This homemade tartar sauce is creamy, tangy, and packed with pickle crunch. It takes just 5 minutes to stir together in one bowl, and it’s perfect for everything from fish sticks to salmon burgers and fries. Once you try it, you’ll never go back to the bottled kind.
Why Make It: This recipe is quick, budget-friendly, and made with pantry staples you already have.
Prep Note: Chill it for at least 30 minutes so the flavors come together.
Serving Suggestions: I love keeping a batch of this in the fridge for easy fish stick dinners, salmon burgers, and casual fry nights. It’s especially delicious with fish sandwiches, spooned over crispy shrimp, or served alongside roasted potatoes.
Essential Ingredients
Mayonnaise: Choose full-fat mayo for the best results.
Pickles: I like to use extra crunchy dill pickles for the best texture and little pops of briny flavor in every bite.
Flavor Boosters: Swap in finely minced onion for a sharper bite than onion powder, and swap in 1 tablespoon of fresh dill instead of dried if desired.
Variations: Use dill relish or a splash of pickle juice for less sweet, add extra lemon or caper brine for more tang, stir in fresh parsley for a herby twist, or chop the pickles finer (or chunkier!).
How to Make Tartar Sauce
This recipe is as simple as it gets and packs so much flavor.
Finely chop the pickles (full recipe below).
Mix all the ingredients in a bowl.
Mix well and refrigerate.
For easy scoops: Chop the pickles very small.
For a thicker dip: Start with cold mayo and do not add extra liquid until after chilling.
For briny flavor: Add the capers.
For brighter flavor: Add a pinch of salt or a squeeze of lemon, then let it rest 10 minutes and taste again.
Make it ahead: It stays flavorful for days in the fridge.
Save it Now, Savor it Later
Keep leftovers in an airtight container in the refrigerator for up to 7 days. Do not freeze. Re-stir before serving.
Serve This With…
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Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Finely chop the dill pickles.
In a small bowl, combine mayonnaise, relish, pickles, capers, lemon juice, dill, and onion powder.
Mix well and refrigerate at least 30 minutes before serving.
Keep leftovers in an airtight container in the refrigerator for up to 7 days. Do not freeze.
These sticky-sweet honey mustard sausages come with a quick mustard mayo dip. They’re oven-baked with pantry staples and minimal prep, for a party appetizer that takes almost no effort.
Flavor: Sweet-tangy honey mustard glaze, savory sausage, plus a cool, creamy mustard mayo dip for dunking.
Skill Level: This beginner-friendly recipe is made with fully cooked sausage, a one-bowl sauce, and bakes in one dish.
Budget: Pantry condiments do the heavy lifting in this easy cocktail sausage recipe with no special ingredients needed.
Serving Suggestions: Serve with toothpicks as an appetizer, or over rice as a main dish.
Best Ingredients
Sausages: Use fully cooked mini cocktail smokies, perfect for a bite-sized appetizer. If they seem a little wet, pat them dry so the sauce clings better. Can’t find the cocktail smokies? Cut regular smoked sausage into bite-sized pieces and bake a little longer until browned.
Mustard(s): Grainy mustard adds texture, classic yellow mustard balances the sharper mustards, and Dijon adds a sharp tang. Replace the Dijon with a spicy brown mustard if needed.
Honey: Honey is what helps the sauce cling to the sausages. Runny honey is the best. If it’s too thick, warm it in the microwave for a few seconds.
Mayo: The mayo can be swapped with light mayo, avocado mayo, or a dairy-free mayo. Keep the dip chilled so it stays thick and creamy.
How to Make Honey Mustard Sausages
Stir together the honey mustard sauce (full recipe below).
Mix some of the mustard mixture with mayonnaise, and refrigerate.
Toss the smokies with the remaining mustard mixture in a baking dish.
Bake. Rest 5 minutes, and serve with chilled mayonnaise dip.
Stirring the smokies once or twice keeps an even glaze coating.
For a thicker, stickier finish, use a wider baking dish so moisture evaporates faster.
If the glaze looks thin at first, keep baking for a few more minutes. It thickens as it reduces.
Easy to double for a crowd. Use two baking dishes so they brown instead of steaming.
To keep warm for guests, bake until thick, then transfer to a warm setting in a slow cooker. Keep the dip separate.
Leftovers You’ll Love
Refrigerate cooked sausages and dip separately in an airtight container for 4 days.
Reheat sausages uncovered in a 350°F oven for 8 to 12 minutes, or microwave in short bursts, stirring once. Add a tiny drizzle of honey if they seem dry.
Freeze the baked smokies on a sheet pan, then place them in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven. Don’t freeze the mayo dip.
