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24-Hour Picnic Salad

Frank's is our favorite brand of hot sauce. If using a hotter brand, such as Tabasco, reduce the amount to 1 tablespoon.

Serves 12


1 medium head iceberg lettuce, cored and chopped rough (about 6 cups)

1 teaspoon salt

1/2 medium red onion, sliced thin

6 hard-cooked eggs, peeled and chopped

1-1/2 cups frozen peas

4 celery ribs, sliced thin

1 red bell pepper, seeded and chopped

1 medium cucumber, halved, seeded, and sliced thin

1 pound bacon, cooked until crisp and crumbled

1-1/2 cups crumbled blue cheese


1-1/2 cups mayonnaise

3 tablespoons cider vinegar

2 tablespoons hot sauce (see note)

2 teaspoons sugar

1-1/2 teaspoons pepper

1. For the salad: Place half of lettuce in large serving bowl and sprinkle with 1⁄2 teaspoon salt. Rinse sliced onion under cold water; pat dry with paper towels. Layer onion, eggs, peas, celery, bell pepper, and cucumber over lettuce. Add remaining lettuce to bowl, sprinkle with remaining 1⁄2 teaspoon salt, and top with bacon and cheese.

2. For the dressing: Combine all ingredients and spread dressing evenly over top of salad. Cover with plastic and refrigerate at least 8 hours or up to 24 hours. Remove plastic wrap and toss until salad is evenly coated with dressing. Serve.

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