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171 Variations for the ever popular Potato Salad! You’ve 
been serving your great traditional recipe for years. Now try 
something different. There are sure to be something in the 
following huge collection below that you will certainly want to try!  
 
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Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressing) 
Categories: German, Salads, Vegetables, Marinade, Dressings 
Yield: 4 servings 
6 ea Potatoes; Medium 2 tb Unbleached Flour 
4 ea Bacon; Slices 1/2 ts Mustard; Dry 
1 tb Onion; Chopped 1 tb Sugar 
1 ea Celery; Stalk, Chopped 1 c Beer; Any Brand 
1 ts Salt 1/2 ts Tobasco Sauce 
2 tb Butter 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. 
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Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) 
Categories: German, Salads, Vegetables 
Yield: 4 servings 
4 c Potatoes; * 1/3 c Onion; Chopped 
2 c Chicken Broth; ** 1/2 ts Sugar 
1/2 ts Salt 2 tb Lemon Juice 
1/4 c Vegetable Oil 1 x Pepper; As Desired 
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth 
may be either home made or commercial. 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++++++++ 
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. 
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve 
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. 
Marinate salad 1 to 2 hours before serving. Serve at room temperature. 
 
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Title: Kalter Kartoffelsalat (Cold Potato Salad) 
Categories: German, Salads, Vegetables 
Yield: 6 servings 
6 ea Potatoes; Large * 3 tb Vinegar 
1 x ;Boiling Water 1/2 ts Mustard; Prepared 
1/2 ts Salt 1 ts Sugar 
1 ea Onion; Medium, Minced 2 ts Dillseed 
* Potatoes should be peeled and quartered. 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++++++++ 
In medium saucepan cook potatoes in boiling salted water until tender. 
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and 
minced onion; toss gently. In small saucepan bring the 3/4 cup potato 
water to a boil; pour over potatoes and onion. Keep at room temperature 
for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato 
salad will be creamy. Serve at room temperature. 
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Title: Warmer Kartoffelsalat (Hot Potato Salad) 
Categories: German, Salads, Vegetables 
Yield: 4 servings 
3 ea Potatoes;Med,Boiled In Skins 3/4 ts Salt 
3 ea Bacon; Slices 1/4 ts Celery Seeds 
1/4 c Onion; Chopped 1/4 ts Pepper 
1 tb Unbleached Flour 3/8 c ;Water 
2 ts Sugar 2 1/2 tb Vinegar 
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then 
drain on paper towels. Saute onion in bacon fat until golden brown. Blend 
in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, 
stirring until smooth and bubbly. Remove from heat. Stir in water and 
vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. 
Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, 
cover and let stand until ready to serve. 
 
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Title: Hot Potato Salad 
Categories: German 
Yield: 6 servings 
3 c Cooked cubed Potatoes 1 1/2 tb Flour 
1 1/2 c Coarsley chopped Apples 3/4 c Apple juice (or water) 
10 x Slices Bacon 1/3 c Vinegar 
1/2 c Chopped Onion 1/3 c Sugar 
1/2 c Celery, chopped 
In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, 
add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice 
and vinegar, stirring until mixture thickens. Add sugar. 
Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in 
greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. 
Cover and bake 30 minutes. 
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Title: Barvarian Potato Salad 
Categories: German, Salads, Vegetables 
Yield: 4 servings 
4 c Potatoes; * 2 c Chicken broth; ** 
1/2 ts Salt 1/4 c Vegetable oil 
1/3 c Onion; chopped 1/2 ts Sugar 
2 tb Lemon juice 1 x Pepper; as desired 
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken 
broth may be either home made or commercial. 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++++ ++++ 
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. 
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve 
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. 
Marinate salad 1 to 2 hours before serving. Serve at room temperature. 
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Title: Cold Potato Salad 
Categories: German, Salads, Vegetables 
Yield: 6 servings 
6 ea Potatoes; large * 1 x ;boiling water 
1/2 ts Salt 1 ea Onion; medium, minced 
3 tb Vinegar 1/2 ts Mustard; prepared 
1 ts Sugar 2 ts Dillseed 
* Potatoes should be peeled and quartered. 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++++ ++++ 
In medium saucepan cook potatoes in boiling salted water until tender. 
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and 
minced onion; toss gently. In small saucepan bring the 3/4 cup potato 
water to a boil; pour over potatoes and onion. Keep at room temperature 
for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato 
salad will be creamy. Serve at room temperature. 
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Title: New Potato Salad 
Categories: Salads 
Yield: 8 servings 
2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 
5 ea Green onions; finely choppe 1 x Salt & pepper to taste 
A local restaurant serves a simple, but elegant, potato salad as part of 
their Sunday Brunch menu. This is my own attempt at duplicating it. Stir 
the chopped green onions into the Dill Cream Dressing. Add salt and pepper 
to taste. You may also want to add more lemon juice or Dijon mustard at 
this point, as this produces a fairly bland dressing. Slice potatoes (leave 
skins on) about 1/4 inch thick. Place in a large bowl and fold in the 
dressing. Serve chilled. Best made the day before so the flavors have a 
chance to mingle. Source: Sallie Austin 
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Title: Potato Salad with Beer Dressing 
Categories: German, Salads, Vegetables, Dressings 
Yield: 4 servings 
6 ea Potatoes; medium 4 ea Bacon; slices 
1 tb Onion; chopped 1 ea Celery; stalk, chopped 
1 ts Salt 2 tb Butter 
2 tb Unbleached flour 1/2 ts Mustard; dry 
1 tb Sugar 1 c Beer; any brand 
1/2 ts Tobasco sauce 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. 
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Title: Baked Potato Salad 
Categories: Casseroles, Vegetarian 
Yield: 4 servings 
3 Potatoes,Idaho,medium-size 1 ts Mustard,prepard 
Water 1/4 ts Celery seed 
1 1/3 ts Salt 2 tb Cider vinegar 
2 tb Salad oil 1/2 c Green pepper,diced 
1/2 c Onion,chopped 1/4 c Carrot,shredded 
1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon 
salt; bring to a boil. 
2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; 
drain and cool. 
3. Peel potatoes and slice 1/4-inch thick; set aside. 
4. Heat oil in a medium-size skillet; saute onion until soft. 
5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 
6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring 
constantly, until mixture boils and thickens. 
7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing 
well. 
8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle 
with 1/2 cup cheese. 
9. Cover with remaining potato mixture and cheese. 
10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until 
cheese is melted and vegetables are hot. 
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Title: Potato Salad 
Categories: Salads 
Yield: 6 servings 
2 lb Red potatoes, boiled, cubed 1/4 lb Ham, cubed 
1/2 c Safflower oil 1 Bell pepper, cut in strips 
4 tb White wine 1 Stalk celery w/leaves, 
2 tb Lemon juice Diced 
1 ts Oregano 3 Scallions, sliced 
1 ts Soy sauce 3 tb Parsley 
3/4 lb Fresh mushrooms, sliced 1 Head iceberg lettuce 
4 oz Snow peas, fresh & trimmed 
Stir together oil, wine, lemon, oregano, and soy sauce. Pour over 
mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in 
serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, 
celery, scallions, parsley; toss together with lettuce. Chill. 
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Title: Hot Shoestring Potato Salad 
Categories: Salads, Ethnic 
Yield: 4 servings 
1 lb Medium Russet Potatoes, Onions 
Cut Into Julienne Strips 1 tb Rice Wine Vinegar 
1/2 c Chopped Red Bell Pepper 2 ts Hoisin Sauce 
1/4 c Finely Chopped Green 1 ts Sesame Seeds, Toasted 
Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. 
Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With 
Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine 
Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & 
Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. 
Sprinkle With Sesame Seeds & Serve Immediately. 
(Fat 1.4. Chol. 0.) 
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Title: Greek Potato Salad 
Categories: Vegetables, Greek 
Yield: 6 servings 
1 1/2 lb Round Red OR White 1/4 c Plain Low Fat Yogurt 
Potatoes 2 tb Crumbled Feta Cheese 
5 c Water 1/4 ts Dried Oregano, 
Purple Onion Rings 1/8 ts Dried Rosemary Crushed 
1/2 c Coarsely Chopped Cucumber 1/8 ts Pepper 
5 Cherry Tomatoes, Halved 4 Ripe Olives 
1 sm Clove Garlic 1 tb Chopped Fresh Parsley 
Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, 
Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut 
Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A 
Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor 
Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt 
&Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture 
To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, 
Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 
5.) 
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Title: Potato Salad Recipe 
Categories: Salads, Appetizers 
Yield: 4 servings 
10 md Potatoes, diced & cooked 1 ts Basil 
1/2 ea Green bell pepper, diced 1 ts Salt 
2 ea Celery stalks, diced 1 ts Oregano 
3 ea Scallions, chopped 1 ts Garlic powder 
1/2 c Olive oil 1 ds Red pepper 
1 ts Hungarian paprika 
Cool potatoes completely in the fridge or better leave to stand overnight. 
Mix in the diced vegetables. Whisk together the oil with the spices & 
herbs. Ensure it is well blended. Pour over potatoes & toss gently. 
Refrigerate till ready to be served. 

