My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous—it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling!
This salad is a perfect fall dish that always gets rave reviews. I clipped the recipe out of a newspaper years ago. Now I find myself preparing it whenever company is coming over—or anytime that my husband asks for it. Besides cooking, I also enjoy gardening and needlework.
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Grilling potatoes is an all too rare means of preparing America's most popular vegetable. And nothing says summer like grilling and potato salad. The blue cheese and bacon give a unique twist on the traditional side dish. —Lindsay Sprunk, Noblesville, Indiana
A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. —Dee Dee Calow, Warren, Illinois
A delicious assortment of vegetables—asparagus, artichokes, broccoli, cauliflower and mushrooms—are marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.—Lynda Barron, McFarland, Wisconsin