Name: Potluck Chopped Salad
Yield: 4 servings
Ingredients: 4 large eggs; 1 garlic clove, finely grated; ½ cup buttermilk; ¼ cup mayonnaise; 1 Tbsp. chopped dill; ¼ tsp. Aji-No-Moto umami seasoning (MSG; optional); 1 romaine heart, quartered lengthwise, cut crosswise into 1" pieces; 1 small carrot, peeled, cut into matchsticks; 1 medium radish (such as watermelon or black), cut into quarters through root end, thinly sliced; 1½ cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)

Potluck Chopped Salad recipe from Union Hmong

Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang

This recipe is from chef Yia Vang at Union Hmong Kitchen in Minneapolis. This style of salad is a staple of Hmong potlucks. It was one of the first things that new Hmong immigrants to the Midwest learned to make from the families who sponsored them in the 1980s and ’90s.

Recipe notes