GERMAN POTATO SALAD

8 slices bacon
3 tablespoons flour
4 teaspoons chopped onion
2/3 cup vinegar
2/3 cup water
1/2 cup sugar
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked diced potatoes
1/2 cup chopped fresh parsley
Fry bacon until crisp. Remove from pan, drain and crumble.
Add flour and onion to the bacon fat left in the pan. Stir
in vinegar, water, sugar, salt and spices. Cook only until
mixture is of medium thickness. Add to potatoes, parsley
and crumbled bacon. Mix carefully to prevent mashing the
potatoes.

FRENCH POTATO SALAD

Dijon mustard and dry white wine add French flair to this
longtime favorite.

1/2 cup white wine vinegar
1/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon poppy seeds
1 tablespoon finely chopped shallot

3 pounds small red-skinned potatoes, cut into 1/4-inch-
        thick rounds
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine

Whisk vinegar and mustard in medium bowl to blend. Gradually
whisk in oil. Stir in parsley, poppy seeds and shallot. Sea-
son vinaigrette to taste with salt and pepper. (Can be pre-
pared 1 day ahead. Cover and refrigerate. Bring to room
temperature and rewhisk before using.)

Steam potatoes until tender, about 8 minutes. Transfer to
large bowl. Mix in broth and wine. Let stand 5 minutes.
Pour vinaigrette over warm potatoes. Toss gently. Season
with salt and pepper. Serve warm or at room temperature.

Serves 6.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS

A tangy, refreshing take on summer's classic back-yard side
dish.

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-
inch-thick rounds

6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic

8 tablespoons sliced green onions

Cook potato rounds in pot of boiling salted water until just
tender, about 10 minutes. Drain. Cool potatoes slightly.

Whisk oil, lemon juice, capers, rosemary and garlic in med-
ium bowl to blend. Season with salt and pepper.

Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle
with salt and pepper. Sprinkle 2 tablespoons green onions
over, then drizzle with 3 tablespoons dressing. Repeat
layering 3 more times with remaining potatoes, salt and pep-
per, green onions and dressing. (Can be made 6 hours ahead.
Cover and chill. Let stand at room temperature 30 minutes
before serving.)