Making the Sweet Kale Costco Salad Kit at Home!

Here’s why it works so dang well: using pre-shredded veg makes this come together so quickly. Then I toss in sweet-dried cranberries and pepitas for that crunchy-chewy power combo. The poppy seed dressing? Creamy, sweet-tart, and bright with citrus—so you feel indulgent without going off the health rails.

Make extra. Trust me. It’s the kind of salad that’s perfect for meal prep, potlucks, or just pretending you're a super-organized adult—the one who actually likes their greens.

Sweet Kale Salad Ingredients

For the salad:

• Kale
• Cabbage
• Brussels sprouts
• Broccoli slaw
• Dried cranberries
• Pepitas (pumpkin seeds)

For the dressing:

• Oil - avocado or light olive
• Apple cider vinegar
• Orange juice
• Honey
• Lemon juice
• Poppy seeds
• Sea salt
• Onion powder

Costco Salad Dressing Ingredients

I tried to mimic the dressing in the salad kit as best I could with this homemade dressing. This poppy seed dressing has a little citrus (orange juice and fresh lemon juice) and honey for sweetness. You could use pure maple syrup if you like.

I used avocado oil for a neutral flavor. Extra-virgin olive oil tends to be kind of strong in dressings sometimes.

Apple cider vinegar boosts the fruity flavors from the citrus and adds a nice, tart flavor!

Typically vinaigrette recipes have a little dijon mustard. This one doesn't, but it would help create a more creamy dressing if that's what you're going for.

Don't forget the poppy seeds! Shake it all up in a mason jar, and pour it over your greens.

And there you have it -- one of the best kale salad recipes out there with lots of ways you can customize it!

Costco Kale Salad Variations

• really thin slices of red onion
• sliced bell pepper
• sunflower seeds
• pine nuts
• parmesan cheese
• sharp cheddar cheese
• feta cheese
• shredded rotisserie chicken
• bacon crumbles

How to Make Costco Sweet Kale Salad

1. Combine the kale, cabbage, brussels sprouts, and broccoli slaw in a large salad bowl.
2. Add all of the dressing ingredients into a pint-sized mason jar or other lidded container. Shake the dressing vigorously to combine well.
3. Pour ¾ of the dressing over the salad greens. Toss the greens around to coat it well in the dressing, and then add the remaining dressing if you feel that it needs more.
4. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine.

What to Serve with Costco Kale Salad

This is a perfect side dish to any of these main dishes:

• Grilled Chicken with Herby Lime Marinade
• Everything Bagel Chicken Tenders (Air Fryer or Oven)
• The Best Instant Pot Ribs
• Best Lamb Loin Recipe
• Mini Skillet Meatloaves
• Easy Grilled Eggplant Stacks with Macadamia Ricotta
• Roasted Vegetable Enchiladas

How to Store Sweet Kale Salad

You can store this salad it in the fridge in an airtight container and eat it the next day (or even the next 4 days!) and it won’t go limp and slimy like dressed Romaine or another lightweight lettuce.

Frequently Asked Questions

More of Our Favorite Potluck Salads

We're still in BBQ/Potluck season so here are a few of my favorite potluck salads! Some of them are paleo, some are dairy-free, but all of them are gluten-free.

Grilled Vegetable and Rotisserie Chicken Salad

Roasted Potato Salad with Dill-Scallion Vinaigrette

Mango-Cucumber Rice Salad

Avocado Bacon and Parmesan Salad with Tangy Avocado Dressing

Kale Quinoa Salad

For more of our favorite recipes with Brussels sprouts, click here: Best Brussels Sprouts Recipes.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

If you like this recipe, try another one of my copycat recipes! My Barbacoa Meat rivals the famous shredded meat at Chipotle!

Sweet Kale Salad (Costco Copycat)

Yield: Serves 6-8

Prep Time: 30 minutes

Total Time: 30 minutes

This is a from-scratch version of the beloved Sweet Kale Salad sold at Costco -- with a much cleaner dressing!

