Savory Potato Salad

6 (about 2 lb) medium potatoes
2 stalks celery, finely chopped
2 stalks scallion, finely chopped
1/4 C red bell pepper, coarsely chopped
1/4 C green bell pepper, coarsely chopped
1 Tbsp onion, finely chopped
1 egg, hard boiled, chopped
6 Tbsp light mayonnaise
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dill weed, dried

New Potato Salad

16 (5 C) small new potatoes
2 Tbsp olive oil
1/4 C green onions, chopped
1/4 tsp black pepper
1 tsp dill weed, dried
1. Thoroughly clean potatoes with vegetable brush and water.
2. Boil potatoes for 20 minutes or until tender.
3. Drain and cool potatoes for 20 minutes.
4. Cut potatoes into fourths and mix with olive oil, onions, and spices.
5. Refrigerate and serve.

Garden Potato Salad

6 (about 3 lb) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
1 C celery, chopped
1/2 C green onion, sliced
2 Tbsp parsley, chopped
1 C lowfat cottage cheese
3/4 C skim milk
3 Tbsp lemon juice
2 Tbsp cider vinegar
1/2 tsp celery seed
1/2 tsp dill weed
1/2 tsp dry mustard
1/2 tsp white pepper

Healthy Potato Salad

Makes 6 servings

• 1 1/2 pounds new potatoes, quartered (about 4 1/2 cups)
• 1/2 cup Nonfat Salad Dressing (Such as Miracle Whip)
• 1/4 cup finely sliced green onions
• 4 teaspoons Dijon style mustard
• 2 teaspoons honey
• Dash ground black pepper

Sweet Potato Salad

Makes 12 Servings

INGREDIENTS:
• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

German Potato Salad

1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper

In a non−stick skillet cook bacon over low heat, stirring
constantly for about 8 minutes or until crispy.
Add flour and stir for about one minute. Combine sugar, vinegar,
hot water and add to bacon mixture. Cook, stirring constantly,
until sauce thickens.
Drain potatoes well, cool, peel and slice. Add to the sauce
along with the onion, salt and pepper. Serve warm or chilled.