Game Day Lineup
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Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
5 minutesminutes
Total Time 30 minutesminutes
Preheat oven to 375°F.
Place the cocktail sausages in a 2-quart baking dish.
In a small bowl, combine whole grain mustard, Dijon mustard, yellow mustard, soy sauce, honey, and garlic powder and mix well. Transfer 4 tablespoons of this mixture to a second bowl, add the mayonnaise, and stir until smooth. Refrigerate the mayonnaise sauce for serving.
Pour the remaining honey mustard glaze over the sausages and toss to coat. Bake for 20-25 minutes, stirring occasionally, until the glaze thickens and sausages start to brown.
Once thickened, transfer the sausages to a serving plate and let them rest 5 minutes before serving. Garnish with green onion and serve with the mayonnaise dip.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate from the sausages. Cooked sausages will also keep in the freezer for up to 3 months. It is not recommended to freeze the sauce.
This clam dip recipe is a creamy, savory appetizer that’s ready in minutes. It’s a no-cook dip made with canned clams and cream cheese for a crowd-pleasing snack that’s perfect with crackers or veggies.
Flavor: This dip is rich and creamy with a bright, tangy kick from lemon, a savory depth from Worcestershire, and a subtle ocean-fresh taste from the clams.
Texture: Whipped, scoopable, and easy to adjust thicker for chips, or thinner for crackers.
Recommended Tools: A hand mixer, medium bowl, and strainer are helpful tools for achieving a smooth, well-blended clam dip.
Serving Suggestions: For a quick game-day spread, set out chips, veggies, and this clam dip. When bringing it to a potluck, I keep it chilled during transport and sprinkle on the green onions just before serving for a fresh finish.
Ingredient Notes
Cream Cheese: Full-fat gives the best flavor. Soften it fully so it whips up smooth and fluffy.
Canned Clams: Minced clams give the most even texture. Drain very well so the dip stays creamy, not watery. Pat dry if they seem wet.
Reserved Clam Juice: Add 1 tablespoon at a time to adjust the thickness. Thicker for chips, thinner for crackers.
Mayonnaise: Adds richness and helps the dip stay creamy. For extra tang, swap the mayo for sour cream.
Seasonings: Start light with lemon juice and add more to taste. Worcestershire adds savory depth, a little goes a long way. Garlic powder keeps the flavor smooth, and black pepper adds bite, especially after chilling.
Variations: For a little heat, add a dash of hot sauce or cayenne. To boost herb flavor, stir in chopped chives or parsley.
How to Make Clam Dip
Drain the clams and save the juice (full recipe below).
Whip the cream cheese and mix in the remaining ingredients.
Chill, garnish, and serve!
Allow the dip to chill at least 30 minutes before serving to let flavors meld.
Taste after chilling and adjust the lemon or pepper if needed.
If the dip is too thick after chilling, stir in a tiny splash of clam juice before serving.
For parties, keep the dip on a small tray of ice and do not leave it out longer than 2 hours.
Fridge-Friendly Leftovers
Store leftovers in an airtight container in the refrigerator and use within 2 days. The dip can thicken in the refrigerator; a quick stir fixes the texture.
Do not freeze since cream cheese and mayo can separate and turn grainy after thawing.
To make ahead, mix the day of, chill, then adjust the thickness with a splash of reserved clam juice right before serving.
Seafood & Snack Board Pairings
Did you enjoy this Clam Dip Recipe? Leave a comment and rating below.
Prep Time 5 minutesminutes
30 minutesminutes
Total Time 35 minutesminutes
Drain clams, reserving liquid.
In a medium bowl, use a hand mixer to beat cream cheese until fluffy.
Mix in the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Gradually add clam juice, 1 tablespoon at a time, until desired consistency is reached.
Refrigerate for 30 minutes before serving. Top with sliced green onion if desired.
Pairs well with potato chips or sliced veggies. Leftovers will keep in an airtight container in the refrigerator for 2 days. This does not freeze well.
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Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake! Never use a prepared cake mix again!
Moist Chocolate Cake
I’m going to say it…the “M” word…this chocolate mayonnaise cake is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.
Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese
Which Chocolate Cake Recipe is Best
I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.
Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!
Ingredients for Chocolate Mayonnaise Cake
Something so delicious shouldn’t be so easy! The list of ingredients is brief and just the basics. You might just have everything already in the pantry and fridge. Cha-ching!
Cake
Flour: just all purpose flour is great!
Cocoa Powder: we like unsweetened Hershey’s or dutch process but any cocoa powder will work fine.
Sugar: It’s not just for sweetness, it helps texture, moisture and browning.
Baking Soda: make sure it’s fresh!
Salt: every baked good needs a little salt!
