Healthy – Recipe Professional

Southern Potato Salad (Lighter, Creamy & Classic)

admin — Sat, 23 May 2026 12:32:50 +0000

This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

At A Glance

Ready In: 35 minutes + chilling time
Serves: 6–8
Diet: Gluten-free, nut-free
Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

Here is what you’ll need for this southern potato salad recipe. Find the full measurements in the recipe card below.

Potatoes & mix-ins:

Waxy potatoes — Yukon Gold or baby potatoes work best here. They hold their shape after cooking and have a naturally buttery flavor. Starchy varieties like Russet can be used if you prefer a softer, creamier texture, but they tend to break down more. No peeling necessary if you’re using baby potatoes with thin skin.
Hard-boiled eggs — an essential in any southern-style potato salad. I like to chop them into a mix of larger and smaller pieces so you get a bit of egg in every forkful.
Celery — adds crunch and freshness; don’t skip it.
Red onion — finely diced so it blends in without overpowering. Soaking it in cold water for 5 minutes first will mellow the sharpness if you’re sensitive to raw onion.
Dill pickles — a classic in any southern potato and egg salad. The brine also goes into the dressing, so grab the jar and don’t throw it out.
Radishes — not always traditional, but they add a lovely peppery crunch. I really love them here. You can leave them out for a more classic version.

For the lightened creamy dressing:

Light mayonnaise + Greek yogurt — the combination gives you that classic creamy richness without going overboard. Full-fat mayo and sour cream work too if that’s what you have.
Pickle juice — this is the secret weapon. Adds tang without any extra effort. Start with 1 tablespoon and add more to taste.
Dijon mustard — for depth and a little heat. Yellow American mustard is optional, but keeps it tasting classic.
Smoked paprika — adds a subtle warmth and color. Regular paprika works too.
Sugar or honey — just a small touch to balance the tang. Completely optional, but it rounds out the dressing nicely.

Garnish:

Fresh chives — adds color and a mild onion flavor. Flat-leaf parsley or dill are good alternatives.
Extra paprika — a light sprinkle over the top looks great and adds a little color.

How To Make Southern Potato Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this healthier version of a southern potato salad.

Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.
While the potatoes cook, hard-boil the eggs. Cover with cold water, bring to a boil, then simmer for 7–8 minutes. Cool under cold running water, peel, and chop into chunky pieces — a mix of bigger and smaller bits gives the best texture in every forkful.

In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — made a little lighter with Greek yogurt and fresh veggies for extra crunch. Find step-by-step photos and more recipe tips above.

Lightened creamy dressing:

Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.
While the potatoes cook, boil the eggs. Place them in a small saucepan, cover with cold water, and bring to a boil. Simmer for 7–8 minutes. Drain and cool under cold running water. Peel and chop into chunky pieces — a mix of larger and smaller bits gives the best texture.
In a large bowl, whisk together the light mayonnaise and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using). Stir in the pickle juice, salt, pepper, smoked paprika, and sugar or honey. Taste — the dressing should be tangy and well-seasoned. It will mellow once the potatoes are added.
Add the warm (not piping hot) potatoes to the bowl with the dressing and fold gently to coat. The warmth helps them absorb all the flavor. Add the chopped eggs, celery, red onion, dill pickles, and radishes. Fold to combine.
Using a spoon, lightly press and break up some of the potato pieces so you get a mix — roughly 80% chunky and 20% creamy. This gives it that classic southern potato salad texture.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Before serving, stir well and taste again. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Adjust salt if needed. Top with fresh chives and a sprinkle of smoked paprika.

