Category: Salad

The Worlds Best Potato Salad

This may be the The Worlds Best Potato Salad. It’s the best I’ve ever tasted. The unique flavoring comes from the unusual cooked dressing.

Worlds Best Potato Salad

Follow the procedure and it will be worth every last bite.

As odd as it sounds, the mixture includes eggs, mustard, butter, evaporated milk and mayonnaise and yields the creamiest, richest dressing for potato salad that you’ve ever had.

The major part of the salad is fairly traditional – potatoes, hard boiled eggs, celery and onion. Combine this with the cooked dressing and your taste buds will thank you forever!

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The Worlds Best Potato Salad
Prep Time
30 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
1 hr
 

It's the cooked dressing that makes this The Worlds Best Potato Salad. 


Course: Salad
Cuisine: American
Keyword: Worlds Best Potato Salad
Servings: 6
Calories: 305 kcal
Ingredients
  • 6 medium russet potatoes
  • 1 small sweet onion finely chopped
  • 4 stalks celery finely chopped
  • 6 large eggs hard boiled and peeled.
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 large eggs well beaten
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cider vinegar
  • 1 can 15 ounces evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 stick ¼ cup unsalted butter
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt
Instructions
  1. Make the dressing – Whisk together the 2 well-beaten eggs, sugar, cornstarch and ½ teaspoon kosher salt in a medium saucepan.
  2. Whisk in the cider vinegar, evaporated milk, and Dijon mustard. Heat the pot to medium, stirring frequently, until the sauce is thickened – this should take about 10 minutes. Do not let the mixture boil.
  3. Remove the pan from the heat and whisk in the butter, piece by piece. Refrigerate the sauce until it has stiffened, then whisk it together with the mayonnaise. Cover the dressing and keep refrigerated.
  4. Put the potatoes in a large saucepan or soup pot and cover with cold water. Bring the pot to a boil and cook the potatoes until they are fork-tender, about 20 minutes. Drain them and let them cool.
  5. Peel the cooled potatoes and dice them into 1-inch cubes. In a large bowl, toss the cooked potatoes with the chopped onion, celery, chopped hard boiled eggs, 1 teaspoon kosher salt and the white pepper.
  6. Fold the chilled dressing into the potato mixture and stir until everything is well coated with the dressing. Cover the bowl and chill at least 1 hour, and preferably overnight.

More recipes you might enjoy.

Frito Corn Salad
Bacon Broccoli Salad
Pesto Pasta Salad Recipe

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Pesto Pasta Salad Recipe – Always A Favorite!

This Pesto Pasta Salad Recipe is delicious served warm or cold! Made with pasta, fresh pesto, tomatoes, onions, and cheese, it’s always a favorite.

Pesto Pasta Salad Recipe

It’s ready in just a few minutes, which makes it great as a make ahead side dish for the summer.

I love throwing in the toasted sunflower seeds for extra crunch. So good!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

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Pesto Pasta Salad Recipe
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

This Pesto Pasta Salad Recipe is very easy to make even with the homemade pesto sauce!

Course: Salad
Cuisine: Italian
Keyword: Pesto Pasta Salad Recipe
Servings: 4
Calories: 280 kcal
Ingredients
  • 1 16-ounce package bowtie pasta
  • 1 pint grape tomatoes halved
  • ½ red onion diced
  • 1 8-ounce package feta cheese, crumbled or Parmesan cheese, chunks
  • ¼ cup sunflower seeds
For the Pesto:
  • 4 cups fresh basil
  • 2-3 cloves garlic
  • ¼ cup sunflower seeds
  • ½ teaspoon salt
  • ¾ cup olive oil
  • ¾ cup Parmesan cheese
Instructions
  1. Bring pasta to boil in large stockpot over medium heat. Cook according to package instructions. Remove from heat and pour through a strainer when cooked. Pour into a large mixing bowl.
  2. Add grape tomatoes, onion, feta cheese and sunflower seeds.
  3. Make pesto by adding all ingredients to a food processor or blender until smooth. Pour over pasta and stir until well-combined.
  4. Serve warm or store in an airtight container and store in the refrigerator. Bring to room temperature to serve.

