Pea Cheese Salad

Fresh and tasty salad we like to have as a side with just about any main dish, it's best when made a little ahead of serving. Use frozen peas for best consistency.

 6 servings
Ingredient 
1 small bag frozen peas or substitute 3 (14.5 ounce) cans sweet peas, drained
3 large eggs hard-cooked eggs, chopped
¾ cup Cheddar cheese shredded or cubes  
⅔ cup mayonnaise
½ cup onion, chopped
½ cup cooked crumbled bacon(optional)
1 pinch salt and ground black pepper to taste
dash of garlic powder

Directions

Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

Corn and Avocado Salad

Corn Salad made with all kinds of fresh goodness. So delicious and tasty For the peppers I like the smallest ones they are sweet, I get a bag of mixed colors too. so versatile you can change out this recipe with veggies you like most or have in the fridge.

what you need:
Ingredients
Kosher Salt
4 ears of corn, shucked or (2 cans of corn drained works)
2-2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
1 tsp honey
1 pint grape tomatoes, sliced in half lengthwise
1 red bell pepper and 1 yellow, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper(optional)

Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, honey, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

Instant Pot Vinaigrette Potato Salad

This Instant Pot Vinaigrette Potato Salad is light and delicious. With a lemony Vinaigrette dressing, the bright flavors are nothing like the heavy potato salads you are used too. I add a little brown sugar but that is optional.

Ingredients

Potatoes
3 pounds baby red potatoes cut into cubes
2 cups water or vegetable broth
2 teaspoons sea salt

Vinaigrette
1/3 cup extra virgin olive oil
2 tablespoons spicy mustard or dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar(optional)
1 lemon juice and zest
1/4 cup chopped parsley or dill
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper
Salt and Pepper to taste

Potato Salad
1/2 cup finely chopped red onion
1/2 cup chopped celery

Instructions
Cook the Potatoes
Place the trivet or metal steamer basket inside your instant pot.
Add the water to the pot.
Place the potatoes on top of the trivet. Sprinkle with salt.
Lock the lid in place and select high pressure.
Set the cook time for 4 minutes.
When the timer goes off, turn the Instant Pot off and move the steam release valve to vent to release pressure. (Be careful; I always wear a potholder when I do this.)

Drain and transfer to a bowl. Allow the potatoes to cool slightly.
Make the Vinaigrette
While the potatoes are cooking, combine the olive oil, mustard, apple cider vinegar, brown sugar if you like sweetness,lemon juice, lemon zest, parsley, garlic and crushed red pepper in a blender.
Season to taste with salt and pepper and process until smooth.
Mix it up gently
Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.

Notes
Variations for this Vegan Potato Salad
Add 1 cup of black or green olives.
Substitute green onion for the red onion and add 3 ounces of crumbled blue cheese.
Add four ounces fresh chopped spinach.
To the vinaigrette, add in 2 tablespoons sweet pickle relish.

Tips for Making Instant Pot Potato Salad
If you like eggs in your potato salad, you can place 4 uncooked eggs on top of the potatoes and cook them with the potatoes.
This potato salad can easily stand it room temperature for two hours, making it perfect for potlucks and grill outs.
I like to add the Vinaigrette to the potatoes when they are still warm so that they soak up all the goodness! (I do let them cool slightly from the Instant Pot so that they are easier to handle and don’t cook the celery and onion.)

Made this tonight for dinner added relish to it and it's delicious along with corn on cob

and open face deli sandwich pairs well together for an easy dinner that is so pretty

Caprese Salad

 
This is such a refreshing easy to make salad you can change ingredients according to what you like
I change my recipe up, with red onions, chives, spinach or what I have in fridge at times.

• Prep time 5 minutes
• Total Time 5 minutes
4 servings

Ingredients:
2 cups red cherry tomatoes, halved
2 cups yellow cherry tomatoes, halved
1 cup chopped fresh spinach
1/2 cup diced red onions
4 to 6 ounces small mozzarella balls
1 avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup torn or chopped basil leaves

Instructions:
Mix dressing ahead in a small bowl, set aside until ready to serve
Gently toss together all ingredients in a bowl. Serve.

Nutrition Facts
Amount per Serving
• Calories: 250

Old Fashioned Potato Salad

It's always time for Potato Salad, here is an Old Fashioned Recipe for traditional Potato Salad
Make some for a side for my Honey Garlic Chicken recipe too

Makes 8 servings
 5 potatoes
 3 eggs
 1 cup chopped celery
 1/2 cup chopped onion
 1/2 cup sweet pickle relish
 1/4 teaspoon garlic powder
 1/4 teaspoon celery seasoning
 1 tablespoon prepared mustard
 ground black pepper to taste
 1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

This goes great with Honey Garlic Chicken