Important Ingredient Tips: Use waxy potatoes (Yukon Gold, baby potatoes, or red potatoes) for the best texture — they hold their shape and don’t turn to mush. For pickle juice, use the brine from your dill pickle jar.
Key Recipe Tips: Don’t overcook the potatoes. Steam-dry them after draining. Add warm potatoes to the dressing — this is the most important step. Mash some potatoes lightly for a creamier texture.
Storage Tips: Keeps in an airtight container in the fridge for up to 4 days. Not suitable for freezing.
Make-Ahead Tips: This salad gets better overnight as the flavors meld. Make it a day ahead and store covered in the fridge. Re-season and loosen with a splash of pickle juice or extra yogurt before serving.
FAQs:
Can I use regular mayonnaise instead of light? Yes — full-fat mayo will give you a richer result. You can also swap the Greek yogurt for sour cream.
What potatoes are best for southern potato salad? Waxy potatoes like Yukon Gold, baby potatoes, or red potatoes work best because they hold their shape. Avoid starchy varieties like Russet if you want distinct chunks.
Can I make this dairy-free? Yes — replace the Greek yogurt with extra mayo, a dairy-free yogurt, or a little sour cream alternative.
How long does potato salad last in the fridge? Up to 4 days in a sealed container. Stir and re-season before serving, as the potatoes soak up the dressing over time.
Can I make this without radishes? Absolutely. They’re a non-traditional add for crunch and colour — leave them out for a more classic version, or swap for diced cucumber.

Keywords: southern style potato salad, potato salad with egg, potato and egg salad, creamy potato salad, easy potato salad, southern potato salad, southern potato salad recipe

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Green Bean and Potato Salad (Greek-Style, No Mayo)

admin — Wed, 20 May 2026 12:27:08 +0000

This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

At A Glance

Ready In: 30 minutes
Serves: 6
Diet: Vegetarian, Gluten-Free (vegan without feta)
Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

More Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)

What You’ll Need

Here is what you’ll need for this Greek-style green bean potato salad recipe. Find the full measurements in the recipe card below.

For the salad:

Baby potatoes — halved or quartered so they cook evenly and have more surface area to soak up the dressing. Any small waxy potato works well here; they hold their shape better than floury varieties.
Green beans — trimmed and blanched just long enough to keep that snap. Don’t overcook them! You want them bright green, not olive-colored and floppy.
Red onion — thinly sliced for a little sharp bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
Kalamata olives — salty, meaty, and very Greek. Swap for any pitted olive you like.
Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look beautiful if you have them.
Fresh parsley — brightens the whole thing up. You really do need fresh here, not dried.
Fresh dill or oregano — dill gives it a more summery, Scandinavian-ish vibe; oregano leans more classically Greek. Both are delicious; use whichever you prefer or have on hand.
Feta cheese — optional, but genuinely makes this dish. It adds salty, creamy little crumbles over the top that are hard to resist.

For the lemon garlic dressing:

Olive oil — use a good one; it makes a difference in a dressing this simple.
Garlic — briefly cooked in the olive oil so it softens and loses that raw bite. Don’t skip this step.
Lemon juice and zest — both! The zest adds a fragrant citrus note the juice alone can’t give you.
Red wine vinegar — a little extra acidity that plays nicely with the lemon.
Dijon mustard — optional, but it helps the dressing emulsify and adds a subtle depth. I nearly always add it.
Salt and pepper — season well; potatoes need it.

How To Make Green Bean & Potato Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this potato green bean salad.

Cook the potatoes in a large pot of well-salted boiling water for 12–15 minutes until fork-tender. Keep an eye on them — you want soft but not falling apart. Drain and let them cool partway (still warm is what you’re after).
In the same or separate pot, blanch the green beans for just 2–3 minutes. Drain immediately and rinse under cold water to stop the cooking and keep them brilliantly green.

Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
Top with crumbled feta and extra herbs, and serve.

Watch The Video

Recipe Tips

Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

Serving Suggestions

This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

If you’ve tried this green bean and potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This Greek-inspired green bean and potato salad is tossed in a warm lemon garlic vinaigrette — bright, herby, and completely mayo-free. A reliable side that holds up beautifully for meal prep or serving a crowd. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, until fork-tender. Don’t overcook — you want them to hold their shape. Drain and set aside to cool slightly (still warm is perfect).
Using the same pot of water, blanch the trimmed green beans for 2–3 minutes until just tender and bright green. Drain immediately and rinse under cold water to stop the cooking.
Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
Remove from heat and stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and pepper.
Place the still-warm potatoes and cooled green beans in a large bowl. Pour most of the dressing over and toss gently to coat, letting the potatoes absorb the dressing.
Add the cherry tomatoes, red onion, olives, and fresh herbs. Toss again, drizzling over any remaining dressing.
Top with crumbled feta and extra fresh herbs. Serve warm or at room temperature.

