Add a light, spring-y touch to your Easter meal with salads that highlight fresh produce—or go for comfort with a hearty potato salad.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Crispy, crunchy, and creamy.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
Deeply-seasoned potatoes make the best potato salad.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
It's not just a salad, it's a way of (backyard) life.
The best of spring, on a plate.
Oven-roasted, lightly charred carrots benefit from a blast of vinegar, lemon, and salty, crumbled feta.
A bold, hearty broccoli salad that doesn't suck.
Peppery watercress with savory pan-roasted mushrooms.
A light blanching makes the peas even sweeter and juicier.
Light yet rich, cooling yet spicy.
Tender, bitter, herbaceous, and fresh above all else.
Fava beans and sweet carrots are best left alone.
Full of contrasts that come together into one amazing dish.
Winter produce will save you from your romaine-salad rut.
This vegan tofu salad is packed with fresh herbs and tart lime.
Dressed with a simple pesto-like tarragon sauce.
The power of salt, unleashed on your salad
Summer squash is even better with fennel and dill.
Sometimes all you need is to assemble the good stuff.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
A great bean salad has maximum contrast, both in texture and in flavor.
Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.
This garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts.
Shaved and pickled carrot, tossed in a spice-scented dressing studded with tart barberries and fresh dill.
This simple salad gets a boost from little crispy grains of toasted buckwheat.