Enjoy This Pesto Pasta Salad Recipe!

More recipes you might enjoy.

Bacon Ranch Pasta Salad
Chinese Chicken Salad
Bacon Ranch Pasta Salad

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Homemade Croutons

Quick and Easy Garlic Herb Homemade Croutons Recipe! Crunchy, lightly seasoned and simple to make and you can just store them in your pantry.

Homemade Croutons

These homemade croutons add a special touch to your dishes.  Great topped on soups and casseroles! Use leftover sliced bread or whatever bread or rolls you have. Don’t throw bread away, make croutons! It only takes a few minutes and you only need a few ingredients.  Get in the kitchen and give it a go!

These croutons are great with Caesar Salad, Shrimp Bisque, Butternut Squash Soup and Pumpkin Soup!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

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Homemade Croutons
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Easy to make and taste great. No need to use store bought croutons with this recipe on hand!

Course: Side Dish
Cuisine: American
Keyword: Homemade Croutons
Ingredients
  • About 4 cups of day old bread cut into cubes – I freeze leftover bread and rolls and use that.
Simple Seasoning:
  • 2 tsp. sweet Hungarian paprika
  • 1 1/2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp pepper
  • Small pinch of granulated sugar
  • 1/3 c Extra virgin olive oil
  • 1 1/2 -2 tsp fresh garlic
Instructions
  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper or foil.
  3. In a mini food processor, combine the oil and the fresh garlic. If you don’t have a mini food processor, you can grate the garlic into the oil and give it a stir.
  4. Combine the seasonings in a small bowl. You won’t be using all of it, so you can store the leftover in a plastic bag or a small air tight container. Try your own seasoning combo if you’d like! This is my basic seasoning recipe and I find it goes well with just about anything.
  5. Place bread in a large bowl and sprinkle with desired amount of seasoning. Toss and sprinkle. I like to be able to see that each piece has been coated lightly.
  6. Drizzle a little of the olive oil garlic mixture over the cubes and toss. Continue to drizzle and toss until the bread has been lightly coated. The amount of oil I used was enough to lightly coat one baking sheet of cubes, so about 4 cups. You don’t want the cubes to be soaked in oil or they’ll just get soggy and won’t brown. Add more or less according to how much bread you have.
  7. Place the coated cubes on the lined baking sheet and spread them out in a single layer. Bake for 15-20 minutes, until bread it toasted.
  8. Remove to rack and use immediately or cool completely.

Tips and Tidbits About Homemade Croutons

These croutons store very well. Place in an air tight container or zip lock bag for storage.

I’ve stored them for a couple of months without a problem.

They add an elegant touch when served in a small stack in the center of a bowl of soup.

Try them on Pumpkin Soup and Shrimp Bisque! Perfect for soups, salads, topped on casseroles and some have used them for their Thanksgiving stuffing too!

Enjoy!

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Caesar Salad

This Classic & traditional Caesar Salad creamy dressing or sauce, as some call it, is made from scratch, but without using raw egg yolks.

Caesar Salad

Many prefer it this way and it’s incredibly delicious!

It’s still a “from scratch” recipe for Caesar Dressing, but quick, easy and without worries. Served with my Homemade Croutons, this salad recipe is out of this world!

You can also Make Grilled Chicken Caesar Salad, with some cooked chicken, add shrimp or make a Chicken Caesar Wrap.

You can make it with bacon, if you want a little extra flavor. If you want a low fat, healthy salad/diet salad version, simply use fat free mayonnaise.

Don’t like anchovies? Leave them out! You call the shots it’s your Caesar Salad!

Give it go! Get in the kitchen and make it at home today! Be sure to make the croutons! They’re easy!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

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Caesar Salad
Prep Time
15 mins
Total Time
15 mins
 

A Caesar Salad without eggs? I promise you won't know the difference!

