Potato Salad

Made this today and it was just right. I really like the dill pickles and the ranch dressing in it, and the very subtle hint of mustard. Adapted from here.
Ingredients

• 6 eggs
• 10 red potatoes
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1/3 cup chopped dill pickles or relish
• 1 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon celery salt
• 2 celery stalks, diced

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, pickles, mustard, salt, pepper, paprika, and celery salt in a mixing bowl. Add the eggs, potatoes, and celery; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
   

Broccoli and Tortellini Salad

This salad is great for potlucks, baby showers, and such.

Salad Ingredients:

• 6 slices of bacon
• 1 1/4 lb. fresh or frozen cheese tortellini
• 2-3 heads broccoli, chopped into florets
• 1 cup raisins
• 1 cup sunflower seeds
• red onion, finely chopped (to taste - I only use a little as it tends to be overpowering otherwise)

Dressing Ingredients:

• 1/2 cup mayo
• 1/2 cup white sugar
• 2 t cider vinegar

Cook bacon, cool, and crumble. Cook tortellini for 8-10 minutes, drain, and rinse under cool water. Mix dressing ingredients. Combine all remaining ingredients in a large bowl; add dressing; toss. Serve chilled.

Southwestern BBQ Chicken Salad

I think I have a new favorite salad--one that is definitely going into the regular dinner rotation. I made this last night and WOW it was delicious! The barbeque and cilantro flavors worked surprisingly well together, the tortilla strips added the perfect crunch, and the whole thing just tasted so fresh. Perfect for a summer day. Original recipe found here.

Southwestern BBQ Chicken Salad

2 chicken breasts, cooked and shredded

1 cup BBQ sauce (to taste)

1 head Romaine lettuce, chopped

1 ear of corn (or 1 can, drained)

1 can black beans, drained and rinsed

3 green onions, chopped

1/3 bunch cilantro, chopped

3 tomatoes, diced

2 avocados, diced

thin corn tortilla strips, fried in oil

Boil corn for 4-5 minutes, then remove from heat and rinse with cold water. Cut kernels from cob and chill. Fry corn tortilla strips in a deep fryer or skillet, then drain and salt. Stir shredded chicken in with the BBQ sauce until well coated. Layer in a large bowl (or on separate salad bowls) lettuce, cilantro, corn, beans, onions, tomatoes, avocados, and chicken. Top with tortilla strips. Drizzle ranch dressing over the top and enjoy!

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My notes:

Because of the time it takes to chop up the veggies and prepare the salad, it helps me to have pre-cooked chicken on hand. Last time chicken was on sale, I slow-cooked a whole bag of it with some broth, seasoned salt, pepper, and garlic powder. Then I shredded it and froze it in batches. For this salad I took a bag out and mixed the BBQ sauce right into the bag.

You could easily used canned or frozen corn and I probably will on some occasions. If you want to be healthier you can also bake the tortilla strips (sprayed with cooking oil) instead of frying, as in the original recipe. But I love the deep fried strips.

Also, because of picky eaters, I kept all the toppings separate and just put them out on the table so everyone could build their own salad. I think I am the only one who put on every single topping. And I LOVED it.