Creamy Deviled Egg Potato Salad

Deviled Egg Potato Salad is a delicious combination of two classic favorites! Potatoes and deviled eggs in a creamy dressing make the perfect comforting side dish!

This easy Southern favorite is a creamy salad with just a few simple ingredients and heaps of flavor!

Deviled Egg Potato Salad topped with sliced eggs and paprika.

Everyone swears that their version of potato salad is the best and there are definitely zillions of different recipes out there. From a dill pickle potato salad to a German potato salad topped with extra bacon! I mean, who doesn’t love a potato salad at a party, potluck, or barbecue?

The Best Potatoes for Potato Salad

For a traditional potato salad recipe, yellow potatoes (also called Yukons or Yukon Golds) are my top pick! They are lower in starch and have a slightly buttery flavor. Yellow potatoes stay firmer longer once they are cooked and cooled.

Deviled Egg Potato Salad ingredients.

How to Make Deviled Egg Potato Salad

This dish tastes like part potato salad and part deviled eggs.

  1. Dice and boil potatoes. Drain and allow to cool.
  2. In a small bowl, mix the dressing.
  3. Toss ingredients together and stir in the mayo/mustard mixture.

Season with salt and pepper. Right before serving, sprinkle a little paprika over the top for a pop of color! How perfect!

Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickles.

Deviled Egg Potato Salad Ingredients in a glass bowl.

How Far in Advance to Make Potato Salad

Potato salad can be made a full day ahead as long as it is kept in the refrigerator. As with any mayonnaise-based dish from a classic macaroni salad to an egg salad, keep it cold as possible (and never in ths sun). If you are serving deviled egg potato salad on a buffet, place the bowl of salad in another bowl (or casserole dish) with ice in it to keep it cold.

Store leftovers in an airtight container in the refrigerator. To refresh it, simply give it a good stir and add a little extra salt and pepper!

Deviled Egg Potato Salad topped with boiled egg slices and paprika.

More Perfect Potato Salads

Deviled Egg Potato Salad

This easy Southern version produces a creamy, slightly chunky salad!

  • 2 pounds yellow potatoes (peeled and diced into 1-inch cubes)
  • 6 hard boiled eggs (diced)
  • 2 tablespoon sweet onion (minced, or 2 green onions)
  • 1 stalk celery (finely chopped)

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon seasoned salt
  • 1 teaspoon cider vinegar
  • black pepper (to taste)
  • paprika (for topping)
  1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.

  2. Drain and let the potatoes cool while you put together the rest of the salad.
  3. In a small bowl whisk together dressing ingredients and set aside.

  4. In a large mixing bowl combine the eggs, onion, celery, and cooled potatoes.

  5. Pour the dressing over the potatoes and stir to combine. Taste and season with the desired amount of salt and black pepper.

  6. Sprinkle the top with paprika and serve!

Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickles.

Deviled Egg Potato Salad topped with sliced egg and paprika.
Deviled Egg Potato Salad topped with egg slices and paprika.
Top image - Deviled Egg potato salad ingredients. Bottom image - Deviled egg potato salad topped with egg slices and paprika.

Easy Asian Slaw

This Asian Slaw recipe is savory, sweet, and so quick and easy! Crisp and crunchy veggies in a flavorful sesame dressing.

You need just handful of ingredients and less than 15 minutes prep to make this side dish!

Asian slaw piled high in a white serving dish.

How to Cut Cabbage for Slaw

Just like a classic coleslaw recipe, cabbage should be cut nice and thin. It’s easy to do.

  • Slice a head cabbage in half and then cut each half so you have quarters.
  • Use a knife to remove the core in a triangle fashion.
  • Using a sharp knife, thinly slice in quarter-inch (or thinner) pieces going from right to left on a cutting board. If you are left-handed (like me :) ), move in the opposite direction.

You can use a food processor or a mandolin, but slicing with a sharp knife is quick and clean up is easier.

Want to save a little time? Buy pre-made coleslaw mix or a broccoli slaw as the base.

Asian Slaw ingredients in a glass bowl.

How to Make Asian Slaw

This Asian cabbage salad is an easy recipe. You can easily adapt it to veggies you have on hand. I like to try to combine various colors and textures for a great salad.

Wash and cut any veggies you add into thin strips. Simply toss with the dressing below or a homemade or store bought sesame ginger dressing. Garnish with sesame seeds, green onions or even fried wonton strips.

More Slaws & Salads

Easy Asian Slaw

Crisp cabbage and veggies in a simple rice vinegar dressing.

  • 3 cups green cabbage (thinly sliced )
  • 1 cup purple cabbage (thinly sliced )
  • 1 cup carrots (julienned)
  • 2 cups red bell peppers (thinly sliced)
  • 2 green onions (sliced)
  • sesame seeds for garnish

Sesame Dressing *

  • 1/4 cup rice vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 teaspoon honey
  1. Combine all slaw ingredients in a medium bowl.