 
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Title: Brigitte's Real German Potato Salad 
Categories: Salads, German 
Yield: 6 servings 
8 Boiled and peeled potatoes, 2 tb Pickle juice OR 1/2 tsp 
Cut into thin slices Vinegar and 1/2 tsp sugar 
1/2 Apple, finely diced 4 tb Heaping No Fat Miracle Whip 
1/2 Onion, finely diced Paprika, salt & pepper 
2 tb Sweet relish -- to taste 
1 ts Spicy mustard 4 Hard boiled eggs, diced 
1. Mix all ingredients together carefully, season to taste, garnish with 
parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. 
Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for 
you by: Linda Fields 
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Title: French Country Potato Salad with Turkey 
Categories: Salads, Poultry, French 
Yield: 3 servings 
1 pk 9 oz frozen french cut green -strips (3/4 cup) 
-beans 3 tb Chopped fresh parsley 
1 lg Baking potato (about 1/2 lb) 1 ts Dried basil 
-cut into 2 1/2x1/2x1/2 inch 1/2 ts Dried sage 
-strips 1/4 ts Chicken flavour boullion 
1 c Water 3 tb Prepared lowcal Italian 
4 oz Cooked turkey breast, cut -salad dressing 
-into 2 1/2x1/2x1/2 inch 
1. Cook green beans according to directions; drain. 
2. In a large non-stick skillet, combine the potato strips and 3/4 cup of 
the water. Cover and cook over medium heat for 8-10 minutes, or until 
tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and 
bouillion; cook until thoroughly heater. Stir in cooked green beans. Place 
on serving platter and drizzle with salad dressing. Serve immediately. 
Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each 
serving contains: 150 calories 
Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: 
Linda Fields 
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Title: Armenian Potato Salad with Red Onions and Green Pepper 
Categories: Vegetables, Salads, Ethnic 
Yield: 8 servings 
3 lb Red-skinned potatoes -finely chopped 
1 md Red onion, thinly sliced and 3 tb Minced fresh parsley 
-separated into Juice of 1/2 lemon 
Rings 1/3 c Olive oil 
1 Green pepper, seeded and 
salt, pepper and cayenne pepper to taste 
Boil potatoes in their jackets until barely tender. Cool enough to handle, 
cut into generous bite-size pieces while still warm. Place potatoes in a 
large salad bowl along with onion rings and green pepper; mix well. Add 
parsley and lemon juice; carefully toss again. Dribble oil over the 
vegetables and season to taste with salt, pepper and cayenne pepper; toss 
and set aside for several hours for salad ingredients to mellow. If 
refrigerated, bring to room temperature before serving. (Goes well with 
roasted lamb, chicken or simple fish recipes). 
Serves 8 to 12 Posted by: Karin Brewer 
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Title: German Potato Salad 
Categories: Salads, Vegetables, German 
Yield: 8 servings 
6 sl Bacon 1 Teaspoons. celery seed 
1/2 c Chopped onion 1 ds Pepper 
2 tb All-purpose flour 1 c Water 
2 tb Sugar 1/2 c Vinegar 
1 1/2 Teaspoons. salt 6 c Sliced cooked potatoes 
Cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook 
onion in reserved drippings till tender. Blend in flour, sugar, salt, 
celery seed, and pepper. Add water and vinegar; cook and stir till 
thickened and bubbly. Add bacon and potatoes, tossing lightly; heat 
thoroughly, about 10 minutes. Trim with parsley and pimiento, if desired. 
Makes 8 to 10 servings. 
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Title: Hot German Potato Salad 
Categories: Salads, Vegetables, German 
Yield: 8 servings 
12 Frozen hash brown patties, 1 c Vinegar 
-thawed and crumbled 1 c Water 
8 sl Thick bacon, crumbled 1 ts Salt 
-(reserve drippings) 1/4 ts Black pepper 
6 tb Flour 1/2 ts Celery seed 
1 c Sugar 1/2 c Onions, finely chopped 
In a large bowl, thaw and crumble hash brown parries. Prepare bacon in 
large skillet over medium heat. Remove bacon from skillet; reserve 
drippings in same skillet. Using a wire whisk stir flour into bacon 
drippings until smooth. Add sugar, vinegar, water, salt, pepper, and 
celery seed. Stir mixtureuntil well blended. Contine heatingovermedium 
heat until mixture bouls and thickens. Add onions and crumbled bacon to 
mixture. Pour mixture over crumbled has brown patties. Stir to blend all 
ingredients. Make aheat and refrigerate to allow flavors to blend Heat and 
serve. Makes 8 (1 cup) servings. 

