This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.

To make the salad, slice the tomatoes in half, remove core, and thinly slice into half-moon shapes. (If you have a mandoline, you can use it to slice all these items quickly, but if you don’t have one ...

The trouble began with a simple question: “How much is too much to pay for a salad?” Times reporter Jordyn Holman asked Neman this after paying $16.28 for her most recent Sweetgreen salad.

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.

As both a counterpart and jolly green riposte to menu’s impressive excess, it’s also a natural fit for any birthday party, where the lineup typically errs on the side of hedonism. The salad ...

The salad at Meetinghouse in Philadelphia is known to reach a foot in height.Credit...Cory Foote for The New York Times Supported by By Maggie Hennessy The green salad at Meetinghouse, a modern ...

Serve with the reserved basil leaves sprinkled over the top and finely grate over the Parmesan cheese. "Chopped salads are incredibly simple to make -- you have to give them a go. If nothing else, ...

Sweetgreen CEO Jonathan Neman knows the cost of salad toppings can add up ... Put "two together, like spicy cashew with a green goddess," he advises.

Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the ...