Vanilla Extract: flavor, flavor, flavor!
Mayonnaise: replaces the oil and eggs, don’t use a light mayo
Water: make sure it is HOT, hot water which awakens the rich chocolate flavor of the cocoa powder
Chocolate Frosting
Cream Cheese: any brand will do and make sure it is room temperature!
Butter: unsalted and room temperature
Cocoa Powder: same note as above
Powdered Sugar: we always go with C&H brand confectioners’ sugar
Vanilla: flavor baby!
Milk or Chocolate Milk: if you want to go over the top, use chocolate milk!
How to Make Chocolate Mayonnaise Cake
How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!
For the Cake
Prep: Preheat the oven to 350 degrees F and grease your baking dish.
Whisk: Add all the ingredients together and whisk in a large bowl.
PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
Bake: Place the cake in the preheated oven and bake.
For the Frosting
Combine: Mix all of the ingredients together.
PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
Frost: Wait for the cake to cool completely then spread all over the top.
Tips for Perfect Cake
Use fullfat mayonnaise and avoid the avocado one. A fat free or low fat mayo will not give sufficient moisture and tender crumb to the cake.
Do NOT Measuring Flour Wrong! Read this post about how to measure flour and I will literally prove to you that there really is a wrong way.
Do NOT over-mix! Don’t worry about a smooth batter, stop as soon as everything is combined.
Do not over-bake your cake. Check by inserting a toothpick into the center of the cake. If the toothpick comes out clean, without crumbs or goo, your cake is done.
FAQ about Mayonnaise Cake
Do You Have To Refrigerate Mayonnaise Cake?
The unfrosted cake can be stored at room temperature, but wrapping it in plastic in the fridge will extend its life.
Some frostings are ok at room temperature also, but since we use a cream cheese frosting it is best to refrigerate.
How Long Will Mayonnaise Cake Keep?
Mayonnaise cake will keep for 3-4 days in airtight container.
Can You Freeze Chocolate Mayo Cake?
Yes, absolutely! Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It will keep in the freezer for up to 3 months.
What Does Mayonnaise Do For Cake?
Mayonnaise is made from oil and eggs, and it will boost the moisture level in a cake recipe when added to the batter.
Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!
For All Our Chocolate Cake Lovers:
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For the Cake
Preheat the oven to 350 degrees F.
Grease a 9×13” baking pan.
In a large bowl, whisk together all ingredients, stopping as soon as it has come together.
2 Cups Flour, ⅓ Cup Cocoa Powder, 1 Cup Sugar, 2 teaspoons Baking Soda, ¼ teaspoon Salt, 1 teaspoon Vanilla, 1 Cup Mayonnaise, 1 Cup Water
Pour the batter into the pan and smooth it out to all sides.
Bake at 350℉ for 25-30 minutes or until a toothpick comes out clean.
Allow to cool completely and then frost.
For the Frosting
Mix all ingredients together until smooth.
8 Ounces Cream Cheese, 5 Tablespoons Butter, ½ Cup Cocoa, 3 Cups Powdered Sugar, 1 teaspoon Vanilla, 1 Tablespoon Milk
Spread on cooled cake.
Can be stored in the refrigerator, covered, for 3-4 days
Butter on your grilled cheese for the perfectly crispy sandwich? Or a spread of mayo? It’s a debate as old as time for what makes the best grilled cheese. Luckily, you no longer have to choose! This Butternaise spread combines the best of both worlds for the perfect crispy sandwich.
Butternaise is a simple, homemade blend of butter and mayonnaise with seasonings that creates a perfectly crisp, flavorful crust on grilled sandwiches. This homemade Butternaise recipe is inspired by Tillamook’s Butternaise and it is a game-changer.
A grilled cheese sandwich is the ultimate comfort food. It’s crispy, it’s buttery, it’s cheesy, and it goes perfectly with a bowl of warm tomato soup. A staple in every household, it’s a winner for dinner because it’s so easy to whip up. With only 3 ingredients and less than 10 minutes, you can have a meal on the table.
Just when you thought it couldn’t get any better… Enter Butternaise. It’s a combo of butter and mayo and a little bit of seasoning. We needed to test it out for ourselves to see does it really make a difference in the quest for the best sandwich?
So what’s the verdict… I can confirm that butternaise did, in fact, make the BEST grilled cheese sandwich. It got the perfect crispy crust from the mayonnaise, the rich flavor from the butter, and a little boost from the added seasonings. I absolutely will be keeping some stocked in my fridge.
So how do you make this viral spread? You simply mix the softened butter, mayonnaise, and seasonings. For the best results, I do recommend using a hand mixer to get this spread nice and fluffy. For the ultimate flavor, use Kewpie Mayo, but in a pinch, regular mayonnaise will work too!
