This Arugula Pear Salad is not just delicious—it’s a celebration of textures and flavors. The tender yet slightly crisp arugula provides a peppery kick, while the juicy pears add natural sweetness and a touch of softness. With its tangy and zesty notes, the lemon dressing brightens up the whole dish, creating a refreshing balance that’s perfect for any occasion.

Want more salad recipes? Try my delicious Avocado Blueberry Quinoa Salad, the Best Peach Tomato and Burrata Salad, or my crowd-pleaser, Simple Lemon Garlic Kale Salad.

Why You’ll Love This Arugula Pear Salad With Lemon Dressing

• Healthy and Nutritious– Packed with nutrient-rich arugula, pears, and walnuts, this salad is a powerhouse of vitamins, fiber, and healthy fats. It’s a great way to get a variety of nutrients in one delicious dish. Plus, it’s naturally low in calories but high in flavor, so you can enjoy it without any guilt.
• Versatile and Customizable– Whether you’re looking for a quick weeknight meal, a light lunch, or a dish to impress at a dinner party, this salad is incredibly versatile. You can easily adjust it to suit your taste by adding proteins like grilled chicken or adding in a cheese. It’s a crowd-pleaser for any occasion.
• Super Easy to Make– Despite looking elegant, this salad is incredibly easy to prepare. With just a few simple steps, you can have a stunning salad on the table in minutes. The lemon dressing comes together quickly, and everything is tossed in one bowl—no complicated prep is required.

Ingredients

Arugula– Serves as the base of the salad, offering a fresh, peppery contrast to the sweetness of the pears and the crunch of the walnuts. It’s also rich in vitamins, minerals, and antioxidants.

Pears- Adds natural sweetness and juiciness to the salad, balancing out the peppery arugula. Their crisp texture also contrasts beautifully with the tender greens and crunchy walnuts.

Walnuts– Adds a crunchy texture and a deep, nutty flavor that complements the sweetness of the pears and the peppery arugula. They also bring a boost of healthy fats, protein, and omega-3 fatty acids to the salad.

Fresh Thyme– An aromatic herb with small, fragrant leaves. It has an earthy, slightly lemony flavor.

Olive Oil– Serves as the base for the salad dressing, providing a smooth, rich texture and healthy monounsaturated fats. It also helps carry the flavors of the other ingredients.

White Wine Vinegar– Adds acidity and brightness to the dressing, helping to balance the sweetness of the pears and the richness of the olive oil. It enhances the overall freshness of the salad.

Fresh Lemon Juice– Adds a zesty, tangy flavor that ties the dressing together and complements the lemony notes in the thyme. It also enhances the salad’s overall freshness and gives a light, refreshing lift.

Honey– Balances the acidity of the vinegar and lemon juice in the dressing. It helps round out the flavors with natural sweetness, which works beautifully with the pears and arugula.

Shallots– Adds a mild, sweet onion flavor to the dressing without overpowering it. They bring a subtle complexity that enhances the overall flavor profile of the salad.

Garlic– Adds an aromatic, savory element to the dressing. Its bold flavor helps balance the sweetness of the honey and pears, creating a harmonious flavor profile.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Variations to Try

This arugula pear salad is wonderfully versatile, so feel free to add your personal touch with these variations:

• Add Protein: For a more filling salad, add grilled chicken, turkey slices, or even roasted chickpeas for a plant-based option.
• Cheese Options: If parmesan isn’t your thing, try goat cheese, blue cheese, or even a sprinkle of feta for a different flavor profile.
• Add More Veggies: You can add thinly sliced red onions, roasted beets, or avocado for an extra layer of texture and flavor.
• Swap the Nuts: If you’re not a fan of walnuts, try candied pecans, almonds, or pine nuts for an equally delicious crunch.

Tip/Storage

To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.