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Title: French Potato Salad 
Categories: Vegetables, Salads 
Yield: 10 servings 
7 Potatoes, apprx. 2 lbs 1/2 ts Garlic, chopped 
1 ts Tarragon, chopped 2 tb Wine vinegar 
1/4 c Onion, chopped 1/4 c Parsley, chopped 
1/2 c White wine, dry Pepper, freshly ground 
2 tb Shallots, chopped 1/4 ts Red hot pepper flakes 
1/2 c Olive oil 
1. Rinse and drain the potatoes but do not peel them. Put them in a large 
saucepan. Add cold water to cover and bring to the boil. Simmer for about 
20 minutes, or until tender. 2. Cut the potatoes lenghwise in half. Cut 
each half into thin slices. 3. Put the potatoes in a bowl and add the 
remaining ingredients, including pepper. Stir gently. 
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Title: Real German Potato Salad from Brigitte Sealing 
Categories: Salads 
Yield: 8 servings 
8 Boiled potatos, peeled & 4 Hard boiled eggs, diced 
-thinly sliced 1 ts Spicy mustard 
1/2 Apple, peeled and diced 1/4 c Pickle juice (or 1 T sugar 
1/2 Onion, diced -and 1 T vinegar) 
4 -5 Tbsps No Fat Miracle Whip Salt, pepper & paprika to 
1 c Sweet pickle relish -taste 
Mix everything together carefully and cook for at least 2 hours or 
preferably overnight. 
German Macaroni Salad: The same as above, just substitute 1/2 large package 
cooked and cooled macaroni for the potatoes and add 1 Tbsp. ketsup. 