You can use Butternaise for a classic grilled cheese, but don’t stop there! Use this on any of your favorite toasty sandwiches to uplevel them.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
To make grilled cheese sandwiches
In a small bowl, use a hand mixer to beat butter until fluffy, about 1-2 minutes. Mix in mayo, garlic powder, onion powder, and smoked paprika until smooth.
To make grilled cheese sandwiches:
Preheat a large skillet or electric griddle over low heat.
Spread 1 tablespoon of the butternaise over one side of each piece of bread. Place 4 slices of bread in the skillet, butternaise side down.
Top the bread with cheddar cheese slices and the remaining slice of bread, butternaise side out.
Cook until bread is golden and crisp, about 4-5 minutes. Flip and cook the other side until golden and the cheese is melty.
It’s not that you need a recipe for a tomato sandwich, but honestly, I’m sharing this to make sure you don’t forget to savor one with those perfect summer tomatoes.
A classic tomato sandwich is nothing more than soft bread, juicy tomatoes with salt, pepper, and a smear of creamy mayonnaise. Perfection.
They taste so darn good.
They’re the perfect simple meal for slices of juicy tomatoes.
They’re easy to make for a quick snack or a light summer supper.
Ingredients in Tomato Sandwiches
Tomatoes: Big sandwiches call for big tomatoes! I love heirloom tomatoes or Beefsteak tomatoes, but honestly, any ripe, juicy variety works.
Bread: White sandwich bread is classic for soaking up all that fresh tomato juice. Swap out the white bread for sourdough or thick slices of brioche.
Mayonnaise: Use a good quality mayo like Duke’s mayonnaise or Hellmanns.
Seasonings: Sprinkle a little salt and pepper, lemon pepper, or everything bagel seasoning on the tomatoes before assembling a tomato sandwich – anything goes!
Variations
You can add variations but I do think the best tomato sandwich is kept simple.
This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!
Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What is 7 Layer Salad?
A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.
A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.
Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!
Serve it in a trifle or glass bowl so everyone can see the delicious layers!
What’s in Seven Layer Salad?
Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.
Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).
Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!
Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.
Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.
Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.
Dressing for Overnight Salad
This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.
Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
Layer the ingredients in a bowl or trifle dish according to the recipe below.
Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
Storing 7-Layer Salad
You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!
More Prep Ahead Sides
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7 Layer Salad
A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours25 minutesminutes
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In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.
Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).
In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.
Cover the salad and refrigerate for at least 4 hours or overnight.
Top with cheese and bacon before serving.
Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing 1 cup mayonnaise ¾ cup sour cream ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon fresh dill 1 tablespoon fresh parsley salt & pepper to taste
That fancy Fish Taco Sauce you love so much can be made right at home.
This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
It’s fresh, flavorful, and easy to make.
This versatile, Baja-inspired recipe is perfect for fish tacos!
This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
Use it as a creamy dip for veggies or a dressing for slaw.
How to Store
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.
It Tastes Great With…
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Fish Taco Sauce
Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 45 minutesminutes
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Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.
Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.
Drizzle over fish tacos (or any kind of tacos).
Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies. Plain Greek yogurt can be used in place of sour cream. Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.
Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.
Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
How to Make Salmon Croquettes
This salmon croquettes recipe is easy to make!
In a large bowl, gently mix all the ingredients thoroughly.
Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.
To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.
More Salmon Recipes
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Salmon Croquettes
Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.
Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.
Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.
To Fry Salmon Patties: Add remaining olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook patties for about 5 minutes per side or until golden brown on both sides. The patties won’t hold together as tight as a hamburger so be gentle when handling them. Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.
This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.
Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
It is light and refreshing. Perfect for summer entertaining.
The bite-sized pieces of shrimp in this recipe are tender and flavorful.
While the firm crab meat adds a little sweetness.
The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.
Sprinkled with a little dill makes this look so professional and appealing.
Ingredients for Seafood Salad
I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
Shrimp:Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
Celery: Celery adds a nice crunch and freshness to the dish.
Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.
Variations
Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
Green onion can be replaced with 1 tablespoon of finely minced red onion.
Add other fresh herbs like parsley or cilantro.
Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
How to Make Seafood Salad
Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
In a medium bowl, whisk the dressing ingredients (recipe below).
Gently toss in seafood, celery, and green onion until coated.
Serving Suggestions
Serve this salad with crackers or crostini.
It can be spooned onto a croissant and served as a seafood salad sandwich.
Spoon it over a bed of greens.
For the best shrimp and crab salad, cut the ingredients bite-sized pieces so a little bit of everything gets on every forkful.
Make ahead so the salad stays extra cold, and stir thoroughly before serving.