Print

Ingredients

For the salad:

Toggle ingredient group

• 4 ounces of kale, leaves removed from stems and thinly sliced (about ½ bunch)
• ¼ of a small head of cabbage, cored and shredded
• 8 ounces of Brussels sprouts, trimmed and shredded
• 8 ounces of broccoli slaw
• 1 cup dried cranberries
• ¼ cup raw or toasted pepitas (pumpkin seeds)

For the dressing:

Toggle ingredient group

• ¼ cup neutral-tasting oil, like avocado or light olive
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons freshly squeezed orange juice
• 1 ½ Tablespoons honey
• 1 Tablespoon freshly squeezed lemon juice
• 1 teaspoon poppy seeds
• ½ teaspoon sea salt
• ¼ teaspoon onion powder

Instructions

1. Combine the kale, cabbage, Brussels sprouts, and broccoli slaw in a large salad bowl.
2. Add all of the dressing ingredients into a pint-sized mason jar or other lidded container. Shake the dressing vigorously to combine well. Pour ¾ of the dressing over the salad greens. Toss the greens around to coat it well in the dressing, and then add the remaining dressing if you feel that it needs more.
3. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine.
4. Serve.

Notes

Nat's Notes:

1. I realize these are awkward measurements, but if you buy one bunch of kale, a small head of cabbage, 1 pound of Brussels sprouts, and a 1-pound bag of broccoli slaw, you have enough for two salads. (And some cabbage leftover for some tacos!) Just divide the greens in half, double the dressing, and store half of each in separate containers in the fridge until you're ready to make your second salad.

2. This salad lasts 3-4 days, dressed and stored in the fridge.

P.S. Here's another salad that uses pre-shredded vegetables -- this time with a maple-mustard dressing that's to die for! It's a salad I created for The Pioneer Woman's site. You can find the recipe here: Ultimate Winter Salad.

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The post Costco Sweet Kale Salad Copycat appeared first on Perry's Plate.

Out of the hundreds of recipes I’ve created over the years, some of the most popular have been ones that use some store-bought shortcuts or are make-ahead friendly. This Wild Rice Salad includes both of those!

I was surprised how much my kids enjoyed this. It was easy to throw together and keep in the fridge for quick lunches during busy summer days.

Why You'll Love This Wild Rice Salad Recipe

• Make ahead friendly
• Great warm or right out of the fridge
• Adaptable to whatever is in your fridge
• Easy to add protein!
• Stands alone as a light meal and pairs well with main dishes.

Wild Rice Salad Recipe Ingredients

• Wild rice - Cooked and cooled (from 1 cup uncooked)
• English cucumber
• Green onions
• Basil pesto
• Salt
• Pepper

How to Make Wild Rice Salad

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed

How to Cook Wild Rice

Just like brown rice, friends. Most places online will tell you 3 cups water for 1 cup of rice, but I end up straining it when it's done which bugs me and seems unnecessary if you just reduce the amount of water.

So I just use 2 cups of water for 1 cup of rice -- like brown rice. It takes a while to cook, though (about 40-45 minutes on the stove top, also like brown rice).

How to cook wild rice in an Instant Pot

This is my preferred method, obv. Use the same ratio -- 1 cup of rinsed rice plus 2 cups of water (along with a teaspoon of salt and a tablespoon of oil, if you like) and cook it on high pressure for 30 minutes. Let the cooker release the steam naturally and then fluff it with a fork.

Tips for Making Cold Wild Rice Salad

Whenever I make rice, I always make a little extra so this can be a super quick meal!

This is the base, feel free to add anything your heart desires (Or any leftovers!)

This wild rice salad is great on its own, but if you want some ideas on how to jazz it up, here are a few of my favorite add-ins.

Cold Rice Salad Recipe Variations

• Leftover cooked protein (shredded chicken/beef/pork, tuna & other cooked fish, beans)
• Other quick-prep vegetables (diced bell peppers, shredded carrots, diced avocado)
• Leftover roasted vegetables (broccoli, sweet potatoes, cauliflower)
• Cheeeeeese (goat cheese and feta are my fave for this)
• Different kinds of pesto (like cilantro pesto or dill pesto) or herbs + infused olive oil & vinegar.
• Misc quickies (nuts, sun-dried tomatoes, marinated artichoke hearts)

How to serve Cold Wild Rice Salad

This recipe can be served hot, at room temperature or chilled. It’s so versatile!

How to Store Cold Wild Rice Salad

Give it a try and let me know what you think! I'd love to hear how you change it up.

