• Recipes,  Salads,  Side Dishes

    German Potato Salad

    German Potato Salad in a White Bowl - Left View Portrait Image

    Delicious warm or cold, German Potato Salad is an all-time favorite for potlucks, picnics, and barbeques. The slightly sweet but tangy dressing contains no mayonnaise, so it is a perfect choice for hot weather.

    German Potato Salad in a White Bowl - Right View Square Image

    I love summer. But sometimes the weather is so hot, my meal planning becomes routine and ordinary. So I think… “let’s eat alfresco!”…but mayo is a big hard no. So, salads that are typically “summer” salads like macaroni and potato are not even in my consideration.

    But then there is German Potato Salad. Loaded with onion and bacon, it is a hot weather favorite of mine because there is no mayonnaise to worry about. Made mostly with pantry items and produce staples means I don’t have to go to the market just to make this dish.

  • Recipes,  Salads

    Green Goddess Potato Salad

    You will love the fresh taste of Green Goddess Potato Salad.  Ordinary potato salad gets a fresh and herbal update, when dressed with Green Goddess Salad Dressing instead of plain mayonnaise.  The clean, tangy, herbal notes of Green Goddess go very well with many dishes!

    Green Goddess Potato Salad in a Large White Ribbed Bowl

    Although Green Goddess is good any season, spring is the time I crave this dressing the most.  I love the pale green color and its ability to elevate any salad or dish to company worthy status.  Here, the simplest potato salad gets an extra special lift from Green Goddess.

  • Recipes,  Salads

    Four Bean Summer Salad

    Four Bean Summer Salad is cool, sweet, and tangy.  Just the right dish for grilling, barbecuing, and smokin’ hot weather!

    Four Bean Summer Salad in a Green Glass Bowl and Mustard Jar in the Background

    When temperatures soar, vinaigrette dressings are best.  They are not only refreshing but safe to serve when there is no refrigeration available. 

    My update of my Mom’s classic three bean salad, has less sugar and a hint of the tangy flavor of Dijon mustard. This is another great make ahead dish that gets better if it is made the day before serving.  Nutritious and colorful beans never tasted so good!

    Four Bean Summer Salad on a Oblong White Dish Topped with Rings of Red Onion
    Four Bean Summer Salad
    Print Recipe Pin Recipe
    5 from 2 votes

    Four Bean Summer Salad

    Encharted Cook | Jan Nunes
    For grilling, barbecuing, and smokin’ hot weather… Cool, sweet, and tangy Four Bean Summer Salad.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Salad, Side Dish
    Servings: 8
    (Tap or Hover to Scale Servings)

    Ingredients

    • 14.5 oz Cut Green Beans, (1 Can)
    • 14.5 oz Cut Wax Beans or Yellow Beans, (1 Can)
    • 14.5 oz Red Kidney Beans, (1 Can)
    • 14.5 oz Garbanzo Beans, (1 Can)
    • ½ Cup Finely Chopped Red or Yellow Onion
    • ½ Cup Finely Chopped Green Bell Pepper,, Optional
    • ½ Cup Apple Cider,, or White Vinegar
    • ½ Cup White Granulated Sugar
    • 1 Teaspoon Salt
    • ½ Cup Safflower Oil,, or Canola Oil
    • ½ Teaspoon Prepared Dijon Mustard
    • ½ Teaspoon Freshly Ground Black Pepper

    Instructions

    • In a small saucepan mix together vinegar, sugar, and salt. Cook over low heat until sugar and salt are dissolved. Remove from heat and cool.
    • Drain liquid from beans, place in a colander, and rinse well with cold water.
    • Place beans in a large bowl and add finely chopped onion, and if desired, finely chopped green bell pepper.
    • Add the oil, Dijon mustard, and black pepper to the vinegar and sugar solution and whisk vigorously to combine. Pour dressing over bean mixture and mix well. Cover and refrigerate overnight.

