Full Recipes Here:

Best Classic Chicken Salad

Ingredients:
4 cups cooked chicken, shredded or diced (rotisserie or poached)
1 cup chopped celery
1 cup red grapes , halved
⅓ cup chopped red onion
¼ cup toasted sliced almonds
1 cup mayonnaise
¼ cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fresh dill for garnish

To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days.

Best Creamy Coleslaw

A rich, tangy, and slightly sweet coleslaw with the perfect creamy texture—great for BBQs, sandwiches, or as a side dish!

Ingredients:
4 cups shredded green cabbage
1 cup shredded carrots
½ cup mayonnaise
2 tbsp sour cream (optional, for extra creaminess)
1 tbsp apple cider vinegar (or white vinegar)
1 tbsp lemon juice
1 tbsp sugar (or honey)
1 tsp Dijon mustard (optional, for a little zing)
½ tsp celery seed (optional, but adds great flavor)
Salt & black pepper, to taste

Instructions:
Prepare the veggies: In a large bowl, combine shredded cabbage and carrots.

Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, vinegar, lemon juice, sugar, mustard, celery seed, salt, and pepper until smooth.

Mix & chill: Pour the dressing over the cabbage mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve & enjoy! Stir before serving and adjust seasoning if needed.

Creamy Potato Salad with Bacon

Ingredients:
For the salad:
2 lbs baby red or Yukon gold potatoes (cut into bite-sized pieces)
6 slices bacon (cooked & crumbled)
3 hard-boiled eggs (chopped)
½ cup celery (diced)
¼ cup red onion (finely chopped)
2 tbsp fresh chives (chopped)

For the creamy dressing:
¾ cup mayonnaise
¼ cup sour cream (for extra creaminess!)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp garlic powder
½ tsp smoked paprika
Salt & black pepper (to taste)

Instructions:
Cook the potatoes:
Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
Cook for 10-12 minutes or until fork-tender. Drain and let cool slightly.

Cook the bacon:
While potatoes cook, fry bacon until crispy. Drain on paper towels, then crumble.

Make the dressing:
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, smoked paprika, salt, and pepper.

Assemble the salad:
In a large bowl, combine potatoes, crumbled bacon, hard-boiled eggs, celery, red onion, and fresh herbs.
Pour dressing over the top and toss to coat.

Chill & serve:
Cover and refrigerate for at least 30 minutes (or up to 24 hours) before serving for the best flavor.
Garnish with extra chives & bacon bits