More hearty vegetarian salads on Perry's Plate

Kale & Quinoa Salad

Kale Farro Salad

Harvest Grain Bowl Recipe

Spring Mix Salad

Cucumber Tomato and Feta Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Wild Rice Salad

Yield: Serves 5-6 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

This salad only has FOUR ingredients. And it's a great jumping off point for throw-together lunches. Add some leftover shredded chicken, tuna, or beans to round it out as a complete meal!

Print

Ingredients

• 3 cups cooked and cooled wild rice (from 1 cup uncooked)
• ½ English cucumber, diced
• 2 green onions, trimmed and sliced thinly
• ⅓-1/2 cup prepared basil pesto
• Salt and pepper, to taste

Instructions

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed.
2. Serve immediately.

Optional add-ins: Leftover shredded meat, canned tuna or beans, flavorful crumbly cheese (feta, parmesan, goat cheese), other chopped vegetables. You may need to add more pesto when you add extras to this salad.

Notes

Nat's Note: You can easily make this recipe dairy-free by making your own pesto! Use the recipe below:

Homemade Dairy-Free Basil Pesto:

2 packed cups fresh basil leaves
⅓ cup pine nuts
Juice from half a large lemon (about 2 Tablespoons)
½ garlic clove, smashed
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil

Combine everything except the oil into the workbowl of a food processor. Pulse until everything is minced finely. With the machine running, drizzle in the oil and run for about 10 seconds to blend well. Use immediately or cover and chill for up to 2 weeks.

The post Wild Rice Cold Salad appeared first on Perry's Plate.

This salad is not only gluten-free, but it’s packed with hydrating, nutrient-dense veggies that are light on calories but big on flavor. Cucumbers bring that crunch while providing a boost of vitamins and antioxidants—it’s a cool way to make healthy feel exciting.

Asian Cucumber Salad Recipe

My reader-favorite Marinated Cucumbers are FAB, but needed a twist. I went to my Asian pantry (you know, rice vinegar, sesame oil, tamari) and made something my kids devoured when they came home from school. Honest.

I’ve spent years perfecting veggie dishes, and this one? It’s a must-make. I’ll show you how easy it is, what you need to have, and you’ll have this prepped and ready to go in under 15 min!

Cucumber Salad Asian Ingredients

All of these ingredients are easily found in most grocery stores!

• English Cucumber: I like English ones because of their mild flavor and thin skin. And the fact that I don't have to peel or seed them. #lazymuch
• Red Onion: I love the color and pop of flavor it adds!
• Jalapeno:
• Rice Vinegar: My favorite vinegar to work with because it's more mellow than other types. And super versatile!
• Sesame Oil: A little goes a long way with this! Love the sesame flavor it adds.
• Mayonnaise: Just a little to give it a hit of creaminess.
• Tamari soy sauce: I use tamari because it's soy-based and gluten free. Regular soy sauce is partly wheat-based and isn't gluten free.
• Asian-style chili sauce: You can use sambal oelek or sriracha or whatever you have on hand to give it some kick.
• Honey: Just a touch for some sweetness to balance all the acid going on.

How to Make Cucumber Asian Salad

1. Combine the dressing ingredients in a salad bowl or a quart-sized container fitted with a lid. Mix it around a bit to loosen up the mayo. It doesn't have to be perfectly smooth.
2. Chop the cucumbers, onion, jalapeño, and cilantro. Add them to the container with the dressing.
3. Shake, shake, shake!
4. Eat right out of the container or transfer to a serving bowl.

Cucumber Salad Asian Variations

• Use regular cucumbers instead of English, if you prefer. Especially if you have them pouring out of the garden. You may need to peel and seed them if that's your preference.
• Use coconut aminos or fish sauce instead of tamari if you're avoiding soy.
• Omit the onion and/or jalapeño if you prefer. Or swap the onion for milder thinly sliced green onions.
• Omit the cilantro if you're a "cilantro is soap" kind of person.

Creamy Cucumber Salad Recipe Tips

• The thinner you sliced the cucumbers and onion, the better this will taste.
• Shake it really, really well to make sure the mayonnaise isn't clumpy.
• If you don't want it spicy at all, omit the Asian chili sauce or cut the amount by half. Also make sure you seed the jalapeño or omit it entirely.

What to Serve With Cucumber Asian Salad

Here are a few things that would be great alongside this cucumber salad!

Try it as part of a Sushi Bowl Recipe. Or as a side dish with some Spicy Shrimp Rolls.

Add it to this Ground Turkey and Rice bowl.

Take it to a potluck and pair it with some grilled meat like Grilled Lemon Chicken, or basic steak.

Storing Cucumber Salad With Mayo

Store any leftovers in a lidded container for up to 5 days for best flavor. I love these quart deli containers for storing (and freezing!) salads, leftovers, soups, broths...

More Cucumber Salad Recipes on Perry's Plate

If you like this recipe, try another one of my easy salads with cucumbers!

Cucumbers in Vinegar

Sesame Cucumber Noodles

Cucumber Tomato and Feta Salad

Cucumber and Cabbage Salad

Mango Cucumber Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cucumber Salad With Mayo

Yield: Serves 3 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

As a pro recipe creator who’s made vegetables my thing, this Asian-style Cold Cucumber Salad is the ultimate in fresh, flavorful, and stupid-easy salads. Best part? You shake it all up in a container—no fancy mixing bowls needed.

Print

Ingredients

• 1 English cucumber
• ¼ red onion
• ½ jalapeno
• ⅓ cup chopped fresh cilantro

For the dressing:

Toggle ingredient group

• 2 Tablespoons rice vinegar
• 1 Tablespoon tamari (GF soy sauce) or coconut aminos
• 2 teaspoons mayonnaise
• 1 teaspoon sesame oil
• 1 teaspoon Asian style chili paste like sriracha or sambal oelek
• ½ teaspoon honey
• Sea salt, to taste

Instructions

1. Cut the cucumber in half widthwise, then quarter each section lengthwise. Chop them into small pieces so you have a bunch of triangles.
2. Thinly slice the red onion and small dice the jalapeno, removing the seeds from the jalapeno (unless you want some serious heat).
3. Add the dressing ingredients to a quart-sized container fitted with a lid. (Or use a salad bowl if you don't plan in shaking this up.) Mix it around with a fork to break up some of the mayo. It doesn't have to be totally smooth at this point.
4. Add the chopped vegetables into the dressing. Put the lid tightly on the container and SHAKE! Taste, and add a generous pinch of salt if you think it needs it.
5. Eat it right out of the container like a rockstar or transfer it to a serving bowl.

Notes

This recipe has a little kick of heat, so if you're sensitive to that, omit the jalapeno and chili sauce entirely or use a lesser amount of both.

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Nutrition Information

Yield 3 Serving Size 1 cup
Amount Per Serving Calories 67Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 485mgCarbohydrates 7gFiber 1gSugar 5gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Cucumber Asian Salad appeared first on Perry's Plate.

This could have turned out terribly. But roasted potato salad turned out to be a very successful experiment.

As a side benefit, it’s a sun-safe potato salad because it doesn’t contain any mayonnaise! You can leave it out in the heat for hours without any risk of spoilage. (And honestly, I kind of like it when it’s warmed up a little from the sun.)

You will love this Roasted Potato Salad with Dill

You will love this Roasted Potato Salad with Dill for its perfect blend of tender potatoes and the fresh, aromatic flavor of dill. The roasting process enhances the natural sweetness of the potatoes, while the dill adds a vibrant, herbaceous touch. Plus, it's a no-mayo recipe, making it a lighter and healthier version of the classic potato salad. This delicious and refreshing dish is ideal for any meal or gathering.

Roasted Potato Salad ingredients

• Red or Yukon gold potatoes
• Shallot
• Avocado or coconut oil
• Sea salt
• Black pepper
• Fresh dill
• Scallions
• Garlic clove

For the vinaigrette:

• Dill
• Lemon juice
• Scallions
• Garlic
• Red wine vinegar
• Honey
• Whole grain mustard
• Extra-virgin olive oil
• Radishes

How to Make Potato Salad with Roasted Potatoes

1. Preheat the oven to 425°F (220°C).
2. Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
3. Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl or a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
4. When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
5. Best served warm or at room temperature.

Roasted Potato Salad Recipe Tips

Make sure to combine the ingredients while the potatoes are still hot to allow them to soak up the flavors.

You could substitute parsley or cilantro in place of the dill, if you prefer.

