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Macaroni Salad
Lunch European

Macaroni Salad

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain.
  2. 2 In a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. Mix the green onions, hard-cooked eggs, and pickle into a bowl. Stir in cooled macaroni and mix until thoroughly combined.

By Freakowd40

Russian Potato Salad
Lunch European

Russian Potato Salad

4.6

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
  2. 2 Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

By KATUSHKA92

Mom's Russian Potato Salad
Lunch European

Mom's Russian Potato Salad

4.0

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

By Jane Garrison

German Wurst Salad
Lunch European

German Wurst Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
  2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ukrainian Salat Vinaigrette (Beet Salad)
Lunch European

Ukrainian Salat Vinaigrette (Beet Salad)

4.6

Prep
30 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
  2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Olivie (Russian Potato Salad)
Lunch European

Olivie (Russian Potato Salad)

4.8

Prep
25 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
  2. 2 Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

By petitchameau

Solianka (Russian Beef Soup)
Lunch European

Solianka (Russian Beef Soup)

4.8

Prep
25 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
  2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
  3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
  4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
  5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
  6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Mock Sliders
Lunch

Mock Sliders

3.2

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
  2. 2 Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
  3. 3 Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

By Peg

Cucumbers and Egg Salad
Lunch American

Cucumbers and Egg Salad

4.2

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
  2. 2 Peel and chop eggs. Chop cucumbers and pickles.
  3. 3 Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.

By Eva Ryder

School Lunch Bagel Sandwich
Lunch

School Lunch Bagel Sandwich

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
  2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Cream Of Dill Pickle Soup
Lunch

Cream Of Dill Pickle Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
  2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
  3. 3 Stir celery salt into soup and bring to a simmer.
  4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Simple Tuna Melt
Lunch

Simple Tuna Melt

4.4

Prep
3 min
Cook
7 min
Total
10 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
  2. 2 In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
  3. 3 Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

By JONCLEGG

Montreal Reuben Sandwich
Lunch American

Montreal Reuben Sandwich

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a large skillet or griddle over medium heat.
  2. 2 Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
  3. 3 While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
  4. 4 Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
  5. 5 Serve with dill pickle.

By canadian-brit

Vegan Tuna Salad
Lunch

Vegan Tuna Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

By General

Dill Sour Cream Potato Salad
Lunch

Dill Sour Cream Potato Salad

3.8

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. 2 In a large bowl combine potatoes, celery and green onions.
  3. 3 In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. 4 Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

By Kimber

Cheesy Bacon Ultimate Dogs
Lunch American

Cheesy Bacon Ultimate Dogs

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
  3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
  4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
  5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole
Lunch

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat panini maker to medium-low.
  2. 2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
  3. 3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
  4. 4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

By Bibi

Tuna Panini Melt
Lunch American

Tuna Panini Melt

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
  2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
  3. 3 Preheat a panini press according to manufacturer's instructions.
  4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Classic Cuban Midnight (Medianoche) Sandwich
Lunch American

Classic Cuban Midnight (Medianoche) Sandwich

4.7

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.
  2. 2 On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  3. 3 Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.
  4. 4 Slice diagonally and serve hot.

By Pretty Pink Bullets

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Karen's Salmon Salad
Lunch American

Karen's Salmon Salad

4.0

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

By KAREN325

Tangy Potato Salad
Lunch American

Tangy Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
  2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
  3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
  4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
  5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Tampa Cuban Hand Pies
Lunch American

Tampa Cuban Hand Pies

3.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
  3. 3 Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
  4. 4 Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
  5. 5 Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

By lutzflcat

Chef John's Cuban Sandwich
Lunch Latin American

Chef John's Cuban Sandwich

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.
  3. 3 Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.
  4. 4 Spread each half on both sides generously with mayo-mustard sauce.
  5. 5 Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.
  6. 6 Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
  7. 7 Serve hot and enjoy!

By John Mitzewich

Chicago-Style Hot Dog
Lunch American

Chicago-Style Hot Dog

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
  2. 2 Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
  3. 3 Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

By elsaw

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
  2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
  3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE