Such a wonderful time in the kitchen with my friends at PA Live today! If you missed the show click here for salad cooking segment with Bryan: PA LIVE! SUMMER SALADS

This is your guide to my Summer Salad essentials! I like to serve them either next day or make in the morning to serve later in the day.  Once the flavors blend they are even more delicious.  They also keep well in the fridge for up to a week! You can always double, even triple the recipes for a party to share. Serve alongside just about anything from burgers to my Chicken Tray Bake from today’s show, for the perfect go-to summer side dishes.


Kim xo



6 large red potatoes
3/4 cup Mayo
1/8 cup pickle juice
3 pickles -roughly chopped
1/2 Vidalia onion- roughly chopped
3 stalks celery- roughly chopped
4 hard boiled eggs -roughly chopped
Salt and pepper to taste

Cut potatoes into bite-sized cubes. Place into a pot of salted water along with 4 eggs, cover and bring to boil. Cook for about 20 minutes after the water boils or until the potatoes are tender when pierced with a fork. Remove from heat. Drain and set aside.

While potatoes are cooking, chop onion, celery, pickles and place into a bowl. Add mayo, pickle juice, salt and pepper.

Once potatoes are cooled and eggs are peeled, chop eggs. Add potatoes and eggs to bowl with ingredients. Mix and serve chilled.

Serves 4-6



1 (16-ounce) package elbow macaroni
1 cup mayonnaise
1 (5.75-ounce) jar sliced green olives with juice
3 medium carrots, shredded
Salt and pepper to taste

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Combine all ingredients, using olives and their juice, in a bowl and toss until evenly coated with mayonnaise.

Serves 4-6



1 small head cabbage, shredded 3 carrots, shredded
1 green bell pepper, chopped
3⁄4 cup mayonnaise
1/4 cup evaporated milk
1⁄2 lemon, juiced
Salt and pepper to taste

Place cabbage, carrots and pepper in a large bowl. In a small bowl, stir together mayonnaise, milk and lemon juice until blended. Pour over coleslaw, add salt and pepper and toss to coat. Refrigerate until serving.

Serves 6-8



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