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Title: Picnic Potato Salad 
Categories: Cajun, Salads 
Yield: 24 servings 
10 lb Potatoes 1 c Celery, finely chopped 
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely 
- -chopped 
2 c Dill relish 1 1/2 pt Mayonnaise 
1 c Sweet relish 1/2 c Yellow mustard 
2 c Salad olives, chopped 1 x -Salt, to taste 
2 c Onions, finely chopped 1 x -Louisiana hot sauce 
Boil potatoes in their jackets. Let cool, then peel and chop into large 
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt 
together. Add potatoes, along with the rest of the ingredients, and mix 
well. You can make this the day before and refrigerate it overnight. You 
may need to put a little more dressing on it if it is a little dry. "Serves 
8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's 
"Outdoor Cooking With Inside Help"  
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Title: Hellmann's Chicken Potato Salad Ole 
Categories: Salads, Kooknet, Cyberealm 
Yield: 6 servings 
2 lg Tomatoes, seeded and chopped 2 lb Small red potatoes, cooked 
3/4 c Green onion, chopped Sliced 1/4" thick 
1/4 c Fresh cilantro, chopped 2 c Cooked chicken, shredded 
1 tb Pickled jalapeno peppers 1 lg Yellow bell pepper diced 
1 1/2 ts Salt -=or=- 
1 c HELLMANN's mayonnaise 1 lg Red bell pepper diced 
3 tb Lime juice Lettuce leaves 
1 ts Chili powder Tortilla chips 
1 ts Ground cumin Lime wedges 
In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno 
peppers and 1 teaspoon of the salt; set aside. In large bowl combine 
mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon 
salt. Add potatoes, chicken, yellow bell pepper and half of the tomato 
mixture; toss to coat well. Cover; chill. To serve, spoon salad onto 
lettuce lined platter. Spoon remaining tomato mixture over salad. If 
desired, garnish with tortilla chips and lime wedges. 
Source "Hellmann's Mayonnaise Over 100 Ways to Bring Out The Best" 1990 
 10/5/94 
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Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressi 
Categories: Ethnic, Salads, Vegetables, Kooknet 
Yield: 4 servings 
6 ea Potatoes; Medium 2 tb Unbleached Flour 
4 ea Bacon; Slices 1/2 ts Mustard; Dry 
1 tb Onion; Chopped 1 tb Sugar 
1 ea Celery; Stalk, Chopped 1 c Beer; Any Brand 
1 ts Salt 1/2 ts Tobasco Sauce 
2 tb Butter 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. From: Carl Berger Date: 07-24-94 Posted by Loren Martin  
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Title: GARDEN POTATO SALAD 
Categories: Salads, Potatoes 
Yield: 16 servings 
2 1/2 lb Red potatoes, quartered 1 Green pepper; roasted, 
Salt, pepper - seeded, diced 
1/4 c Plus 2 tb olive oil 4 Green onions; sliced 
3 Cloves garlic; minced 1/3 c White vinegar 
2 Ears corn 2 tb Sugar 
1 lg Tomato; diced 1 c Cilantro leaves 
1 lg Cucumber; seeded and diced 
Arrange potatoes in single layer in large roasting pan. Season to taste 
with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over 
potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender 
and lightly browned. Let cool. 
With sharp knife, remove corn kernels from cob. Toss together cooled 
potatoes, tomato, cucumber, green pepper, corn kernels and green onions. 
Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in 
blender or food processor. Pour over vegetable mixture tossing to coat. 
Season to taste with salt. Chill several hours for best flavor. 
Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 
grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber. 
Christie Aspegren, September 93 Round Robin. 
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Title: GERMAN POTATO SALAD (KARTOFFELSALAT) 
Categories: Diabetic, Salads 
Yield: 4 servings 
4 Med. potatoes 1/2 c White chicken stock 
Pinch of salt 1 tb Vegetable oil 
1 Med. onion, finely minced 2 ts Spicy mustard 
1 Med. dill pickle, chopped 1 tb Vinegar, or lemon juice 
1/2 ts Capers, rinsed Freshly ground pepper 
Cook the potatoes in their jackets in lightly salted water. When the 
potatoes are cooked and cool enough to handle, peel and slice them, and 
drop them into a bowl. In a small bowl, whisk the remaining ingredients. 
Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate 
for 30 min. before serving the salad. Serve warm or cold. Serving size = 1 
cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein 
= 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 
298 mgrams Cholesterol = 0 mgrams 
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Title: HIDDEN VALLEY HOT POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 6 servings 
2 lb Small red new potatoes 1 x Paprika or Black Pepper 
1/2 c Sliced green onions 1 x Chives 
1 c HiddenValley Ranch dressing* 
After cooking and while still warm, cut potatoes into 1-inch cubes. Gently 
toss together potatoes, onions and salad dressing. Dust with paprika or 
pepper. Garnish with fresh chives. Serve warm or at room temperature. 
*Original Ranch with Bacon Salad Dressing 
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Title: TUNA AND POTATO SALAD 
Categories: Fish 
Yield: 4 servings 
10 oz Frozen green beans;defrosted 2 tb Pesto sauce 
6 Small new potatoes; unpeeled 1 c Mayonnaise 
-cooked and diced Salt & pepper;freshly ground 
1 cn Tuna in water;drained (6 oz) -to taste 
3 Flat anchovies; *optional* 3 tb Parsley; chopped 
-mashed 
Blanch the defrosted green beans for 2 minutes in boiling water. Drain 
and plunge in cold water. Drain. 
Place the cooked potatoes, beans and tuna in a salad bowl. Mix the 
anchovies and pesto with the mayonnaise and pour onto the salad. Add salt 
and pepper and toss. Garnish with parsley. 
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Title: FRESH TUNA & RED POTATO SALAD 
Categories: Main dish, Fish, Vegetables 
Yield: 6 servings 
1 lb Medium Red Potatoes 1 c Fat Free Plain Yogurt 
3 c Yellow Fin Tuna Or Other 1/4 c Fresh Parsley; Chopped 
-Lean Fish Fillets; Grilled 2 tb Red Wine (Or Cider) Vinegar 
-And Cut Into 1-Inch Pieces 1/2 ts Salt 
-About One Pound 1/2 ts Ground Cumin 
4 md Celery Stalks; Chopped, 1/4 ts Ground Black Pepper 
-About 2 Cups 
Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add 
the potatoes and cover. Heat until boiling then reduce the heat until 
simmering and simmer the potatoes 30 to 35 minutes or until they are 
tender, then drain and cool slightly. Cut into cubes, (There should be 
about 3 cups). 
Mix all of the ingredients together then cover and refrigerate about 1 hour 
or until well chilled. 
Nutrition Information Per Serving: 
Calories: 185 Protein: 20 Grams Carbohydrates: 20 Grams Fat: 3 Grams 
Cholesterol: 45 Milligrams 
Sodium: 270 Milligrams Potassium: 880 Milligrams 
Posted by: Rich Harper 
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Title: Deviled Potato Salad 
Categories: Military 
Yield: 100 servings 
4 ga WATER 2 ts PEPPER BLACK 1 LB CN 
12 oz BACON;SLICED FZ 1 3/16 lb RELISH PICKLE SWEET 
18 ea EGGS SHELL 4 1/2 lb SALAD DRESSING #2 1/2 
3 lb CELERY FRESH 6 oz MUSTARD PREP. 1 LB JAR 
18 lb POTATOES WHITE FRE 2/3 c VINEGAR CIDER 
1 lb ONIONS DRY 2 tb PAPRIKA GROUND 
1 oz SUGAR; GRANULATED 10 LB 1 oz SALT TABLE 5LB 
10 oz SALAD OIL; 1 GAL 2 oz SALT TABLE 5LB 
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON 
RECIPE CARD 
M-G-1. 
2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK 
UNTIL 
TENDER. 
3. DRAIN WELL. COOL SLIGHTLY. 
4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, 
COVER; 
REFRIGERATE 1 HOUR. 
5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, 
GRANULATED 
SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. 
ADD TO POTATO 
MIXTURE. 
6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD 
WITH SALAD 
DRESSING MIXTURE. 
7. BARNISH WITH PARSLEY AND PAPRIKA. 

http://stores.ebay.com/bluestevenbargains 
NOTE: 1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 
18 
LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB 
CHOPPED 
ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED 
CELERY; 1 OZ 
FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY. 
NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. 
SEE 
RECIPE NO. A01100. 
NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. 
NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. 
Recipe Number: M04001 
SERVING SIZE: 2/3 CUP (4 
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Title: Potato Salad with Vinegar Dressing 
Categories: Military 
Yield: 100 servings 
1 c WATER 2 ts PEPPER BLACK 1 LB CN 
4 1/2 ga WATER 1 3/16 lb RELISH PICKLE SWEET 
3 lb CELERY FRESH 1 c VINEGAR CIDER 
10 oz PIMENTOS 7 OZ 2 tb PAPRIKA GROUND 
22 lb POTATOES WHITE FRE 1 oz SALT TABLE 5LB 
1 lb ONIONS DRY 3 oz SALT TABLE 5LB 
1 3/4 lb SUGAR; GRANULATED 10 LB 
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON 
RECIPE NO. 
M-G-1. 
2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. 
COOK UNTIL 
TENDER. 
3. DRAIN WELL. COOL SLIGHTLY. 
4. COMBINE ONIONS, AND ADD TO POTATOES. COVER; REFRIGERATE 1 
HOUR. 
5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE. 
6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD 
DRESSING 
MIXTURE. 
7. GARNISH WITH PARSLEY AND PAPRIKA. 
8. COVER; REFRIGERATE UNTIL READY TO SERVE. 
NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 
22 
LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB 
CHOPPED 
ONIONS; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY. 

http://stores.ebay.com/bluestevenbargains 
NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. 
SEE 
RECIPE NO. A01100. 
NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. 
NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. 
Recipe Number: M04002 
SERVING SIZE: 2/3 CUP 
----- 
 
