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Ranch Red Skin Potato Salad
Lunch American

Ranch Red Skin Potato Salad

4.4

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
  2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
  3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Cheesy Ham and Tot Cups
Lunch American

Cheesy Ham and Tot Cups

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
  2. 2 Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
  3. 3 Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

By Farmland

Caesar Potato Salad
Lunch American

Caesar Potato Salad

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
  4. 4 Bake in the preheated oven until tender, about 10 minutes.
  5. 5 Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

By Jennifer Murray

Jennifer's Corn Salad
Lunch American

Jennifer's Corn Salad

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
  2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Cheesy Potato Salad
Lunch American

Cheesy Potato Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.
  2. 2 Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

By KENNEDY5976

Broccoli and Ramen Noodle Salad
Lunch American

Broccoli and Ramen Noodle Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
  2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
  3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Nippy Pork Salad
Lunch American

Nippy Pork Salad

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the pork, celery, and green onions in a large bowl.
  2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Loaded Potato Mini Hand Pies
Lunch American

Loaded Potato Mini Hand Pies

5.0

Prep
25 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until begins to render fat, about 3 minutes. Add green onions; cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  2. 2 Add potatoes to the same skillet; stir until coated in drippings. Cook over medium-high heat for 4 minutes, stirring occasionally. Remove from heat. Cover with a lid; cool.
  3. 3 Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Unroll pie crusts onto a flat work surface; cut out 24 circles using a 3-inch biscuit cutter or glass. Place 1 spoonful potato filling in center of 12 circles, keeping filling away from edges of dough. Cover with remaining dough circles, pressing tops down lightly.
  6. 6 Pick up 1 hand pie; pinch edges together to seal. Return to work surface; crimp edges together using a fork. Place on the prepared baking sheet. Repeat with remaining pies.
  7. 7 Brush beaten egg over pies using a pastry brush.
  8. 8 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By Kim's Cooking Now

Light Avocado Egg Salad
Lunch American

Light Avocado Egg Salad

4.5

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. 2 Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

By Kelly MacDonald

Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Egg-Style Avocado Salad Sandwiches
Lunch American

Egg-Style Avocado Salad Sandwiches

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
  2. 2 Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

By tried2bmerciful

Mom's Dill Potato Salad
Lunch American

Mom's Dill Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain and immediately immerse in ice water until cold, about 5 minutes. Cut into bite-size pieces, leaving skins on, and place in a large bowl.
  2. 2 Combine mayonnaise, sour cream, green onions, and dill weed in a bowl until blended; season with salt and black pepper. Pour mayonnaise mixture over potatoes; toss to evenly coat. Taste; adjust seasoning if necessary. Cover the bowl; refrigerate 2 hours to overnight.

By Tsubaki

Wilted Lettuce Salad
Lunch American

Wilted Lettuce Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.
  3. 3 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.
  4. 4 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat.
  5. 5 Sprinkle salad with bacon and serve.

By Mary Jones

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Wilted Spinach Salad
Lunch American

Wilted Spinach Salad

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  4. 4 Toss spinach and green onions together in a large bowl.
  5. 5 Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.
  6. 6 Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.

By CHPBD

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Blue Cheese Potato Salad
Lunch American

Blue Cheese Potato Salad

4.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop, leaving skins on. Set aside.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. 3 Whisk green onions, oil, vinegar, black pepper, and salt together in a large bowl. Add potatoes, bacon, and cheese; toss to coat.

By TOSWEETFORU