Important Ingredient Tips: Waxy baby potatoes (like Kipfler or Dutch cream varieties) hold their shape much better than floury potatoes. Don’t use Sebago or Russet here — they’ll fall apart. For the dressing, use a good-quality extra virgin olive oil since it’s front and center.
Key Recipe Tips: Dress the potatoes while they’re still warm so they soak up as much flavor as possible. Rinse the green beans under cold water immediately after blanching to keep them vibrant and prevent overcooking. Keep a close eye on the garlic in the pan — it should be fragrant, not golden.
Storage Tips: Store in an airtight container in the fridge for up to 3–4 days. The flavors improve as it sits. Before serving from the fridge, give it a toss and a fresh squeeze of lemon if needed.
Make-Ahead Tips: Potatoes and green beans can be cooked up to a day ahead and stored separately in the fridge. Make the dressing in advance and keep it at room temperature (or warm briefly before using). Assemble and dress when ready to serve.
FAQs:
Can I make this salad ahead of time? Yes, this is a great make-ahead salad. It actually tastes better after a few hours as the potatoes absorb more of the dressing. Just hold back the feta and add it when serving.
What can I add to make it more filling? Chickpeas or white beans tossed through turn this into a more substantial meal. You could also add a boiled egg or two, or serve alongside grilled chicken or fish.
Is this a traditional Greek recipe? It’s Greek-inspired rather than strictly traditional — it borrows the classic flavor profile of lemon, garlic, oregano, olives, and feta, but in salad form.
Can I use frozen green beans? Fresh is best for texture and color, but frozen green beans will work in a pinch. Thaw and pat dry before adding to the salad.

Keywords: Greek potato salad, Mediterranean potato salad, potato green bean salad, green bean potato salad, green bean salad

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Cold Spaghetti Pasta Salad with Homemade Italian Dressing

admin — Fri, 08 May 2026 11:50:14 +0000

This cold spaghetti pasta salad is a fun dish for potlucks and BBQs, and is also great as a summertime meal. It has an Italian feel with a delicious homemade dressing that makes all the difference, coating every noodle with bright, savory flavor that actually tastes good the next day.

At A Glance

Ready In: About 1.5 hours (mostly chilling time)
Serves: 6–8
Diet: Vegetarian, Mediterranean-inspired
Nutrition Highlights: Fresh vegetables, good fats from olive oil, calcium from cheese
Main Ingredients: Spaghetti, fresh vegetables, olives, Italian cheeses, homemade herb dressing
Flavor Profile: Bright, savory, slightly sweet, tangy, zesty, with a hint of heat
Meal-Prep Friendly: Keeps 3–4 days in the fridge; actually tastes better the next day
Best Served With: Summer entertaining, potlucks, picnics, casual summer dinners

I first had cold spaghetti pasta salad at a friend’s backyard BBQ in the US, and I was immediately hooked. There’s something about slurping tender spaghetti coated in a tangy, garlicky dressing that just hits different than other pasta salads. But here’s the thing—most versions rely on bottled Italian dressing and seasoning packets, which gets the job done but can taste a little flat and overly processed. This homemade version achieves that same nostalgic, addictive flavor from scratch using pantry spices, good olive oil, and a few smart upgrades. You get the bright, savory, slightly sweet profile you’re craving, but with so much more depth and balance.

It’s especially perfect for those summer days when you want something cold, refreshing, and satisfying—something that actually tastes good the next day, which is honestly half the appeal for potlucks and entertaining. Once you make your own dressing, you’ll never look back.

You might also like these pasta salads:
Cold Chicken Pasta Salad
Mediterranean Pasta Salad
High-Protein Pasta Salad
Elote Pasta Salad
Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this spaghetti pasta salad recipe. Find the full measurements in the recipe card below.