To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

Arugula Pear Salad With Lemon Dressing

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• Author: Michelle Powell
• Total Time: 10 minutes
• Yield: 6

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Description

If you’re looking to add a fresh and vibrant salad to your recipe collection, this Arugula Pear Salad With Lemon Dressing is a must-try. It’s light, refreshing, and incredibly satisfying. The combination of arugula, pears, walnuts, and parmesan with the zesty lemon dressing will leave your taste buds dancing with joy.

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Ingredients

Salad:

• 6 cups arugula
• 1 1/2 cups chopped pears (about 2 pears)
• 1/4 cup chopped walnuts
• 1 tbsp fresh thyme
• 1/4 cup shaved parmesan cheese, more if desired

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tbsp chopped shallots
• 1 clove garlic minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Notes

• To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.
• To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

• Prep Time: 10 minutes

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WHY YOU’LL LOVE This Avocado Blueberry Quinoa Salad

Fresh Avocado. The fresh, ripe avocado adds a delicious texture and creamy flavor to this healthy salad. When choosing avocados for this salad, firm but ripe is what you’re looking for.

Cilantro Lime Dressing. The cilantro lime dressing pulls this salad together. It is the cherry on top and gives it that mouthwatering flavor in every bite.

Add Ins. We add all kinds of toppings, like fresh blueberries, sweet corn, tangy feta, chopped pistachios, and red onion. These delicious add ins remind me of all my other flavor-packed salads that offer that same mouthwatering bite.

INGREDIENTS

Cilantro Leaves- The start of the delicious dressing in this healthy salad.

Fresh Lime Juice- The fresh lime balances all the sweet and tangy flavors.

Quinoa- The main ingredient and protein-packed.

Ripe Avocado– The creamy texture this salad needed to enhance the eating experience.

Blueberries- The fresh blueberries give this salad a fresh summer bite each time.

Sweet Corn- The added crunch and sweetness that pairs well with the tangy dressing.

Pistachios- The crunch this salad needs from all the creamy textures.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro. 
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. 

Avocado Blueberry Quinoa Salad SUBSTITUTIONS/VARIATIONS

• Dairy Free Option? Remove feta cheese to make it dairy-free.
• Berry Replacement? Blueberries can be replaced with any berry.
• Nut Alternative? Pistachios can be swapped with almonds or cashews. 

STORAGE

The salad is perfect on its own or works well as a side salad paired with a protein of your choice.

Store salad in an air-tight container for up to 2 days.

Avocado Blueberry Quinoa Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!

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Ingredients

Cilantro Lime Dressing Ingredients:

• 1/3 cup packed cilantro leaves
• 1/2 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• freshly ground black pepper

For The Salad:

• 1 cup cooked quinoa
• 1 firm but still ripe avocado, sliced or diced
• 1 cup blueberries
• 1 cup fresh sweet corn
• 1/2 cup red onion, finely diced
• 1/2 cup pistachios, chopped
• 1/2 cup cilantro, diced
• 1/2 cup feta, optional

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Instructions

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold.

Notes

• Remove feta cheese to make it dairy-free.
• Blueberries can be replaced with any berry.
• Pistachios can be swapped with almonds or cashews.
• The salad is perfect as a meal or as a side salad paired with any protein.
• Store salad in an air-tight container for up to 2 days.

• Prep Time: 15 minutes

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Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

WHY I LOVE THIS LEMON GARLIC KALE SALAD

• Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
• Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
• Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
4. Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

• Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
• Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
• Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
• Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
• Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
• Change up the cheese. You can use goat or feta cheese in place of the parmesan.
• If going dairy free, you can omit the parmesan or use your favorite dairy free brand. 

TIPS

• Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
• Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
• Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
• To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
• Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.

