3 ½ cup              Red potatoes (cubed)

½ lb                            Green beans (halved)

½ cup               Mayonnaise

½ cup               Green Onions (sliced)

2 TBS                             Baby Dill (fine chopped)

½ tsp                             Salt

¼ tsp                            Ground black pepper

2 cups               Roma tomatoes (chop, drained)

Instructions

·   In a 4-quart saucepot, cover potatoes with water bring water to a boil over high heat. Reduce heat and cook potatoes about 8 minutes or until tender, adding green beans during the last 3 minutes of cooking. Drain and rinse with cold water until completely cool.

·   In a large bowl, combine mayonnaise, green onions, dill, salt and pepper. Stir in potatoes, green beans, and tomatoes. Serve chilled or at room temperature.

Potato Salad with Bacon and Gorgonzola

Ingredients

5 pounds               Yukon Gold Potatoes

2-½ cups               Mayonnaise (divided)

¾ pound               Thick cut bacon slices

2 cups               Gorgonzola cheese

1 cup                             Green Onions (chopped)

¼ cup               Parsley (chopped)

Instructions

·     Cook potatoes in a large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat until excess moisture evaporates, about 1 minute. Transfer hot potatoes to a bowl; cool 10 minutes. Mix in 2 cups of mayonnaise.

·     Cook bacon in a heavy large skillet over a medium high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.

·     Mix remaining ½ cup mayonnaise, cheese green onion, parsley, and half of bacon into potatoes. Season to taste with salt and pepper. Sprinkle with remaining bacon.

·     (Can be made 2 hours ahead. Let stand at cool room temperature.)

HERBED POTATO SALAD

Ingredients

2 pounds               Red potatoes

¼ cup               Italian Parsley (chopped)

2- 3 TBS              Thyme (chopped)

3 TBS                            Extra Virgin Olive oil

1 TBS                            Shallot (minced)

to taste              Salt and Pepper

Instructions

·     In a 5- quart pot, cover potatoes with cold salted water; simmer until just tender when tested with a fork, about 25 minutes. Drain Potatoes in a colander and cool to room temp.

·     Chop Parsley and Thyme. Cut cooled potatoes into 1-½ inch pieces. In a bowl gently toss potatoes with herbs, oil shallot, and salt and pepper to taste. Serve potato salad at room temperature.

Red, White and Blue Potato Salad

Ingredients

1-½ lbs.               Assorted small red, white and purple potatoes

5 TBS                            Olive oil

3 TBS                            White wine vinegar

2 cloves               Garlic (minced)

to taste              Salt and pepper

1/3 cup               Chives (chopped)

¼ cup               Capers (drained)

to garnish              Whole olives and paprika

Instructions

·     Boil potatoes in salted water until tender. Drain, cool and cut into 1”cubes.

·     Whisk together remaining ingredients except whole olives and paprika and toss with potatoes; season with salt and pepper to taste. Garnish with olives and paprika.

Simple and light Potato Salad

Ingredients

1 ½ pounds               Red potatoes

½ cup               Light Mayonnaise

½ cup               Light sour cream

to taste              Salt & Pepper

1/3-cup               Baby Dill (chopped)

to garnish              A sprinkle of cayenne pepper or paprika