Vegetable Salad Recipes | Taste Recipes

Chicken Caesar Macaroni Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:37:01 +0000

Ingredients

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Italian salad dressing mix
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped rotisserie chicken
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
2 tablespoons capers, drained
Caesar salad croutons, optional

Directions

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
Refrigerate until serving. Top with croutons and additional capers if desired.

Nutrition Facts

3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

Jicama and Black Bean Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:59 +0000

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chopped peeled jicama
1/2 cup chopped green pepper
1/2 cup chopped tomato
3 tablespoons minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
Minced fresh cilantro, optional

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Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts

3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Chipotle Sweet Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:02 +0000

Ingredients

3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 cup finely chopped seeded fresh poblano pepper
1 jalapeno pepper, seeded and finely chopped
1 cup mayonnaise
2 tablespoons lime juice
1/2 to 1 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh cilantro

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Directions

Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Test Kitchen tip

If you're going to chill this salad for more than a couple of hours before serving, stir in just half of the dressing mixture. Add the rest right before serving for a nice creamy texture.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.

Chicken, Nectarine and Avocado Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:16 +0000

Ingredients

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

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Directions

In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing and toss to coat. Top with avocado and granola. Serve salad immediately.

Nutrition Facts

1-1/2 cups: 561 calories, 32g fat (7g saturated fat), 87mg cholesterol, 539mg sodium, 38g carbohydrate (18g sugars, 7g fiber), 30g protein.

Sicilian Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:29:46 +0000

Ingredients

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

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Directions

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry.
Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry.
Peel and cube potatoes; sprinkle with remaining 1 teaspoon salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining 1/4 cup basil.

Test Kitchen tips

Instead of blanching the green beans in a large amount of water, you can steam them for a few minutes.

Be sure to put the green beans in ice water immediately after they're cooked, otherwise they'll lose their crunch and fade in color.

Nutrition Facts

3/4 cup: 96 calories, 4g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Potluck German Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:27:44 +0000

Ingredients

3 pounds small Yukon Gold potatoes, unpeeled (about 10)
2 celery ribs, chopped
1 small onion, chopped
1 cup water
1/2 cup white vinegar
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

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Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes.
When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.

Nutrition Facts

2/3 cup: 194 calories, 3g fat (1g saturated fat), 7mg cholesterol, 181mg sodium, 39g carbohydrate (15g sugars, 2g fiber), 5g protein.

Yummy Corn Chip Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:27:22 +0000

Ingredients

3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon salt
3/4 cup sugar
1/2 small onion
3/4 teaspoon poppy seeds
SALAD:
2 bunches leaf lettuce, chopped (about 20 cups)
1 package (9-1/4 ounces) corn chips
8 bacon strips, cooked and crumbled
1 cup shredded part-skim mozzarella cheese
1 cup dried cranberries

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Directions

For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds.
Place salad ingredients in a large bowl; toss with dressing. Serve immediately.

Nutrition Facts

1-1/3 cups: 436 calories, 30g fat (4g saturated fat), 12mg cholesterol, 456mg sodium, 38g carbohydrate (24g sugars, 2g fiber), 7g protein.

Asian Slaw with Steak

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:26:59 +0000

Ingredients

1/3 cup rice vinegar
3 tablespoons minced fresh mint
3 tablespoons sesame oil
1/3 cup miso paste
1 beef top sirloin steak (1 inch thick and 1 pound)
1 package (12 ounces) broccoli coleslaw mix
1 medium mango, peeled and diced
1 cup frozen shelled edamame, thawed
1/4 cup sliced radishes
1/4 cup minced fresh cilantro
1 green onion, sliced
Grated lime zest, optional

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Directions

For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw.
Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing.
Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.

Nutrition Facts

1 serving: 423 calories, 18g fat (3g saturated fat), 46mg cholesterol, 1370mg sodium, 32g carbohydrate (24g sugars, 5g fiber), 34g protein.

Layered Cornbread Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:25:06 +0000

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sweet pickle relish
2 cans (15 ounces each) pinto beans, rinsed and drained
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
10 bacon strips, cooked and crumbled

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Directions

Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish.
In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts

3/4 cup: 299 calories, 18g fat (3g saturated fat), 26mg cholesterol, 491mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 7g protein.

Warm Green Bean & Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:22:39 +0000

Ingredients

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

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Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings.
Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts

3/4 cup: 100 calories, 6g fat (1g saturated fat), 0 cholesterol, 125mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Asparagus Nicoise Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:22:13 +0000

Ingredients

1 pound small red potatoes (about 10), halved
1 pound fresh asparagus, trimmed and halved crosswise
3 pouches (2-1/2 ounces each) albacore white tuna in water
1/2 cup pitted Greek olives, halved, optional
1/2 cup zesty Italian salad dressing

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Directions

Place potatoes in a large saucepan; cover with 2 in. water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water.
To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

Nutrition Facts

1 serving (calculated without olives): 233 calories, 8g fat (0 saturated fat), 22mg cholesterol, 583mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Fresh Green Bean Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:19:04 +0000

Ingredients

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

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Directions

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

To make ahead: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.