  2. Whisk dressing ingredients in a separate bowl (or shake in a jar with a lid).

  3. Toss slaw with dressing. Refrigerate at least 30 minutes before serving.

  4. Garnish with sesame seeds and additional green onions if desired.

Cabbage and carrots can be replaced with packaged coleslaw mix if desired.

*Store bought Asian Sesame Dressing can be used in place of homemade dressing.

Asian slaw piled high in a white serving dish.

Easy Layered Salad – Perfect to Make Ahead

This Seven Layer Salad is the perfect overnight salad! It’s a make-ahead, family-pleasin’, easy to make side dish! Layers of crisp lettuce, juicy tomatoes, sweet peas and eggs are smothered in an easy creamy dressing and topped with cheese and bacon.

We most often make this for potlucks, picnics and of course next to our holiday ham with scalloped potatoes!

a glass bowl of layered salad topped with bacon and cheese

What’s in a Layered Salad

Almost any fresh veggie can go into a seven layer salad, but this is the recipe we like the best. Think of how colorful the layers are in this recipe and feel free to add something a little extra to make your own signature salad!

My go-to list of toppings (plus the dressing).

  1. Lettuce
  2. Tomatoes
  3. Peas
  4. Eggs
  5. Onions (red or green)
  6. Cheese
  7. Bacon

While this is a seven layer salad… there’s no reason it can’t be a 10 layer salad if you want! Why not add in shredded zucchini, purple cabbage, or carrots for a little extra color? Chopped celery, water chestnuts, and diced red, yellow or orange bell peppers add a little extra crunch, too!

Layer all of these delicious ingredients in a lovely trifle dish for a fancy display, or try a 9×13 glass dish for convenience!

Dressing

This recipe uses a classic mayonnaise based dressing (although I do love a good Ranch 7 Layer Salad too)! I do not suggest using reduced fat or light ingredients as they can become watery in this recipe.

ingredients for a layered salad on a counter

How to Make Overnight Layered Salad

This layered salad is as easy as 1, 2, 3 and is best prepared the night ahead making dinner a breeze!

  1. Combine dressing ingredients in a small bowl and set aside.
  2. Layer ingredients over a bed of lettuce in a salad bowl (reserve the cheese and bacon for just before serving).
  3. Spread the dressing over the top of the salad all the way to the edges of the inside of the bowl.

Cover and refrigerate overnight or at least 4 hours. Top with cheese and bacon and serve!

a layered salad being prepared in a glass bowl

How Far In Advance Can You Make It

The best time to make overnight layered salad is the night before or a minimum of four hours. Much earlier than that and the dressing could make the salad a bit soggy.

Be sure to layer it carefully, scoop the dressing over the top, seal with plastic wrap or in a container with a tightly fitted lid and keep refrigerated until ready to serve.

Garnish the top with bacon bits and get ready to watch it disappear!

Leftovers?

Sadly it’s not a good idea to freeze a layered salad (or any salad recipe). Frozen vegetables become mushy and the sour cream and mayonnaise will break and separate once it is thawed as well.

Leftovers will keep for up to a week. The dressing may get a bit watery as the veggies lose some of their moisture but the flavor is always still amazing!

Easy and Delicious Salads

Overnight Layered Salad

A perfect combination of layers dressing with a delicious homemade dressing makes for a gorgeous salad!

  • 1 head iceberg lettuce (chopped)
  • 2 cups diced tomatoes (or sliced cherry tomatoes)
  • 2 cups frozen peas (defrosted (uncooked))
  • 1/2 cup sliced green onions (or red onions)
  • 8 hard boiled eggs (cooled, peeled and chopped)
  • 2 cups cheddar cheese (shredded)
  • 8 slices bacon (cooked crisp and crumbled)

DRESSING

  • 3/4 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon seasoned salt
  1. Combine all dressing ingredients in a small bowl and mix well.

  2. Place lettuce in the bottom of a large bowl (or 9×13 pan).

  3. Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.

  4. Cover salad and refrigerate at least 4 hours or overnight.

  5. Top with bacon before serving.

Optional add-ins for layers

Bell peppers, shredded carrot, shredded cabbage, sliced celery.

Optional Ranch Style Dressing
3/4 cup sour cream
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley

 

 

A Hearty and Delicious Winter Salad

This Winter Salad is nourishing and delicious, with a wonderful earthy sweetness that comes from melding shredded kale with chunks of velvety roasted beets and creamy sweet potatoes.

Crumbled goat cheese (or feta cheese if you prefer) and pecans lend this recipe a touch of richness, texture and nutty flavors.

Dressing being poured onto a Winter Salad.

What is Winter Salad?

