New Potato Salad With Green Olives

6 New Potatoes -- unpeeled

1/2 Cup Dry White Wine

1/4 Cup Dill -- finely minced

1/4 Cup Parsley -- finely minced

2 Tablespoons Toasted Sesame Seeds

1/3 Cup Olive Oil

1/4 Cup Wine Vinegar

1 Teaspoon Dijon Mustard

1 Tablespoon Sugar

Salt -- to taste

Fresh Ground Black Pepper -- to taste

1/2 Cup Green Olives -- (ripe) sliced

Garnish

2 Hard-Boiled Eggs -- chopped

Dill Weed Sprigs

Cook potatoes in boiling water in their jackets, then peel and slice while warm. Place in a large mixing bowl, add wine and toss lightly.

In a small bowl combine dill, parsley and sesame seeds. Add to potatoes and combine gently.

In a small bowl, combine oil, vinegar, mustard, sugar and salt and pepper. Blend thoroughly, then pour over potatoes.

Gently toss again and chill for several hours or overnight. Just before serving, stir in green olives.

Garnish with eggs and dill sprigs.

Serves 6.

Potato and Green Bean Salad

1-1/2 lbs. small red new potatoes, unpeeled
3 cups fresh green beans, cut into 2 " pieces
1 cup quartered cherry tomatoes
1/4 cup chopped green onions
1/8 t salt
1/8 t pepper

Dressing
1 T lemon juice
3 T honey mustard
2 T chopped fresh basil leaves (or 2 t dried basil leaves)
2 T red wine vinegar
1/3 cup olive oil

For salad, steam potatoes 10-12 mins. or until tender. Rinse under cold water; drain.

Steam green beans 5-6 mins. or until crisp-tender. Rinse under cold water; drain.

Cut potatoes into halves or quarters

In large bowl, combine potatoes, beans, tomatoes, onions, salt & pepper.

For dressing, whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine serve chilled or at room temperature.

Potato Salad with Beer Dressing

6 ea Potatoes; medium
1 tb Onion; chopped
1 ts Salt
2 tb Unbleached flour
1 tb Sugar
1/2 ts Tabasco sauce
4 ea Bacon; slices
1 ea Celery; stalk, chopped
2 tb Butter
1/2 ts Mustard; dry
1 c Beer; any brand
2 tb Parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Quick Potato Salad

2 pounds Small red potatoes, cooked

1/2 cup Sliced green onions

1 cup Hidden Valley® Original Ranch® with Bacon Dressing

Paprika

Chives (optional)

Cut warm potatoes into 1-inch cubes. Combine potatoes, onions and dressing in large bowl; toss gently. Dust top with paprika. Garnish with chives, if desired.

Makes 4 to 6 servings.

Ranch Picnic Potato Salad

6 medium (about 3 1/2 pounds) Potatoes, cooked, peeled and sliced

1/2 cup Chopped celery

1/4 cup Sliced green onions

2 tablespoons Chopped parsley

1 teaspoon Salt

1/8 teaspoon Black pepper

1 tablespoon Dijon mustard

1 cup Hidden Valley® Original Ranch® Dressing

2 Hard-cooked eggs, finely chopped

Paprika

Lettuce (optional)

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard into dressing; pour over potatoes and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Serve in lettuce-lined bowl, if desired.

Makes 8 servings.

Red Potato Salad

For the salad
1 tsp. fresh lemon juice
1 tsp. salt
2-1/2 pounds of Red-skinned potatoes (leave skins on)
3 extra -large eggs
1/2 cup finely chopped green onions
1/3 cup chopped fresh parsley
1/4 cup shredded carrots
1 Tbsp. chopped fresh dill

For the dressing
3/4 cup Hellmann's real mayonnaise
1/3 cup sour cream
2 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. ground white pepper

Fill a large saucepan half-full with water and add lemon juice and salt. Slice the potatoes 1/4 inch thick, drop them into the water, and bring to a boil high heat. Reduce the heat to medium and simmer the potatoes until they are tender.

Transfer potatoes over cold water. Drain well and peel. Place them in a large bowl.

Place eggs in a small saucepan. Cover with cold water bring to a full boil. Reduce to low heat and simmer until eggs are hard cooked. Rinse in cold water and peel them.

Chop eggs and add potatoes. Add green onion, parsley, carrots and dill. Toss until ingredients are mixed well.

