#picnicsidedish

This Onion Cucumber Salad is a refreshing and tangy side dish that's perfect for picnics, BBQs, or any summer meal. The sweet and tangy dressing pairs wonderfully with the crisp cucumbers and red onions, making it a crowd-pleaser.

Ingredients: 1 cucumber, thinly sliced. 1 red onion, thinly sliced. 1/4 cup white vinegar. 1/4 cup water. 1/4 cup sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. Fresh dill for garnish.

Instructions: In a small saucepan, combine white vinegar, water, sugar, salt, and black pepper. Bring the mixture to a boil, stirring until sugar dissolves. Remove from heat and let it cool. In a large bowl, combine thinly sliced cucumber and red onion. Pour the cooled vinegar mixture over the vegetables. Toss to coat. If desired, add red pepper flakes for a bit of heat. Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh dill before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Orzo pasta salad is a tasty and refreshing dish that goes well with a light lunch or as a side dish at a picnic or barbecue. A delicious and filling salad is made with orzo pasta, fresh vegetables, feta cheese, and a tangy dressing.

Ingredients: 1 cup orzo pasta. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions. Drain and let it cool. In a large bowl, combine the cooked and cooled orzo pasta, cherry tomatoes, cucumber, red onion, feta cheese, and fresh basil. In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss everything together until well coated. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional fresh basil if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Instant Pot Potato Salad is a simple side dish that's great for any event, like a picnic or a barbecue. The Instant Pot makes it easy to cook the potatoes, and the creamy dressing gives them just the right taste.

Ingredients: 4 cups potatoes, diced. 1 cup water. 4 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup chopped red onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. 1 tablespoon apple cider vinegar. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Place diced potatoes and water in the Instant Pot. Close the lid and set the valve to sealing position. Cook on high pressure for 4 minutes. Once done, quick release the pressure and drain the potatoes. In a large bowl, combine cooked potatoes, chopped eggs, red onion, celery, and pickles. In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Pour the dressing over the potato mixture and toss gently to coat. Garnish with chopped parsley. Refrigerate for at least 1 hour before serving.

Prep Time: 10 minutes

Cook Time: 4 minutes

This Creamy Cucumber Salad is a tasty and refreshing side dish that goes well with any meal or on a picnic. This is a favorite summer salad because the creamy dressing goes well with the cool, crisp cucumbers.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 tablespoons white vinegar. 1 tablespoon sugar. 1 teaspoon dill weed. Salt and pepper to taste.

Instructions: Slice the cucumbers and red onion and put them in a large bowl. Sour cream, mayonnaise, white vinegar, sugar, and dill weed should all be mixed together well in a different bowl. Pour the creamy dressing over the mix of onions and cucumbers. Add pepper and salt to taste. Mix it all together until the creamy dressing covers all of the cucumbers and onions. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more dill weed as a garnish. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and flavorful potato salad featuring tender baby potatoes, smoky slices of salmon, and a zesty dressing. Perfect for picnics, potlucks, or as a side dish for any meal!

Ingredients: 1 lb baby potatoes, boiled and halved. 6 oz smoked salmon, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh dill, chopped. 1/4 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp lemon juice. Salt and pepper to taste.

Instructions: Boil baby potatoes and put them in a large bowl. Add smoked salmon, red onion, and fresh dill. To make the mayonnaise, Dijon mustard, and lemon juice well mixed, put them in a different bowl and whisk them together. Add the dressing to the potato mix and toss it around gently to cover everything. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Mojo Dressed Cubano Pasta Salad is a cool and zesty take on a traditional Cuban sandwich. Pasta, black beans, corn, ham, and Swiss cheese are all mixed together in a bright Mojo sauce to make a delicious mix of flavors. It's great for potlucks, picnics, or as a side dish at your next barbecue.

Ingredients: 1 lb pasta your choice of shape. 1 cup black beans cooked and drained. 1 cup corn kernels fresh or frozen. 1 cup red bell pepper diced. 1 cup red onion finely chopped. 1/2 cup fresh cilantro chopped. 1/4 cup fresh mint leaves chopped. 1/2 cup ham cubed. 1/2 cup Swiss cheese cubed. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. After draining, set it aside to cool. Put the black beans, corn, red bell pepper, red onion, cilantro, mint leaves, ham, and Swiss cheese in a large bowl. Follow the steps below to make the Mojo Dressing in a separate bowl. Pour the Mojo Dressing over the salad and toss it around so that everything is covered. Add salt and pepper to the salad as needed. Put the Cubano Pasta Salad in the fridge for at least an hour before you serve it. If you want, you can serve it cold and top it with more fresh cilantro and mint leaves.

Prep Time: 20 minutes

Cook Time: 10 minutes