----------  
Title: Potato Salad (Dehydrated Sliced Potatoes) 
Categories: Military 
Yield: 100 servings 
3 1/2 ga WATER; WARM 1 tb PEPPER BLACK 1 LB CN 
3 1/2 ga WATER 1 3/16 lb RELISH PICKLE SWEET 
18 ea EGGS SHELL 4 lb SALAD DRESSING #2 1/2 
3 lb CELERY FRESH 2/3 c VINEGAR CIDER 
10 oz PIMENTOS 7 OZ 1/2 oz PAPRIKA GROUND 
6 oz ONIONS DRY 1 oz SALT TABLE 5LB 
4 3/8 lb POTATOES FRESH 1/4 c SALT TABLE 5LB 
2 oz PEPPER SWT GRN FRESH 
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD MG-
1. 
2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A 
BOIL. REDUCE 
HEAT. SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE 
FOR USE 
IN STEP 4. 
3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN 
BEFORE 
USING. 
4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, 
PIMIENTOS, 
EGGS, SALT, AND PEPPER. 
5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO 
MIXTURE. COVER; 
REFRIGERATE UNTIL READY TO SERVE. 
NOTE: 1. IN STEP 1: 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB 
CHOPPED 
CELERY. 
2. IN STEP 3, 3 LB ( 2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 
OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE 
USED.  
3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED. 
4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. 
NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. 
NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. 
Recipe Number: M04100 
SERVING SIZE: 2/3 CUP (4 
----- 
 
----------  
Title: Deviled Potato Salad (Dehydrated Potatoes) 
Categories: Military 
Yield: 100 servings 
3 1/2 qt WATER; WARM 1 tb PEPPER BLACK 1 LB CN 
3 1/2 ga WATER 1 3/16 lb RELISH PICKLE SWEET 
3 c BACON;SLICED FZ 4 1/4 lb SALAD DRESSING #2 1/2 
18 ea EGGS SHELL 6 oz MUSTARD PREP. 1 LB JAR 
3 lb CELERY FRESH 2/3 c VINEGAR CIDER 
6 oz ONIONS DRY 1/2 oz PAPRIKA GROUND 
4 3/8 lb POTATOES FRESH 2 3/4 oz SALT TABLE 5LB 
2 oz PEPPER SWT GRN FRESH 1 oz SALT TABLE 5LB 
1 oz SUGAR; GRANULATED 10 LB 
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD MG-
1. 
2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. 
REDUCE HEAT; 
SIMME 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE 
IN STEP 4. 
3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN 
BEFORE 
USING. 
4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, 
CELERY, 
PIMIENTOES, EGGS, SALT, AND PEPPER. 
5. COMBINE SALAD DRESSING, 6 OZ (1/4 CUP) PREPARED MUSTARD, 1 OZ 
(2 TBSP) 
GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB 
RAW, CHOPPED 
BACO WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (1/2 CUP) 
BACON FAT 
TO THE SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; 
REFRIGERATE UNTIL 
READY TO SERVE. 
6. GARNISH WITH PAPRIKA. 

NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB 
CHOPPED 
CELERY. 
2. IN STEP 3, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 
OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE 
USED. 
3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED. 
4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. 
NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. 
NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. 
Recipe Number: M04101 
SERVING SIZE: 2/3 CUP (4 
----- 
 
----------  
Title: Hot Potato Salad (Dehydrated Potatoes) 
Categories: Military 
Yield: 100 servings 
3/4 c WATER; WARM 6 3/16 lb POTATOES FRESH 
1 1/2 qt WATER 1 1/4 lb SUGAR; GRANULATED 10 LB 
5 ga WATER 1/2 oz PEPPER BLACK 1 LB CN 
11 oz BACON FAT 1 3/16 lb RELISH PICKLE SWEET 
3 lb BACON;SLICED FZ 1 qt VINEGAR CIDER 
1 1/2 oz ONIONS DRY 2 1/3 oz SALT TABLE 5LB 
1. ADD POTATOES TO SALTED WATER. COVER. BRING QUICKLY TO A 
BOIL. REDUCE 
HEAT; SIMMER 15 TO 25 MINUTE OR UNTIL POTATOES ARE TENDER. 
DRAIN. SET ASIDE 
FOR USE IN STEP 3. 
2. RECONSTITUTE ONIONS; DRAIN WELL. 
3. COMBINE ONIONS, RELISH AND PEPPER MIX WELL; ADD TO POTATOES. 
SET ASIDE 
FOR USE IN STEP 7. 
4. COOK BACON UNTIL CRISP. REMOVE BACON FROM FAT; SET BACON 
FAT ASIDE FOR 
USE IN STEP 5. SET BACON ASIDE FOR USE IN STEP 7. 
5. COMBINE VINEGAR, WATER, AND SUGAR. ADD GRADUALLY TO BACON 
FAT. COOK 
UNTIL SUGAR IS DISSOLVED STIRRING CONSTANTLY. 
6. POUR HOT DRESSING OVER POTATO MIXTURE; COMBINE CAREFULLY. 
7. COMBINE BACON; RESERVE ENOUGH TO SPRINKLE ON TOP AS A 
GARNISH. SERVE 
HOT. 
NOTE: ONE NO. 6 SCOOP MAY BE USED.  
SERVING SIZE: 2/3 CUP 
 
----- 
---------- 
Title: GOLDEN KRINGEL BEET & POTATO SALAD 
Categories: Salads 
Yield: 8 servings 
2 md Carrots, peeled,sliced thin 1 c Mayonnaise 
2 md Beets 2 tb Prepared mustard 
4 md Potatoes 2 tb Sugar 
1 md Onion, finely chopped 2 tb Vinegar 
2 Dill pickles, finely chopped Chopped parsley 
1/2 c Herring fillets, fine chop'd Sliced hard boiled egg 
1 c Sour cream 
In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain 
and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, 
peel, chop into small cubes and set aside. Boil potatoes in their jackets 
until tender but slightly firm (about 20 to 30 minutes). Drain, peel and 
cut into small cubes. In a large bowl, combine cubed potatoes, carrots and 
beets. Add chopped onion, pickles and herring. Mix well. In a small mixing 
bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to 
mix well. Add this dressing to the potato mixture toss well to mix 
thoroughly. Garnish with chopped parsley and sliced boiled eggs. 
Refrigerate for several hours (preferably overnight) before serving. 
----- 