Simple Lemon Garlic Kale Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

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Ingredients

• 3 cups of prewashed kale
• 1 cup gluten-free croutons
• 1/2 cup freshly grated parmesan cheese, optional
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, pressed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

 

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Instructions

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it softens. About 1-2 minutes. Set it aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to combine fully.
4. Add the gluten-free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

 

Notes

• The grated parmesan cheese can be excluded for a dairy-free option. The salad will still taste delicious.
• Store salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salads

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This No Mayo Potato Salad with Bacon is the perfect side dish to take to picnics, 4^th of July celebrations, and barbeques this summer. I love a good creamy potato salad just like most of you probably do too but hear me out, this no mayo version is an excellent alternative when you are not wanting to use mayo. This also means that it can sit out without worry of spoiling.

No worries about the mayo because the zesty herbal dressing blends perfectly with the potatoes. Plus, it has cooked bacon crumbled throughout making it taste incredible just like in my healthy chicken and hashbrown casserole.

This No Mayo Potato Salad with Bacon pairs wonderfully with any grilled meat, hot dogs, or hamburgers. It makes a great side along with a sandwich for a filling lunch.  It also comes together so easily that you can make up a batch to have for Sunday dinner or any gathering where people will be over. This potato salad is sure to be a favorite and crowd pleaser.

WHY YOU’LL LOVE THIS NO MAYO POTATO SALAD with BACON

Customizable. One of the best things about this No Mayo Potato Salad with Bacon is the flexibility to adapt the recipe as you wish. You can easily switch out the type of potatoes, herbs or dressing ingredients. See the variation section below for more detailed ideas.

Allergy Friendly. This potato salad is gluten free, dairy free and egg free. These are some of the most common allergies and this wonderful side dish is free of them all. This is a fantastic dish for those picky eaters too.

Great for Entertaining/Gathering. No Mayo Potato Salad with Bacon is a great side dish to bring to gatherings, barbeques, cookouts, and baby showers. Since it is not mayonnaise based, you don’t need to worry about it sitting out for a certain period of time going bad. It also is a dish that comes together quickly.

INGREDIENTS

Bacon- Any type of bacon can be used depending on the flavors you want to enjoy- turkey bacon, smoked bacon etc. For this recipe, we are going to bake it in the oven, but you can also fry it if that is the method you prefer. The oven is less messy. 

Red Skinned Potatoes- These potatoes are the perfect type to use for this potato salad. They will not get mushy after you boil them. You want potatoes that still maintain shape for this salad.

Extra Virgin Olive Oil- The base of the salad dressing.

Red Wine Vinegar- The hint of vinegar helps create balance of flavors in the dressing.

Dijon Mustard- Adds tangy flavor but also encourages the oils and vinegar to stay together.

Lemon- The juice and zest of one lemon is used for flavoring.

Fresh Herbs- The herbs blend so well with the potatoes and dressing. Fresh parsley, thyme and dill are used.

Red Onions- Adds a crunch and crisp texture to the salad.

Salt + Pepper- Sprinkle to taste on top of salad.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Once boiling, reduce the heat to simmer and let them cook for 10-15 minutes or until fork tender. Remove and drain under cold water. Set aside to further cool.
2. While the potatoes cool, line a sheet pan with parchment paper and add bacon. Bake for 425F for 20-25 minutes or until crispy. Flip bacon half way for an even crisp. You can also heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat. Set aside.
3. After the potatoes have cooled enough to handle, use a knife and slice them in half. For large potatoes, you can quarter them. Set it aside.
4. To a small bowl, add the olive oil, red wine vinegar, Dijon mustard, lemon juice, zest, half of the parsley, thyme, dill, salt and pepper, and whisk well to combine. Set aside.
5. Using a large bowl, add the sliced potatoes with the chopped bacon, and sliced red onions. Pour on the dressing and lightly toss it all together. If desired, sprinkle remaining herbs and more lemon zest, salt and pepper for taste.
6. Serve and enjoy at room temperature.

VARIATIONS

Use different potatoes- You want to make sure if you are not using red potatoes that you are using potatoes that will hold up against the boiling water without getting mushy. Yukon Gold or Fingerlings are other types that you can use. Please do not use russet as they will fall apart.

Use different herbs- This recipe only scratches the surface on herbs. You can use any variety you like based on preference. Some other types of herbs that go great with potato salad are: cilantro, rosemary and paprika (for spice).

