Maryland Salad Recipes

Maryland style salads are a hit any day but they are especially refreshing on those hot, muggy summer days.  Shrimp salad seasoned with Old Bay has been a staple for over 80 years and Maryland's German heritage has made sauerkraut a tradition, even at Thanksgiving tables!

Maryland Style Potato Salad
Courtesy Chesapeake Bay Cookbook

A great version with traditional Maryland style seasonings

3 cups cooked potatoes, diced
3 hard boiled eggs, peeled and chopped
1/4 cup onion, diced
1/2 tsp. dried oregano
1/4 tsp. seafood seasoning (like Old Bay)
1/2 tsp. dry mustard
1/3 cup mayonnaise
3 Tbsp. sweet pickles, finely diced
salt and pepper to taste

In a large bowl, mix together the potatoes and eggs. Add the remaining ingredients and mix lightly but thoroughly. Refrigerate for at least 3 hours before serving so flavors develop.


Maryland Shrimp Salad
In Maryland steamed shrimp is second only to steamed crabs in popularity.  This Maryland style shrimp salad takes a little time to prepare but the results are well worth it.  Simple but tasty!  Give it a try!

1 lb. shell on gulf shrimp 26/30 size or larger
1/2 cup water
1/2 cup apple cider vinegar
2 tbsp. Old Bay Seasoning

1/3 cup mayonnaise
1-2 stalks celery, diced
1 tsp. Old Bay Seasoning
pinch black pepper
pinch celery seed

Steam the shrimp:  Place water, apple cider vinegar, and Old Bay in a medium saucepan.  Bring to a boil over medium heat.  Add the shrimp and stir.  Cover and steam for 3-4 minutes or until shrimp are opaque and cooked through.  Do not overcook.  Drain shrimp and set aside to cool.  In a bowl mix mayonnaise, celery, Old Bay, pepper, and celery seed.  Peel the shrimp and devein if desired.  Cut into 1/2" pieces and add to dressing mixture.  Toss to coat evenly and set in refrigerator for at least 1 hour.  Serve on a buttery toasted bun, your favorite bread, or on a bed of lettuce.

Note:  Don't use foreign non-USA, or pre-cooked, or shelled and deveined shrimp.  You just won't get the same result.


Cucumber and Sour Cream Salad
A refreshing summer treat!

1 cucumber
1 tsp. salt
1/2 cup sour cream
1 Tbsp. onion, chopped
1/2 tsp. sugar
1 Tbsp. vinegar
chopped pimento optional

Pare and slice cucumber. Add salt and chill. Press out as much water as possible with a paper towel. Combine the remaining ingredients in a bowl. Add cucumbers and toss gently. Chill. Arrange in salad bowls lined with lettuce. Sprinkle chopped pimento on top if desired.


Sauerkraut Salad
Sauerkraut, a Maryland tradition!

1 (27oz.) can sauerkraut (do not drain)
1 green pepper, chopped fine
1 medium onion, chopped fine
1 cup celery, chopped fine
1 (2oz.) jar pimiento, drained
1 1/2 cups sugar
1/2 cup white vinegar
1/4 cup vegetable oil
1/2 tsp. salt

In a large bowl combine all ingredients. Cover and chill overnight. Drain before serving. Serve as a side dish or relish for sandwiches or hot dogs. Salad will keep in refrigerator, covered, for a week.


Spicy Macaroni Shrimp Salad
Courtesy Cooking With Old Bay Cookbook

A light lunch for those hot summer days!

8 oz. macaroni, cooked and drained
8 oz. shrimp, diced
1 medium tomato, diced
1 small onion, diced
2 hard cooked eggs, diced
1 Tbsp. Old Bay Seasoning
1/4 tsp. garlic salt
3/4 cup mayonnaise
salt and pepper to taste

In a large bowl, toss all ingredients together. Cover and chill before serving. 2-4 servings.


Bacon Potato Salad
Courtesy Cooking With Crab by Margie Kauffman

A great version of an American favorite!

2 lbs. red potatoes
1 Tbsp. salt
1/4 cup mayonnaise
2 Tbsp. stone ground mustard
8 slices bacon, cooked, crumbled
1/3 cup chopped green onions
2 Tbsp. fresh parsley, chopped
salt and pepper to taste

Quarter the potatoes and place in a large pot. Cover with cold water, add the salt and bring to a boil. Lower heat and simmer gently for about 20 minutes or until potato slips off a fork when speared. Drain and place in a mixing bowl. In another small bowl, combine the mayonnaise and mustard. Pour over the potatoes and gently toss to coat. Sprinkle with the bacon, green onions, salt, pepper and parsley. Fold to mix. Chill before serving. Serves 6.


Maple Ginger Soy Dressing
Courtesy Crabby Patty


2 Tbsp. Maryland Maple Syrup
1 Tbsp. olive oil
2 Tbsp. lemon juice
4 tsp. soy sauce
2 tsp. mustard (prepared, yellow)
2" piece of fresh ginger, finely minced (about 1 1/2 tsp.)
1 small garlic clove, finely minced
1 pinch cayenne pepper or dash of Tabasco (optional)
1 tsp. sesame oil (optional)


Combine all ingredients and mix well. Serve over your favorite salad. Refrigerate the remaining dressing for next time. Enjoy!