Sara’s Blue Cheese Potato Salad

3lbs of those little red skin potatoes (new potatoes)

1 cup sour cream (can be light sour cream. Will still taste awesome with fewer calories)

6oz. Crumbled blue cheese.

6 slices of bacon

1 tablespoon white vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

5 green onions

Fry up the bacon, strain and crumble

Wash and cut potatoes into chunks, leave the skin on

Boil potatoes in salt water until tender. Strain and put in mixing bowl

Mix bacon and all other ingredients with potatoes. Can be served immediately while warm. It is also tasty cold.

Sometimes I add a dash of lemon juice for a little extra twang

This came from a conversation on FB and I want to remember to make it.

Katie’s Shrimp Salad

2 cups uncooked macaroni
1 cup cooked tiny frozen shrimp
1/2 to 1 cup diced celery
1/4 cup dill pickle relish
1/2 cup green onions, diced
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon of horseradish
2 tablespoon of lemon juice

Cook macaroni according to box.

If using frozen shrimp, put into strainer and pour the macaroni over the shrimp. Cool quickly with water and ice, drain well.

Mix the mayonnaise, sour cream, horseradish, lemon juice.

Add to macaroni along with the celery.

Season with salt, pepper.

Mary Binkley’s Chicken Salad

1 boiled chicken
2-4 boiled eggs
3/4 – 1 c. chopped sweet pickles
1 c. chopped pecans
2-4 stalks chopped celery
1/2 – 1 c. mayonnaise

Four generations can’t be wrong.

Shrimp Salad

Boil shrimp until just done. (Pink on the outside, white all the way through. 2-4 minutes.  This is an instance where size matters. Pay attention.  Too long and they’re rubbery.) A tablespoon of Old Bay in the water is a nice touch. Chill and peel them. Cut them into bite sized pieces.

Mince equal amounts of celery, onion and bell pepper. You want half again to twice as much shrimp as you have of each vegetable. (ie, 1/4 c. of each with 1/2 c. of shrimp equaling 1 1/4 c salad)  Mix together with enough mayo to make it all stick together so the flavors meld. Gie it another pinch of Old Bay, if you like.

10 large shrimp, a quarter to a third of a cup of each of the the Holy Trinity and a half a tablespoon of mayonnaise made 2 servings.  We like it over avocado halves.

Chuck’s fabulous kale salad recipe

Chop raw kale into itty-bitty bites (like you would shred cabbage for coleslaw)  ; add toasted walnuts and diced avocado; toss with good balsamic vinegar.  (Don’t use cheap vinegar, come off the money, it makes a difference.  The sweetness of real balsamic totally balances the bitterness of the raw kale)  OMG!!!  It is so umami-full. And holy-shit, it’s good for you.

Edit from Chuck 2:1 olive oil + balsamic.  I didn’t realize there was oil.

Broccoli Salad

My mother makes this fabulous salad.  And it is very much an “adjust according to your preferences” kind of dish. (She adds bacon)

You will need:
chopped fresh broccoli (one grocery store sized head?),
small jar of green olives (I like the ones with pimentos as much for the color as for the flavor, and if I can find them, I prefer them already chopped),
green onions (2-4, sliced all the way up the green,)
chopped (or mashed, I’m lazy) hard boiled eggs  (I boil 2-4 eggs for most cold salads),
a little celery (2-3 stalks, chopped small ) 

Mix it all together with about a cup of mayonnaise and let it meld in the refrigerator over night.

I love this.

Moroccan potato salad

Boiled potatoes (I diced @ 2.5 lb, very small or just mash them)

Little bit of minced or grated onion (1/4 of a small one)

fresh parsley (lots, I used the whole bunch)

lemon juice or vinegar (I used the juice of one large lemon, @2 Tbsp.)

oil (Olive, 1/4 cup maybe?)

salt. (just a pinch)

Casbah put a little mayo in it, so sometimes I use about 2 Tbsp.  Not always.

Garlic, hot pepper, black pepper, harissa, red pepper and grated tomatoes are options.

Janie Parmley’s Corn Salad

This is one of those recipes that is all according to your preferences. Amounts given are meant to be a starting place.

2-4 cans shoepeg corn (I like yellow and white mixed corn)
1-2 bell peppers, chopped
1-2 Roma/plum tomatoes, diced
2-6 green onions, sliced
2-3 Tbsp mayonnaise
1-2 Tbsp sugar
salt and pepper to taste

Drain the corn while chopping everything else. Toss it all together and chill at least 4 hours before serving.

Salmon / Tuna Salad

3 Tbsp/ 1/8 c. sunflower seeds
Can of salmon (or tuna) (6 oz)
3 hard boiled eggs
3 stalks diced celery
1/2 a small minced onion
Tbsp mustard
4 oz Sweet pickles, diced
1/4 c. mayo

I just mush up the eggs with a fork, don’t bother to cut them.

7 Layer Salad

Layer bite-sized lettuce half way up an 8″X12″ casserole dish.

Continue layering:
1 lb. peas (I use frozen ones)
6 hard boiled eggs, squashed (I cannot be bothered to slice them)
6-7 green onions, sliced
14 slices cooked bacon, crumbled (sunflower seeds or pepitas if your vegetarian.)
One small jar of mayonnaise (1 pint? cup and a half?)
grated cheese (I used the finely grated cheddar/Colby 2-cup package)

Prepare in advance and chill in the refrigerator overnight before serving.

All measurements are approximate.

Pimento Tea Room in Holly Spring, NC makes 10 Layer Salad that adds tomato, celery and pickled red onion.