Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck?

This week we’re sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren’t just tasty; they’re make-ahead winners designed to simplify your week or help you shine at your next potluck.

By the end of this episode, you’ll learn how to:

1. Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blend
2. Build a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluck
3. Whip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressing

Press play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste!

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Links

Sonya’s herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)

Ina Garten’s coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!)

Jalapeno, lime, coleslaw by Joshua Bousel from Serious Eats

Whole Foods copycat cabbage crunch salad

Carmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)

Alison Roman’s pasta with peas and parmesan salad

Everything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, Learn

Erewhon white bean kale salad by Kale Junkie

Hetty Lui McKinnon’s roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked)

Lidey Heuk’s Taverna salad for NYT Cooking (unlocked)

Moroccan carrot salad by Suzy Karadsheh

Check out our previous “deli salad” episode from season one!

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