For the Salad:

Spaghetti (broken in half)—the star of the show; there’s something special about the way spaghetti strands take on dressing compared to other pasta shapes
Cucumber (seeded and diced)—adds crisp, refreshing crunch
Red bell pepper/capsicum (finely diced)—sweet, slightly tangy flavor and bright color
Cherry tomatoes (halved)—juicy, bright, and fresh
Red onion (finely minced)—adds bite and savory depth without overpowering
Sliced olives—briny punch that pulls everything together; you can use black, Kalamata, or a mix
Pepperoncini (finely minced)—delivers a gentle heat and vinegary tang; Golden Greek peppers can also be used
Shredded Asiago cheese —milder, slightly creamy bite throughout the salad; Manchego or Comté cheese are also great options
Finely grated Parmesan—melts into the dressing to help emulsify it while adding salty, savory depth. If you don’t have Asiago or other slightly softer aged cheeses, just add more Parmesan
Fresh basil (thinly sliced)—bright, herbaceous finishing touch that keeps the salad feeling fresh

For the Dressing:

Olive oil (good quality)—the base; good oil makes a real difference in flavor
Red wine vinegar—provides acidity and tang
Lemon juice—extra brightness and helps balance the sweetness
Sugar—rounds out the flavors; don’t skip this
Kosher salt—brings everything into focus
Dried oregano, basil, and parsley—these dried herbs replace the seasoning packet and give you control over flavor depth
Garlic powder and onion powder—savory umami without the harshness of fresh
Celery seed—adds an unexpected herbal note that blooms as it sits, but can be left out
Crushed red pepper flakes (optional)—gentle heat without taking over
Dijon mustard—helps emulsify the dressing and adds subtle depth
Finely grated Parmesan—helps the dressing emulsify and cling to the noodles
Pepperoncini brine—the secret ingredient that ties everything together

Recipe Tips

About that long ingredient list: At first glance, the dressing might look intimidating, but it’s mostly dried herbs and pantry staples you likely already have. They come together in just a couple of minutes. This homemade version replaces both the bottled dressing and the seasoning packet, giving you the same layered flavor (tangy, savory, well-balanced), but without the preservatives and fillers. It’s worth it.
Why pepperoncini two ways? The brine adds acid and salt; the minced pepperoncini add gentle heat without overpowering everything. Together, they’re the secret to that addictive tang.
Why both Asiago and Parmesan? The finely grated Parmesan melts into the dressing, helping to emulsify it while adding salty, savory depth. The Asiago is added in larger shreds, bringing a milder, slightly creamy bite throughout the salad. You can also use Manchego or Comte cheeses. You can use all Parmesan if you prefer, but the combination adds nice balance of flavor and texture.
Flexible vegetables: This recipe is beautifully flexible. The base uses crisp, fresh vegetables for contrast, but you can swap or add based on what you have on hand or what’s in season. Think crunchy (celery, radishes, carrots), juicy (zucchini, green beans, corn), briny (artichoke hearts, sun-dried tomatoes, capers), or roasted (roasted red peppers, grilled zucchini, roasted cherry tomatoes).
Make-ahead tip: You can prep everything the day before—chop vegetables, make the dressing, cook and chill the pasta. Just hold back the fresh basil until just before serving so it stays vibrant. Add a drizzle of olive oil or a splash of vinegar before serving if the salad looks a little dry.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the dressing as it sits, which is normal—just refresh it with a bit more olive oil or a splash of red wine vinegar or pepperoncini brine before serving. Keep it chilled (it shouldn’t sit out for more than about 2 hours). Don’t freeze—the vegetables lose their texture, and the dressing separates.

If you’ve tried this cold spaghetti pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Cold Spaghetti Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this cold spaghetti pasta salad.

