Vinegar and yogurt give this salad a refreshing tang that's unlike typical potato salads with heavy creamy dressings. My family loves the crispness of the onion and celery and the heartiness that comes from the eggs and crumbled bacon.
-Page Alexander, Baldwin City, Kansas
"I made this salad one day when a friend called and said she wanted to come over," relates Kristin Troyer of Woodland, Washington. "I ran to the garden, picked the veggies and put it together in less than 30 minutes!"
Citrus really comes through in this interesting mix of fruit, nuts and chickpeas. It makes a hearty and flavorful side dish that’s perfect with grilled chicken, pork or beef. —Vivian Levine, Summerfield, Florida
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.
Annette Traverso - San Rafael, California
"I created this recipe while trying to find an alternative to the usual potato salad," notes Suzan Martin from Hollis, New Hampshire. Its flavor might remind you of a baked potato with all the toppings.
“This delicious, low-fat recipe with its hint of horseradish has been a favorite for years,“ writes Gene Kelly from Fort Myers, Florida. “It’s so refreshing on a hot summer day and always brings me compliments.“
The combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. —Lily Julow, Lawrenceville, Georgia
Vanilla yogurt gives this simple and traditional salad a special twist. It's wonderful with grilled chicken, and it makes a great lunch side for your favorite sandwich. Elizabeth Borgemenke - Mason, OH
I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes. —Jody Steinke, Nekoosa, Wisconsin