Winter salad is a wonderland of color and taste, combining full-flavored fall and winter veggies, fruits and fresh greens that are especially abundant around the holidays. It’s a nutrition powerhouse too, which is another reason to make this often during the cold and flu season.

Don’t feel limited by this recipe either – just like with a tossed salad, almost anything goes! Here are some other options to add in or substitute according to your preference:

  • Greens I use kale in this salad as it holds up well to the other ingredients. You can swap out any greens you’d like but I prefer to choose something with a robust flavor (like arugula).
  • Vegetables Any roasted root vegetable is great in this recipe. Turnips, Rutabagas, Brussel Sprouts, Butternut Squash, Pumpkin, Acorn Squash
  • Nuts Walnuts, Slivered Almonds, Pinenuts
  • Cheese Farmers cheese, feta cheese, blue cheese

Pecans being roasted and kale being prepared for the Winter Salad.

How to Make Winter Salad

Start by roasting the beets and sweet potato. Just like in our favorite kale salad, the kale is massaged before making this salad. I know this sounds weird but it only takes a few minutes and makes a big difference.

1) Roast & Cool the Veggies

This can be done days ahead of time and it’s a great way to use up leftover roasted veggies from carrots to sweet potatoes.

2) Massage the Kale

Massaging the kale will soften it, tenderize it and change the flavor.

  • Wash and dry kale
  • Remove the ribs/stem from each leaf
  • Massaging the leaves with your hands until they darken in color and tenderize

A winter salad on a white serving platter.

3) Combine and Enjoy

Tangy and bright, with a hint of sweetness, this tasty winter salad dressing recipe is the best way to enhance this dish. For the Salad Dressing, place all the ingredients in a jar and shake well. I double (or triple) the dressing to enjoy throughout the week and store it in a mason jar with a salad dressing lid.

Here too, you can get creative! Include a teaspoon of lemon or lime juice or a tablespoon of orange juice for a pop of citrus. You can also substitute brown sugar if you don’t have any maple syrup.

Toss with winter salad dressing and chill or serve room temperature.

Leftovers

Here’s another reason to love winter salad, the kale will keep in the fridge several days without getting soggy (if using kale), even after being tossed in a yummy dressing.

Cover tightly and store in the refrigerator for up to four days. Make this nutritious salad a part of your cold season diet for good health and good eating all winter long!

More Amazing Salads

Winter Salad

  • 1 large sweet potato (peeled and diced)
  • 2 beets (quartered)
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans (toasted)
  • 4 oz goat cheese
  • 8 cups kale

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon each salt & pepper
  • 1/2 cup vegetable oil
  1. Preheat oven to 425°F.
  2. Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet. Toss beets with remaining olive oil and place on pan.
  3. Season sweet potatoes and beets with salt and pepper. Roast 35-40 minutes or until tender. Remove from the oven and cool. Rub the skin of the beets to remove.
  4. Combine all dressing ingredients in a small jar and shake well.
  5. Add salad ingredients to a large bowl, including cooled beets and sweet potatoes. Drizzle with dressing and serve.

A Winter Salad on a serving platter.
Dressing being poured onto a Winter Salad.
Top photo - Roasted Pecans on a baking sheet. Bottom photo - Winter Salad on a white serving platter.

Cranberry Cheesecake Fluff

Cranberry Cheesecake Fluff is a creamy and delicious cheesecake fluff salad with cranberries and walnuts.  It is so easy to make and a MUST for the holidays!

Always a favorite side dish during the holidays! If you love fruit salads as much as I do try this Christmas Fruit Salad, The Best Winter Fruit Salad, Very Berry Cheesecake Salad or Creamy Poppyseed Fruit Salad.

Cranberry cheesecake fluff

Cranberry Cheesecake Fluff

Thanksgiving is just around the corner.  Do you have your menu planned out yet?

Put this Cranberry Cheesecake Fluff on the menu.  It is a MUST!

I decided to take a little spin to the normal cranberry fluff.

Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level.  It seriously blew my mind!

You will LOVE the flavors blended together to make one AMAZING cranberry cheesecake fluff recipe!

What you need to make cranberry cheesecake fluff

The best part about this fluff is that it is so easy to make.

You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor.

Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry and there you have it.

A delicious side that everyone will love in no time at all.

I chilled mine overnight to help the flavors to blend together.

  • Fresh cranberries: flavorful and sweet.
  • Sugar: added sweetness.
  • Pineapple: crushed and canned
  • Walnuts: chopped up
  • Marshmallows: mini
  • Cream cheese: smooth and creamy
  • Heavy whipping cream: thick and rich part of the fluff.

Step by step process of making cranberry cheesecake fluff

How to make cranberry cheesecake fluff

I fell in love with this fluff with the first bite.  Creamy, cool and absolutely delicious.  The flavors together blend so well in this salad.

Easy to make and absolutely amazing!

This is a MUST make for your upcoming holiday party!

