Baked Potato Salad – Unbeatable Potato Salad

Baked Potato Salad is truly a unique potato salad! May very well be the best potato salad I’ve EVER tasted! This is a must-try recipe.

 

Potatoes are baked with oil and Italian salad dressing mix instead of boiled.

Next time we have company, this one is coming to the table and I don’t care what else is being served!

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Baked Potato Salad
Prep Time
20 mins
Cook Time
45 mins
Marinating
1 hr
Total Time
2 hrs 5 mins
 

Baked Potato Salad is really different from regular potato salad and really better!

Course: Salad
Cuisine: American
Keyword: Baked Potato Salad
Servings: 6
Calories: 325 kcal
Ingredients
  • 4 1/2 pounds potatoes peeled and cut into 3/4 inch chunks
  • 1/4 cup olive oil or 1⁄4 cup vegetable oil
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 bunch green onion chopped
  • 1 small onion chopped
  • 4 hard-boiled eggs
  • 5 slices bacon cooked and crumbled
  • 1 1/2 cups mayonnaise
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
Instructions
  1. In a large bowl, toss the potatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool.

  2. Transfer to a large bowl, add peppers, onions, eggs, and bacon. Toss gently.

  3. Combine the remaining ingredients in a small bowl. Mix well.

  4. Pour over salad and mix gently.

  5. Cover and refrigerate for at least 1 hour.

 

Enjoy!

Up Next:

Egg Salad with Bacon & Horseradish

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Recipe based on one by yooper
Photo by Calee

Turkey Club Pasta Salad From Leftovers

Make this clever Turkey Club Pasta Salad with your leftover turkey instead of the classic club sandwiches. It’s fast, easy and perfect for weekday lunches.

I love Club Sandwiches and this has all the flavors of the classic club in this ready in a flash salad.

It’s really hard to keep from eating this salad while making it.

Great taste! Easy to make!

The recipe also works great with leftover chicken.

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Turkey Club Pasta Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This Turkey Club Pasta Salad is so much better than the sandwich.

Course: Salad
Cuisine: American
Keyword: Turkey Club Pasta Salad
Servings: 4
Calories: 325 kcal
Ingredients
  • 2 cups uncooked shell pasta
  • 1 1 ounce packet hidden valley ranch dressing mix
  • 1/4 cup bacon bits
  • 1/2 teaspoon onion powder
  • 1/2 cup mayonnaise
  • 1 1/2 cups cut-up cooked turkey or 1 1⁄2 cups chicken
  • 1/2 cup cherry tomatoes cut into fourths
  • 1/2 cup julienne strips cheddar cheese
  • 4 cups bite-size pieces lettuce
Instructions
  1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender.
  2. Drain pasta. Rinse with cold water. Shake to drain well.
  3. Combine the Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in a large bowl. Stir in chilled pasta and remaining ingredients except for lettuce. Serve on lettuce.
  4. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).

Enjoy!

Next Up:

Leftover Turkey Kentucky Hot Brown

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Recipe based on one by Vseward (Chef~V)
Photo by CulinaryExplorer

Brussels Sprout Salad With Walnuts

Trust me, even if you think you don’t like Brussels sprouts, it’s only because you haven’t had Brussels Sprout Salad With Walnuts yet!

 

Thinly sliced Brussels sprouts assembled with walnuts, Gruyere cheese, and a classic vinaigrette.

It’s impossible to go wrong with that combination of flavors, and the result is a crispy, crunchy, fruity salad that will bowl you over every time!

This salad is the perfect accompaniment to Chicken Schnitzel With Capers and Lemon

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Brussels Sprout Salad With Walnuts
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Don't say you don't like Brussels Sprouts until you've tried this recipe!

Course: Salad
Cuisine: American
Keyword: Brussels Sprout Salad With Walnuts
Servings: 2
Calories: 195 kcal
Ingredients
  • 5 large Brussels sprouts
  • 1/4 cup walnuts
  • 1/3 cup Gruyere cheese or Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt coarse ground
  • 1/4 teaspoon ground black pepper
Instructions
  1. Slice Brussels sprouts across in strips, using a food processor or slicer. Discard cores (use for healthy snacks.)

  2. Chop walnuts into chunks.

  3. Grate cheese (aged Gruyere, not processed smoked Gruyere) (or Parmesan).

  4. Toss cheese with sprouts and nuts.
  5. Whisk together mustard, oil, vinegar, salt, and pepper, until blended.

  6. Pour over salad, toss lightly, and serve.

 

Perfect alongside Chicken Schnitzel With Capers and Lemon

Enjoy!

Up Next:

Roasted Garlic-Herb New Potatoes

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Recipe based on one by dandelionleaf
Photo by Outta Here

Frito Corn Salad

This Frito Corn Salad is so simple but so good. I wasn’t sure about the Fritos, but they were perfect. I was so shocked at how great this tasted… it has a unique flavor and is very good.

Frito Corn Salad

Colorful and quick to make.