Course: Salad
Cuisine: American
Keyword: Caesar Salad
Ingredients
Dressing
  • 2 cups mayonnaise
  • 2/3 cup freshly grated Parmesan cheese
  • 3 Tbs. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. extra virgin olive oil
  • 1 tsp. Dijon mustard
  • 2 tsp. granulated sugar
  • 3-4 large cloves of garlic – rough chopped
  • 1 Tbs. anchovy paste
  • ½ tsp freshly ground black pepper
  • Pinch of salt
Salad
  • 1 Large Head Romaine lettuce
  • Croutons – Easy Homemade Croutons Recipe Here
  • Additional freshly shredded Parmesan cheese for topping optional
Instructions
  1. Wash and thoroughly pat dry Romaine lettuce. Cut into bite sized pieces. Keep chilled in the refrigerator until ready to serve.
  2. Using a food processor, blender or immersion blender, blend all ingredients for the dressing until creamy and well combined.
  3. Pour a small amount of dressing over the lettuce. You can always add more, but you can’t take it out. Add some croutons. Toss and coat well. Add more dressing if desired.
  4. Place into serving bowls. Top with a few more croutons and some fresh shredded Parmesan cheese if desired. It looks nice, so try it!

Tips and Tidbits

Add some grilled chicken or shrimp and make it meal! Enjoy!

The dressing is best when made ahead.

I usually make it at least the night before I want to use it and keep it in an airtight container in the refrigerator.  It just gets better!

If you want to use it right after you make it, I would suggest chilling it for about 30-60 minutes in the fridge first.  I’ve kept leftover dressing refrigerated for about a week.

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Bacon Ranch Pasta Salad – Deliciously Easy

If you are not yet a fan of pasta salad I hope to convince you with this Bacon Ranch Pasta Salad. It’s the ranch dressing mix and bacon that makes it unique.

 

This recipe calls for rotini pasta but any will work.

This is delicious and has a very pretty presentation. Perfect for potlucks, BBQ’s or any other occasion. Love it!

Be sure to follow us on Foodgasm on Pinterest for more great recipes.

Bacon Ranch Pasta Salad
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Bacon Ranch Pasta Salad
Ingredients
  • 1 12 ounce package uncooked tri-color rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk or as needed
  • 1 large tomato chopped
  • 1 4.25 ounce can sliced black olives
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

 

Enjoy this Bacon Ranch Pasta Salad!

Up Next:

Pesto Pasta Salad Recipe – Always A Favorite!

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Easy Ranch Potato Salad

Delicious Easy Ranch Potato Salad without mayonnaise! Simple, easy and great tasting. With Ranch dressing, bacon, cheese and sour cream it just has to be good!

Easy Ranch Potato Salad

This is one of the best recipes without mayo I have ever tried. Perfect as a side dish with any meal but especially nice for the fact that you don’t have to worry about the mayo spoiling.

Be sure to like Foodgasm on Pinterest for more great recipes.

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Easy Ranch Potato Salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Delicious potato salad that's really easy to make! 

Course: Salad
Cuisine: American
Servings: 4
Calories: 280 kcal
Ingredients
  • 2 pounds red potatoes cut into bite-size pieces
  • 1 16 ounce container sour cream
  • 1 1 ounce package ranch dressing mix
  • 1 1/4 cups cooked bacon crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 2 bunches green onions thinly sliced
Instructions
  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
  2. Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

Tips and Tidbits

The longer this potato salad sits the better it gets.

Leave the skins on the potatoes for a little bit of added color and flavor

Try substituting plain Greek yogurt for the sour cream.

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Cold Chicken Salad – Perfect For A Mold

This Cold Chicken Salad Recipe is definitely going to be the hit of your next dinner party. Use a fancy or plain mold to shape this chicken salad.

A Christmas tree shape at holiday time would be perfect.

It’s easy enough to make a day ahead of time and will be festive and appetizing on a buffet table. Serve with a variety of crackers and cocktail slices of bread.

This would be perfect for a casual cocktail party or a special luncheon.

Leftovers last for days if tightly wrapped in plastic, but I wouldn’t count on having very much leftover – it’s that good!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!

Cold Chicken Salad
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Molded Cold Chicken Salad Recipe
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

A molded cold chicken salad that's ideal party fare! It would also be nice on a buffet table.

