Salad

Yukon Gold potatoes cut into one-inch pieces can be substituted.

This refreshing dish can be prepared and chilled two hours before serving.

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Active time: 30 min Start to finish: 2 hr

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

This recipe is an accompaniment for Korean-Style Tuna Tartare .

Can be prepared in 45 minutes or less.

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced beefsteak tomatoes round out this substantial menu, and sliced fresh peaches and brown sugar wafers make a nice light dessert.

Can be prepared in 45 minutes or less.

Grated roasted beets lend interest here.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.