Keep leftover seafood salad in a covered container in the refrigerator for up to 3 days.
More Seafood Favorites
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Seafood Salad
This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
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Roughly chop the shrimp. Tear the crab into bite-size pieces.
In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
Add the shrimp, crab, celery, and green onion. Toss to combine.
Season with salt and black pepper to taste. Garnish with additional dill if desired.
Serve with crackers, over lettuce, or serve sandwich style. Leftovers will keep and airtight container in the refrigerator for 3 days.
Make an easy, protein packed summer dish with this tuna macaroni salad recipe.
Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.
We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.
The dressing provides the perfect balance of sweet and tangy flavors.
This recipe packs lots of fresh, crunchy, dilly flavor.
It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad
Tuna:You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.
Pasta:I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.
Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.
Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.
Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.
Variations
Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad
Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
Cook elbows per package directions. Drain, rinse, and set aside.
In a small bowl, whisk dressing ingredients (recipe below).
Combine all ingredients in a large bowl and toss with dressing.
Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.
I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.
Storing Leftovers
You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
This macaroni salad can be refrigerated in an airtight container for up to 3 days.
Pasta salads do not thaw well, so freezing them is not recommended.
More Tuna Favorites
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Tuna Macaroni Salad
Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.
In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.
To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.
Refrigerate at least 1 hour before serving.
Store leftovers in a covered container in the fridge for up to 3 days.
A traditional lobster roll on the east coast is one of my husband’s favorite things!
Chunks of lobster and diced celery are tossed in a simple lemon mayo dressing, served with lettuce in a toasted bun.
When my husband and I visited Boston, we ordered almost every lobster roll we could find! While there are different types and variations, this is our favorite. Delicious, fresh, and easy to make at home too!
This meal is super easy to prepare if you’ve got cooked lobster.
Lobster rolls are a great way to stretch leftovers after making boiled lobster but it can also be made with fresh or frozen lobster tails.
It’s a fresh and flavorful meal, perfect for a hot summer night.
Ingredients for Lobster Rolls
Lobster: This recipe uses either freshly cooked lobster or fresh or frozen lobster tails. While we love using claw and knuckle meat, tail meat is more accesible and easier where I live. Blot any moisture so the lobster doesn’t dilute the dressing or make the buns soggy.
Bread: Split top buns are best for holding in every bite! If you can’t find split top, get bakery buns and split them from the top yourself. Lobster roll sliders can be made with homemade Parker house rolls or slider-sized homemade hamburger buns.
Dressing: Full-fat mayo and fresh lemon juice with seasonings make the simple dressing that bring these lobster rolls together. A dash of Old Bay or homemade Cajun seasoning can be used instead of hot sauce if desired. I add a bit of celery for crunch.
Variations
Add fresh herbs like chives or tarragon.
Make it low-carb by serving lobster salad on a bed of greens or tucking it into a low-carb wrap.
How to Make Lobster Rolls
Prep the lobster meat and toss with the dressing (asper recipe below).
Brush split-top buns with butter and toast.
Place a lettuce leaf in each bun and top with lobster salad.
Serve with a side of potato chips or baked french fries.
Leftover Lobster?
Keep leftover lobster salad separate from buns in a covered container in the refrigerator for up to 2 days.
Toss salad with a splash of lemon juice and serve again with freshly toasted buns.
Leftover lobster mixture can be frozen for up to a month in a zippered bag. Although it won’t thaw out as firm or fresh, it will still be great on a salad or in a wrap.
More Succulent Seafood Recipes
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Lobster Roll
Lobster rolls have a creamy filling spooned into a soft bun.
Prep Time 15 minutesminutes
Cook Time 14 minutesminutes
Total Time 29 minutesminutes
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Dab the lobster meat dry with a paper towel if needed and cut into ½-inch pieces.
In a medium bowl, combine the mayonnaise, celery, lemon juice, salt, and hot sauce. Add the chopped lobster and gently toss to combine.
To prepare the buns, cut a slice off each side of the bun and brush with butter.
Heat a large skillet over medium-low heat. Place the bun in the skillet, butter side down, and cook for 2 minutes or until golden brown. Flip and repeat on the other side.
Place the lettuce inside each bun and top with the lobster mixture.
*To Cook Lobster Tails (Ensure the tails are thawed).
Bring a large pot of generously salted water to a gentle boil. Prepare an ice bath in a large bowl. Drop the tails in and gently boil for 5 to 7 minutes (3 to 5 minutes for 3-4 ounce tails) or until cooked through. Once cooked, transfer the tails to the ice bath and let them cool for 10 minutes or until chilled.