Course: Appetizer
Cuisine: American
Keyword: Molded Cold Chicken Salad Recipe
Servings: 10
Calories: 295 kcal
Ingredients
  • 1 whole chicken 3 1/2 to 4 pounds
  • 3/4 cup sweet pickle relish
  • 1 cup mayonnaise regular or light
  • 1 package 8 ounces cream cheese, regular or non-fat, softened
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • 2 envelopes .25 ounces unflavored gelatin
Instructions
  1. Boil the whole chicken until it is done. When cool enough to handle, remove the meat from the skin and bones, and chop or shred it into small pieces.
  2. Heat the chicken soup in a small saucepan and add the 2 packets of gelatin. Stir the gelatin until it dissolves, and then add the cream cheese. Remove the pan from the heat, and stir until the cream cheese is smooth and all the ingredients are well combined.
  3. Add the shredded chicken, the sweet pickle relish and the mayonnaise to the cream cheese mixture and stir until smooth. Pour the mixture into a greased mold and chill until set. You can also use non-stick cooking spray on the mold. If you don't have a mold, try using a medium sized stainless steel bowl.
  4. To unmold the chicken salad, fill a bowl with very hot water and dip the mold in the hot water for a few seconds. Flip it over and the mold should come easily off.

Enjoy!

Food For Thought – You can use a whole rotisserie chicken from the market instead of the boiled chicken. It adds some depth of flavor, and is hugely convenient in this cold chicken salad recipe if you are pressed for time!

Up Next: 

Chicken Salad with Grapes

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How To Make Chunky Chicken Salad With Red Onion

This Chunky Chicken Salad Recipe is another take on everybody’s favorite chicken salad. It’s great as a sandwich or on a bed of lettuce.

 

If you are a fan of dill pickles instead of the sweet pickle relish usually found in chicken salad, this recipe calls for 2 whole dill pickles. If you want even more, go for it!

How To Make Chunky Chicken Salad With Red Onion

The color contrast of the red onions in this recipe goes especially well on toasted rye. The crunch of the onions also adds to the texture contrast! This is my favorite recipe for chicken salad.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!

Chunky Chicken Salad
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Chunky Chicken Salad Recipe
Prep Time
15 mins
Total Time
15 mins
 

A really nice chunky chicken salad recipe with red onions and celery. If you prefer you can shred the chicken but it's the chunks that makes the recipe different!

Course: Salad
Cuisine: American
Servings: 2
Calories: 180 kcal
Ingredients
  • 1 1/2 - 2 cups chicken breasts cooked and cubed into 3/4 inch pieces
  • 1/8 cup red onion chopped small
  • 1/8 cup celery chopped small, optional
  • 1 tablespoon sweet pickle relish
  • 3 - 4 tablespoons mayonnaise
  • paprika
  • salt and pepper to taste
Instructions
  1. In a medium bowl, combine the mayo, red onions, relish and 2 dashes or so of paprika. Add the chunked chicken and fold into mayo mixture until well combined. Try to be careful and not break up the chunks.
  2. Taste and then add salt and pepper as needed.
  3. Chill well and serve over lettuce or on your favorite bread.
Recipe Notes

You can microwave 2 boneless chicken breast halves sprinkled with salt, pepper, Italian seasoning, garlic powder and onion powder for 5- 6 minutes for this salad. If you are using left-over chicken, you may need to adjust the seasonings in the ingredients list.

Food For Thought – You can certainly cook the chicken breasts for this dish in the microwave just plain like the recipe calls for. You could even use leftovers or a rotisserie chicken from the grocery.

I prefer, however, to poach them with some aromatics and seasonings.

Great for a chicken salad sandwich late night snack!

How Long Will Chicken Salad Keep In The Refrigerator? 

Double or triple this recipe and keep the extra refrigerated in a tightly covered container.

Properly stored, the chicken salad will last for 3 to 5 days in the refrigerator.

How long can chicken salad be left at room temperature?

Bacteria grow rapidly at temperatures between 40 °F and 140 °F; chicken salad should be discarded if left out for more than 2 hours at room temperature.

Chicken salad is cheap. Be safe. Not sorry!

Enjoy!

Up Next:

Cold Chicken Salad – Perfect For A Mold

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Chinese Chicken Salad

Chinese Chicken Salad is an all-time favorite classic. This recipe has thin strips of cooked chicken breast, crunchy wonton strips and a sweet and tangy Chinese Chicken Salad dressing.