If you cannot find fresh cranberries at this time, thaw frozen cranberries in replace of them.

The texture may be different it will still have the same delicious flavoring!

Fresh cranberries bring out a rich flavor, gentle crunch and the texture is addicting.

  • Blend ingredients together: In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy.
  • Let stand: Cover and refrigerate for an hour to let the flavors blend.
  • Beat the creams together: In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form.
  • Gently add in cranberries and marshmallows: Fold the cranberries and marshmallows into the salad.
  • Refrigerate: Cover and refrigerate for at least 3-4 hours or overnight.

What to serve with cranberry cheesecake fluff

Make this a complete meal with all your favorite holiday fixings!

We love my Turkey Brine Recipe and Juicy Butter Herb Turkey Recipe (Step by Step Instructions) for the holidays.

It goes perfectly with these side dishes:

More ways to make cranberry cheesecake fluff

It is always fun to add a little more or a little less to this cranberry cheesecake fluff recipe.

It is one of my favorite side dishes that is a MUST make and have on the thanksgiving table.

Quick and easy to make and comes together in minutes.

You can’t go wrong with this simple to make cranberry cheesecake fluff recipe this holiday season!
  • Fruit: substitute or add in canned mandarin oranges, frozen cranberries, cherries, blackberries, strawberries, grapes or diced apples.
  • Nuts: pecans, cashews, or almond slices are a great crunch mixed in.
  • Cranberry: craisins, canned cranberries, frozen cranberries or cranberry sauce can replace the cranberries for an overall
  • Creamy Mix-ins: cool whip, sour cream or greek yogurt for a different texture each time you make it.

cranberry cheesecake fluff

Tips for making cranberry cheesecake fluff

During the holidays everyone gathers together and enjoys this special holiday together.

With everyone together there are many requests and this salad is always at the top of the list.

Our family devours this salad first before anything else is ever touched.

Sit back and watch this easy to make cranberry cheesecake fluff come together and be the favorite side dish of the holidays!

  • A food processor works best to mix and chop all the ingredients. A blender will do the same.
  • If you are running out of time use sour cream instead of cream cheese.
  • Looking for a lighter side, skip the heavy cream and try Greek yogurt or vanilla yogurt instead.
  • Fresh or canned pineapple works great.
  • Before serving add cranberries and pecans over top of the cranberry cheesecake fluff.
  • It is fun for the holidays to serve these in mini trifle jars or small bowls to make it extra special.

Storing cranberry cheesecake fluff

Cranberry cheesecake fluff is best served chilled and right away.

Once you blend and combine all the ingredients together, let it rest in the refrigerator until you are ready to serve.

Serve it immediately once you place it on the table.

This is one tried and true favorite side dish that is loved by everyone!

  • How to store cranberry cheesecake fluff: Place in an airtight container or wrap with plastic wrap tightly. It will stay in the refrigerator for 24 to 48 hours.
  • Can you make cranberry cheesecake fluff ahead of time? Yes! Simply follow the instructions and leave out the cranberries until ready to serve. Place in the refrigerator for 1 to 2 days before serving. When ready to serve, simply add it to your thanksgiving table.
  • Can I freeze cranberry cheesecake fluff? No, unfortunately this is not a great side dish to freeze. Ice crystals sometimes form in the whipped cream and tend to break it down.

Cranberry Cheesecake fluff in a bowl

More holiday side dishes

 

Cranberry Cheesecake Fluff

A creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a must make for the holidays!

  • 12 ounce package fresh cranberries
  • 1 1/2 cup sugar (divided)
  • 8 ounce can crushed pineapple (undrained)
  • 1/2 cup walnuts
  • 2 cups mini marshmallows
  • 8 ounces cream cheese (softened)
  • 2 cups heavy whipping cream
  1. In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
  2. In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

Updated on November 26, 2019

Originally Posted on November 15, 2015

Homemade Ranch Dressing (Just Chill and Serve!)

Homemade Ranch Dressing tastes way better than anything you’ll get from a bottle. It’s so incredibly easy anyone can master this recipe! A combination of fresh (or dried herbs) and spices in a creamy base of sour cream and just the right amount of tang!

Perfect for dipping veggies, dressing up a tossed salad, or for serving alongside CrockPot Chicken Wings, this simple dip and dressing mix is sure to become an addictive staple you won’t want to leave out!

What is Ranch Dressing?

Who invented this ranch dressing deliciousness anyhow? Ranch Dressing was invented in the 1950’s by a Nebraska cowboy named Steve Hensen, who perfected the recipe on his own dude ranch. It was so popular that before long he was shipping his ranch seasoning mix all over the country, and Hidden Valley Ranch Dressing was born.

Ranch dressing is an amazing combination of zesty herbs with onion or chive flavors in a creamy base usually consisting sour cream, mayo, or plain yogurt (and sometimes buttermilk). No matter what you use as the base, ranch dressing is always bound to be a favorite! This recipe uses sour cream and mayo, which is perfect for when you need a thicker, creamier dressing.