If you like instead of putting the Fritos in the salad put them on the side so everyone could add as much as they want.

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Frito Corn Salad
Ingredients
  • 2 cans yellow kernel corn drained
  • 1/2 red bell pepper sliced and chopped
  • 1/2 green bell pepper sliced and chopped
  • 1/2 purple onion chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 5 ounces chili cheese flavor Frito corn chips
Instructions
  1. Mix all the ingredients except the chips.
  2. Add the chips in right before serving otherwise the chips will get soggy.
Recipe Notes

Red peppers are expensive so you can just use green instead.

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Up Next: 

Grilled Vegetable Salad

Grilled Vegetable SaladA wonderful grilled veggie salad. Great as a side for any backyard cookout. It can be eaten immediately after grilling or chilled. Either way is delicious. It’s the marinade that makes the salad!

Recipe based on one by Kaykwilts
Photo by mamajocooks

No Mayo Potato Salad – Best For Picnics

This No Mayo Potato Salad is a very simple, basic potato salad. Great for picnics because there is no mayo to spoil in the heat or sun.

 

The vinegar-based dressing reminds me of an Amish type potato salad.

Give the recipe a try. It’s delicious and really easy to make!

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No Mayo Potato Salad
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

The fact that there's no mayonnaise to spoil the is the perfect potato salad for picnics!

Course: Side Dish
Cuisine: American
Keyword: No Mayo Potato Salad
Servings: 6
Calories: 325 kcal
Ingredients
  • 6 large potatoes
  • 3 -4 scallions
  • 3 -4 tablespoons extra virgin olive oil
  • 1 -2 teaspoon white wine vinegar
  • salt & freshly ground black pepper
Instructions
  1. Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch cubes and cook in boiling water about 15 minutes or until almost starting to fall apart.
  2. While the potatoes are cooking, slice the spring onions very finely, including the green part.
  3. Drain the potatoes and transfer to a bowl. While they're still hot, pour in the olive oil and mix well.
  4. They should start to lose their shape a bit- this is the secret of this salad!
  5. Add the spring onions, vinegar, salt, and black pepper.
  6. Taste as you go along and adjust the amounts of salt, pepper, vinegar, and oil to your taste.
  7. Leave to cool; chill if you wish, and serve.

 

Enjoy!

Up Next:

Scalloped Potatoes Ham Casserole

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Recipe based on one by Kozmic Blues
Photo by Chef floWer

Quick and Easy Mixed Greens Salad

This Quick and Easy Mixed Greens Salad is delicious! The lemon juice in the dressing is a nice change, and the pine nuts add a wonderful touch.

Mixed Greens Salad

A nice flavorful salad. I recommend this salad with Tortellini Tomato Spinach Soup, for a nice and easy weeknight meal. (link below)

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Quick and Easy Mixed Greens Salad
Ingredients
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 cups mixed salad greens
  • 1 tablespoon pine nuts
Instructions
  1. Combine the lemon juice and olive oil in a large bowl, stir.
  2. Add the mixed salad greens and toss.
  3. Sprinkle with pine nuts and serve. Enjoy!

This salad is great with any dinner menu but I especially like it paired with Tortellini Tomato Spinach Soup!

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Recipe based on one by weekend cooker
Photo by Diana J.

Three-Bean Salad – Classic & Delicious

This is an excellent version of the classic Three-Bean Salad recipe. Tangy and sweet, but with a little less sugar than other recipes. Delicious!

 

The recipe has my favorite beans, but many other kinds can be substituted.

Simple, quick, and unexpectedly tasty. This recipe has the perfect mix of sweet and sour tang. It keeps very well. Great for work lunches.

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Three-Bean Salad
Prep Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 15 mins
 

This Three-Bean Salad is classic and delicious!

Course: Salad
Cuisine: American
Keyword: Three-Bean Salad
Servings: 6
Calories: 295 kcal
Ingredients
  • 2 cups cut green beans
  • 2 cups dark red kidney beans or 15 oz. can
  • 2 cups garbanzo beans or 15 oz. can
  • 1 medium red onion chopped
  • 1 medium green pepper chopped
  • 1/2 cup canola oil
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
Instructions
  1. If using fresh green beans cook them till tender. Drain the canned beans and rinse. Toss the beans with the onion and pepper.

  2. Combine the oil with the remaining ingredients and pour over the beans.

  3. Chill at least 4 hours before serving. The flavor improves with marinating overnight or longer.

 

Enjoy this classic Three-Bean Salad!

Up Next:

Blue Cheese Salad Dressing – Chunky & Homemade

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Recipe based on one by Kaarin
Photo by Brenda.

The Absolute Best Pasta Salad In The World

This is Best Pasta Salad In The World. So good and so easy! Great Pasta salad for summer or any time. Very easy and inexpensive. Much better than the same old, same old Pasta Salad.

Best Pasta Salad In The World

So simple too! Perfect with any BBQ food. It’s great for potlucks!

