One of my favorite things about summer is a fresh cucumber salad. Bonus if the cucumbers come from a garden or farmer’s market! I love to slather a pita with homemade hummus and then stuff it with cucumber salad – it makes the best lunch! I go back and forth between a cucumber and onion salad with a sweet vinegar dressing, and this creamy version with plain yogurt, radishes and dill. I love the pop of the red radishes and the bright flavor from lemon juice and fresh dill.

Mmmm, fresh ingredients. Love those little radishes!

Do you have a favorite version of cucumber salad?

One year ago: 1st Birthday Party Smash Cake
Two years ago: How to Decorate Sugar Cookies with Royal Icing
Three years ago:French Chocolate Brownies

Creamy Cucumber Salad

Yield: 4 servings

Active Prep Time: 10 minutes | Inactive Prep Time: 45 minutes

2 medium cucumbers, peeled and thinly sliced
2 teaspoons salt
2/3 cup plain non-fat yogurt
1 teaspoon lemon juice
6 radishes, thinly sliced
1 teaspoon chopped dill

1. Toss together the sliced cucumbers and salt in a colander. Let stand to drain for 45 minutes. Press the excess water out of the cucumbers and pat dry. Place in a bowl.

2. Add the yogurt and lemon juice and toss well. Stir in the sliced radishes and chopped dill. Serve chilled.

(Recipe adapted from Joy of Cooking)

I think I have shared before how much I have traditionally despised all kinds of summer salads. The hate has come mostly from my aversion to the thick, globby mayonnaise dressing that so many of these salads sport. From pasta salad to potato and macaroni, I always turned my nose up at them. Until I started making my own. And proving that less is more when it comes to mayonnaise and salads. I gave pasta salad an Italian spin, whipped up my friend’s grandmother’s best ever potato salad, and now I’ve conquered macaroni salad. It’s been an exciting summer!

This recipe starts out as your typical macaroni salad with elbow macaroni, celery, radishes, dill pickle, and hard boiled eggs, but the difference lies in the dressing. Instead of piling on the mayo, the bulk of the dressing is made up of plain yogurt, with a much smaller amount of mayonnaise used as an accent, instead of the main ingredient. It results in a salad that is perfectly dressed – moist and a little creamy but not at all thick or overpowering. Along with the crunch from the vegetables, it’s a wonderfully refreshing summer salad.

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Creamy Macaroni Salad

Yield: 6 servings

Prep Time: 25 minutes

½ pound elbow macaroni
2 hard-cooked eggs, whites roughly chopped, yolks left whole
1 cup low-fat or non-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
4 radishes, quartered and thinly sliced
2 celery stalks, thinly sliced crosswise
2 tablespoons finely chopped dill pickle
Salt and pepper, to taste
2 tablespoons chopped fresh chives

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot.

2. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery and pickle. Season with salt and pepper.

3. Refrigerate in an airtight container for up to 3 days. Sprinkle with chives just before serving.

(Recipe adapted from Everyday Food, July/August 2011)

Potato salad falls into the same camp for me as egg salad. It’s a mayonnaise-based salad that I have long disliked because of how over the top mayonnaise-y it typically is. Until this recipe. It was a life changing experience and I neeeeeed to share it with you. This recipe comes from a friend’s grandmother and on the recipe card she gave me it is titled “Best Ever Potato Salad”. A bold statement and one that always gives me pause, but it is absolutely, 100% warranted in this case. First of all, I tend to trust old-school family recipes over others, second, the grandma was confident enough to call it the best, and lastly, it has a secret ingredient that takes it over the top. So I am totally comfortable in telling you that it is, indeed, the best ever.

The secret ingredient? Bacon drippings. Ahhhhhh.

Along with all of the great ingredients that give this salad a great depth of flavor and lots of texture, the dressing on this potato salad is what makes it insanely special. After frying up the bacon, you save a couple tablespoons of the bacon drippings and whisk in a modest amount of mayonnaise, some Dijon mustard, a bit of sugar and smidge of salt. It is ah-mazing. The flavor is robust, not terribly mayonnaise-y (huge bonus in my book), and a perfect accent to all of the flavors and textures in the salad.

I have served this to people who, like me, claim to hate potato salad because of how glumpy it can get with mayonnaise. I have also served it to people who claim that they onlylike their mom’s/grandma’s/aunt’s recipe and no others. All of these people? They have tripped over themselves raving about this potato salad, declaring it the best they’ve ever had.

So there you have it. The best potato salad, ever. You’ll want to keep this stashed away somewhere special for all of your summer parties and picnics! And be prepared for lots of recipe requests!

Two years ago: Pigu (Italian Gougeres)

Best Ever Potato Salad

Yield: 6 to 8 servings
Prep Time: 1 hour
4 cups cubed red potatoes
10 slices bacon, cut into 1-inch pieces
¾ cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon salt
4 hard-boiled eggs, chopped
1 stalk celery, diced
1 small onion, chopped
½ medium green pepper, chopped
1. Boil the potatoes until they are fork tender. (If you’re not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
2. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet.
3. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
4. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
5. Cover and refrigerate for at least 3 hours before serving.

Source Browneyebaker

Make cucumber tomato water:
1) Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.

2) Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.

3) If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.

4) Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.

Make tomato herb salad:
1) Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.

2) Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.

Bake fish:
1) Put oven rack in middle position and preheat oven to 500°F.

2) Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.

3) Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.

General Ingredients

For cucumber tomato water

• 1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
• 1 (1/4-lb) tomato, chopped (3/4 cup)
• 1/4 teaspoon of curry powder (preferably Madras)
• 1/4 teaspoon of salt

For tomato herb salad

• 1 lemon
• 1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
• 1/4 cup of loosely packed fresh parsley leaves
• 2 tablespoons of thinly sliced fresh basil
• 1 tablespoon of extra-virgin olive oil
• 2 teaspoons of finely chopped fresh chives
• 1 teaspoon of finely chopped fresh lemon balm (optional)
• 1/4 teaspoon of black pepper
• 1/4 to 1/2 teaspoon of sugar (to taste)
• 1/4 teaspoon of salt

For fish

• 6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
• 1 tablespoon of extra-virgin olive oil

Serving Suggestions: Serve tomato herb salad on top of fish.

Difficulty: Medium

1) Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up, to skillet. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer. Remove salmon from liquid and cool. Coarsely flake salmon into medium bowl, removing bones and skin; set aside.

2) Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange. Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.

3) Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.

General Ingredient

• 1/4 cup of sugar
• 1/4 cup of unseasoned rice vinegar
• 2 whole of star anise
• 4 cups of cold water
• 1 1-pound of salmon fillet with skin
• 2 navel of oranges
• 4 cups of very thinly sliced fennel (from 2 medium bulbs)
• 1 cup of small fresh mint leaves
• 2 tablespoons of olive oil

Degree of Difficulty: Medium

1) Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.

2) Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

3) Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.

General Ingredient

• 4 cups of water

• 8 cups (or more) of Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided

• 1 cup of (scant) pearl barley (about 6 ounces), rinsed
• 1 teaspoon of  (scant) fine sea salt plus additional for sprinkling
• 2 tablespoons of extra-virgin olive oil plus additional for drizzling
• 3 cups of chopped onions
• 8 cups of coarsely chopped stemmed kale leaves (about one 7-ounce bunch)
• 6 cups of coarsely chopped stemmed chard leaves (about one 7-ounce bunch)
• 5 cups of spinach leaves (about 5 ounces)
• 3/4 cup of sliced green onions
• 1/2 cup of chopped fresh dill
• 1/2 cup of chopped fresh fennel fronds
• 3 tablespoons of chopped fresh mint
• 1 to 2 tablespoons of fresh lemon juice
• 1 7-ounce of package feta cheese, crumbled

Serving Suggestions: Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.

Degree of Difficulty: Medium

1) Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.

2) Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD: Beets and rhubarb can be made 1 day ahead. Cover separately and chill.

3) Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.

4) Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing.

General Ingredient

• 8 2- to 2 1/2-inch-diameter of red or yellow beets, 4 of each color if available
• 4 tablespoons of extra-virgin olive oil, divided
• Coarse kosher salt
• 3 cups of water
• 1/2 cup of sugar
• 1 pound of trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
• 3 large of oranges
• 2 tablespoons of unseasoned rice vinegar
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of minced shallot
• 1 teaspoon of honey
• 3 cups of watercress sprigs
• 1 1/4 cup of coarsely crumbled feta cheese (about one 7-ounce package)
• Fresh chervil leaves (optional)

Serving Suggestions: Garnish with chervil leaves, if desired, and serve.
Degree of Difficulty: Medium

1) Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.

2) Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

3) Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4) Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
General Ingredient

• 8 1- to 1 1/2-inch-diameter of beets, tops trimmed to 1 inch
• Vegetable oil
• 1 1/2 cups of semi-pearled farro or wheat berries
• 4 tablespoons of extra-virgin olive oil, divided
• 4 tablespoons of red wine vinegar, divided
• 1 garlic of clove, pressed
• 2 cups of (packed) thinly sliced quartered radicchio (from about 1 medium head)
• 1/2 cup of finely chopped red onion
• 1/3 cup of chopped fresh Italian parsley
• 1 cup of crumbled feta cheese (about 4 ounces)

Test-kitchen tip: Any type of beet (red, golden, red-and-white-striped Chioggia) would be great in this salad. To avoid stained hands, wear plastic gloves when peeling dark-colored beets.

Degree of Difficulty: Medium

1) Toss chicken with 2 teaspoons salt.

2) Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.

3) Meanwhile, stir together yogurt, mayonnaise, and mustard.

4) Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

General Ingredient

• 1 1/2 pounds of chicken tenders
• 5 cups of water
• 1 3/4 cups re of duced-sodium chicken broth
• 1/3 cup of plain yogurt
• 1/3 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 cup of seedless grapes, halved crosswise
• 1 cup of coarsely chopped walnuts (3 ounces)
• 3 tablespoons of drained capers, chopped

Serving Suggestions: Sliced tomatoes; green beans with lemon
Degree of Difficulty: Medium

1. Grate the cabbage (I use the grating disk on a food processor). The weight given is the weight after shredding, so the cabbage you buy will be a little heavier. If I have a carrot on hand, I sometimes add one for a bit of color, but I prefer the plain cabbage.
2. In a blender or processor, mix together the mayonnaise, sour cream, sugar, vinegar, and garlic until smooth.
3. Pour dressing a little at a time over cabbage until dressed to desired consistency. Add salt and pepper to taste.
4. Refrigerate until serving.

• Grated cabbage (about 1.75 to 2 pounds)
• 1/2 cup mayonnaise (104 grams)
• 1/2 cup sour cream (121 grams)
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar
• 1 medium garlic clove, chopped
• salt and pepper (about 1/2 teaspoon of each)