Drain well. Using kitchen scissors, cut up the underside of the tail to remove the meat. Rinse the lobster well to ensure there are no bits of shell, and dab dry with a paper towel.
**If you are unable to find top-cut buns, purchase fresh unsliced bakery buns and cut them yourself. Leftovers will keep in the refrigerator for 2 days and in the freezer for 1 month.
In less than 5 minutes, you can make a jar of Thousand Island dressing that is better than any store-bought variety.
With only a few simple ingredients, this homemade dressing is so easy.
Thousand Island dressing is a favorite and one I’ve loved since I was a kid
So, what is Thousand Island dressing? This dressing is named for the Thousand Islands region, which is located between Canada and the US on the east coast near New York. This creamy dressing has a bit of sweetness (from sugar) and some tang. The color comes from ketchup (or tomato paste) while vinegar adds some zing.
It’s so easy to make, ready in about 3 minutes.
Homemade Thousand Island dressing tastes so much better than bottled dressing (with fewer additives and preservatives).
It uses ingredients you likely have on hand.
It’s a great addition to burgers too.
Ingredients for Thousand Island Dressing
Creamy Base – Sour cream and mayonnaise are the base of this dressing. You can replace the sour cream with Greek yogurt.
Tang – Vinegar and ketchup give this dressing a little tangy zing.
Sweetness – Sugar and sweet pickle relish balance the tang in this dressing.Dill pickle relish is great too.
Variations
Add some lemon juice, Worcestershire sauce, finely chopped black olives, garlic, or horseradish to change the flavor profile.
Swap ketchup for chili sauce or tomato paste. Add a little smoked or sweet paprika.
Make it low-carb by swapping the sugar for sweetener and the relish for finely diced dill pickles.
Tips & Serving
Homemade Thousand Island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
Use it as a secret sauce on hamburgers, Reuben sandwiches in place of Russian dressing or wraps.
Serve it as a dip for French fries or other favorite appetizers.
Our Favorite Homemade Dressings
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Thousand Island Dressing
The best Thousand Island Dressing has a few simple ingredients like mayonnaise, ketchup, and sweet pickle relish.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
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Nutrition information is for 1 tablespoon of dressing. Make it low carb by replacing sugar with sweetener and using finely diced dill pickles in place of sweet relish.
Homemade thousand island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
Thin it out with milk or buttermilk if desired.
Serve it over a tossed salad or a classic wedge salad or as a veggie dip. Use it as a secret sauce on hamburgers, Reuben sandwiches. Serve it as a dip for French Fries or other favorite appetizers.
This grilled cheese sandwich recipe is a classic, truly the ultimate comfort food!
Skip the fancy add-ins – this grilled cheese recipe shares the secrets to a perfect bite with ooey, gooey cheese and toasty bread. Perfection.
It’s a simple, unfussy classic made just as it should be.
The bread is toasty, the cheese is melty, and it’s easy to make.
I share the secret trick that food trucks and fancy bistros use for the perfectly golden brown and crispy bread.
While this is a classic, I’ve added a few variations if you’d like to change it up.
Ingredients for a Classic Grilled Cheese Sandwich
Bread – Make your grilled cheese with any bread you like! This is a childhood favorite and I love a simple version with white bread or an elevated version with sourdough.
Cheese – My favorite cheese for grilled cheese is cheddar. Sharp cheddar has the most flavor while American cheese is extra creamy – I often include a slice of each.
Butter – Okay, hear me out. Instead of buttering the outside of the bread, I use mayonnaise. It has a higher smoke point than butter and makes the bread nice and crispy. You can use butter if you’d like but I highly recommend giving mayo a try.
How to Make a Grilled Cheese Sandwich
Spread the mayonnaise over one side of each piece of bread and place (mayo side down) in a small skillet (recipe below).
Top with cheese and any extras. Place the second piece of bread on top, mayo side up.
Grill both sides until golden brown.
Holly’s Tips for Grilled Cheese Perfection
Cook grilled cheese sandwiches on a ‘low and slow’ heat so the bread will toast and the cheese melts inside.
Make the exterior extra crispy be replacing butter with mayonnaise.
If your grilled cheese is ‘loaded’ with lots of goodies or extra cheese, place the bottom slice in the pan and leave it open-faced. Cover with a lid until the ingredients melt together, and then add the top slice of bread. Flip it over and cook until crisp.
Our Favorite Grilled Cheese Sandwich Variations
Think beyond cheese and bread – add your favorite meats and flavors to make a new favorite.
What is your twist on a Grilled Cheese Sandwich? Leave us a comment below!
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Grilled Cheese Sandwich
Nothing is more comforting than a hot, melty grilled cheese sandwich!
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Total Time 12 minutesminutes
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Preheat a small skillet over low heat.