Nutrition Facts

3/4 cup: 106 calories, 9g fat (1g saturated fat), 0 cholesterol, 124mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Ground Beef Taco Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:18:57 +0000

Ingredients

1 can (14-1/2 ounces) diced tomatoes
1/2 pound ground beef
1/3 cup bean dip
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
2 green onions, sliced
2 tablespoons sliced ripe olives
1/2 cup corn chips

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Directions

Drain tomatoes, reserving 2 tablespoons liquid. In a large skillet, cook beef over medium heat until no longer pink, crumbling meat; drain. Stir in bean dip, chili powder, salt and reserved tomato liquid. Remove from the heat.
In a large bowl, combine 1 cup drained tomatoes (save remaining for another use), lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.

Nutrition Facts

2 cups: 469 calories, 28g fat (12g saturated fat), 107mg cholesterol, 1007mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 32g protein.

Mediterranean Orzo Chicken Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:18:05 +0000

Ingredients

2 cups uncooked whole wheat orzo pasta
2 cups shredded rotisserie chicken
10 cherry tomatoes, halved
1/2 cup crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped sweet onion
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried oregano

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Directions

Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts

1 cup: 397 calories, 16g fat (3g saturated fat), 47mg cholesterol, 407mg sodium, 40g carbohydrate (1g sugars, 10g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

Spinach Salad with Hot Bacon Dressing

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:14:45 +0000

Ingredients

2 cups fresh baby spinach, torn
2 hard-boiled large eggs, sliced
4 cherry tomatoes, halved
3 medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
DRESSING:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce

Text Ingredients

Directions

Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over the top.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

Nutrition Facts

1-1/3 cups: 367 calories, 21g fat (6g saturated fat), 238mg cholesterol, 1178mg sodium, 29g carbohydrate (21g sugars, 2g fiber), 17g protein.

Hearty Spinach Salad with Hot Bacon Dressing

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:08:31 +0000

Ingredients

8 cups torn fresh spinach
3 bacon strips, diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon cornstarch
1/3 cup cold water

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Directions

Place spinach in a large salad bowl. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

Nutrition Facts

3/4 cup: 97 calories, 7g fat (2g saturated fat), 8mg cholesterol, 215mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1-1/2 fat, 1 vegetable.

Hot German Potato Salad for Two

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:07:36 +0000

Ingredients

2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar

Text Ingredients

Directions

Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 20-25 minutes. Drain and rinse in cold water. Cut potatoes into 1/2-in. cubes; set aside.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
In the drippings, saute the onion until tender. Stir in flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add potatoes and bacon; stir gently. Serve warm.

Hot German Potato Salad Tips

How should you serve hot German potato salad?

German potato salad is one of the picnic salads that you serve warm instead of cold. It’s delicious with bratwurst, hot dogs and other sausages off the grill, as well as any of these sizzling summer pork chops.

How should you store hot German potato salad?

Cool the potato salad completely, then cover and refrigerate for up to 5 days. Wish this recipe served more than two? Here are 8 more best-loved German potato salad recipes.

How do you reheat hot German potato salad?

Microwave, stirring occasionally, until heated through. You can also reheat German potato salad over low heat on the stovetop.

—Christine Rukavena, Taste Recipes Senior Book Editor

Nutrition Facts

3/4 cup: 236 calories, 11g fat (4g saturated fat), 18mg cholesterol, 489mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 6g protein.

Mandarin Orange Chicken Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:03:01 +0000

Ingredients

3/4 pound boneless skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
2 teaspoons canola oil
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours.
Drain chicken, discarding marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled.
In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts

2 cups: 308 calories, 15g fat (2g saturated fat), 47mg cholesterol, 738mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

Marinated Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:01:18 +0000

Ingredients

12 medium potatoes
1-1/2 cups vegetable oil
1/2 cup plus 2-1/2 teaspoons white vinegar, divided
4-1/4 teaspoons sugar, divided
1 teaspoon salt
1/2 teaspoon paprika
8 celery ribs, chopped
2 medium onions, chopped
8 radishes, sliced
2 medium green peppers, chopped
5 hard-boiled large eggs, chopped
2-1/2 cups mayonnaise
1 tablespoon milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Text Ingredients

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

Contest-Winning Old-Fashioned Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:58:45 +0000

Ingredients

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large bowl; add eggs, celery and onions.
In a small bowl, combine the remaining ingredients; gently stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with additional pepper and green onions.

