German Potato Salad

German potato salad is served warm with tender potatoes, crunchy bacon and a mustard vinegar dressing that is everything a potato salad should be!

Don’t get me wrong, we love our traditional potato salad! And it always has a place as a favorite side dish at the picnic table, but if you want to change things up and ditch the eggs and mayo, then this is the potato salad for you!

I start by boiling some golden and red potatoes, then I cook the bacon on the stove in a dutch oven. Once the potatoes are fork tender, I combine them with the bacon and some garlic with a little of the bacon fat (hello flavor town!!) and then top it all with a tangy mustard (2 kinds!) and apple cider vinegar dressing.

The ingredients are so few and so simple that it seems impossible it could be so good, but it is heaven! It’s all topped with a little fresh parsley on top because, while it seems useless, it actually freshens the whole dish up. Trust me, you need to make this.

Ingredients for German Potato Salad

• Potatoes: We love the combo of some Yukon gold potatoes and red potatoes, but you could do all of one or the other. Just avoid the russets!
• Salt: adds flavor to the potatoes as they boil
• Bacon: adds flavor and a crunchy texture to the dish. Don’t forget to reserve some of the bacon grease left behind.
• Butter: use unsalted so that you can control the saltiness of the dish
• Olive Oil: extra virgin is preferred
• Apple Cider Vinegar: adds acid to the dish
• Garlic: adds flavor, be sure to use fresh garlic
• Sugar: mellows out the vinegar
• Mustards: we use a combo of stone ground mustard and Dijon for maximum flavor
• Salt and Pepper: just enough until it tastes perfect to you
• Parsley: some is going to get mixed in while everything is cooking and some is going to be added fresh on top at the end so make sure you follow the instructions

The measurements for each ingredient can be found in the recipe card at the end of the post.

What Kind Of Potatoes Do You Use For Potato Salad?

For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process.

Red potatoes or golden potatoes maintain the perfect texture for salad.

Variations for German Potato Salad

There are a few options for changing this recipe up. You can always try different combinations of potatoes, though we really love the combination of reds and Yukon golds.

If you want to lighten things up a little, try using turkey bacon. You’ll be losing a lot of flavor if you go with this option because you won’t have the bacon grease to add to the dressing. Turkey bacon is quite lean and doesn’t leave much, if any, grease behind.

Feel free to play with the mustards that you use. If you want to add a little heat, try using a little s

Ramen Chinese Chicken Salad

Crunchy ramen Chinese chicken salad is made with rotisserie chicken, three kinds of cabbage, carrots, green onions, mandarin oranges and a sweet tangy homemade salad dressing.

The chicken is completely optional, but I can’t ever make it without it. With the added protein, it makes a great lunch or main dish for dinner. I especially love the chicken marinated in The Original Japanese BBQ Sauce. It’s being sold everywhere lately, but I first found it at Costco. It is so good and goes perfectly with this salad! Using a rotisserie chicken makes it so simple so there’s minimal cooking!

This oriental chicken salad is a great dish for a potluck.  I remember when I was like 15ish, I went to a camp at a college. I stayed the first night with a girl I had grown up with and her roommates. We went on a little BBQ/picnic and a girl made a salad with crunched up top ramen noodles. I thought it was so weird. Years later my girlfriend gave me this recipe and it’s delicious. Very light, but flavorful and those ramen noodles add the most amazing crunch!

Ingredients for Ramen Chinese Chicken Salad

At first glance, this is going to look like a long list of ingredients, but I promise that it’s worth it! The flavor is so bold! Here is what you will need…

• Rotisserie Chicken: you can cook your own chicken breasts or buy it precooked
• The Original Japanese BBQ Sauce: this is optional, but it adds fabulous flavor to the chicken

Dressing

• Peanut Oil: the base of the homemade salad dressing, adds a subtle nutty flavor
• Peanut Butter: you’ll want creamy peanut butter
• Sugar: balances the acidity of the vinegar
• Rice Vinegar: adds tanginess to the dressing
• Soy Sauce: grab low sodium so the dressing doesn’t get too salty
• Sesame Oil: the tiniest bit adds the most delightful nutty flavor

Ramen

• Butter: used to toast the ramen noodles
• Ramen Noodles: crunch them up so they are bite size and ditch the seasoning packets
• Almonds: sliced and toasted with the ramen noodles
• Sesame Seeds: you can use black or just regular seeds and they also get toasted with the ramen

Salad

• Napa Cabbage: has a slightly sweeter flavor and the leaves are tender and great for eating raw
• Green Cabbage: chopped thin and adds to the base of the salad
• Red Cabbage: chopped thin and adds a bright pop of color
• Carrots: shredded on cheese grater
• Green Onions: adds that delicious onion flavor but it’s more subtle
• Mandarin Oranges: drained and left whole

This is meant to be just

This citrus jicama avocado salad has all the textures you want in a salad and the homemade salad dressing is so fresh and flavor packed.