It became a staple in every American household. And who doesn’t love to use ranch dressing on everything from pizza crusts to buffalo wings? I know I do!

How to Make Ranch Dressing

This is pretty much the easiest thing you’ll ever make, short on time, but long on flavor!

  1. Mix the herbs and spices together. Tip: If using dry, you can make this dry mixture ahead and have it ready to go, like a sort of Homemade Ranch Seasoning Mix.
  2. Add the seasoning to the lemon juice and other wet ingredients, and mix thoroughly until completely blended.
  3. Chill until cold and flavors have blended, at least 1 hour!

How Long Does it Last?

Homemade Ranch Dressing will keep in the refrigerator as long as your dairy is good. Check the dates on your sour cream and milk so you know how long you can keep the dressing. It must be store in the fridge because of the sour cream, mayo and milk mixture (and it doesn’t freeze well).

Ranch Dressing Variations

You can easily change this recipe up to add in anything that strikes your fancy. Reduce the milk to make this a dip. Use your imagination to spice it up even more (unless you’re a Ranch Dressing purist, of course!)

  • Try adding in bacon crumbles, because… bacon, my friends, bacon!
  • Add in finely shredded parmesan or a mixture of different cheeses for Homemade Three Cheese Ranch!
  • Crushed black peppercorns! Or, tricolor peppercorns.
  • Jalapeno peppers for a perfect jalapeno ranch (I prefer pickled and finely diced).
  • A splash of pickle juice for some zest!

Or, you could even add in crushed chilies if you are craving something spicy! And I love knowing I can quickly and easily put together everyone’s favorite ranch dressing whenever I need a last minute dip or a dressing for any occasion! Enjoy it with your family tonight!

More Delicious Dressing Recipes

Homemade Ranch Dressing

This Ranch Dressing is a creamy, tangy dressing that is great for salad or fresh veggie sticks!

  • 1 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder (or 1 clove fresh)
  • 1/2 teaspoon dried dill weed (or 1 teaspoon fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • 1 teaspoon dried chives (or 1/4 teaspoon onion powder)
  • salt & black pepper to taste
  1. Combine all ingredients in a small bowl and mix well.
  2. Refrigerate at least 2 hours before serving.

Homemade Ranch Dressing in a clear jar with a tossed salad in the background.
Homemade Ranch Dressing in a clear jar with a tossed salad in the background.
Top photo - Homemade Ranch Dressing in a clear jar with a tossed salad in the background. Bottom photo - ingredients to make ranch dressing assembled together in a clear bowl.

Southern Potato Salad (Family Favorite)

A Southern Potato Salad is a classic recipe for good reason, it’s creamy, delicious and everyone absolutely loves it. This is the best old-fashioned potato salad with very simple ingredients.

It’s extra creamy, made with bright flavors, lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish). Homemade potato salads can vary by personal preference and region (like a german potato salad recipe).

Close up of potato salad sprinkled with paprika in a white bowl.

The Best Potatoes for Southern Potato Salad

The best potatoes to use in this recipe are red potatoes because they stay firmer longer after they’ve been boiled. Leave a few of the red skins for a more rustic look.

An overhead picture of all potato salad ingredients in a white bowl.

How to Make Southern Potato Salad

This simple southern-style potato salad is as easy as 1, 2, 3!

  1. Boil the potatoes in salted water (per recipe below). Do not overcook them otherwise they will get mushy when you are stirring in the other ingredients.
  2. Thoroughly mix the dressing ingredients.
  3. Combine all ingredients together (here’s where you can add the optional bacon)!

Adjust the seasonings with salt and pepper and refrigerate until ready to serve.

Left picture shows dressing in a clear bowl, right picture shows dressing poured over potato salad ingredients.

How Long Can It Be Made in Advance?

Southern potato salad can be made up to a day in advance as long as it is kept covered and refrigerated. It actually tastes better the longer the ingredients have to blend together!

How Long Does It Last?

Potato salad will keep about a week in the refrigerator as long as it’s covered. Make sure it stays cold!

To refresh, simply give it a stir and adjust the seasonings with salt and pepper and maybe an extra spoonful of mustard!

More Great Potato Recipes

Below are some of our favorite side dish recipes any time of year!

Southern Potato Salad

Delicious potato salad made with eggs and mayonnaise!

  • 3 pounds red potatoes (peeled and cut into 1-inch cubes)
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 cup sweet pickles (chopped, or sweet relish)
  • 2 teaspoons granulated sugar
  • 2 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 5 hard-boiled eggs (shelled and diced)
  • 4 green onions (finely diced)
  • 2 celery stalks (finely diced)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  1. Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
  2. When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
  3. In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.

  4. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
  5. Taste and season with the desired amount of kosher salt and black pepper.

This can be made up to 24 hours in advance.

Swap out sweet pickles for dill pickles for a delicious flavor.

We prefer mild green onions but you can add sweet white onion if you’d prefer.

Side view of potato salad in a white bowl.
Side view of potato salad in a white bowl.
Top photo - Close up of potato salad sprinkled with paprika in a white bowl. Bottom photo - An overhead picture of all potato salad ingredients in a white bowl.

Hearty & Healthy Chicken Fajita Salad

Chicken Fajita Salad is a delicious way way to enjoy Chicken Fajitas! A crisp green salad topped with grilled chicken, peppers and onions is brought together with a simple flavorful vinaigrette!

Just like a delicious taco salad or zesty chicken burrito bowl, serve this fajita salad with a side of salsa and all your favorite toppings!

Close up of vinaigrette dressing being poured on chicken fajita salad.

What’s in a Fajita Salad?

  • Lettuce: We love a nice crisp romaine for this salad but you can use any type of lettuce or a combination of kale and lettuce
  • Vegetables: Traditional fajita veggies including bell peppers and onions.
  • Protein: Chili Lime Chicken Breasts are the star of this meal. Swap them out for shrimp or even grilled steaks.
  • Flavors: Add lots of cheese, a few spoonfuls of zesty salsa or jalapenos.  Top with a scoop of guacamole or pico de gallo!

Raw chicken with fajita seasoning on a white plate, and fresh cut veggies on a cutting board

To Make Fajita Salad

This easy salad bowl comes together in three simple steps. Just cook, combine, and serve!

  1. Cook seasoned chicken breasts (per recipe below).
  2. Pan fry peppers, onion, and fajita seasoning in the same skillet until tender crisp.
  3. Serve by equally dividing chopped romaine between two bowls. Place one sliced chicken breast over lettuce in each bowl. Top with half the veggie mixture on each salad.

Drizzle the lime vinaigrette dressing over the top and toss to combine.

How Long Will It Last?

This salad will last, undressed about 3 days in the fridge as long as it is covered. With the dressing, it could go about 2 days, then it starts to get soggy.

Be sure not to overdress it if you think you won’t finish it in one sitting! It IS an entrée recipe! Keep salad tightly covered in the fridge to keep it crisp! If you are making it in advance to serve later, don’t add the dressing until you are ready to serve it to keep it from getting soggy!

Other Delicious Mix-Ins!

Anything that goes in a taco, burrito or regular fajitas will go great in a chicken fajita salad!  Here is a list of some of my favorites.

  • Fresh: diced tomatoes, shredded cabbage, sliced jalapenos
  • Flavorful: crumbled cotija cheese, refried, pinto or black beans
  • Crunchy: crushed tortilla chips or strips

Must-Try Salad Recipes!

Chicken Fajita Salad

A healthy way to enjoy Chicken Fajitas without the starchy carbs from the tortilla! All the grilled flavor of fajitas and classic toppings tossed together in a salad bowl!

  • 2 boneless skinless chicken breasts
  • 3 teaspoons fajita seasoning (divided)
  • 3 tablespoons olive oil (divided)
  • 1 green bell pepper (cored and thinly sliced)
  • 1 red bell pepper (cored and thinly sliced)
  • 1 small yellow onion (peeled and thinly sliced)
  • 2 heads romaine hearts (chopped)
  • 1 avocado (peeled, seeded and diced)
  • 1/2 cup Monterey jack cheese

Cilantro lime vinaigrette:

  • 1 lime (juiced and zested)
  • 1 clove garlic (grated)
  • 2 tablespoons olive oil
  • 1 tablespoon cilantro (minced)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons canola oil
  • 1 teaspoon dijon mustard
  1. Place chicken breasts on a plate and season both sides with 2 teaspoons fajita seasoning.

  2. Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook 18-20 minutes or until chicken reaches 165°F. Then remove and let rest on a plate.

  3. In the same skillet, add the remaining olive oil, green & red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.

  4. In 2 large salad bowls add an equal amount of chopped romaine lettuce.
  5. Slice the chicken and add 1 sliced breast to each salad along with half the pepper and onion mixture and avocado.
  6. Top with cilantro lime vinaigrette and toss to combine.

Cilantro Lime Vinaigrette:

  1. Add all ingredients to a small mixing bowl and whisk to combine.

Chicken can be replaced with shrimp or steak.

Close up of vinaigrette dressing being poured on chicken fajita salad.
Close up of vinaigrette dressing being poured on chicken fajita salad.
Top photo - Slices of fajita chicken and fresh vegetables in a white bowl, topped with shredded cheese and garnish. Bottom photo - Raw chicken with fajita seasoning on a white plate, and fresh cut veggies on a cutting board.

