Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

• marinated, spiced, flash-roasted chicken
• roasted bell peppers
• diced fresh cucumber
• kalamata olives
• feta cheese
• olive oil, salt, pepper, lemon juice
• tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

I’m all about sheet pan dinners right now. Easy, filling, nutritious, and perfect for my fam. Everyone picks what they want!

How To Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Check Out Our Video For How To Make Sheet Pan Chicken Pitas:

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Three More Easy Sheet Pan Dinners

Make It A Freezer Meal!

Freeze Together:

• 1 lb. boneless skinless chicken breasts, cut into very thin strips
• 2–3 bell peppers, sliced
• 3 cloves garlic, grated
• 1 tablespoon olive oil
• 1–2 tablespoons lemon juice
• 1 teaspoon each: cumin, smoked paprika, kosher salt
• 1/2 teaspoon curry powder
• black pepper to taste

FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer. 

To Cook:

BAKE: From frozen, bake at 425 degrees for 20 minutes.

FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!

View more healthy freezer meals here!

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These garlic green beans are blanched until bright and tender, then tossed in garlicky melted butter for a 20-minute side that goes with everything.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Side Dish Recipes

This is the green bean recipe I make when I want something simple enough for a weeknight dinner but still good enough to belong on a holiday table.

Blanching the beans first keeps them bright green and just tender, so they hold their bite instead of going limp. Then a quick toss in garlicky melted butter is really all they need — no fussing, no extra steps. It’s the kind of side that disappears fast, even with people who claim they’re not big green bean fans. I love that it only takes 20 minutes start to finish (can be done in parallel with other dishes!), which makes it an easy add to a busy roast dinner without taking up valuable stovetop time.

You might also like these green bean recipes: French style green beans, creamy green beans, green beans almondine with sage brown butter, sautéed green beans & mushrooms, green bean and potato salad, or these green bean recipes.

What You’ll Need

How To Make Garlic Green Beans

Recipe Tips/Variations

• Don’t skip the blanching step — it’s what keeps the beans bright green and tender-crisp instead of dull and overcooked.
• Watch the garlic closely once it hits the butter; it only needs 10–15 seconds to turn fragrant before it starts to burn.
• A pinch of paprika or a little extra butter at the end takes this up a notch if you want more flavor.
• Leftovers keep in the fridge for up to 3 days — reheat gently in a skillet or the microwave.

Serving Suggestions

These garlic green beans are an easy side for pretty much any dinner. Serve them alongside ham, chicken, fish or a Sunday roast, and they’re a natural fit for Easter or Thanksgiving tables. They also pair really well with something creamy, like mashed or scalloped potatoes, to balance out the garlicky butter.

If you’ve tried these garlic green beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, it’s vegetarian, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

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Chickpea Curry: Frequently Asked Questions

If You Like This, You Should Try:

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Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

Howdy hey!

We are in the midst of Deep Winter and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to me by a weekend of relaxing. I think we’ve already talked about the beauty of a good Instant Pot or slow cooker meal in that it pretty much cooks itself, but in case it hasn’t been said enough: my ultimate favorite thing in life is when relaxing = flavorful, delicious, comforting, filling, warm dinner.

This soup is lots of things:

• creamy
• spicy
• full of veggies
• full of protein
• very filling
• queso-y cheesy
• only slightly trashy thanks to a little knob of cream cheese
• better as leftovers
• perfect for chip dippin’.

Some Tips For Making This Chili Awesome

• Skillet-roast the corn. With the jalapeño.
• Skillet-roast the peppers, too.
• If you don’t want to stand at a skillet – I GET IT! The whole point of this is easy-button cooking. In that case, roast the corn and peppers! Instructions for both are below, in the recipe. (The reason we aren’t adding them to the crockpot or Instant Pot is because they just kinda disappear. We want the good flavor and the non-disappearing.)
• The flavor just develops into something amazing the longer you let it hang out together in the crockpot or Instant Pot. What I’m saying is the leftovers will be amazing.
• Add or subtract whatever you want here. Like many-a-good crockpot or Instant Pot recipes, this is one where you can kind of do whatever you want. I mean, if you want it in there, just… throw it in there. You can follow the recipe and/or you can blaze your own trail.
• BLUE CORN TORTILLA CHIPS.