We just made the yummiest salad with leftovers! I wanted a side to go with our carne asada tacos, and I didn’t want to make black beans or spanish rice like we usually do. So I decided to make a fresh salad with some leftover produce in the fridge. I love the crunch of the jicama and the creaminess of the avocados! And the homemade salad dressing is bright and so citrus-y!

I had seen a few similar recipes by simply recipes and Jessica Gavin but didn’t have mango so I decided to wing it with the produce we had. We ate it fresh but found it tasted better at the end of the meal so letting it sit is key!

Ingredients for Jicama Avocado Salad

You’re going to be hitting the produce section hard for this one, and the rest of the ingredients you probably already have at home. Here is what you will need:

For the Salad

• Jicama – slice it thin and then julienne it
• Avocados – sliced thin
• Oranges – remove the peel with a knife and then cut slice it into wedges
• Red Onion – I go back and forth on whether to include this. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s ok to leave out.
• Cilantro – give it a good chop
• Feta – adds a nice salty taste and really amps up the flavor of the salad

For the Dressing

• Orange Juice – fresh squeezed is preferred
• Lime Juice – fresh is best, of course
• Olive Oil – the base for the dressing
• Apple Cider Vinegar – adds some extra tang and zip
• Salt – boosts the flavor
• Cayenne – adds the tiniest bit of heat

The measurements for each ingredient can be found at the end of this post in the recipe card.

What is Jicama?

Jicama is a bulb shaped root vegetable that is actually in the turnip family. It has a brown papery exterior that usually gets peeled and the interior is starchy and white. It has a similar taste to an apple but is less sweet and it’s texture is super firm and crisp like an uncooked potato.

How to Julienne Jicama

Peel the entire bulb with a vegetable peeler and then cut it in half . Place half of the jicama so it’s flat side down, and then slice it with a very sharp knife into 1/4 inch slices. Then take 2 or 3 slices and slice them the opposite way into 1/4 inch slices so

Spinach Salad with Poppy Seed Dressing

This is spinach salad at its very best! With crunchy bacon and fabulous homemade salad dressing, this salad gets devoured every time I make it!

This is a perfect holiday (and every other day of the year) salad. I don’t even know where to begin with this spinach salad. When you read what the ingredients are you might think…”what’s so special about this?”, but the combination of the salty bacon with the creamy cottage cheese and flavorful swiss cheese just rocks the taste buds in all the right ways.

Every time I make this recipe I make a whole boat load, and every single time I have brought it to an event the whole boat load is gone. One of the best things about this salad is that it is perfect for holiday dinners and get-togethers simply because it doesn’t require any produce that could be out of season and the ingredients list is short and simple. You can eat this beauty ALL YEAR LONG! It’s seriously so good!

Make it, eat it, enjoy it…and you can thank me later. In fact, add it to your Thanksgiving menu right now because I am for sure!

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Citrus Oven Baked Salmon over Arugula Cucumber Salad

This citrus oven baked salmon salad is bright and fresh with crunchy roasted chickpeas and a delightful zesty dressing that is going to have you coming back for more!

This is the recipe that changed our lives!! Our very first week of being totally unpacked in our new place, it was time to get back in the kitchen and cooking again. I’ve felt so out of it with the stress of moving and when our oldest daughter mentioned she really wants to learn to like fish so she can incorporate some healthier foods into her diet, I timidly said yes.

I’ve hated salmon since the day I was born but I do secretly wish seafood wasn’t such a nemesis of mine so I jumped in. In the past I’ve liked it ok, but this citrus baked salmon salad absolutely sold me! It’s all about the flavors so do not substitute other seasonings unless you’re crazy.

I adapted this recipe from Tiffany Angela.

Ingredients for Salmon Salad

I’m going to recommend not substituting any of these ingredients because each one has an important role in bringing all the flavor to your plate! I’ve divided the ingredients into categories – dressing, salmon, chickpeas and the salad. Don’t get overwhelmed! None of the ingredients are weird or har