Crunchy and Creamy Beet Salad

Beet Salad with goat cheese and peppery arugula is a delicious salad recipe. Silky roasted beets, creamy goat cheese, and crunchy chopped walnuts topped with a flavorful vinaigrette dressing.

This salad recipe can serve as a side dish, or on its own as a light dinner or lunch (add in baked chicken breast or grilled shrimp for some protein).

Dressing being poured over a beet salad with goat cheese.

How to Cook Beets for Salad

To get the most intense flavor and unlock the sweetness in beets, we love to use roasted beets.

  1. Trim the tops and ends.
  2. Wrap in foil and roast until soft (full recipe here).
  3. Cool, peel and cut into cubes or grate.

If the tops are fresh and unspotted, save them for beet greens. They are delicious and can be steamed, sautéed or lightly boiled as you would for Swiss chard or other leafy greens.

A bowl of roasted beet salad with goat cheese and a side of homemade beet salad dressing

Making Beet Salad Dressing

A beet salad pairs well with a vinaigrette dressing. Raw egg yolk and a little elbow grease are the secret ingredients to thicken and bind oil and vinegar to create a creamy vinaigrette.

  1. Whisk egg yolk, mustard, and vinegar together in a mixing bowl, until it thickens and lightens.
  2. While continuing to rapidly whisk, slowly drizzle in the oil, ensuring that it combines before adding more.
  3. Stir in the honey and other seasonings. Drizzle over beet salad and serve.

This recipe uses raw egg (much like my caesar salad dressing). This is the same technique for making homemade mayonnaise, so you might discover your dressing is too thick to your liking.  You can use any vinaigrette you’d like.

Can This Be Made Ahead?

My recipe for arugula beet salad can absolutely be made ahead. In fact, I encourage it! Just don’t dress it until ready to serve.

Combine all the ingredients, cover tightly and chill. It will keep for up to 3-4 days in the fridge. You’ll love the way the flavors deepen and develop.

Other Beet Salad Additions

This is a salad after all, which means lots of room for creativity!

  • Chopped nuts of any kind can be substituted for the walnuts. Slivered almonds would be excellent.
  • Arugula is a strong tasting green and not to everyone’s taste. Alternatives are milder romaine or cabbage, either green or red.
  • Instead of or in addition to the goat cheese, you could feta cheese or a shredded gouda.

Toss in other ingredients as you see fit. Try grated raw carrot or fresh dill. Or, play up the sweetness of earth’s autumn harvest with Roasted Butternut Squash. The flavors of fall come around only once a year!

More Salad Recipes You’ll Love

Beet Salad

Silky roasted beets, creamy goat cheese, and crunchy chopped walnuts come together for a unique taste, texture and color experience.

Salad

  • 4 large beets (cooked and cooled)
  • 8 cups arugula
  • 1/4 cup toasted walnuts (or pecans)
  • 1/2 cup goat cheese (or feta cheese, crumbled)
  • 1/2 red onion (thinly sliced)

Dressing

  • 3 tablespoons white balsamic vinegar
  • 1 egg yolk
  • 1/2 teaspoon dijon mustard
  • 1/2 cup vegetable oil
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1 teaspoon fresh chives
  1. Place lettuce in large bowl. Top with remaining ingredients.
  2. Whisk together the vinegar, mustard, and egg yolk. Slowly drizzle in olive oil while whisking until the dressing until it is incorporated and slightly thickened. Stir in honey and chives.
  3. Drizzle dressing over salad and serve immediately.

A bowl of roasted beet salad with goat cheese.
A bowl of roasted beet salad with goat cheese.
Top photo - A bowl of roasted beet salad with goat cheese. Bottom photo - Dressing being poured over a beet salad with goat cheese.

Apple Bacon Brussels Sprouts Salad

Apple Bacon Brussels Sprouts Salad is loaded with freshly shredded Brussel sprouts, crunchy apples, fruity cranberries, cooked bacon pieces, topped with pumpkin seeds and soft goat cheese all tossed together with an amazing maple dijon dressing. A bowl full of deliciousness!

Brussels sprouts make this salad above the rest! If you love Brussels sprouts as much as me try this Brussels sprouts Parmesan Salad, Sheet Pan Roasted Garlic Herb Chicken with Potatoes and Brussels sprouts, Maple Roasted Brussels sprouts and Butternut Squash or Roasted Maple Brussel Sprouts with Bacon.

apple bacon Brussels sprouts salad in a bowl.

Apple Bacon Brussels Sprouts Salad

My love for Brussels sprouts continues to grow with every recipe I make.

They are so fresh, crispy, crunchy and have the flavor that I love in every bite!