I love you, Mexican food. Or Tex-Mexican. Or Tex-Mex appliance cooking.

Only 27 days until spring. WE GOT THIS.

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Description

Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

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1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure). 

2. Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

3. When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

4. Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Notes

If you’d rather cook your peppers and corn over a skillet: Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.

• Prep Time: 15 mins
• Cook Time: 8 hours
• Category: Dinner
• Method: Instant Pot
• Cuisine: Tex Mex

Keywords: chicken chili, queso chicken chili, instant pot chicken chili, crockpot chicken chili

Other Yummy Chili Goodness

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Cowboy caviar is part fresh dip, part salsa, part salad — a colorful, texture-packed bowl of black beans, corn, crisp peppers, and avocado in a tangy cumin-lime dressing that’s impossible to stop scooping.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex-Mex and Bean Recipes

At A Glance

• Ready In: 15 minutes + 1–2 hours chilling
• Serves: 4 (as a dip or side)
• Diet: Vegan, Gluten-Free, Dairy-Free
• Nutrition Highlights: High in plant-based protein and fiber from black beans; packed with vitamins C and A from bell peppers
• Main Ingredients: Black beans, corn, red and green bell pepper, jalapeño, cherry tomatoes, avocado, cumin-lime dressing
• Flavor Profile: Tangy, fresh, lightly spiced, bright with lime — deeply savory once the beans soak up the dressing
• Meal-Prep Friendly: Keeps 3 days in the fridge without avocado; add avocado right before serving
• Best Served With: Tortilla chips, alongside tacos or grilled meats, or spooned over a rice bowl

Somewhere between a chunky salsa and a bean salad, cowboy caviar is one of those recipes that’s genuinely hard to categorize — and that’s exactly why it works everywhere. You get the color and freshness of a good pico de gallo, the heartiness of a bean salad, and the total scoop-ability of a great party dip, all in one bowl.

Black beans, corn, two kinds of bell pepper, jalapeño, cherry tomatoes, cilantro, and green onions get tossed in a cumin-lime dressing that’s tangy, a little bright, and quietly addictive. The fresh avocado goes in right before serving, adding creaminess that pulls the whole thing together.

What I love most about this one is that it genuinely gets better with time — after an hour or two in the fridge, the beans have absorbed the dressing, the onion has mellowed, and the flavors have deepened into something that tastes as if you put in way more effort than you did. It works as a party dip, a taco night side, a topping for rice bowls, or something to set out with chips while dinner finishes cooking. No cooking, one bowl, and it keeps beautifully for days (avocado aside).

You might also like these recipes: Mexican black beans and corn salad, black bean taco casserole, Mexican appetizers, taco side dishes, shrimp poke bowl, or poke bowl (classic tuna).

What You’ll Need

How To Make Cowboy Caviar

Recipe Tips

• Dice everything small and consistently. This is a scoopable dip. Uneven, large chunks make it awkward to get everything onto a chip. Aim for pieces around 1 cm or so — you want a little bit of everything in every bite.
• Don’t skip the resting time. An hour minimum, two hours is better. The beans absorb the dressing, the onion mellows out, and the whole thing tastes far more cohesive after resting. It’s honestly one of those “better the next day” situations.
• Always add avocado last. Right before serving, every single time. Avocado browns fast once cut and dressed, and there’s no recovering from it. Fold it in gently so it stays in distinct pieces.
• Make it spicier: Keep some jalapeño seeds in, add a second jalapeño, or stir in a pinch of cayenne to the dressing.
• Make it more filling: Stir in cooked quinoa or serve over a bed of greens to turn it into a proper salad.
• Italian dressing version: Some versions use Italian dressing instead of the homemade cumin-lime dressing. It’s a shortcut that works — just use about ⅓ cup of your favorite Italian dressing in place of the oil, lime, vinegar, and spices.
• Storage: Without avocado, this keeps brilliantly in an airtight container in the fridge for up to 3 days. The flavors keep developing — it actually tastes best on day two. Once the avocado is folded in, eat it the same day.
• Make-ahead: This is an ideal make-ahead recipe. Prep the entire bowl (without avocado) up to 24 hours in advance. Cover, refrigerate, and fold in the avocado just before serving.