Cook spaghetti in well-salted water until just al dente. Don’t overcook—you want it to have a little bite because it will soften as it sits.
Drain and rinse briefly under cold water (or dunk into iced water) to stop the cooking. Shake off excess water thoroughly so the dressing clings properly.
While the pasta cools, whisk all dressing ingredients together until emulsified. Taste it. It should be bright, savory, slightly sweet, and assertive. Let it sit for 5 minutes—the heat and celery seed will bloom and become more noticeable. Taste again and adjust as needed.

Transfer the cooled pasta to a large bowl and toss with about ⅔ of the dressing while the pasta is cool but not ice-cold. This helps it absorb the flavors properly. Let it sit for 5–10 minutes.
Add the cucumber, bell pepper, tomatoes, red onion, olives, and minced pepperoncini. Toss gently so you don’t break anything up.
Fold in the Asiago, Parmesan, and fresh basil. Add the remaining dressing as needed—you may not need it all, and it’s easier to add more than to take away.
Cover and refrigerate for at least 1 hour. Before serving, taste and adjust with a splash of vinegar, extra olive oil, or a pinch of salt if needed. The flavors meld beautifully as it sits.

Serving Suggestions

Honestly, this is one of those recipes that works for just about every occasion. Bring it to potlucks and picnics—it travels beautifully and tastes even better the next day. Serve it at summer BBQs alongside grilled meats and vegetables, or make it a main dish on a warm evening when you don’t feel like cooking. It’s also perfect for meal prep; divide it into containers and grab it for a cold, satisfying lunch. Pair it with crusty bread, a crisp white wine, or a cold beer. The fresh, tangy flavors work well with just about anything summery.

More Summer Salad Recipes

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Banza Chicken Bowls with Calabrian Chili Sauce Recipe

admin — Thu, 07 May 2026 03:01:02 +0000

I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

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Ridiculously Good Air Fryer Salmon Recipe

admin — Thu, 23 Apr 2026 02:35:07 +0000

Can you bake air fryer salmon in the oven instead?

Yes! It will be slightly less crispy on the exterior, but it works really nicely with this recipe. For best results I’d put the sheet pan on an oven rack that is closer to the top / heating element. Here’s a picture of the salmon baked in the oven:

Can you make this air fryer salmon without the brown sugar?

Yes, but you’ll get a different result with flavor and texture. The main differences are that a) it won’t be as sweet, obviously, and b) it’s much less caramelized. Here’s a photo of the salmon made without brown sugar:

Can you make this without the cornstarch?

Yes. When you leave out the cornstarch, the salmon pieces will be missing some of that golden, crispity exterior, but it can still turn out really well without it. Here’s a photo of the salmon made without cornstarch:

What sauces work well with air fryer salmon?

Sauce lover here! I’m so glad you asked. My favorite sauces for this air fryer salmon are the basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado based sauce like the magic green sauce, and the gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this is also 5-star with a drizzle of hot honey over the top! The spices on this salmon make it a really amazing pair with so many recipes and sauce combinations. *happy dance*

Where do you buy thick boneless skinless salmon filets?

Here in the Twin Cities, I have found thick, boneless, skinless filets from Target, Trader Joe’s, Cub Foods, and Kowalski’s.

Can I use frozen salmon?

Yes, but for this recipe I would recommend completely thawing the salmon first, and then cutting it as directed. You’ll also want to pat it with paper towels to ensure it’s dry enough for the spices to stick well to the surface of the salmon.

Can I use salmon with skin?

Yes. I like to cube the salmon, so I prefer to cut the skin off so these eat more like salmon bites and you can just pop them right in your mouth. If you prefer a single filet of salmon with skin on the bottom, that’s fine – you can use these same spices to rub the top surfaces of your filet of salmon and cook it skin side down in the air fryer. I would just increase the cook time to about 9 minutes total to ensure doneness through the middle.

How long does leftover salmon stay good in the fridge?

Technically, cooked salmon will be good in the fridge for about 3 days. But I find that, with this salmon in particular, it has the best taste and texture within 24 hours. (And for this recipe, we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually encourage you to consider eating it cold. Yes, I’m serious! Reheating the salmon will dry it out further and it’s just always a bit sad. Team Cold Salmon! Toss it on a salad, dip it in some sauce, smash it on a bagel with cream cheese. Yum!