Spread the mayonnaise or butter over one side of each piece of bread. Place 2 slices of bread in the skillet, mayonnaise side down.
Top the bread with cheddar cheese slices and the remaining slice of bread, mayonnaise side out.
Cook until golden brown, about 4-5 minutes. Flip and cook the other side until golden.
Feeling Fancy?Before removing your sandwich from the heat, sprinkle a tablespoon of shredded cheddar cheese right on the outside of the bread. Crisp the cheese on the pan for a minute or two until it forms a crisp cheese crust on the outside.
Bacon –Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing
The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.
Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.
Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.
Variations
Try adding any of the following to this salad:
chopped celery, bell pepper, or red onions
sliced black olives
green peas
How to Make Bacon Ranch Pasta Salad
Prep the dressing and set aside (recipe below).
Boil the pasta according to package directions.
Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.
Recipe Tips
Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
The pasta will soak up the dressing as it sits, so dress generously.
The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers
Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.
More Pasta Salad Recipes
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Bacon Ranch Pasta Salad
A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.
Set aside 1 tablespoon of green onions and half of the bacon for garnish.
In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.
Garnish with sliced avocado if using and remaining bacon and green onion.
Use rotisserie chicken or leftover chicken.
For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.
Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.
Pesto pasta salad is easy to make and hard to resist!
In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick creamy pesto dressing.
It’s perfect for cookouts, picnics, and parties or an easy lunch or dinner!
An Easy Meal or Side Dish
Make ahead, chill, and serve when ready. Easy peasy!
This salad is pretty to look at and delicious.
Enjoy as a meatless main dish or serve with grilled chicken or bay shrimp.
Potluck perfect, this easy meal is a favorite at BBQs and get-togethers, too.
Ingredients for Pesto Pasta Salad
Pasta—Choose pasta with ridges, twists, or tubes for the dressing to cling to. Cavatappi (corkscrew), farfalle (bow-tie), penne, fusilli, or rotini are all excellent choices for this salad.
Dressing—The dressing is a simple combination of pesto sauce, mayonnaise, and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden with fresh basil, homemade pesto is easy to make.
Cheese—Bocconcini are small fresh mozzarella balls that can be found in almost any grocery store. A large ball of fresh mozzarella can also be cubed and used in this recipe, or crumbled feta cheese can be used in place.
Add-Ins—Grape or cherry tomatoes add freshness, while sundried tomatoes and olives add flavor to this pasta salad recipe.
Variations—Add your summertime favorites, such as corn off the cob, fresh spinach, red onion, or diced cucumbers. Top with cubes of fresh avocado.
How to Make Pesto Pasta Salad
Cook Pasta: Boil the pasta until al dente according to package directions.
Prep Dressing: Mix dressing ingredients in a bowl per the recipe below.
Mix & Chill: Combine all ingredients in a large bowl & rest in the fridge before serving.
Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Make Ahead & Leftovers
To make ahead, prepare all ingredients a day or two ahead of time and store them separately. Toss together a few hours before serving.
Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If using homemade pesto, it can be stored for up to three days.
Mediterranean Inspired Pasta Salad Recipes
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Pesto Pasta Salad
Pesto pasta salad is easy to make and can be served as a side dish or main dish!
Prep Time 20 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
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Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.
In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
Refrigerate for at least 2 hours before serving.
Chop fresh basil and sprinkle on top just before serving
Rinse the pasta in cold water to stop it from cooking.
As the salad sits, it will absorb dressing, so be sure to dress generously.
Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Dress up your salads with this bright and delicious salad dressing recipe.
Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.
What is Green Goddess Dressing?
It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing
This flavorful dressing is a snap to make in minutes!
Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing
Storing Green Goddess Dressing
Store green goddess dressing it in a jar in the refrigerator for up to 3 days.
Delicious Homemade Dressings
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Green Goddess Dressing
Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Mason Jar with a tight-fitting lid
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In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.
Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.
Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.
Taste and season with additional salt and pepper if desired.
Why decide between a broccoli salad and a creamy coleslaw when you can have both? This easy broccoli slaw recipe combines shredded broccoli stalks with carrots and a bit of purple cabbage.
Broccoli Slaw: Broccoli coleslaw mix is sold at almost any grocery store near the bagged salads. You can also easily make your own with broccoli stems.
Fruits: shredded granny smith apples and dried cranberries add sweetness
Seeds: we love sunflower seeds but they can be replaced with blanched almonds or other nuts
Dressing: mayo, vinegar, and sugar
Variations
This broccoli slaw dressing is great with almost any kind of coleslaw mix.
Add sliced green onion or diced red onion if desired.
A teaspoon or two of Dijon mustard can be added to the dressing.
