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Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.
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Get Deviled Potato and Egg Salad Recipe from Food Network
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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Freshly squeezed citrus juices and olive oil create a deliciously light salad dressing for this simple green salad made with arugula, pear, and red bell pepper.
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Take your taste buds on a Mediterranean tour with this salad, made with Morningstar Farms® Meal Starters Chik'n Strips.
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Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
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Dance through your summer garden and collect ingredients for this bright and tasty salad. Cucumbers and tomatoes are tossed with macaroni and dressed with a zippy blend of sour cream, milk, dill and vinegar.
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A quick and easy fruit salad dressing is made with sour cream and sweetened condensed milk spiced with cinnamon and cardamom.
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A crisp, refreshing, quick side salad.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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The addition of fruit and yogurt makes this easy pasta salad a unique, delicious choice to bring to parties or potlucks.
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Get Spinach-Orzo Salad with Shrimp Recipe from Food Network