Serving Suggestions

Tortilla chips are the obvious move here, and this cowboy caviar is genuinely excellent with them — scoop-style chips work especially well, so you get a generous amount in every bite.

Beyond chips, think of it as a versatile condiment: spoon it over grilled chicken or fish, serve it alongside tacos or burritos, use it as a topping for a rice or grain bowl, or pile it onto scrambled eggs in the morning. It’s one of those recipes that finds its way into everything during the week.

If you’ve tried this cowboy caviar or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

Summah summah summahhhhhhtime!

I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

Here’s what it tasted like:

• juicy strawberries
• crisp salty bacon
• sweet green lettuce
• bursts of sweet corn
• creamy avocado chunks
• and smoky chipotle grilled chicken! REPEAT: GRILLED!

How To Make Our Chipotle Cobb Salad:

Heya! FYI, book links are Amazon affiliate links.

This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

WORTH IT, you guys! So worth it.

Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite. It’s now one of my favorite summer dinners.

It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.

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Description

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

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For the Chipotle Chicken:

For the Summer Cobb Salad:

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1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Notes

Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Dinner
• Cuisine: American

Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

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This recipe is part of our best sugar free recipe page. Check it out!

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There is something almost unfairly good about this cantaloupe and prosciutto salad — sweet melon, salty cured ham, and a ball of creamy burrata that spills open onto the plate like the best kind of accident. It’s ready in 10 minutes, it looks like something from a restaurant, and people absolutely lose it when you bring it to the table.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Summer Appetizer & Salad Recipes

At A Glance

• Ready In: 10 minutes
• Serves: 4
• Diet: Gluten-free, vegetarian-adaptable (without prosciutto)
• Nutrition Highlights: Good source of vitamin C and calcium from the burrata; cantaloupe is hydrating and rich in beta-carotene
• Main Ingredients: Cantaloupe, prosciutto, burrata, balsamic glaze, fresh basil
• Flavor Profile: Sweet, salty, creamy, and tangy — with a fresh herby finish
• Meal-Prep Friendly: Best assembled fresh; prep components separately and assemble just before serving
• Best Served With: Crusty bread, focaccia, a crisp white wine, rosé, or an Aperol spritz

This is the kind of thing I pull together when I need something that looks impressive but asks almost nothing of me — a melon and prosciutto salad elevated by a whole ball of burrata that you slice open tableside so the creamy interior tumbles out over everything.

The sweet cantaloupe (called rockmelon in Australia) and salty, paper-thin prosciutto are a classic Italian pairing for a reason: it just works. Add a drizzle of good olive oil and balsamic glaze, a scattering of torn basil and mint, and a pinch of flaky sea salt, and you have something that feels genuinely luxurious.

Serve it as a summer appetizer, a light lunch with crusty bread, or the kind of weekend starter that makes a Sunday feel special. It’s one of those plates where the ingredients do all the work.

You might also like these recipes: peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, prosciutto wrapped asparagus, watermelon salad with feta cheese, mint & cucumber, or Caprese wreath.