Should I marinate the salmon?

I prefer to NOT marinate the salmon for this recipe. The longest amount of time I’ve marinated the salmon for with the spices on it was about 3 hours in the fridge, and I didn’t feel like it added to the overall flavor. The cornstarch also doesn’t do great with a longer marinating time. If you do want to prep ahead, I’d suggest cutting up your salmon, mixing your spices, and then waiting until right before to toss it together.

Do you need to flip the salmon in the air fryer?

No flipping necessary! It will get crispity and golden on all sides all on its own. Just make sure they’re spread evenly and not piled on top of each other in the air fryer.

What air fryer do you use?

I use a Cosori brand air fryer and love it! My exact size and color are sold out, but this one is about the same (just a tiny bit bigger). (affiliate link)

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Lemon Rosemary Chicken Soup Recipe

admin — Tue, 21 Apr 2026 02:29:45 +0000

Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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Creamy Butter Beans With Leeks & Spinach (One-Pan Meal)

admin — Tue, 14 Apr 2026 11:00:54 +0000

These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

At A Glance

Ready In: 30–35 minutes
Serves: 4–6
Diet: Vegetarian, gluten-free
Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
Meal-Prep Friendly: Keeps 3–4 days in the fridge
Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

Leeks – soften into a sweet, silky base (don’t rush this step)
Garlic – adds depth and that classic savory backbone
Olive oil + butter – for richness and flavor layering
Cream – brings everything together into a luscious sauce, I like to use light cream here.
Parmesan – salty, nutty, and adds extra umami
Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
Lemon zest + juice – essential for brightness and a little acidity.
Stock (veg or chicken) – builds flavor into the beans
Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

Heat olive oil and butter in a large skillet over medium-low
Add sliced leeks with salt and cook 8–10 minutes until soft and silky
Stir in garlic and cook for 30 seconds
Add beans and stock, simmer for 3–4 minutes
Lightly mash some of the beans to thicken the sauce
Stir in cream and let it gently bubble
Add spinach and cook until wilted
Finish with lemon zest, lemon juice, Parmesan, and black pepper
Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
Mash just some beans – it thickens the sauce naturally without making it stodgy
Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
Use good Parmesan – it really makes a difference here
Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast. Find step-by-step photos and more recipe tips above.

Soften the leeks. Heat olive oil and butter in a large skillet over medium-low heat. Add leeks with salt and cook for 8–10 minutes until soft and silky. Add garlic and cook for 30 seconds.
Add beans and stock. Stir in beans and stock. Simmer for 3–4 minutes. Lightly mash some of the beans to thicken the sauce.
Add cream and spinach. Pour in cream and let it gently bubble for a few minutes. Add spinach and cook until just wilted. (Optional: add a small pinch of nutmeg.)
Final touches. Stir in lemon zest, 1 teaspoon lemon juice, Parmesan, and black pepper. Taste and adjust seasoning and lemon as needed.
Serve warm with toasted sourdough or crusty bread.

Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep
Can I make this dairy-free? Yes — swap cream for coconut cream or a plant-based alternative, and skip Parmesan or use a dairy-free version.
What beans work best? Butter beans or cannellini are ideal for that creamy texture. Chickpeas will work, but won’t be as soft.
Why mash some beans? It thickens the sauce naturally without needing flour or cornstarch.
Can I freeze it? You can, but the cream may separate slightly when reheated. Still tasty, just not as silky.
How do I boost flavor even more? Layer your seasoning — salt the leeks early and taste at the end. This makes a huge difference

Keywords: Leeks, butter beans, white beans, skillet meals, one-pan meals, creamy beans, beans and spinach, creamy leeks

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Grilled Chicken with Pepperoncini Garlic Butter Recipe

admin — Fri, 10 Apr 2026 08:46:29 +0000

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled Chicken:

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras.