To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

How to Serve Roasted Potato Salad

This is a perfect side dish to any meal! On summer days, I like to serve it alongside Grilled Chicken, Smashed Burgers, or Salmon.

But it could easily accompany Fish Fry, Bacon Cobb Lettuce Wraps, or Eggplant Pesto Roll-Ups.

Storing Roasted Potato Salad with Dill Scallion Vinaigrette

This dish can be stored for up 5 days in an airtight container in the fridge.

More Potato Salad Recipes on Perry's Plate

Here are a few more delicious potato salad recipes!

Instant Pot Potato Salad is a more traditional potato salad recipe. If you haven't used an Instant Pot to make potato salad, you're in for a treat! You can cook the potatoes and eggs in the Instant Pot at the same time! This recipe also has lots of pickles and....ranch dressing. It's the best. Seriously.

Hot German Potato Salad is a warm, tangy take on a potato salad that also has a vinaigrette-based dressing. My version has bits of crispy bacon & sauerkraut!

This potato salad would be super delicious with Goulash Hungarian Recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Potato Salad Recipe FAQs

Roasted Potato Salad (No Mayo)

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This is a fresh, mayo-free take on a potato salad. Tender roasted potatoes are tossed with a herby, mustardy vinaigrette. You'll never go back to regular potato salads. | perrysplate.com

Print

Ingredients

Toggle ingredient group

• 3 pounds red or Yukon gold potatoes, cut into 1-inch pieces
• 1 large shallot, peeled and sliced thinly
• 2 Tablespoons avocado or coconut oil
• ¾ teaspoon sea salt, divided
• ¼ teaspoon black pepper
• 1 bunch of fresh dill (about 1 packed cup of chopped leaves and thin stems), divided
• 2 Tablespoons freshly squeezed lemon juice (about ½ of a lemon)
• 3 scallions (green onions), sliced thinly, divided
• 1 garlic clove
• 2 Tablespoons red wine vinegar
• 1 teaspoon honey
• ½ teaspoon whole grain mustard
• ¼ cup extra-virgin olive oil
• 4 radishes, trimmed and sliced very thinly

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
3. Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl of a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
4. When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
5. Best served warm or at room temperature.

Notes

Nat's Notes:

1. You could substitute parsley or cilantro in place of the dill, if you prefer.

2. To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Potato Salad with Dill Scallion Vinaigrette appeared first on Perry's Plate.

This Summer Berry Salad makes a great side dish everyone is sure to love!

In my 15+ years as a recipe developer I’ve been dedicated to creating recipes that make the most of seasonal ingredients. This berry salad is a perfect example of that! Summer ripe berries are delicious on their own, so I just tossed them in a little dressing to compliment their natural sweetness.

The acidity from the orange adds some brightness and the vanilla gives it a “creamy” note without any dairy. (Sneaky, right?) You’ll definitely be asked for this recipe if you take it to a potluck brunch!

Berry Salad Dressing

I really love orange with berries. And I love vanilla with berries. And I love orange and vanilla.

So, recipe math suggests... berries + orange + vanilla = steller combo.

And it was. Holy cow. I LOVED the way this vanilla orange honey dressing added a little more sweetness and citrusy goodness to this mixed berry salad recipe.

Summer Berry Salad Ingredients

• Fresh orange juice & zest
• Fresh Lime juice
• Honey
• Vanilla extract or vanilla bean paste
• Sea salt (just a pinch!)

How to wash and store berries for mixed berry salad

Berries are notorious for molding quickly -- especially after washing. Here's a little trick to store berries after washing so they don't spoil as quickly.

TIP: Soak berries in a very large bowl with 3-4 Tablespoons of white vinegar for 15 minutes or so. Rinse well. Spread them out on a clean kitchen towel to dry COMPLETELY before transferring them to a paper towel lined lidded container to chill.

This vinegar soaking method also helps to remove any pesticide residue if your berries aren't organic. Organic berries can be pricey and when my kids can eat entire containers in minutes... I don't always buy organic.

How to choose good berries for berry fruit salad

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, and the first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

TIP: Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end.

How to make mixed berry salad

Just whisk the dressing together in a big bowl, add the berries, then fold them carefully to get them all coated well.