What You’ll Need

How To Make Cantaloupe Prosciutto Burrata Salad

Recipe Tips

• Ripe cantaloupe is non-negotiable. Press the stem end — it should give slightly. A ripe one will also smell sweet and fragrant. An underripe melon will taste flat no matter how good the other ingredients are.
• Score the burrata before serving, not before. Make the cut right before you bring the plate out so the filling doesn’t run everywhere in the kitchen. The presentation is half the appeal.
• Quality ingredients matter here. This is a simple dish, so there’s nowhere to hide. Good prosciutto (sliced fresh at a deli), a beautiful ball of burrata, and genuinely good olive oil make a real difference.
• Add the herbs last. Basil wilts fast, especially in warm weather. Add the basil and mint right before serving.
• Swap the melon. Honeydew, watermelon, and ripe peaches all work brilliantly in place of cantaloupe for this melon and prosciutto salad. Peaches especially are wonderful in summer.
• Make it more substantial. Add a base of peppery arugula/rocket underneath the cantaloupe for a more salad-like presentation. The bitterness of the arugula is a great counterpoint to the sweet melon.
• Skip the prosciutto for a vegetarian version. The cantaloupe burrata combination is equally beautiful without the meat, especially if you add a handful of nuts like crushed pistachios or toasted pine nuts for a salty crunch.
• Storage: This prosciutto and melon appetizer is really best assembled and served immediately. Once the burrata is cut, the filling will continue to run. Leftover assembled salad can be stored in an airtight container in the fridge for up to 1 day, though the texture of the burrata will change.

Serving Suggestions

This cantaloupe and prosciutto salad is ideal as a starter or light appetizer — the kind of thing you put in the center of the table at a summer dinner party and watch disappear in minutes. It pairs beautifully with a chilled glass of crisp white wine, rosé, or an Aperol spritz. Serve it with thick slices of crusty sourdough or focaccia to scoop up the burrata. If you’re building out a spread, it works well alongside a charcuterie board, a simple green salad, or other Italian-style bites.

If you’ve tried this cantaloupe, prosciutto and burrata salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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My Husband Claims This Is The Best Salmon He’s Ever Had.

As soon as I slathered that chipotle brown sugar rub on the salmon, I knew that we were going to love it.

As if that buttery, flaky, smoky-sweet salmon wasn’t enough – add a little juicy, colorful salady salsa on top, and a garlicky aji verde on the bottom of the bowl for the green sauce lover in the family (ME), and we had a total showstopper meal that immediately earned a place in the “best salmon recipes” category for our family.

One of my daughters liked the salmon and green sauce (a win!), one of my daughters went back for seconds on the complete bowl, and both Bjork and I commented throughout the whole meal about how much we loved the flavors and textures.

(I realize this picture doesn’t look like much but I was just standing there eating that juicy orange salsa out of the bowl while waiting for the salmon to bake. For this batch, I had run the cabbage through the food processor, making it tender and extra shreddy. It’s SO yummy.)

The ingredient list looks a little long, but there’s a lot of overlapping ingredients. And it’s very straightforward:

• Bake the salmon.
• Blend the sauce.
• Toss the salsa (or salad? it’s kind of both).

Pile it all into the bowl, and feel like you’re in a restaurant. Hope you guys love this one. It’s just a vibrant bowl of freshness that I’ve been needing lately.

All my favorite salmon recipes are right here, if you want more ideas to love salmon!

Here’s What The Ingredients Look Like:

You cannot miss with these flavors.

In a nutshell: salmon, spices, and cilantro, lime, garlic, jalapeno, oranges.

Happy colors, happy flavors.

Let’s Make This:

1

Make Your Salsa.

It’s shown here with oranges in the bowl – but wait to add those until just before serving so they don’t turn pink.

2

Blend Your Aji Verde.

I just adore this sauce so much.

3

Bake Your Salmon.

Spice rub + oil, then bake for 10 minutes.

4

Plate It Up Kinda Fancy.

Rice and sauce on the bottom of the dish, then chunks of salmon + the salsa on top.

If You Love This, You’ll Love These

We do have a bit of a “type” in our family when it comes to favorite recipes – the spicy sweet combo just seems like what we are loving these days. Others we love right now:

How To Make This Salmon (Video)

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My Favorite Salmon Recipes

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My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken
• Avocado
• Cilantro, avocado, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I mean, HOW GORGEOUS!

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!

Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes You Might Like

At A Glance

• Ready In: 35 minutes + chilling time
• Serves: 6–8
• Diet: Gluten-free, nut-free
• Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
• Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
• Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
• Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
• Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

How To Make Southern Potato Salad

• In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
• Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
• Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
• Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

• Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
• Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
• Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
• Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
• Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
• Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
• Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

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