Potato Salad

POTATO SALAD WITH MEAT

Dilly of a Deli Salad

1 c. or 8 oz. Creamy Italian Dressing

4 c. white potatoes, cooked, thinly sliced

3/4 pound turkey, cooked, cooled, cut into cubes

1/2 pound American cheese, shredded

1 medium tomato, chopped

1/2 c. dill pickles, chopped

In large bowl, combine all ingredients. Pack into spring form pan. Chill

four hours or over night. Serves 6.

Hot Parmesan Potato Salad

1/3 c. Italian Salad Dressing

4 c. white potatoes, cooked, sliced

1/2 c. celery, sliced

1/2 c. green onion, sliced

8 slices bacon, crisply cooked, crumbled

1/2 c. Parmesan cheese, grated

a little parsley and a little extra Parmesan cheese for garnish, if desired

In large skillet, over medium heat, combine dressing, potatoes, celery,

onion and stir gently until combined and heated through. Add cheese and

stir a little more. Spoon into large serving bowl. Sprinkle a little parsley

and Parmesan cheese over all for garnish, if desired. Serves 4 to 6.

Parmesan Potato Salad

1 quart white potatoes, peeled, cooked, chopped
1 c. celery slices

3/4 c. or 3 oz. Parmesan cheese, grated
8 hard-boiled eggs, chopped, yolks discarded
1/2 c. green onions, 1/2 inch slices
1/2 c. red onions, medium thick slices, rings separated
6 bacon slices, crisply cooked, crumbled
low fat mayonnaise
parsley
In a large bowl, combine potatoes, celery, cheese, eggs, onions, bacon

and enough mayonnaise to moisten. Mix lightly. Chill for an hour or longer.

Add additional mayonnaise if desired. Add additional Parmesan cheese on

top and parsley for garnish, if desired, before serving. Serves 6 to 8.

POTATO SALAD WITHOUT MEAT/SEAFOOD

Cheesy Potato Salad

4 c. white potatoes, peeled, cooked, cooled, cut in small cubes

2/3 c. low fat mayonnaise

2 T. white onion, chopped

1 T. cider vinegar

1 1/2 t. French's yellow mustard

1/2 c. Cheddar cheese, diced

4 hard-boiled eggs, whites only, chopped

parsley

In large bowl, combine all ingredients. Cover and refrigerate for several

hours or overnight. Serves 4 to 6.

**10

Potato and Egg Salad

4 large white potatoes, peeled, boiled, cut in cubes

8 hardboiled eggs, whites only, chopped

1 medium red apple, peeled, chopped

4 heaping spoonfuls of low fat mayonnaise

1 1/4 t. French's yellow mustard

a little low fat milk

thyme

Combine potatoes, egg whites and apple in large bowl. In separate bowl,

combine mayonnaise, mustard and just a little milk to make a thin but not

runny sauce. Add sauce to potato mixture. Sprinkle a little thyme on top.

Serves 4.

Potato Salad

2 pounds (6 medium) white potatoes, peeled, boiled, cut into 1/2 inch cubes

1 c. celery, diced

1 to 2 medium scallions, finely chopped, about 2 to 4 T.

1 c. low fat mayonnaise

1 T. Dijon mustard

1 T. white wine vinegar

cherry tomatoes

cucumber, peeled, sliced

Mix together potatoes, celery and scallion in large bowl. In separate bowl,

whisk together mayonnaise, mustard and vinegar. Toss with potato mixture.

Cover and refrigerate for several hours. When ready to serve, garnish with

cherry tomatoes and cucumber slices. Makes about 1 1/2 quarts. Serves 6

to 8.

Your Choice Potato Salad

6 medium white potatoes, peeled, cooked, cut in 1 inch cubes

Add any or all of the following:

1/3 c. white onion, minced

1/3 c. celery, minced

1/3 c. cucumber, peeled, minced

1/3 c. green peas, frozen and thawed

1/3 c. almonds, chopped

1/3 c. black olives, chopped

1/3 c. parsley, chopped

1/3 c. dill or sweet pickles, drained, chopped

4 hard boiled eggs, whites only, chopped

low fat mayonnaise

In large bowl, add all ingredients and stir until well combined. Cover and

refrigerate for one hour or overnight so flavors can develop. Serves 12 to 14

if you add all above ingredients.

Potato Salad

2 1/2 pounds white potatoes

8 hard-cooked eggs, whites only, chopped

1 medium or 3 oz. red onion, chopped

1/4 c. fresh parsley, minced

1/4 c. extra virgin olive oil

1/3 c. cider vinegar

2 T. white sugar

1/2 c. low fat mayonnaise

In large pot, cook whole potatoes in boiling water until tender. Remove

from water and allow to cool. When cool enough to handle, remove skin and

chop into bite-size chunks. Add egg, onion, parsley. Toss gently. Whisk oil,

vinegar and fructose together. Pour over potatoes. Do not mix. Cover and

refrigerate for 1 hour to marinate. Add mayonnaise and stir until combined.