Add Greek yogurt- If you want a bit of a creamier salad, add in a scoop of Greek yogurt. This also adds a little bit of protein to it.

Add an egg- There are so many variations to potato salads and whether to add or leave out an egg is one of them. This no mayo version is egg free but feel free to add a diced boiled egg if you desire.

TIPS

Use the right potatoes. Red potatoes are perfect for this recipe as they hold well against the heat. I’ve mentioned above using Yukon Gold or fingerlings as great substitutes since they hold shape. Russets and white potatoes are not advised to use for this recipe.

For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me, but it does happen.

Let the potatoes cool down. This is an important step in making this salad. Let those potatoes cool after taking them out of the water before cutting.

Bake bacon in the oven. I know you can fry bacon in the pan on the stove, but the oven is so much easier and less messy. I highly recommend this method.

Make the salad dressing ahead of time. This isn’t necessary but can be nice to already have it on hand and ready to go when assembling the salad.

Marinate the potatoes in the dressing. Let the salad sit for a couple of minutes before serving so that the dressing can absorb into the potatoes. This will offer the best taste and flavors for the salad.

Serve garnished. Don’t be shy sprinkling the remaining herbs and extra lemon zest on top of the salad before serving.

STORAGE

Store any leftover potato salad in an airtight sealed container or bag in the refrigerator for up to 4 days.

For freezing, place leftovers in a freezer friendly airtight container or bag for up to 3 months. Just note the texture of the potatoes may change over time. When ready to enjoy, thaw overnight in the refrigerator before serving. Do not leave out on the counter or bacteria could develop.

FAQ’S

Can I substitute different herbs?

Yes, this No Mayo Potato Salad with Bacon is completely customizable. You can use whichever herbs you have on hand or desire to taste.

Can I make this recipe in advance since it is no mayo?

Yes, that is such a perk about this dish. It can be made up to a day in advance. The dressing will meddle well with the potatoes. You will want to cover and refrigerate before consuming.

When are the potatoes ready?

Boil until just tender. You should be able to stick a fork into them and they be tender but not mushy. Remove and drain then cut the potatoes into chunks.

No Mayo Potato Salad with Bacon

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• Author: Michelle Powell
• Total Time: 18 minutes
• Yield: 6
• Diet: Gluten Free

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Description

This No Mayo Potato Salad with Bacon is a fun twist on a classic dish. It is sure to be a favorite at your next cookout, barbeque or gathering. It is also gluten free, egg free and dairy free.

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Ingredients

• 6 slices bacon
• 2 pounds red-skinned potatoes, scrubbed clean, skin on
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• The juice and zest of 1 lemon
• 1/4 cup packed, chopped fresh parsley
• 2 tablespoons fresh thyme
• 2 tablespoons fresh chopped dill
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup sliced red onion

 

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Instructions

1. Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Once boiling, reduce the heat to simmer and let them cook for 10-15 minutes or until fork tender. Remove and drain under cold water. Set aside to cool.
2. While the potatoes cool, line a sheet pan with parchment paper and add bacon. Bake at 425F for 20-25 minutes or until crispy. Flip bacon half away for an even crisp. You can also heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat. Set aside.
3. After the potatoes have cooled enough to handle, use a knife and slice them in half. For larger potatoes, you can quarter them. Set it aside.
4. To a small bowl, add the olive oil, red wine vinegar, dijon mustard, lemon juice, zest, half of the parsley, thyme and dill, salt, and pepper, and whisk well to combine. Set aside.
5. Using a large bowl, add the sliced potatoes with the chopped bacon, and sliced red onion. Pour on the dressing and lightly toss it all together. If desired, sprinkle remaining herbs and more lemon zest, salt, and pepper, for taste.
6. Serve and enjoy at room temperature.

Notes

• For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me but it does happen.
• Store this potato salad in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Salad
• Cuisine: American

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