For tips on how to cook chicken, see our guide here!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grill
Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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Crispy Parmesan Smashed Potatoes (Oven Roasted Recipe)

admin — Fri, 27 Mar 2026 04:02:03 +0000

If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!

At A Glance

Ready In: 1 hour
Serves: 6
Diet: Vegetarian, gluten-free
Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips

These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).

The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.

I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).

You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.

What You’ll Need

Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.

White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
Salt (for boiling) – seasons from the inside out (a small but important step).
Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
Garlic powder – easy flavor boost without burning.
Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
Salt and black pepper – balance and seasoning.
Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
Parsley – at the end, for freshness.
Lemon zest – at the end, for brightness (great contrast to the richness).
Chili flakes – at the end, for a little heat if you like.

How To Make Parmesan Smashed Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.

Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
Place potatoes on tray and gently smash to about ½ inch thick
Drizzle with oil and season with garlic powder, paprika, salt, and pepper
Roast for 20 minutes until crispy and golden underneath
Sprinkle over most of the Parmesan and return to oven for 10 minutes
Finish with remaining Parmesan and any optional toppings

Watch The Video

Recipe Tips

Dry potatoes slightly after boiling – this helps them crisp better
Don’t over-smash – you want cracks and edges, not mashed potatoes
Use finely grated parmesan – it melts evenly and creates a better crust
Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Serving Suggestions

These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.

They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.

These are great for Thanksgiving sides, or for your Christmas or Easter table.

If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. Find step-by-step photos and more recipe tips above.

Add potatoes to a pot of well-salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain and let sit for a few minutes to dry slightly.
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper and drizzle lightly with oil.
Place potatoes on the tray and gently smash each one to about ½ inch thick.
Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
Roast for 20 minutes, until the bottoms are golden and edges are crispy.
Sprinkle ⅔ cup of Parmesan over the potatoes. Return to oven for another 10 minutes, until melted and golden.
Remove from oven and immediately sprinkle over the remaining Parmesan. Add optional toppings if desired.

Why aren’t my potatoes crispy? They may be too wet. Let them dry slightly after boiling and don’t overcrowd the tray.
Can I make these ahead of time? You can boil and smash the potatoes ahead, then roast just before serving for best texture.
What’s the best potato to use? Baby potatoes or small waxy potatoes work best—they hold their shape and get creamy inside.
Can I use pre-shredded parmesan? You can, but finely grated (fresh or microplaned) melts better and gives a crispier finish. It melts evenly and creates a better crust.
How do I make them extra cheesy? Add a little parmesan under the potatoes before roasting for a crispy cheese base—highly recommend.
Don’t over-smash – you want cracks and edges, not mashed potatoes
Extra crispy hack: sprinkle a little parmesan directly on the tray before adding potatoes
Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Keywords: Crispy Parmesan Smashed Potatoes, oven-roasted potatoes

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Crazy Good Kale and Wild Rice Salad

admin — Tue, 17 Mar 2026 18:27:32 +0000

This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Sometimes a really loaded, really pretty, really delicious salad is exactly what my January doldrum heart needs.

And this salad is like a big burst of happiness in a bowl. The flavors! The textures! That delectable dressing. I could eat this every day for the rest of my life and die a happy woman.

Loaded with All the Good Things

Let’s take a quick look at all the yummy ingredients in this salad that starts with a base of kale or power greens.

brown/wild rice
grilled or cooked chicken
craisins
toasted almonds
honeycrisp apple
fresh basil (but if you can’t find it, just add a pinch of dried basil to the dressing)
avocado
feta cheese

And as with any good salad, the ingredients could be swapped in and out depending on your taste preferences and/or creativity level.

For instance, I think roasted sweet potatoes or roasted butternut squash would be amazing added to this salad. And the grilled chicken could easily be swapped for another protein or left out for a meatless salad.

Balsamic Dressing

The dressing for this salad is fresh, light, and tangy. It includes balsamic vinegar as well as fresh lemon juice.

For the balsamic, you can use regular (dark) balsamic vinegar or white balsamic. I have a delicious mango white balsamic in my pantry, and it is incredible in this dressing.