Makes 6 c. Serves 6 to 12.

Zesty Potato Salad

1 1/2 pounds small red skin potatoes, rinsed, quartered

1/2 c. Italian salad dressing

1/4 c. French's Spicy Brown Mustard or French's Horseradish Mustard

1 c. celery, sliced

1/4 c. parsley, minced

2 T. green onion, minced

In large pot, add potatoes and enough water to cover. Bring to a boil.

Cook potatoes until tender, about 15 minutes. Drain and rinse with cold

water. Let drain again for a few minutes. In large bowl, combine salad

dressing, and mustard. Add potatoes, celery, parsley and green onion.

Stir well. Refrigerate, covered for 1 hour or longer. Serves 8.

Tarragon Potato Salad

6 medium-sized white potatoes, cooked, still hot

5 thin slices of red onion

1/2 c. mayonnaise

1/2 c. reduced fat sour cream

3 T. Dijon mustard

1 T. cider vinegar

large pinch of tarragon

Cut potatoes into small chunks and place in large bowl with onions. In

a second bowl, mix mayonnaise, sour cream mustard, vinegar and tarragon.

Add to potatoes and onions and mix well. Cover and refrigerate for 1 hour

or longer for flavors to develop. Serves 2 to 4.

Marinated Potato Salad

1/2 c. Italian salad dressing

2 c. white potatoes, peeled, boiled, cubed

1/2 c. celery, rinsed, sliced

1/2 c. red onion, peeled, thinly sliced

1/4 t. dill

2 T. parsley, rinsed, chopped

In medium bowl, combine all ingredients. Toss lightly, Cover and

refrigerate at least 2 hours or longer before serving. Serves 4.

Riviera Salad Platter

3 c. Gold Yukon potato slices, cooked, peeled

3/4 pound green beans, cooked, drained

1 medium white onion, cut in thin slices

1/2 c. Parmesan cheese, grated

2 medium tomatoes, rinsed, cut in wedges

3 hard-boiled eggs, discard yolk, cut in chunks

1/2 c. black olives, cut in half

several lettuce leaves

Italian Salad Dressing

Combine potatoes, beans, onion, and cheese in a large bowl with 1/2 c.

salad dressing. Toss lightly. Cover and chill for several hours or overnight.

When ready to serve: Place lettuce leaves on serving platter. Mound potato

mixture on top of lettuce. Surround potato mixture with tomatoes, eggs and

olives. Sprinkle cheese on top. Serve with additional dressing on the side.

Serves 6 to 8.

Potato Salad

2 pounds white potatoes, peeled, cut in half

1/2 pound carrots, peeled, cut in half

1 can Cannellini beans, rinsed, drained

1/4 c. red onion, medium slices, cut in half

4 eggs, hard boiled, whites only, chopped

1 t. French's yellow mustard

1/2 c. low fat mayonnaise, or more if desired

lettuce leaves for garnish

In a large pot, over high heat, bring water to a boil. Cook potatoes, and

carrots until just tender. Drain. In a medium bowl, add mustard, and

mayonnaise and stir well. Add onion, egg whites, and beans, and stir well.

When potatoes and carrots are cool enough to handle, cut into 1/4 inch or

slightly larger, pieces. Drop into mayonnaise mixture and stir well. Cover

and refrigerate for 2 hours or over night so flavors can marinate. When

ready to serve: arrange lettuce leaves on platter. Spoon potato salad onto

lettuce leaves. Serves 6 to 8.

New Potatoes with Herb Vinaigrette 2 pounds small new red potatoes 1/4 c. extra virgin olive oil Put the potatoes in a pot of cold water. Bring to a boil over high heat.

Reduce the heat to medium. Simmer until tender but still firm, about 5

minutes or until a paring knife inserted in the center meets with some

resistance.

While potatoes are cooking: prepare the Roasted Garlic, Mustard and Herb

Vinaigrette:

8 cloves of roasted garlic 1/4 c. white wine vinegar 2 tsp. Dijon mustard 2/3 c. extra virgin olive oil 1/4 c. fresh parsley or basil, or combination of both, plus more for garnish

Put the garlic, vinegar, mustard in a blender and blend until smooth.

With the motor running, slowly add oil and blend until emulsified. Add the

herbs and blend a few seconds just to incorporate.

When potatoes are done: Drain potatoes and place in large shallow bowl.

Add the vinaigrette. Stir gently to coat potatoes with the vinaigrette. Let

marinate in the refrigerator for a few hours or over night. Can garnish with

fresh herbs. Serves 4.