Like I said before, if you're worried about your raspberries falling apart, fold them in after you've mixed the dressing into the salad to avoid breakage.

Can this Berry Salad Recipe be made ahead of time?

Berries start to break down really quickly after coated in citrus. You can probably get buy with an hour or two ahead of time, but no longer than that. Just keep it chilled until you're ready to eat.

Alternately, you can put the berries in a serving bowl and keep the dressing in another container, then combine them right before serving. That will save you a few minutes of prep time.

What to Serve with Berry Fruit Salad

If you're serving this fresh berry salad as part of a brunch spread here are some things that would go well with it!

Gluten-Free Crepes

Coconut Chia Pudding

Sweet Potato Hash with Chorizo

Quick Ham & Brussels Sprout Hash

Chicken Sausage Breakfast Bowls

Keto Breakfast Tacos

Best Homemade Granola

Berry Salad Recipe FAQs

More Fruity Salad Recipes on Perry's Plate

If you like this mixed berry fruit salad, try one of my other salad recipes with berries and other types of fruit!

Melon Salad with Ginger Mint Dressing

Cantaloupe, Prosciutto, & Burrata Salad

Strawberry Cobb Salad

Spring Greens & Strawberry Salad

Mango Cucumber Rice Salad

Asparagus and Grilled Melon Salad

Blackberry, Bacon, & Egg Salad

Grilled Jerk Chicken & Mango Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Mixed Berry Salad

Yield: 8

Prep Time: 15 minutes

Total Time: 15 minutes

This is the best berry salad I've ever had! Beautiful fresh mixed berries tossed in an orange vanilla dressing makes a colorful side dish for any meal or brunch.

Print

Ingredients

• 1 orange
• 1 lime
• 3-4 teaspoons honey
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch sea salt
• 1 ½ - 2 pounds fresh strawberries
• 1 pound mixed berries (blueberries, blackberries, raspberries)

Instructions

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, anthe first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

Notes

• Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end after mixing the salad together.

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The post Easy Berry Salad with Orange Vanilla Dressing appeared first on Perry's Plate.

So whether you’re heading to a backyard barbecue or just craving a batch of creamy, flavor-packed potato salad for yourself, this recipe is your new go-to. Simple ingredients, foolproof technique, and flavor that absolutely outshines the store-bought stuff.

Why You'll Love This Instant Pot Potato Salad Recipe

That’s right. The potatoes and eggs go in the pot TOGETHER. Brilliant, right? The dressing is bomb, too, loaded with ranch and pickles. It’s our favorite way to make potato salad. I’ve been developing Instant Pot recipes for years and this potato salad was so good I put it in my last cookbook!

Instant Pot Potato Salad Recipe Ingredients

• Russet or red potatoes
• Eggs
• Paleo-friendly Ranch Dressing
• Avocado oil mayonnaise
• Pickle juice
• Yellow or Dijon mustard
• Sea salt
• Black pepper
• Pickles

I LOVE ranch dressing in my potato salad.

I use my dry ranch dressing mix to whip up some quick dressing if I don't have some already made.

Lots of pickles are also my preference. As well as some pickle juice from the jar.

How to make Pressure Cooker Potato Salad

1. Place all of the potato cubes in the insert pot of your pressure cooker. Pour 1 ½ cups of water over the potatoes. Place the eggs on top of the potatoes, spaced apart.
2. Close the lid to your cooker, moving the steam release valve to "sealing" and set it to cook on high pressure for 5 minutes. When the pressure cycle is complete, manually remove the steam by moving the steam release valve to "venting".
3. Meanwhile, whisk together the ranch, mayonnaise, pickle juice, mustard, salt, and pepper. Set aside.
4. Fill a medium bowl with ice water. Set aside.
5. When the potatoes and eggs are finished, transfer the eggs to the ice water. Tilt the pot to allow the potatoes to mostly drain. Let them sit in the pot to cool for 5-10 minutes so they don't break up as easily when you scoop them out. Transfer them to a large serving bowl.
6. When the eggs are cool enough to handle, peel and chop them. Place the chopped eggs and diced pickles on top of the potatoes (don't stir yet). Pour the dressing over the whole thing and very gently stir so you don't mash up the potatoes. Taste, and adjust the salt if needed.
7. Serve immediately or chill in a lidded container until ready to serve. Keeps in the fridge for about 10 days.