Red or white wine vinegar will also work. Blend everything together. It’s that easy!

This is a lightly dressed salad, so if you prefer a higher dressing to salad ratio, you might want to double the dressing.

Dress It Up

Sometimes with big main dish salads like this, I prefer serving the dressing on the side in case there are leftovers.

Too many times I’ve faced leftover salad in the fridge that has become decidedly less appealing overnight thanks to the soggy, limp lettuce and other questionable ingredients. Gives me the shivers just thinking about it.

But all of the ingredients in this salad (minus the avocado) hold up very well to the dressing and as leftovers! (If you anticipate leftovers, consider serving the avocado on the side.)

Drizzle the dressing over the top, give a light toss, and dig in!

Recipes From Friends

This recipe comes highly recommended from my cousin-in-law, Tami, who I trust impeccably when it comes to recipes and food.

She sent the recipe to me saying it was one of the best salads of her life and that I needed to make it ASAP. I did. And I can’t disagree. It’s a keeper…and a recipe I will be making over and over.

I kept my greens in larger pieces, but Tami said her friend who made it chopped the kale/greens really finely. And I can see myself opting to do the same in the future when I am a bit more ambitious and not quite as lazy.

There’s no wrong way to enjoy this salad. The wide variety of delicious ingredients and that crazy good dressing make it an absolutely stellar salad!

One Year Ago: Amazing Instant Pot Lemon Curd
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Three Years Ago: Asian-Style Meatballs with Sweet Chili Sauce
Four Years Ago: Tender Greek Pork {Instant Pot or Slow Cooker}
Five Years Ago: Blueberry Cream Cheese Muffins
Six Years Ago: Whole Grain Cinnamon Applesauce Bread
Seven Years Ago: 60-Second Chocolate Chip Mug Cookie
Eight Years Ago: White Chocolate Macadamia Nut Cookies
Nine Years Ago: Baked Tilapia with Ginger and Cilantro
Ten Years Ago: Brownie Mosaic Cheesecake

Kale and Wild Rice Salad

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Salad:

¾ cup uncooked wild rice blend (see note)
6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix (see note)
2 to 3 cups cooked, chopped chicken (see note)
1 medium honeycrisp apple, cored and diced
½ to 1 cup slivered almonds, lightly toasted (see note)
½ to 1 cup craisins or golden raisins
½ to 1 cup crumbled feta cheese
½ to 1 cup chopped fresh basil (optional – if not in season, add a pinch of dried basil to the dressing)
1 to 2 medium avocados, diced

Dressing:

¼ cup olive oil
2 tablespoons balsamic (see note) or red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
¼ to ½ cup fresh cilantro

Cook ModePrevent your screen from going dark

Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.
For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.
Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.
Drizzle dressing over salad and toss lightly to combine. Serve immediately.

Dressing: this is a lightly dressed salad, so if you like a lot of dressing to salad ratio, consider doubling the recipe.
Rice: this is the wild rice blend I like to use (if you have a Winco close, you can find it in the bulk bins). You can also use tri-color quinoa for a rice alternative.
Kale/Greens: for the greens, you can use all chopped kale or all chopped spinach, although I prefer using a power greens mix that has spinach, kale and other baby greens. The greens can be coarsely or finely chopped.
Chicken: a rotisserie chicken or other cooked chicken will work well for this salad. I’ve also made it by seasoning chicken tenders with salt, pepper and garlic and cooking them on the grill (you could also use an air fryer, skillet on the stovetop over medium heat, or an oven set to broil).
Almonds: toasting the almonds adds delicious flavor and crunch – I use this easy microwave method to toast the nuts.
Balsamic Vinegar: this salad dressing is delicious with regular (dark) balsamic vinegar; it’s also delicious with white balsamic vinegar or red wine vinegar.

Course: Salad

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 296kcal, Carbohydrates: 22g, Protein: 16g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 225mg, Fiber: 4g, Sugar: 5g

Recipe Source: by way of my cousin-in-law, Tami (and her friend who served it to her!)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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