To Make Broccoli Slaw
Salad: Cut granny smith apple into julienne matchsticks or small dice (recipe below). Toss with lemon juice to keep them from browning.
Dressing: For the broccoli slaw dressing, combine the dressing ingredients.
Combine: Toss all ingredients with the dressing and refrigerate to allow the flavors to blend.
This broccoli slaw recipe is a great way to use up broccoli stems. You can also finely chop some of the broccoli florets and add them in.
Rinse the stems and peel away the tough outer layer.
Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.
Use in place of bagged slaw in the recipe below.
To Store Broccoli Slaw
Creamy broccoli slaw will keep up to four days in the refrigerator. If it gets a little watery, drain it, add some extra sunflower seeds for crunch!
Serve It Next To…
Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.
Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!
More Favorite Coleslaw Recipes
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Broccoli Slaw
Shredded broccoli is mixed with Granny Smith apples, dried cranberries, and crunchy sunflower seeds in a simple creamy dressing!
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
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Cut the apple in half and remove the seeds. Cut into fine matchsticks (julienne) and toss with lemon juice.
In a large bowl, add the mayonnaise, vinegar, sugar, and celery seed. Whisk to combine.
Add the broccoli slaw, apple, cranberries, and sunflower seeds. Mix well and refrigerate for 1 hour.
Garnish with additional sunflower seeds if desired.
*Dressing: This salad is lightly dressed for lots of crunch and fresh flavor. The dressing can be doubled if desired. To shred your own slaw: You can also finely chop some of the broccoli florets and add them in along with shredded carrot and/or cabbage.
Rinse the stems and peel away the tough outer layer.
Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.
Use in place of bagged slaw in the recipe below.
Store leftover salad in a covered container in the fridge for up to 4 days. Stir before reserving.
This Tuna Pasta Salad recipeis a favorite easy meal.
Flaky tuna, tender pasta, some cheese, and a handful of peas are tossed in a simple creamy dressing with a touch of dill.
Ingredients for Tuna Pasta Salad
This pasta salad is both quick and simple to make with ingredients you likely have on hand. Best of all, it can be made ahead of time making it perfect for a quick meal any time.
Ingredients
Tuna –Choose tuna that is packed in water so it doesn’t make the rest of the salad oily and drain it well. Solid or chunk white albacore tuna will have bigger pieces and a bit of a milder flavor while light tuna has smaller pieces.
Pasta –Use medium-shaped pasta like rotini or shells so the ridges grab the dressing!
Add-Ins – Celery, green onions, frozen peas, and cheddar cheese add texture and flavor to this salad.
Dressing – Mayonnaise and sour cream make a creamy base, while sweet relish, dill, and vinegar add sweetness and flavor.
Variations
Perfect for potlucks, BBQs, and summermeals – this tuna pasta salad recipe lends itself well to variations. Here are our favorites:
Swap sweet pickle relish for chopped dill pickles.
Replace the sour cream with Greek yogurt to lighten the dressing.
Add a spoonful of Dijon, a squeeze of lemon juice, or fresh herbs to the dressing.
Try adding diced red bell peppers, cherry tomatoes, cucumber, red onion, or parsley.
Got Tuna?
Here are some of our favorite ways to doctor up a can of tuna for a great meal!
How to Make Tuna Pasta Salad
Cook Pasta: Boil the pasta (recipe below).
Mix Dressing: Combine the dressing ingredients in a large mixing bowl.
Combine & Refrigerate: Add the cold pasta and remaining ingredients to the bowl and gently toss to combine. Refrigerate for one hour.
Whether you make it in advance or fresh to eat, keep it chilled until you are ready to serve.
As the pasta salad sits, the pasta soaks in the dressing. This is great because it flavors the salad throughout (and it’s why refrigerating is recommended before serving). Dress the salad generously so it’s nice and creamy as the dressing is absorbed.
Serving, Storage, and Leftovers
When serving it outdoors, put the salad in a bowl on a small tray or plate of ice to keep it cold. Stir frequently to keep it all chilled throughout!
Tuna pasta salad can be kept in a sealed container in the fridge for up 4 days, making it great for lunches.
More Delicious Pasta Salads
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Tuna Pasta Salad
This creamy tuna pasta salad recipe combines pasta & tuna in a fresh and creamy dressing.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
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Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Rinse under cold water to stop cooking.
In a large serving bowl, add the mayonnaise, sour cream, relish, vinegar and dill.
Add the cold pasta to the dressing mixture, along with the drained tuna, celery, onion, peas, and cheese.
Refrigerate at least 1 hour. Stir and serve.
Leftover salad can be kept in an airtight container in the fridge for up to 4 days.