It’s also great with grilled chicken, feta cheese, red onion and ham, salami or pepperoni add-ins.

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The Absolute Best Pasta Salad In The World
Ingredients
  • 8 ounces rotini pasta Barilla is best
  • 1 large tomatoe chopped
  • 1 medium green pepper chopped
  • 1 medium red pepper chopped
  • 1 small onion chopped (optional)
  • 1 2 1/4 ounce can black olives, drained and sliced
  • 1 8 ounce bottle Kraft sun-dried tomato salad dressing
  • 1/4 cup Parmesan cheese
Instructions
  1. Cook the pasta according to directions, about 8 minutes, stirring occasionally.
  2. While the pasta is cooking, chop the tomato, peppers and onion into very small pieces. Add olives and mix.
  3. Drain the Rotini; rinse with cold water for about 3 minutes.
  4. Mix the pasta with the tomato, peppers, onion and olives. Refrigerate for about 1/2 an hour.
  5. Add the salad dressing; mix well. Add Parmesan cheese; mix well.
  6. Serve immediately.
Recipe Notes

If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

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Recipe based on one by Loves2Teach
Photo by Derf

Ranch Picnic Pasta Salad – Potluck Perfection

Ranch Picnic Pasta Salad is one of the best pasta salads I have ever eaten! Perfect for pot lucks because it will feed a bunch.

 

It can be made with any kind of pasta. I like tri-color spirals.

It’s light and refreshing and goes well with everything from burgers or steaks to grilled chicken or just eaten alone.

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Ranch Picnic Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Refrigerate
12 hrs
Total Time
12 hrs 25 mins
 

Perfect for picnics or that potluck where you want to impress!

Course: Side Dish
Cuisine: American
Keyword: Ranch Picnic Pasta Salad
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 16 oz package angel hair pasta (break in half) or 1 (12 -16 ounce) package tri-color spiral pasta
  • 4 firm ripe seeded diced tomatoes
  • 1 2 1/4 ounce can sliced black olives, drained
  • 2 medium cucumbers peeled pulp removed and diced
  • 1 small onion finely diced
  • 1 small green bell pepper seeded and diced
  • 1 small yellow bell pepper seeded and diced
  • 3 1 oz packages hidden valley ranch dressing mix
  • 1 2/3 ounce package Italian salad dressing mix (prepared as directed on package only using half the oil called for)
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
Instructions
  1. Cook the pasta according to package directions.
  2. Prepare the Italian dressing mix according to directions (but using about 1/2 the oil called for).
  3. Mix the Ranch dressing with vinegar and oil.
  4. Drain the pasta well and rinse with cold water, drain well again.
  5. Place all the ingredients into large bowl and toss well.
  6. Refrigerate 12 hours. Toss before serving.

 

You can use 1/2 of a green, yellow, and orange bell pepper to add more color.

You can add other raw hard vegetables such as julienned carrots, blanched asparagus, sliced radish, anything you like.

Enjoy this Ranch Picnic Pasta Salad!

Up Next: 

Cheese Toasts – Much Better Than Garlic Bread

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Recipe based on one by Shawn C
Photo by Sheri-BDB

Creamy Potato Salad With Homemade Bacon Bits

This Creamy Potato Salad With Homemade Bacon Bits is worthy of any get-together. I think it’s fun to have some different variations on potato salads!

 

I don’t always like making the “same old one”!

If you’ve always thought your potato salad recipe was fine you really need to give this one a try. You might just change your mind!

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Creamy Potato Salad With Homemade Bacon Bits
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

This is a great variation of potato salad. Something a little different to wow family and guests!

Course: Salad
Cuisine: American
Keyword: Creamy Potato Salad With Homemade Bacon Bits
Servings: 6
Calories: 325 kcal
Ingredients
  • 6 medium potatoes 2 pounds
  • 1/2 pound bacon prepared as in Homemade Fresh Bacon Bits
  • 1 cup thinly sliced celery
  • 1/2 cup finely chopped onion
  • 1/3 cup sweet pickle relish
  • 1 1/4 cup mayonnaise or 1 1⁄4 cups salad dressing
  • 2 teaspoons sugar
  • 2 teaspoons celery seeds
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoons salt
  • 2 hard boiled eggs coarsely chopped
Instructions
  1. Cook the potatoes in boiling, salted water until tender. Drain well. Peel and cube the potatoes and transfer to a large bowl. Add the celery, onion, sweet relish and bacon bits.
  2. Combine the mayo, sugar, celery seed, vinegar, mustard, and salt. Add the mayo mixture to the potatoes. Toss lightly to coat potato mixture.
  3. Carefully fold in the chopped eggs.
  4. Cover and chill thoroughly.
Homemade Fresh Bacon Bits
  1. Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
  2. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

 

Enjoy this Creamy Potato Salad With Homemade Bacon Bits!

Up Next:

Mac And Cheese Quesadillas

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Recipe based on one by Karen From Colorado
Photo by Sackville