My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. —Robin Jungers, Campbellsport, Wisconsin
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
From Heriot Bay, British Columbia, Lynn Gamache shares this delightful chilled salad. "It's great for picnics," she notes. "It can be prepared a day early and goes well with most main dishes. Add cooked shrimp or cheese cubes for a simple one-dish meal."
A neighbor served this wonderful salad at a summer barbecue. I've since experimented with many ingredient combinations, but this one draws the most compliments. I took it to a baby shower, and not a seed was left in the bowl.
Menomonee Falls, Wisconsin
On busy summer days in Glendale, Arizona, Amy Adams turns to this simple and pretty pasta salad for fast, flavorful side-dish flair. TIP: Need a more filling entree? Simply double the amount of chicken!
A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”