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Gurkensalat (German Cucumber Salad)
Salad European

Gurkensalat (German Cucumber Salad)

4.7

Prep
20 min
Cook
Total
230 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
  3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
  5. 5 Garnish with paprika to serve.

By hisunbeam

Authentic German Potato Salad
Salad European

Authentic German Potato Salad

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
  3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
  4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
  5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
  6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Mediterranean Lentil Salad
Salad European

Mediterranean Lentil Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  3. 3 Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.

By jen

Roasted Beet Salad with Feta
Salad American

Roasted Beet Salad with Feta

4.8

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Wrap each beet individually in aluminum foil and place onto a baking sheet.
  3. 3 Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
  4. 4 While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
  5. 5 Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

By Shandeen Gemanis

French Potato Salad
Salad French

French Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
  2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
  3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Greek Yogurt Chicken Salad
Salad American

Greek Yogurt Chicken Salad

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
  2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Easy Green Bean Salad
Salad Latin American

Easy Green Bean Salad

4.6

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add green beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  2. 2 Meanwhile, whisk vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper together in a large bowl.
  3. 3 Drain green beans and mix with dressing while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

By barbara

Grilled Potato Salad
Salad American

Grilled Potato Salad

4.8

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place potatoes in a large bowl; add 2 tablespoons olive oil and toss to coat.
  3. 3 Cook on the preheated grill until tender, about 30 minutes. Cool, 10 to 15 minutes, cut into quarters, then place in a large bowl.
  4. 4 Whisk ½ cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until smooth; pour over potatoes. Add bacon, green onions, and parsley; toss until evenly coated.

By Aunt-Nay

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

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 and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Home-Opener Pasta Salad Dressing
Salad American

Home-Opener Pasta Salad Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Marinated Black-Eyed Pea Salad
Salad American

Marinated Black-Eyed Pea Salad

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
  2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
  3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Perfect Potato Salad
Salad American

Perfect Potato Salad

4.7

Prep
15 min
Cook
45 min
Total
210 min

Instructions

  1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
  2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
  3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
  4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Mediterranean Quinoa Salad
Salad American

Mediterranean Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  3. 3 Discard garlic clove and transfer quinoa into a large bowl.
  4. 4 Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
  5. 5 Serve warm or refrigerate and serve cold.

By Coulter

Coriander Tabbouleh Salad with Shrimp
Salad Middle Eastern

Coriander Tabbouleh Salad with Shrimp

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
  2. 2 When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

By Iron Chef Suzi-Q

Lebanese Fattoush (Bread Salad)
Salad Middle Eastern

Lebanese Fattoush (Bread Salad)

4.7

Prep
20 min
Cook
5 min
Total
26 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
  2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
  3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
  4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
  5. 5 Garnish salad with toasted pita.

By cookie

Veggie Bulgur Salad (Kisir)
Salad Middle Eastern

Veggie Bulgur Salad (Kisir)

4.5

Prep
15 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
  2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

By ahilgaz

Pasta Salad with Homemade Dressing
Salad Italian

Pasta Salad with Homemade Dressing

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
  3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
  4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
  5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Grilled Vegetable Salad
Salad American

Grilled Vegetable Salad

4.8

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  3. 3 Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  4. 4 Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  5. 5 Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  6. 6 Drizzle vinaigrette over the vegetable mixture and toss to coat.
  7. 7 Serve and enjoy.

By Celeste

Lengenberg's Boiled Potatoes
Drink European

Lengenberg's Boiled Potatoes

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

St. Patrick's Day Deviled Eggs
Appetizer European

St. Patrick's Day Deviled Eggs

3.4

Prep
15 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
  2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
  3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
  4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
  5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
  6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
  7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Norwegian Butter Sauce (Sandefjordsmor)
Side Dish European

Norwegian Butter Sauce (Sandefjordsmor)

4.5

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
  2. 2 Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

By John Mitzewich

Cullen Skink
Dinner European

Cullen Skink

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
  2. 2 Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

By t mcleod