 4 to 6 servings

Ingredients

2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
Kosher salt
3/4 cup sour cream or crème fraiche
1 tablespoon juice from 1 lemon
3 ounces smoked salmon, finely chopped
1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
Freshly ground black pepper

Directions

In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.

Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.

When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

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Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.

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Tabbouleh Salad
Yield: 4-6 servings

Ingredients

⅓ cup fine bulgar, uncooked
boiling water
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 clove garlic, grated
½ teaspoon salt
3 bunches fresh parsley (curly), finely chopped
¼ cup fresh mint, finely chopped
1 medium English cucumber, finely diced
2 roma tomatoes (firm), diced
2 green onions, finely chopped

Instructions

In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 mins until all the water is absorbed and the bulgur is tender.
In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
Serve immediately. You can chill the tabbouli salad in the fridge and serve as is or as a topping in a shawarma.

How to store: Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.

Recipe Variations

Make a quinoa tabbouleh salad. Although this is not traditional, it is a nice wheat-free and gluten-free option and a great way to add some extra protein to your diet.
Add chickpeas. This is especially handy for meal prep! Rinse and drain a can of chickpeas to stir into the tabbouleh for extra plant-based protein and fiber.
Make a Mediterranean version. For a Greek or Turkish-style salad, serve your tabbouleh with feta cheese, kalamata olives, and roasted red peppers.

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Farmer's Dressing
MAKES 2 cups PREP 5 Min

What You'll Need

1 cucumber, cut into small chunks
1 cup sour cream
1 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a food processor or blender, combine all ingredients; blend on medium-high speed until smooth.

Cover and chill at least 1 hour or until ready to serve.

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Ramen Noodle Salad
Serves 2 | Prep Time: 10 Mins | Cook Time: 2 Mins | Total Time: 12 Mins

Ingredients:

1 pack instant ramen, discard the seasoning packet
1 cup shredded cabbage
1/4 cup shredded purple cabbage
2-inch carrot, peeled and cut into matchstick strips
Chopped scallions
1/4 teaspoon white and black sesame seeds

Dressing:

1 1/2 tablespoons Japanese ponzu
1 tablespoon Thai sweet chili sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white and black sesame seeds

Method:

Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.

Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.

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Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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Black Eyed Pea Salad
Prep: 20 minutes Cook: 19 minutes chill time: 15 minutes Total: 54 minutes Makes about 6 3/4 cups.

Equipment
Instant Pot

Ingredients
16 ounce bag black eyed peas, wash and remove bad ones
4 cups water
2 bay leaves
1/2 red onion, chopped
1/3 cup Italian parsley, finely chopped
1/4 cup + 2 tablespoons fresh lemon juice, from 1 1/2 lemons, or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Optional: add diced carrots, celery, feta cheese

Instructions
Add beans, bay leaves, and water to the instant pot and cook for 9 minutes high pressure. Natural release then remove and strain the beans. Discard the bay leaves and allow the beans to cool completely.
Then transfer to a large bowl with the onion, parsley, lemon juice, olive oil, red wine vinegar, salt and black pepper and mix well. Taste for salt and lemon juice and adjust as needed.
Keep chilled until ready to eat.

Notes:
To use cooked canned beans, use 4 15-ounce cans or 6 cups, rinsed and drained.
This recipe can be halved or quartered.

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Cheesecake Fruit Salad
PREP TIME 15 min YIELD 8 cups

Ingredients
1 package (3.4 ounces) instant cheesecake pudding mix
2 containers (6 ounces each) vanilla or strawberry yogurt
1 tub (8 ounces) frozen whipped topping, thawed
2 medium bananas, sliced
1 medium peach, peeled and chopped
1 pound fresh strawberries, chopped
1 pint fresh blueberries
1/4 cup graham cracker crumbs

Directions
In a large bowl, beat cheesecake pudding mix and yogurt on medium speed until incorporated. Reduce mixer speed to low; beat in whipped topping until fluffy. Fold in bananas, peach, strawberries and blueberries. Sprinkle with graham cracker crumbs. Cover; refrigerate at least 1 hour. If desired, garnish with additional fruit and graham cracker crumbs.

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Caramel Apple Snickers Salad
Yield: 10-12 servings Prep Time: 10 minutes Chilling Time: 2 hours Total Time: 2 hours 10 minutes

Ingredients

1/2 cup milk
1 package (5.1 oz.) vanilla or French vanilla instant pudding mix
1 tub (16 oz.) frozen whipped topping, thawed
6 regular size Snickers candy bars, chopped
4-5 medium-size apples, cored and chopped
1/2 cup caramel sauce

Instructions

In a large bowl, whisk the milk, pudding mix, and Cool Whip until well combined.
Stir in the candy bars and apples.
Cover and refrigerate for at least 2 hours.
When it is time to serve, drizzle the caramel sauce over the salad or over individual servings.

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Rainbow Buddha Bowl
Prep time 15 mins Cook time 20 mins Total 35 mins Serves: 1 bowl

Ingredients

Bowl
1 cup uncooked white quinoa
2 cups filtered water
⅓ Cup cooked, chopped kale
2 radishes, sliced
1 carrot, peeled into ribbons
½ cup chopped purple cauliflower
1 asparagus spear, chopped
½ avocado, sliced
½ yellow bell pepper, sliced

Dressing
⅓ Cup tahini
2 Tbsp lemon juice
2 Tbsp olive oil
1 clove garlic, minced
1 Tbsp maple syrup

Instructions
Add the quinoa to 2 cups of boiling water in a pot and turn to low heat and cover.
Cook for 20 minutes, then uncover, stir and cool. Transfer to a large bowl.
Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a blender or food processor and blend well.
Top the quinoa with the vegetables and drizzle tahini dressing on top.

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Grilled Avocado and Gem Salad with Herb-Yogurt Dressing
Serves 4

Ingredients:

Herb-yogurt dressing:
2/3 cup plain (fat free) Greek yogurt
1/4 cup minced mixed herbs (such as chives, thyme and dill)
2 tablespoons minced shallots
1 garlic clove, minced
3 tablespoons extra virgin olive oil, plus more for avocados
3 tablespoons water or more as needed to achieve desired consistency
1 1/2 tablespoons honey
salt and pepper to taste

2 avocados, halved, pitted and peeled
1/2 lemon
3 heads gem lettuce, ends trimmed and leaves separated
shaved Parmesan

Directions:
1. In a mixing bowl, whisk together all dressing ingredients until fully incorporated and smooth. (You can also blend everything in a blender until smooth).
2. Preheat a grill or grill pan over high heat.
3. Brush flat sides of avocado with oil, a squeeze of lemon juice and season generously with salt and pepper.
4. Place oiled sides of avocado down on grill or grill pan and sear for 3 to 4 minutes.
5. Remove avocados from heat and transfer to a plate.
6. To assemble: Arrange lettuce leaves and avocado halves onto a large platter and drizzle with dressing. Season with salt and pepper and finish with lots of shaved Parmesan. Serve with side of crostini or grilled bread.

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Loaded Baked Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30minutes

Ingredients

3 pounds Uncooked Potatoes (any variety) 1-inch diced (about 8 cups)
1 ½ cups Sour Cream or plain Greek yogurt
½ cup Mayonnaise
1 tablespoon White Vinegar
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper or to taste
½ cup Crumbled Bacon about 8 slices cooked
2-3 Green Onions thinly sliced
4 ounces Cheddar Cheese shredded (about 1 cup)

Instructions
Place diced POTATOES in cold water to prevent discoloration.
Carefully place diced potatoes in 3 quarts boiling water for 10-15 minutes until they are fork-tender. (I used a silicone steamer basket for easier lifting)
Note: Use any method to cook the potatoes.
Drain potatoes and cool to room temperature.
Place POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE in a large mixing bowl.
In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER.
Pour dressing mixture over potatoes, and gently toss to coat.
Serve warm or chilled.
To store, cool completely and refrigerate up to five days in an airtight container.

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Spicy Cajun Potato Salad
Total Time Prep: 20 min. Cook: 10 min. + chilling Makes 20 servings

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped

1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Directions

Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Tip
Adding lemon juice or vinegar to the water when boiling potatoes will help keep them on the firm side. This is a great tactic for potato salads, but not so much for mashed potatoes.

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Jalapeno Corn Coleslaw
Prep Time: 10 mins Total Time: 10 mins Servings: 6

Ingredients

8 cups shredded Napa or green cabbage
3 ears fresh corn (about 2 cups worth)
1/2 large jalapeno, minced (about 1/4 cups worth)
1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
2 green onions, sliced thin (about 1/4 cups worth)

Dressing Ingredients

3/4 cup mayonnaise
3 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
1 teaspoon celery seeds
1/2 teaspoon kosher salt

Instructions

Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.