----------  
Title: JUDI'S CREAMY POTATO SALAD 
Categories: Salads 
Yield: 6 servings 
6 Cold, boiled potatoes 1/2 c Mayonaise 
2 Hard-boiled eggs 1 ts Salt 
2 Onions, chopped 1 ts Seasoned pepper 
1/4 lb Bacon, fried, cut into 2 tb Vinegar 
-small pieces 1 c Heavy cream 
1 ts Mustard 2 tb Butter 
Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg 
yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat 
cream to boiling point and pour slowly on egg mixture. Add butter. When 
butter is melted pour mixture over potatoes. Add mayonaise and chopped 
bacon and mix carefully. Cool and serve. Garnish with grated carrots, 
parsely, and a red radish in the middle. 
----- 
----------  
Title: SOUR CREAM POTATO SALAD 
Categories: Bar-b-q, Salads 
Yield: 8 servings 
10 Medium red potatoes, cooked 1/2 c Sour cream 
-in jackets 1 c Mayonnaise 
1/3 c Clear, bottled Italian 1 1/2 ts Horseradish sauce 
-dressing 1 ts Yellow mustard 
1 1/2 c Sliced celery 1 1/4 ts Celery seed 
1 c Sliced green onions 1/3 c Diced cucumber 
4 Hard boiled eggs Salt & pepper to taste 
While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery 
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with 
mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 
hours and add diced cucumber. 
Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX 
----- 
 
----------  
Title: HOT DUTCH POTATO SALAD 
Categories: Salads, German, Side dish 
Yield: 1 quart 
4 sl Bacon 1/8 t Pepper 
1/2 c Chopped onion 1 t Sugar 
1/2 c Chopped green pepper 1 Egg 
1/4 c Vinegar 1 qt Hot, cubed, cooked potatoes 
1 t Salt 1/4 c Raw carrot 
3 Hard boiled eggs 
Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 
minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. 
Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and 
serve hot. Variation: Add chopped apple with the onion and pepper. 
----- 
 
----------  
Title: MEAL-IN-A-BOWL POTATO SALAD 
Categories: Diabetic, Salads, Vegetables, Main dish 
Yield: 6 servings 
-----------------------------------SALAD----------------------------------- 
1 1/2 lb Small red new potatoes 1/2 sm Red onion; thinly sliced and 
-unpeeled -separated into rings 
1 Green pepper; seeded and 1/2 c Pitted ripe black olives 
-sliced crosswise into rings -sliced in half crosswise 
4 Hard-boiled eggs 1/4 c Parsley; minced 
----------------------------------DRESSING---------------------------------- 
1 1/4 c Plain low-fat yogurt 1 1/2 ts Dijon mustard 
3 T Fresh; dill snipped 1/2 ts Sugar 
1 T Fresh lemon juice 1/4 ts Salt; optional 
1 T Lemon juice 1/2 ts Freshly ground black pepper 
1 T Olive oil 
Steam the unpeeled potatoes until they are just tender when pierced with a 
fork, but not mushy. If they are very small, leave them whole, or, when 
cool enough to handle, cut them in half or quarters with a very sharp 
knife, taking care not to pull off the skin. Place them in a large bowl, or 
on a serving platter surrounded by the green pepper rings. 
Slice the eggs crosswise, but remove and discard two of the yolks. Arrange 
the slices over the potatoes. Add the onion rings and olives, and sprinkle 
the salad with the parsley. In a small bowl, combine the dressing 
ingredients. Pour the dressing over the salad. Either serve the salad as 
is, or toss it gently. The salad may be served at room temperature or 
chilled. Source: Jane Brody's Good Food Book. 
Shared and MM by Judi M. Phelps
----- 
 
----------  
Title: GUJARTI STYLE ROASTED POTATO SALAD 
Categories: Salads, Appetizers, Vegetables 
Yield: 8 servings 
Olive oil spray 1 ts Cumin seeds 
2 lb New potatoes, diced 2 tb Extra-virgin olive oil 
1 ts Paprika 1/2 c Stock 
3 ea Carrots, julienned 2 tb Lemon juice 
1/4 c Parsley Salt & pepper 
1/2 tb Mustard seeds 3 tb Pistachios, chopped 
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a 
single layer. Spray potatoes with oil & sprinkle with paprika. Bake until 
pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold 
in carrots & parsley. Preheat a pan over moderately high heat. Add mustard 
seeds, cover & cook until they begin to splutter. Add cumin seeds & cook 
gently for a few seconds. Remove pan from heat & add olive oil, stock & 
juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh 
with pistachios. 
----- 
 
----------  
Title: POTATO SALAD WITH ITALIAN DRESSING 
Categories: Salads, Vegetables 
Yield: 8 servings 
----------------------------------DRESSING---------------------------------- 
1 c Cold water 1/2 ts Dried basil; crushed 
2 ts Cornstarch 1/2 ts Dried oregano; crushed 
1/3 c Red-wine vinegar 1 pn Cayenne pepper 
1 ts Tomato paste 1/4 ts Salt 
1 lg Clove garlic; peeled and Freshly ground black pepper 
-forced through a press -to taste 
1 tb Country-style Dijon mustard 1 tb Olive oil 
-----------------------------------SALAD----------------------------------- 
2 lb Small red potatoes -halved and pitted 
1 md Shallot; peeled and minced 3 Plum tomatoes; seeded and 
1/2 lb Green beans; trimmed and cut -cut into slivers 
-into halves if long 8 Basil leaves; slivered 
1/2 c Kalamata olives 
1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with 
the cornstarch to dissolve. Combine the remaining water, cornstarch 
mixture, vinegar and tomato paste in a saucepan and bring to a boil. 
Continue boiling until slightly thickened. Remove from the heat and whisk 
in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive 
oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the 
potatoes but do not peel. Cut in halves. Place in a steamer basket and 
steam over boiling water until tender, about 20-25 minutes. Drain and 
tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot. 
Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, 
add the beans and time about 5 minutes, or until tender. Drain and plunge 
into ice water to stop the cooking. Pat dry and add to the potatoes. 4. 
Stir in the olives, tomatoes and basil leaves. Add enough dressing to coat 
the salad. If making the salad ahead, refrigerate; remove from 
refrigeration about 1 hour before serving. 
----- 
 
---------- 
Title: GREEN BEAN & NEW POTATO SALAD 
Categories: Digest, Mar95 
Yield: 2 servings 
1 sm Clove garlic 1 lb New potatoes (or other 
1 ts Tarragon vinegar Potatoes) 
1/4 c Hellman's low fat mayo 1 lb Fresh green beans 
(1g_fat/Tbs) 1 ea Salt and pepper to taste 
Mince garlic very finely and blend into mayo along with vinegar. Set aside 
to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces. 
Place in steamer basket and steam until just tender (10-15 min). While the 
potatoes steam, trim ends off green beans and snap them in half. Rinse 
potatoes under cold water and place in strainer to cool while you steam the 
green beans just until crisp-tender (3-5 min). Rinse beans under cold water 
until cool and place in strainer to drain. Toss potatoes and beans with 
mayo mixture to coat and season with salt and pepper. You can chill this or 
just eat it at room temperature. I imagine some red, yellow or green bell 
pepper would also be good with this or maybe a little onion or celery. 
Posted by to the Fatfree Digest [Volume 16 Issue 27] Mar.31, 1995. 
Formatted by Sue Smith Archived through kindness of Karen 
Mintzias
----- 
 