To make DRESSING: Mix all of ingredients together in a small bowl. Spoon dressing over potatoes mixture, and stir until all ingredients are well coated

Cover with plastic wrap and chill.

Sante Fe Potato Salad

5 medium white potatoes
1/2 Cup vegetable oil
1/4 Cup red wine vinegar
1 pkg. (1-oz) Lawry's Taco Spices and Seasonings
1 can (7-oz) whole kernel corn, drained
2/3 Cup sliced celery
2/3 Cup shredded carrot
2/3 Cup chopped red or green bell pepper
2 cans (2.25 oz each) sliced ripe olives, drained
1/2 Cup chopped red onion
2 tomatoes, wedged and halved

In a large saucepan, cook potatoes in boiling water until tender. Drain. Let cool slightly and cube.

In a small bowl, combine oil, vinegar and Taco Seasoning. Blend well. Add to warm potatoes and toss gently to coat.

Cover and refrigerate at least 1 hour. Gently fold in remaining ingredients.

Chill thoroughly.

Southern Sweet Potato Salad

2 lbs peeled, cubed sweet potatoes
2 Tbsp. lemon juice
1 cup mayonnaise
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cups chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained

Cook potatoes till tender, about 5-8 minutes, drain, toss with lemon juice.

In large bowl combine mayonnaise, oj, honey, peel, gin, salt, and nutmeg. Add warm potatoes, celery and dates. Toss to coat well.

Cover and chill, stir in pecans before serving.

Spoon salad onto lettuce lined plate, arrange oranges around salad.

Sweet Potato Apple Salad

4 cups cubed, cooked sweet potatoes
1 (20-ounce) can pineapple chunks, drained
1 (10-ounce) package miniature marshmallows
4 Red Delicious apples, chopped
1/2 cup flaked coconut
1/2 cup walnuts, chopped
3/4 cup mayonnaise
1 (12-ounce) carton Cool Whip

In large bowl gently toss the first 6 ingredients.

Combine mayonnaise and whipped topping, fold into mixture.

Cover and chill at least 1 hour.

Serves 6-8.

Sweet Potato Salad

3 lbs sweet potatoes, peeled and cut into 1/2" cubes
1/4 T salt
1 1/2 c sour cream
2/3 c mayo
2 T chopped crystallized ginger
2 t grated orange peel
1 20-oz. can pineapple tidbits, or crushed
4 stalks celery, chopped
1 c walnut halves
1 c raisins

Steam potatoes until just done. Drain and cool.

Mix together sour cream, mayo, ginger orange peel and salt. Beat until creamy.

In a large bowl, carefully fold together potatoes, pineapple, celery, walnuts an raisins. Add the mayo mixture, tossing carefully. Cover and chill for 12 to 24 hours.

The Lady's Warm Potato Salad

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon-pepper seasoning
2 tablespoons seasoning salt (recommended: Jane's Krazy mixed up salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes
until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.

Serve at room temperature.

Yield: 10 servings

Walla Onion Potato Salad

3 pounds red new potatoes -- skinned
1 large Walla Walla, Vidalia or other mild onion
1 cup sliced celery
1 large Golden delicious apple -- diced
20 large pimiento stuffed olives -- sliced
1/3 cup sweet pickle relish
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons steak sauce
salt and pepper -- to taste

Boil potatoes until just tender when pierced by a fork. Drain, let cool and dice into a large bowl.

Cut onions into quarters and slice thin; add to potatoes along with celery, apples, olives and pickle.

In a small bowl, stir mayonnaise, mustard, vinegar and steak sauce. Spoon over potato mixture and mix gently.

Season with salt and pepper. Cover and refrigerate for at least 2 hours or until the next day.

Wonderful Potato Salad

6 medium sized potatoes
1 small onion (chopped fine)
1 cup celery (chopped)
1 tsp celery seed
1 tsp salt
4 hard -cooked eggs (diced)

Cook potatoes in their jackets until soft. Peel and dice.

Mix potatoes gently with the remaining five ingredients; then add to the dressing.

Dressing
2 eggs well beaten
3/4 cup sugar
1 tsp corn starch
salt to taste
1/2 cup vinegar
1/2 cup evaporated milk
1 tsp prepared mustard
3 Tbsp butter
1 cup mayonnaise

Mix eggs with sugar, cornstarch and salt. Add vinegar, milk and mustard. Cook until thickened. Remove from heat and beat in butter.

Add mayonnaise and mix until smooth.

Add potato mixture to the cooled dressing, folding gently together.