Notes
The coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.

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Big Mac Salad
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 6 servings Yield: 1 large salad

Ingredients

*For the Beef Mixture and Salad:
1 pound ground beef
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

*For the Special Sauce Dressing:
1/2 cup mayonnaise
2 tablespoons sugar-free ketchup
2 tablespoons diced dill pickles
2 teaspoons yellow mustard
1 teaspoon white vinegar
1/2 teaspoon paprika

*For the Salad:
6 cups shredded iceberg lettuce
1 cup halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup quartered dill pickle chips
1/4 cup finely chopped onion
4 tablespoons sesame seeds, for garnish

Steps to Make It

*In a large skillet over medium high heat, combine the ground beef, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper. Cook for 8-10 minutes or until the beef is no longer pink. Set aside to cool slightly while preparing the rest of the salad.
*Meanwhile, prepare the special sauce dressing. In a medium bowl combine the mayonnaise, ketchup, diced pickles, yellow mustard, white vinegar, and paprika. Stir to combine or blend in a food processor or blender for a smoother sauce if you prefer. Refrigerate until ready to use.
*Assemble the salad. In a large bowl, combine the shredded iceberg lettuce, halved tomatoes, shredded cheddar cheese, pickle chips, and finely chopped onion.
*Toss with the cooled ground beef mixture and the special sauce salad dressing.
*Garnish with sesame seeds and serve.

How to Store
While the prepared salad does not keep well, the dressing can be stored in the fridge for up to a week. Give it a stir before using.

Recipe Variations
If you are short on time, feel free to use prepared thousand island dressing.
To dress up the salad a bit, try using heirloom tomatoes and crisp bib lettuce. Crumbled blue cheese would be nice, too.

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Greek Orzo Salad
PREP TIME 15 min YIELD 8 servings.

Ingredients
1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Directions
Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.

In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

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Caramelized Cauliflower Salad
Prep time 15 mins Cook time 30 mins Total time 45 mins Serves: 3 to 4 servings

1 medium head cauliflower
1 tablespoon olive oil
¼ teaspoon salt
2 red peppers (see note)
½ cup uncooked quinoa
¼ cup minced cilantro
¼ cup minced flat-leaf parsley
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons honey
¼ cup pepitas

Preheat oven to 425˚ F. Cut cauliflower into bite-size florets. Toss with 1 tablespoon olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly. Remove the skin from the roasted red pepper and dice.
Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove from heat, cover and let sit until remaining water is absorbed, about 5 minutes.
Combine quinoa, cauliflower, and roasted red pepper in a bowl. Add cilantro and parsley to quinoa mixture.
To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined. Taste and add more salt as desired.

Notes
+ During the winter you can use jarred red peppers instead of fresh peppers.
+ To make vegan, omit the honey or use your favorite substitute.

Variations for the Cauliflower Salad
This cauliflower salad makes for a really nice base to add in any extras you might like. You could even change the flavor profile of the salad by leaving out the cilantro completely and using lemon in the dressing instead of lime.

Legumes: As a couple commenters have done, chickpeas make a really great add to this salad. I recommend toasted the chickpeas to add a slight crunch to dish.

Cheese: Goat cheese and feta can be added, depending on the type of cheese you like. If you switch to a lemon/parsley flavor, I highly recommend tossing in a bit of feta.

Grains: I find myself using quite a bit of quinoa primarily because it cooks up quickly. However, any precooked grain would work here including millet, einkorn, or sorghum.

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CHICKPEA SHAWARMA SALAD
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients

CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel
1 Tbsp (15 ml) olive oil
Heaping 1 tsp cumin
Heaping 1/2 tsp smoked paprika
Heaping 1/2 tsp turmeric
Scant 1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch each black pepper, ground coriander + cardamom

SALAD
5 ounces (141 g) spring mix lettuce (organic when possible)
10 cherry tomatoes, chopped (organic when possible)
1/4 cup (28 g) red onion, thinly sliced
3/4 cup (45 g) fresh parsley
20 (~60 g) pita chips, slightly crushed (store bought or homemade*)

DRESSING
1/2 cup (120 g) hummus
3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated
1 tsp dried dill (or 2 tsp fresh dill)
1 lemon, juiced (2 Tbsp or 30 ml)
Water to thin

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