Old-Fashioned Potato Salad Tips

How can you make old-fashioned potato salad your own?

While hard-boiled eggs, celery and green onions are a classic combination in this old-fashioned potato salad, make the recipe your own by adding other mix-ins. Diced red pepper, fresh herbs and crisp, cooked bacon are all delicious additions. For more ideas, check out these other fantastic potato salad recipes.

How long will potato salad last in the refrigerator?

Potato salad leftovers will stay fresh in the fridge for 3 or 4 days. We suggest making this recipe no more than a day in advance for the best texture. Want to save it even longer? Check out our guide to freezing potato salad.

What can you serve with old-fashioned potato salad?

Serve old-fashioned potato salad at an all-American cookout! We love it paired with mains like hamburgers, hot dogs and fried chicken. Get started with our massive collection of old-fashioned barbecue recipes. There's something for everybody!

—Katie Bandurski, Taste Recipes Associate Editor

Nutrition Facts

3/4 cup: 231 calories, 15g fat (4g saturated fat), 85mg cholesterol, 265mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.

Colorful Cornbread Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:51:34 +0000

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sour cream
1 envelope ranch salad dressing mix
1 to 2 tablespoons adobo sauce from canned chipotle peppers
4 to 6 cups torn romaine
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 pound bacon strips, cooked and crumbled
4 cups shredded cheddar cheese

Text Ingredients

Directions

Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce.
In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half each of the romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture in the listed order. Repeat layers. Top with remaining cornbread, and additional chopped tomato and bacon if desired. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts

3/4 cup: 407 calories, 31g fat (11g saturated fat), 61mg cholesterol, 821mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 14g protein.

Avocado & Garbanzo Bean Quinoa Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:50:57 +0000

Ingredients

1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and cubed
4 green onions, chopped (about 1/2 cup)
DRESSING:
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Text Ingredients

Directions

Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.

Nutrition Facts

1-1/3 cups: 328 calories, 17g fat (4g saturated fat), 10mg cholesterol, 378mg sodium, 34g carbohydrate (3g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 lean meat.

Cool & Crunchy Chicken Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:50:39 +0000

Ingredients

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

Text Ingredients

Directions

In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts

1 cup: 340 calories, 24g fat (3g saturated fat), 69mg cholesterol, 311mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1/2 starch.

Green Bean-Cherry Tomato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:50:25 +0000

Ingredients

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Text Ingredients

Directions

In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Nutrition Facts

1 serving: 65 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Potato-Bean Salad with Herb Dressing

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:50:18 +0000

Ingredients

1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper

Text Ingredients

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely.
In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts

2/3 cup: 109 calories, 5g fat (1g saturated fat), 6mg cholesterol, 305mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Roasted Sweet Potato Salad with Honey-Maple Vinaigrette

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:49:06 +0000

Ingredients

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 medium apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/2 cup crumbled blue cheese

Text Ingredients

Directions

Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.

Nutrition Facts

1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.

Pasta Salad in a Jar

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:48:58 +0000

Ingredients

8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
2 cups Greek vinaigrette
3 cups cherry tomatoes, halved
1 medium red onion, finely chopped
1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1 cup chopped fresh basil
1 cup grated Parmesan cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

Text Ingredients

Directions

Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.

Nutrition Facts

1 cup: 375 calories, 20g fat (4g saturated fat), 11mg cholesterol, 690mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 9g protein.

Easy German Potato Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:48:28 +0000

Ingredients

5 pounds potatoes (about 12 medium), peeled
8 bacon strips, cooked and crumbled
1 small onion, chopped
3 green onions, thinly sliced
1-1/2 cups water
1/2 cup white vinegar
1/3 cup canola oil
1-1/4 teaspoons salt
1/2 teaspoon pepper

Text Ingredients

Directions

Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly.
Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions.
In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 147 calories, 6g fat (1g saturated fat), 4mg cholesterol, 260mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Layered Garden Bean Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:46:57 +0000

Ingredients

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Text Ingredients

Directions

In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts

1 cup: 93 calories, 2g fat (0 saturated fat), 2mg cholesterol, 180mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch.

Balsamic Three-Bean Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:46:45 +0000

Ingredients

2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup balsamic vinaigrette
1/4 cup sugar
1 garlic clove, minced
3/4 teaspoon salt
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) cannellini beans, rinsed and drained
4 fresh basil leaves, torn

Text Ingredients

Directions

Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Nutrition Facts

3/4 cup: 190 calories, 3g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 33g carbohydrate (8g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 vegetable, 1/2 fat.