Skip to content

Type what you have

Cook with

mayonnaise ×
Winter Blossom's Often Requested Ham Salad
Salad American

Winter Blossom's Often Requested Ham Salad

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
  2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

Texas Ranch Potato Salad
Salad American

Texas Ranch Potato Salad

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled.
  2. 2 Meanwhile, stir ranch dressing mix, mayonnaise, and green onion together in a small bowl. Cover, and refrigerate for at least an hour to allow flavors to blend.
  3. 3 Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Set bacon aside to cool.
  4. 4 Add mayonnaise mixture to potatoes and toss to coat. Crumble bacon into the bowl, and stir briefly. Serve.

By 8BREAK

Egg Salad with Olives
Salad American

Egg Salad with Olives

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Grandma's Carrot Salad
Salad American

Grandma's Carrot Salad

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix shredded carrots and raisins together in a large salad bowl.
  3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
  4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Mexican Street Corn Salad
Salad American

Mexican Street Corn Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
  2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Best Chicken Salad
Salad American

Best Chicken Salad

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.
  3. 3 Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.
  4. 4 Add chicken, toasted almonds, and celery; toss until just combined.
  5. 5 Enjoy!

By Jackie M

Potato Salad with Chives
Salad American

Potato Salad with Chives

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
  2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Delicious Egg Salad
Salad American

Delicious Egg Salad

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  3. 3 Remove eggs from hot water; cool, peel, and chop.
  4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
  5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Zesty Cold Chicken Pasta Salad
Salad American

Zesty Cold Chicken Pasta Salad

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Potato Salad for a Crowd
Salad American

Potato Salad for a Crowd

4.8

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
  2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
  3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Green Pea Salad
Salad American

Green Pea Salad

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place peas in a colander, and run warm water over them until they are thawed; drain and transfer into a large bowl.
  3. 3 Toast almonds in a skillet over medium heat until nuts start to turn golden brown and become fragrant, about 3 to 5 minutes.
  4. 4 Add almonds, green onions, cheese, and mayonnaise to peas. Stir in balsamic vinegar, and season to taste with black pepper.

By LLAMAMAMATOO

Grilled Chicken Salad Sandwich
Salad American

Grilled Chicken Salad Sandwich

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
  3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
  4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
  5. 5 Enjoy!

By Erin Noel

Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Low-Fat Potato Salad
Salad American

Low-Fat Potato Salad

4.1

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
  2. 2 Peel the skin off of the potatoes and cube them.
  3. 3 Combine cubed potatoes, mayonnaise, ranch dressing, onion, celery, and green bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until well chilled.

By Mai Forrester

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Avocado Egg Salad
Salad American

Avocado Egg Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
  3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
  4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Twisted Chicken Salad with Tostadas
Salad Mexican

Twisted Chicken Salad with Tostadas

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
  2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Tuna Pasta Salad with Dill Recipe
Salad American

Tuna Pasta Salad with Dill Recipe

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil: add pasta. Cook until al dente, 8 to 10 minutes. Drain.
  2. 2 Whisk mayonnaise, milk, pickle juice, dill, salt, and pepper together in a large bowl. Mix in tuna and onion: toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

By TexasMomof2

Easy Broccoli Bacon Salad
Salad American

Easy Broccoli Bacon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.
  3. 3 To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.
  4. 4 Pour over broccoli mixture and stir to coat.

By readycooker

Baked Potato Salad
Salad American

Baked Potato Salad

4.6

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
  3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  4. 4 Dice cooled potatoes and place into a large bowl.
  5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
  6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather