Perfect Summertime Salads

By Colleen McTiernan

There’s nothing better than a summertime cookout. Whether you are grilling poolside or enjoying an indoor potluck, these dishes make for delicious additions to your main meal.

Potato Salad

Submitted By Ana McTiernan

2 pounds potatoes
1⁄4 cup yellow onion, chopped
1 teaspoon salt

pepper to taste
1⁄2 cup Italian dressing
1⁄2 cup mayonnaise
1⁄4 cup scallions, chopped (optional)
3 hardboiled eggs, chopped

Wash potatoes and place in a large pot with the skins still on. Add enough cold water to cover the potatoes. Season with the salt and bring to boil.

Boil uncovered until potatoes are tender (about 45 minutes). Let them cool, and then take the skins off and cut the potatoes into cubes. Combine the potatoes in a bowl with the onions, salt, pepper and Italian dressing. Cover and refrigerate for at least 2 hours.

After refrigerating, stir in the mayonnaise, eggs and celery. Keep refrigerated until ready to eat.

Pasta Salad

Submitted by Christina Maribona

One 1-pound box linguini
1 bottle Italian dressing
2 1⁄2 tablespoons salad supreme seasoning
1 tomato, chopped
1 cucumber, chopped
2 green onions, chopped 1 carrot, chopped
1 radish, chopped

Cook pasta according to package directions, strain and place in a large bowl. Add the Italian dressing, the salad supreme seasoning and the chopped vegetables to the bowl and mix well. Cover and refrigerate for at least two hours before serving.

Easy Corn Salad

1 package (16 ounces) frozen corn, thawed One 15-ounce can of black beans, rinsed
1 avocado, diced
1 orange bell pepper, diced
4 scallions, chopped
1⁄4 cup cilantro, chopped 1 tablespoon olive oil
2 limes, juiced
Salt and pepper to taste

Combine all ingredients together in a large bowl and mix well. Keep refrigerated until ready to enjoy.