5 Easy Dressing Recipes

5 Easy Dressing Recipes that are fantastic for summer grilling, barbecues and potlucks. Dress a salad, make a dip or marinade your veggies & meat, no matter the occasion, these recipes are deliciously simple.

I love simple recipes I can use in several different ways. All of these easy dressing and marinade recipes have one thing in common besides being insanely tasty

I grew up as a kid scared of mustard, and honestly, I have no idea why. I loved my Grandma’s potato salad, and it was loaded with yellow mustard. And my mom loves mustard; it was the only condiment I really ever saw her eat. She was never a big ketchup fan.

Then I remember the day a local hamburger joint accidentally added mustard on my burger. I was instantly in love. Surprised, yes – but I loved it. Since then, I have been all about the mustard. Whether in Deviled Eggs, potato salad or in my meat marinades, mustard tends to be highlighted several times throughout the spring and summer.

Today I’m sharing 5 Easy Dressing Recipes you’re going to love! Use them on salads, as a dip, or even as a marinade. The fun twist? Every single one is made with mustard!

tangy southwest dressing

This Tangy Southwest Dressing is a perfect way to amp up any salad and is my favorite way to use this dressing is in potato salad.

Take your everyday salad—or even a Southwest-style dressing to the next level with a subtle tanginess that mimics the familiar flavor and creamy texture of classic potato salad.

Like pasta salad, I love potato salad, and my grandma’s potato salad can’t be beat. But with that said, I’m pretty much a fan of any potato salad as long as it isn’t overdressed. Too much dressing or mayo kills the picnic classic. Just like pasta salad, the key to making the best ever potato salad recipe is the amount of dressing you add.

I love my Southwestern Potato Salad. It is one of my favorites, and to add some flare to it, I made it with this Tangy Southwest Dressing instead, and the change was awesome.

This year’s barbecue is sure to impress with a twist on a classic Southwest Potato Salad made with tangy Southwest Dressing, potatoes, corn, cilantro, and red peppers. The best part? The dressing couldn’t be easier to make, just toss the ingredients into a mason jar, give it a shake or stir, and it’s ready to go. Plus, you can easily adjust the creaminess by adding more dressing to suit your taste.

What I love most about this Tangy Southwest Dressing is that it isn’t thick. You literally could use it just as easy for a marinade, dressing on a green or pasta salad, as well as a spread or a dip.

copycat dorothy lynch

This was my absolute favorite dressing growing up. The combination of sweet and spicy made me want to eat greens and dip my fries and even chips in it. This classic dressing was typically made with ground mustard or dijon, so I decided to use French’s Classic Yellow Mustard to add some tanginess to it.

This dressing is visually stunning and the tangy element pairs perfectly with sweet & spicy ingredients. What makes this just like the original is that it would work well as a marinade and even a fry sauce. Used in a variety of ways, you will love this twist on Dorothy Lynch

To make a salad, combine any of your favorite veggies and drizzle with this dressing. You can keep this in the refrigerator for 3-5 days, although it won’t last that long.

mustard ginger dressing

I love this Mustard Ginger Dressing. Tangy and sweet, the addition of the ginger with the mustard makes for a delicious spin on your typical salad dressing.

While this dressing would be just delicious over a green salad or as a chicken marinade, my favorite way to use it is in a pasta salad. I love that this dressing isn’t overly thick and allows all the flavors to shine.

While you could really use any sort of pasta and ingredients to make a pasta salad with this Mustard Ginger Dressing, I’ve highlighted our favorite combination.

In this recipe, I used 2-8.5 oz. packages of rotini pasta, diced celery, red pepper, edamame and green onions. Simple and delicious, this is a crowd pleaser.

When using this Mustard Ginger Dressing as a marinade for veggies or chicken (my suggested meat – but shrimp would also be amazing), just place your meat or veggies in a Ziplock bag, add about 1 cup of the mustard ginger dressing and let it sit in the fridge for 2-3 hours or overnight for best results.

The best part of this dressing is that the mustard is highlighted. If you choose to use this as a marinade, use the remaining dressing as a dip for the meat you prepared – a fantastic way to use leftovers.

tangy coleslaw dressing

The only thing that can go wrong with coleslaw is when people overdress it or add so much mayo that it overpowers the rest of the ingredients, and you can’t taste anything else.

That is why I love this Tangy Coleslaw Dressing. It is just the perfect texture.

I love eating coleslaw all summer as a side or topping on sandwiches and burgers. I just love that it’s so easy to make and you can have so many variations that are all tasty. Really, just a summer classic, I love the shredded cabbage and carrots. And it only takes minutes to create, which makes it a potluck must have.

carolina mustard dressing or Dip

Carolina Mustard Dressing makes the perfect tangy dip or drizzle, adding a bold, zesty kick to everything from veggies, crackers to chicken fingers.

A party isn’t complete without some kind of dip, right? I love dips, especially to go with my meat, cheese, and veggie trays.

I really love this dip recipe I got from my friend Kelin. Her recipe called for another kind of mustard that honestly, I had never heard of. So I decided to add what I had on hand, which was French’s mustard. To my great surprise, it came out wonderfully.

This would also work well with chicken fingers – something we have yet to try but will be happening soon.

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