    Recipe Notes

    •  Recipe can also be made with fresh green and yellow beans. Use ½ pound of each. Snap ends and cut in 1” pieces. Gently steam until beans are barely tender and shock in ice water. Drain well before using.

    Nutrition

    Calories: 365kcal | Carbohydrates: 48g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 618mg | Fiber: 10g | Sugar: 18g | Vitamin A: 405IU | Vitamin C: 26.7mg | Calcium: 84mg | Iron: 4.1mg
    All nutritional information on this site is an estimate. Your results may vary.
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    For more details on this recipe, check out the related post: Forever Summer in a Salad.

    Beautiful blue green lake and the words "Hello Summer".
  • Recipes,  Salads

    Green Goddess Pasta Salad

    Green Goddess Pasta Salad will be your new summer favorite.  Tangy clean herbal notes are an easy twist on old school macaroni salad!

    Green Goddess Pasta Salad Studded with Sliced Black Olives, Green Peas, and Halved Grape Tomatoes
    Green Goddess Pasta Salad Studded with Sliced Black Olives, Green Peas, and Halved Grape Tomatoes
    Print Recipe Pin Recipe
    5 from 1 vote

    Green Goddess Pasta Salad

    Encharted Cook | Jan Nunes
    Green Goddess Pasta Salad will be your new summer favorite.  Tangy clean herbal notes are an easy twist on old school macaroni salad!
    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Course: Salad, Side Dish
    Servings: 8
    (Tap or Hover to Scale Servings)

    Ingredients

    Green Goddess Salad Dressing:

    • ¼ Cup Parsley, Packed (about 1 oz in weight)
    • ¼ Cup Snipped Chives, Packed (about 1 oz in weight)
    • 1 Cup Mayonnaise, I Actually Prefer Miracle Whip Salad Dressing
    • ½ Cup Sour Cream
    • 1 Tablespoon Worcestershire Sauce
    • 1 Tablespoon Rice Wine Vinegar, or White Wine Vinegar
    • 1 Tablespoon Lemon Juice
    • ¼ teaspoon Salt
    • Fresh Ground Black Pepper,, if desired

    Pasta Salad:

    • ½ Pound Pasta, Rotini, Ditalini, Orecchiette, or Small Shells
    • 3/4 Cup Green Goddess Salad Dressing
    • 1 Cup Green Peas
    • 1 Cup Sliced Black Olives
    • 1 Cup Halved Cherry Tomatoes

    Instructions

    Green Goddess Salad Dressing:

    • Place parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped. Scrape down sides of bowl and add remaining ingredients. Pulse until all is well combined. Taste and adjust seasoning if needed. Pour into a container and cover. Refrigerate until ready to use.

    Pasta Salad:

    • Cook pasta according to package directions. Yield should be approximately 4 cups of cooked pasta.
    • Put pasta into a large shallow mixing bowl. Add ¾ cup Green Goddess Salad Dressing and gently stir to thoroughly coat pasta.
    • Gently fold in peas, sliced black olives, and halved cherry tomatoes.
    • Spoon salad into serving bowl. Serve immediately or cover and refrigerate until ready to serve.

    Recipe Notes

    •  This recipe for Green Goddess Salad Dressing will make approximately 1-2/3 cups of dressing and only ¾ cup of dressing is used for this pasta salad.
    •  If you do not have Miracle Whip Salad Dressing, use a plain flavored mayonnaise and add 1 teaspoon of white vinegar, 1 teaspoon of sugar, and ¼ teaspoon of paprika.
    •  Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.
    •  Pasta typically absorbs mayonnaise-based dressings over time. If making this salad several hours before serving, check salad for dryness at serving time and add additional salad dressing, cream, or milk as needed to moisten salad.

    Nutrition

    Calories: 369kcal | Carbohydrates: 26g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 551mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 15.8mg | Calcium: 44mg | Iron: 1.2mg
    All nutritional information on this site is an estimate. Your results may vary.
    Do you Love this Recipe? Follow Me Today!Go to EnchartedCook