Instant Pot Potato Salad Recipe Variations

If you're feeling adventurous, change up some of the ingredients!

Add a different salad dressing: My grandma uses thousand island in her salad! Try different kinds of ranch dressing, green goddess dresing, or even Italian dressing for some extra spunk.

Add some different seasonings: Throw in some fresh garlic or a teaspoon or two of your favorite spice blend, like Everything Bagel Seasoning.

Add some mix-ins: Adding some crispy bacon to potato salad would not be a horrible idea. Just sayin'. My grandma also puts tiny chunks of cheddar cheese in her potato salad! Chopped celery, sliced green onions, diced avocado, cubed ham or smoked turkey would be delicious, too. Something briny like pickled onions or Sauerkraut Recipe Easy would be delicious, too.

How to Serve Pressure Cooker Potato Salad

Serve this potato salad at room temperature or chilled as a refreshing dish alongside Grilled Chicken, Roast Chicken, Burgers, or Roast Beef. Garnish with fresh herbs like parsley or chives for a pop of color and added flavor.

How to Store Pressure Cooker Potato Salad

Keep any leftovers in a lidded container in the fridge for up to 5 days.

More Potato Salad recipes on Perry's Plate

I have a few other potato salad recipes on my site! None of them have a mayo-based dressing, if that happens to be something you prefer.

Roasted Potato Salad with Dill-Scallion Vinaigrette -- No boiling potatoes here either! Roasted potatoes are tossed with a tangy vinaigrette that's packed with fresh herbs and scallions. LOVE this one.

Hot German Potato Salad -- A twist on classic German potato salad loaded with crispy bacon & sauerkraut.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pressure Cooker Potato Salad FAQs

Instant Pot Potato Salad Recipe

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

An Instant Pot makes potato salad SO much easier! Cooking the potatoes and eggs TOGETHER is a great, time-saving shortcut! We love extra pickles ranch dressing in this salad.

Print

Ingredients

• 4 pounds Russet or red potatoes cut into 1 - 1 ½ inch cubes (peeling optional)
• 6 eggs
• ¾ cup Paleo-friendly Ranch Dressing
• ½ cup avocado oil mayonnaise
• ¼ cup pickle juice
• 2 Tablespoons yellow or Dijon mustard
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 ½ cup chopped pickles

Instructions

1. Place all of the potato cubes in the insert pot of your pressure cooker. Pour 1 ½ cups of water over the potatoes. Place the eggs on top of the potatoes, spaced apart.
2. Close the lid to your cooker, moving the steam release valve to "sealing" and set it to cook on high pressure for 5 minutes. When the pressure cycle is complete, manually remove the steam by moving the steam release valve to "venting".
3. Meanwhile, whisk together the ranch, mayonnaise, pickle juice, mustard, salt, and pepper. Set aside.
4. Fill a medium bowl with ice water. Set aside.
5. When the potatoes and eggs are finished, transfer the eggs to the ice water. Tilt the pot to allow the potatoes to mostly drain. Let them sit in the pot to cool for 5-10 minutes so they don't break up as easily when you scoop them out. Transfer them to a large serving bowl.
6. When the eggs are cool enough to handle, peel and chop them. Place the chopped eggs and diced pickles on top of the potatoes (don't stir yet). Pour the dressing over the whole thing and very gently stir so you don't mash up the potatoes. Taste, and adjust the salt if needed.
7. Serve immediately or chill in a lidded container until ready to serve. Keeps in the fridge for about 10 days.

Notes

Nat's Notes:

1. If you don't have an Instant Pot, boil the potatoes on the stovetop (separately) until they're fork tender. Cook the eggs in a separate smaller pot by bringing them to boil, then removing them from the heat, covering the pot and allowing them to sit for 12 minutes before transferring them to an ice bath.
2. I highly recommend adding some crispy bacon pieces to this salad.
3. I make my own ranch dressing using a homemade dry ranch mix. If you haven't tried it, it's pretty awesome.
4. You can also make your own avocado oil mayonnaise or find Primal Kitchen's mayonnaise.
5. If you live near a Trader Joe's, see if you can find their Dill Pickle Mustard. It's the bomb. Like, the best mustard I've ever had. And if you like pickle flavored things, you'll love it.

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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