 

What you need to make apple bacon Brussels sprouts salad

Apple Bacon Brussels sprouts salad:

  • Brussels sprouts: this is the main ingredient and base for this salad.
  • Green apple: enjoy the crisp, tart flavors of green apples in this salad.
  • Red apple: sweet, juicy and delicious in every slice.
  • Bacon: who doesn’t love a little bacon!
  • Cranberries: soft and sweet add in to mix up with.
  • Pumpkin seeds: plain but subtle seed that is savory and adds another texture in this salad.
  • Goat cheese: a soft cheese that adds a bit of flavor.

Maple Dijon Dressing:

  • Olive oil: this combines all the syrup and adds an extra flavor in the dressing.
  • Maple syrup: sweet and sugary syrup.
  • Apple cider vinegar: this is a tangy and sweet vinegar.
  • Dijon Mustard: savory mustard that adds a hint of spice.

Shredded Brussel sprouts in a glass bowl.

How to make apple bacon Brussels sprouts salad

  • Mix salad ingredients together: In a large mixing bowl add the shredded Brussels sprouts, apples, bacon, cranberries, pumpkin seeds and goat cheese.
  • To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard.
  • Toss your salad and dressing: Pour over the salad and toss until coated.

apple bacon Brussels sprouts salad ingredients in a glass bowl.

 

How to Shred Brussels Sprouts

Shredding Brussels sprouts are simple and don’t take long.

If you prefer to buy them already pre-shredded from your grocery store that is great too.

I prefer to shred them myself. They seem to be fresher and taste better and more crispy.

First, I always wash them prior to cutting them. Then I cut off the ends of the Brussels sprouts. You do not need to remove the core.

Next, I use one of three tools to shred my Brussels sprouts.

If you have extra shredded Brussels sprouts, just place them in a ziplock bag with a paper towel to lock in freshness and refrigerate for one week.

They are very simple to shred with these three choices:

  • Using a knife: remove the ends of Brussels sprouts and chop them in half. Then thinly slice your Brussel sprouts to your liking.
  • Using a mandolin slicer: slide your Brussels sprouts down the slicer. Be sure to use your guard to protect your fingers.
  • Using a food processor: your food processor can do all the work once you place them in it.

Variations of ingredients in the salad

You can add or substitute any of the following ingredients!

  • Dried Fruit: bananas. apples. craisins or raisins.
  • Fruit: pomegranate seeds or fresh strawberries are fresh and delicious in this salad.
  • Apples: any flavor or type of apple that you prefer are great. I like granny apples or honey crisp.
  • Vegetables: onions, bell peppers or cucumbers are a great way to add more crunchy texture.
  • Cheese: feta cheese or a jalapeño jack cheese is fun to spice it up with.
  • Meat: add in chicken or steak strips.
  • Nuts: walnuts or pecans or almond slices.

apple bacon Brussels sprouts salad ingredients with the dijon syrup being poured over it.

Tips for making Apple Bacon Brussels Sprouts Salad

  • If you are short on time, buying pre-shredded Brussel sprouts and pre-cooked bacon from your local grocery store.
  • Mix and substitute any of the add ins for what you have in your pantry.
  • Make the Brussel sprouts ahead of time to help save time on the day of.
  • Prepare your salad dressing ahead of time too.
  • Enjoy a richer blend of feta by buying a fresh block of feta instead of the pre-crumbed feta that comes in a plastic tube.

Storing Apple Bacon Brussels Sprouts Salad

  • Making the dressing ahead: make this dressing ahead of time and placing in an airtight container for 3 to 4 days and stored in the refrigerator. When ready to use, whisk until all the ingredients are mixed together.
  • Making the Brussel sprout ahead: rinse and prepare your shredded Brussels sprouts ahead of time. These will last about one week in a ziplock bag stored in the refrigerator.
  • Refrigerating: Once the dressing and salad is mixed together it is hard to keep it from going bad even when refrigerated. This salad is easy to toss together the day of and making smaller portions is helpful if you are wanting it all week long. You will want to leave your salad dressing off until you are ready to eat.

apple bacon Brussels sprouts salad mixed together.

More salad recipes

apple bacon Brussels sprouts salad in a bowl.

Apple Bacon Brussels Sprouts Salad

Apple Bacon Brussels Sprouts Salad is loaded with freshly shredded Brussel sprouts, crunchy apples, fruity cranberries, cooked bacon pieces, topped with pumpkin seeds and soft goat cheese all tossed together with an amazing maple dijon dressing. A bowl full of deliciousness!

  • 1 pound Brussels sprouts (shredded)
  • 1 green apple (sliced)
  • 1 red apple (sliced)
  • 1/2 pound bacon (cooked and crumbled)
  • 1/4 cup cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup goat cheese

Maple Dijon Dressing:

  • 1/4 olive oil
  • 2 Tablespoons maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon dijon mustard
  1. In a large mixing bowl add the shredded Brussels sprouts, apples, bacon, cranberries, pumpkin seeds and goat cheese.
  2. To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard.
  3. Pour over the salad and toss until coated.