Chinese Chicken Salad

If you don’t already have a recipe for chicken salad Chinese style, this is going to be the one.

It’s flexible enough that you can substitute some of the vegetables. Or maybe use roasted chicken for the chicken breast. Anyway you prepare it, however, this is a sure fire winner, for family, company or even total strangers.

There’s very few calories in this Chinese Chicken Salad

Get ready for recipe requests!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!

 

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Chinese Chicken Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Salad
Cuisine: Chinese
Servings: 4
Calories: 135 kcal
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 1 bunch green onions green part only, sliced on the diagonal
  • 4 cups romaine lettuce cut into bite sized pieces
  • 1 cups carrots julienned
  • 2 tablespoons fresh cilantro chopped
  • 16 wonton sheets 3 1/2 inch square shredded
  • 3 tablespoons hoisin sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons brown sugar
  • 1 teaspoon hot chili garlic paste
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
Instructions
  1. Cook the chicken breasts, either by grilling or broiling. When they are cool enough to handle, cut each breast into thin strips. Set aside in the refrigerator until needed.
  2. Make the wontons - preheat the oven to 350F. Spray a baking sheet with cooking spray and spread out the shredded wontons in a single layer. Bake until they are golden, about 20 minutes. Keep an eye on these, as they can burn easily.
  3. Make the Chinese chicken salad dressing - Whisk together the hoisin sauce and creamy peanut butter with the brown sugar, hot chili garlic paste, fresh grated ginger, rice wine vinegar and the sesame oil.

Serves 4 to 6

Did You Know? – Hoisin sauce is an Asian condiment made from soybeans, garlic, chilies and other spices. It’s available in many markets in the international foods aisle, or try an Asian market if not readily available.

Food For Thought – The wontons can also be quickly fried in hot vegetable oil if you prefer. Make sure they are well drained on several thicknesses of paper towels.

Use the Salad Dressing on other Asian recipes as well.

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Chicken Wild Rice Salad With Grapes And Cashews

This Chicken Wild Rice Salad With Grapes And Cashews uses chewy, dense wild rice and is a tasty alternative to white or brown rice.

It packs a ton of nutritional goodness as well.

Mixed with fresh red grapes and seasoned with a little tarragon, the salad recipe provides crunch from cashews and water chestnuts.

Use reduced-fat mayonnaise and fat-free milk to save on calories.

This wild rice chicken salad makes a great buffet item as well as an entrée for lunch or dinner.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!

Chicken Wild Rice Salad With Grapes And Cashews
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Chicken Wild Rice Salad With Grapes And Cashews
Prep Time
20 mins
Total Time
20 mins
 

An easy to make, healthy salad featuring wild rice, grapes and cashews that can be a buffet table item or a dinner time side dish. 

Course: Salad
Cuisine: American
Servings: 4
Calories: 160 kcal
Ingredients
  • 3 1/2 cups cooked boneless skinless chicken breast cubed
  • 3 cups wild rice cooked according to package directions
  • 1 can 8 ounces sliced water chestnuts, drained
  • 1 cup seedless red or green grapes halved
  • 1/4 cup green onions thinly sliced
  • 1/4 cup cashew halves or pieces salted or plain
  • 2/3 cup mayonnaise
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fresh tarragon minced or 1/4 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. Whisk together the mayonnaise with the milk, lemon juice and the tarragon. Add the kosher salt and black pepper, and then check the mixture for seasoning.
  2. In a large bowl, combine the cooked chicken breast with the cooked wild rice. Add the sliced green onions and the halved grapes. Add the sliced water chestnuts and mix well.
  3. Fold in the mayonnaise mixture with the chicken and rice and add the cashews. Serve a mound of the salad over flat leaf lettuce is desired, or transfer it to a serving bowl for everyone to help themselves.

On Your Own – This salad works just as well with almonds or walnuts, and you can always substitute a cup of diced celery for the water chestnuts.

Change up your usual chicken and rice salad by using this Chicken Wild Rice Salad With Grapes And Cashews Recipe.

Enjoy!

Up Next: 

Cold Chicken Salad – Perfect For A Mold

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