----------  
Title: ROASTED NEW POTATO SALAD WITH BASIL VINAIGRET 
Categories: Salads, Side dish 
Yield: 8 servings 
2 lb Organic new potatoes; cubed -- stems removed, sliced 
1 ts Extra Virgin Olive Oil 2 md Organic tomatoes 
1 pn Salt and Pepper -- cut in half 
1/4 lb Fresh green beans 1 c Salad greens; washed 
-----------------------------BASIL VINAIGRETTE----------------------------- 
2 tb Chardonnary vinegar 1/2 ts Salt 
-(Wellspring brand) 1 Garlic clove; minced 
6 tb Extra virgin olive oil 12 Kalamata olives 
1/2 c Fresh basil -- pits removed 
Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette 
Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, 
cover and roast until tender (35-40 minutes). Let cool. While potatoes 
roast, cook beans in boiling water until just tender (3-4 minutes), rinse 
in cold water, set aside. Toss potatoes, beans, tomatoes with Vinaigrette. 
Spoon mixture onto a plate arranged with salad greens, garnish with olives. 
For Basil Vinaigrette: Puree all in a blender until smooth. Nutritional 
information per serving (8): 207 calories, 4g protein, 8g fat ( 1g 
saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: 2 
breads, 1 1/2 fat 
Copyright Whole Foods Market, 1995, Reprinted with permission from Whole 
Foods Market Meal-Master compatible format courtesy of Karen Mintzias 
----- 
 
----------  
Title: COTTAGE CHEESE-POTATO SALAD FOR 1 
Categories: Salads 
Yield: 1 servings 
1 lg Potato, preferably new 1 tb Pimento, finely chopped 
1 tb Salad oil 1 tb Ripe olives, slivered 
1 ts White vinegar 1 sm Green onion, thinly sliced 
1/4 ts Salt 1 tb Mayonnaise 
1/4 c Celery, thinly sliced 1/3 c Low-fat cottage cheese 
1 tb Green pepper, finely chopped Lettuce 
Preparation: 30 minutes including cooking potato plus chilling. 
Cook potato in its jacket until just tender. Cool until it can be handled, 
peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, 
and salt together and pour over hot potato, tossing lightly. Cool. 
Add celery, green pepper, pimento, olives and onion. Stir mayonnaise and 
cottage cheese together, add to salad and toss lightly. Chill well. Serve 
on lettuce. 
Source: Margo Oliver's Good Food For One c. 1990 Shared but not tested by 
Elizabeth Rodier 
----- 
 
---------- 
Title: PERUVIAN POTATO SALAD 
Categories: Salads, Peruvian 
Yield: 8 servings 
-JUDI M. PHELPS 1 ts Salt 
2 lb Medium new potatoes 2 tb Heavy cream 
3 Eggs; hard-cooked 1/3 c Olive oil 
2 Containers cottage cheese 1/4 c Onion; minced 
8 oz each (use creamed kind) 1/4 c Parsley; snipped 
1/4 ts Red pepper Lettuce leaves 
Few drops Tabasco 8 Ripe olives 
1/8 ts Pepper Few sprigs parsley 
1 1/2 ts Seasoned salt 
EARLY IN THE DAY: Wash then cook potatoes in boiling water about 30 
minutes, or just until tender. Drain peel, then cut into 1/4"-thick 
slivers; cool, refrigerate. ABOUT 1/2 HOUR BEFORE SERVING: Shell eggs; cut 
in half, then remove yolks, chop whites and set aside. In small bowl, mash 
egg yolks, then add cottage cheese, red pepper, Tabasco, pepper, seasoned 
salt, salt, and cream; beat, with electric mixer at medium speed, until 
smooth. Gradually add olive oil while continuing to beat; blend in onion 
and parsley. Around sides of large chop plate or platter, arrange lettuce 
leaves; heap potato slices in center; spread with cheese salad dressing, 
covering potatoes completely. Garnish with chopped egg whites, olives, and 
parsley sprigs. 
----- 
 
----------  
Title: NEW GENERATION POTATO SALAD 
Categories: Salads, Potatoes, Low-cal 
Yield: 10 servings 
3 lb Red-skinned potatoes 1 c Plain low-fat yogurt 
1/2 c Thinly sliced green onions 2 tb Buttermilk 
3/4 ts Garlic salt; divided 1 c (4 oz) crumbled blue cheese 
1/4 ts Fresh ground black pepper 
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 
15-20 minutes or until tender; drain. Combine potatoes, onions, one-half 
teaspoon garlic salt and the pepper. Toss gently to combine. Stir together 
yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic 
salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 
hours. Serves 10. 
Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 
grams; carbohydrate 27 grams; calcium 21 milligrams. 
From Dairy Council Inc. Christie Aspegren, September 93 Round Robin. 
----- 
 
----------  
Title: LAYERED ZUCCHINI POTATO SALAD 
Categories: None 
Yield: 1 servings 
1 1/3 c Water 2 tb Margarine 
2 tb Margarine 1/3 c Chopped onion 
1 ts Salt 5 c Sliced zucchini 
1/2 c Sour cream or substitute 1 c Cherry tomatoes, halved 
1 1/3 c Potato flakes 1/2 ts Dill 
1 1/2 c Fresh corn kernels, blanched ds Garlic powder 
-or cooked 
In med saucepan, bring water, 2 T margarine and salt to rolling boil. 
Remove from heat. Stir in sour cream and potato flakes until combined. Add 
corn; mix well and set aside. In large skillet, melt 2 T margarine; add 
zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender. 
Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread 
half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini 
mixture over potato layer. Repear with remaining potato and zucchini 
mixtures, ending with zucchini layer. Cover; refrigerate overnight, or 
several hours before serving. 
----- 
 
