Directions Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander ...

Potato salad is one of those summer staples found at just about every backyard BBQ, cookout and pool party. While I'm a fan of mayo-based potato salad, it's fun to mix things up once in a while.

Tarragon is an under-utilized herb in the Midwest. Its sweet, green flavor is distinct and wonderful with eggs and potatoes, so it’s perfect here. If you can get fresh tarragon, that’s great ...

plated salad with boiled eggs, ham, and chevre, with small dish of chopped eggs alongside© A.J. Forget/Mashed metal bowl of mixed greens and herbs© A.J. Forget/Mashed ...

1 cup French green lentils, rinsed 2 medium carrots, peeled and diced 1 red bell pepper, diced 1 medium zucchini, diced 1 tbsp olive oil (for roasting) 2 cups arugula or mixed greens 1/4 cup ...

Ketchup 1/2 c. Sugar 3/4 c. White Vinegar 1/2 c. Yellow onion 2 tsp. Worcestershire Sauce 1 T. Granulated garlic 3/4 tsp. Paprika 2 1/2 tsp. Vegetable oil 1 c. Mix all ingredients except veg. oil ...

And for more salad inspiration, peruse our collection of the 23 best salads of all time. The gang’s all here: Leafy salads, hefty salads, fruit salads. Grab your favorite shallow bowl and enjoy ...