Reader Recipes: Potluck-perfect salads


Italian Pasta Salad with Balsamic Dressing

Makes about 8 side servings.


  • 8 ounces tri-color rotini, cooked and cooled
  • 8 ounces pepperoni slices, halved
  • 1 ½ cups tomatoes, diced, or small tomatoes, halved
  • 1 bell pepper, diced
  • 1 cup black olives, sliced
  • 1 (8-ounce) jar marinated artichokes, drained and chopped (reserve marinade)


Reserved artichoke marinade

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Greek seasoning (like Cavender’s)
  • 1 ½ teaspoons garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon white pepper

In a large mixing bowl, combine all salad ingredients. In a separate small bowl, combine all dressing ingredients. Pour dressing on salad, toss, and refrigerate until thoroughly chilled.

Note: This salad is colorful, tasty and filling! It can even serve four as a main dish for a light spring or summer supper.

Kay Christensen, Mabelvale

Broccoli Salad

  • 3 cups broccoli florets
  • 1 cup seedless grapes, halved
  • 1 (2.5-ounce) package shelled sunflower seeds
  • 10-12 slices cooked, crisp bacon, crumbled
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1/3 cup sugar

In a large bowl, combine broccoli, grapes, sunflower seeds and bacon. In a separate small bowl, combine mayonnaise, vinegar and sugar to make dressing. Add dressing to broccoli mixture, tossing until evenly coated.

Naomi Butler, Rosston

Easy, Cheesy Julienne Potato Salad

  • 2 (4.6-ounce) boxes Julienne potatoes (plus water, milk, butter to prepare)
  • 1/2 cup mayonnaise
  • 1/4 cup ranch dressing
  • 1/4 cup dill pickle relish
  • 4-5 hard-boiled eggs, chopped
  • 1 (4-ounce) jar diced pimentos, drained
  • 1/2 cup celery, chopped
  • Black pepper to taste
  • Garlic salt to taste
  • 1/2 cup bell pepper, chopped (optional)
  • 1 cup red onion, chopped (optional)
  • Paprika (optional)

Prepare potatoes as directed on package. Refrigerate until chilled. Add all other ingredients — including optional bell pepper and red onion, if desired. Stir with an “Arkansas Living wooden spoon,” and sprinkle with paprika for color, if desired.

Note: This is an original recipe. I use Betty Crocker brand Julienne potatoes; au gratin potatoes can be substituted. This is especially good served with BBQ chicken or any cut of pork and baked beans.

Allen Swob, Pine Bluff