----------  
Title: COUNTRY POTATO SALAD 
Categories: Salads 
Yield: 12 servings 
1 tb Coarse (kosher) salt 1/2 c Diced red onions 
2 lb Yellow finn potatoes -OR- 3/4 c Diced dill pickles 
2 lb New potatoes 1/4 c Diced black olives 
1/4 c Extra-virgin olive oil 1 c Mayonnaise 
1 1/2 tb White wine vinegar 1/4 ts Cayenne pepper 
1/2 ts Salt 3 ea Hard-cooked eggs * 
1/4 ts Finely ground black pepper 1 x Fresh watercress garnish-OR- 
1 c Diced celery 1 x Parsley sprigs garnish 
* Cut into 1/2-inch cubes 
======================================================= 
================== 
Bring a large kettle of water to a boil over high heat. Add coarse salt 
and potatoes; cook until potatoes are nearly tender but still firm in 
center, about 15 minutes. 
In large bowl, whisk olive oil, vinegar, salt and pepper. Drain 
potatoes, and when they are cool enough to handle, cut into 1-inch cubes. 
Place potatoes in bowl with vinaigrette, toss until coated with mixture; 
let cool. 
When potatoes are cool, add celery, onions, pickles and olives; toss 
until thoroughly incorporated. 
In small bowl, mix mayonnaise with cayenne pepper; add to potato 
mixture. Toss until all vegetables are coated with mayonnaise. 
Add eggs to salad and toss gently. Chill 1 to 2 hours before serving. 
From "Farm House Cookbook," by Susan Herrmann Loomis; Workman 
Publishing. 
Printed in the July 2, 1992 issue of the Los Angeles Daily News. 
----- 
 
----------  
Title: MADISON AVENUE POTATO SALAD 
Categories: Salads, Potatoes 
Yield: 6 servings 
3 tb Vegetable oil 1 c Thinly sliced celery 
1 tb Wine vinegar 1/2 c Diced dill pickles 
1 1/2 ts Salt 1/4 c Diced pimiento 
1/8 ts Pepper 1 ts Grated onion 
2 c Cooked, diced potatoes; warm 1 tb Mustard 
1/2 c Quartered ripe olives 1/3 c Mayonnaise 
2 Hard-cooked eggs; sliced 
Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss 
potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, 
pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. 
----- 
----------  
Title: NEW ENGLAND POTATO SALAD WITH SOUR CREAM DRES 
Categories: Salads 
Yield: 6 servings 
3 lb Potatoes; cooked 1 ts Pepper 
1 c Celery; diced 1 1/2 tb Prepared mustard 
5 tb Vinegar 1/4 Clove of garlic; crushed 
2 ts Salt 1 sm Onion; chopped 
4 Eggs: hard-cooked, sieved 1/2 c Olives; sliced 
1 pt Sour cream 
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps 
vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, 
mustard, garlic and onion. Place potato mixture in salad bowl, add dressing 
and toss well. Garnish with olives. 
----- 
 
----------  
Title: POTATO SALAD WITH SMOKED TURKEY AND ARTICHOKE 
Categories: Salads, Vegetables, Turkey 
Yield: 8 servings 
2 lb Yukon gold potatoes 2/3 c Olive oil 
-or small red new potatoes 1/3 c Finely chopped parsley 
-scrubbed 1/4 c Finely chopped cilantro 
2 md Cloves garlic 2 c Diced smokey turkey 
-peeled and coarsely chopped -or chicken 
5 tb Fresh lemon juice 2 Jars (14oz) artichoke hearts 
1/2 ts Salt -drained and quartered 
1/2 ts Freshly ground black pepper 1 Jar (2oz) green olives 
1/2 ts Ground cumin -pimento-stuffed 
1/4 ts Cayenne pepper -drained and chopped 
1/4 ts Paprika 1 lg Rib celery; diced 
1. Place the potatoes in a steamer basket, set over boiling water, cover 
and steam 20 to 25 minutes, or until tender. Cool, peel and slice the 
potatoes; place in a large bowl. 2. Place the garlic in a food processor 
and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and 
paprika. Process to blend. Slowly add the olive oil, processing until the 
dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, 
smoked turkey, artichoke hearts, green olives and celery. Mix with the 
dressing and refrigerate until ready to use. Note: For a vegetarian salad, 
omit the smoked turkey. 
----- 
 
----------  
Title: ITALIAN POTATO SALAD 
Categories: Digest, July, Lacto 
Yield: 1 servings 
1 lb New red potatoes 1/2 c Chopped green pepper 
1/4 c Water 1 Tomato, chopped 
1/2 ts Salt 1/2 c Italian dressing 
1 sm Red onion, thinly sliced 2 tb Snipped fresh parsley 
1/3 c Sliced ripe olives 1 tb Parmesan Cheese 
1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. 
microwave safe casserole. Add water and salt. COver with lid. Microwave on 
high for 9-10 min. or until potatoes are tender; stirring once. Drain and 
cool. 
2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix 
lightly to coat evenly. Refrigerate until chilled. Stir before serving and 
sprinkle with cheese. 
From: Shelia Morgan . Fatfree Digest [Volume 9 
Issue 16] July 7, 1994 Formatted by Sue Smith 
 
----- 
 
----------  
Title: VLF ITALIAN POTATO SALAD 
Categories: July, Digest, Italian 
Yield: 1 servings 
1 lb New red potatoes 1 sm Cucumber, chopped 
1/4 c Water 1 Tomato, chopped 
1 sm Red onion, thinly sliced 1/2 c Fat free Italian dressing 
x Several sliced ripe black 2 tb Snipped fresh parsley 
Olives (optional) 
1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. 
microwave safe casserole. Add water. Cover with lid. Microwave on high for 
9-10 min. or until potatoes are tender; stirring once. Drain and cool. 
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly 
to coat evenly. Refrigerate until chilled. Stir before serving. 
From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest [Volume 9 
Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, 
 
----- 
 
----------  
Title: POTATO SALAD SUPREME (VRG) 
Categories: Vegetables, Sept. 
Yield: 6 servings 
4 c Potatoes, chopped in 1/2 c Green onions, chopped 
1/2 -inch cubes 1 c Favorite salad dressing 
1 c Broccoli flowerets, steamed (Nonfat or 
And cooled Low-oil works best.) 
1 c Peeled tomato wedges Seasonings to taste 
1 c Celery, finely chopped 1/2 c Pitted ripe olives, sliced 
Mix all ingredients in a large bowl, saving olives for garnish. Serves at 
room temperature for best flavor. 
Total Calories Per Serving: 237 Fat: 7 grams This article was originally 
published in the September/October 1993 issue of the _Vegetarian_Journal_, 
published by The Vegetarian Resource Group. 
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 
22, 1994. Formatted by Sue Smith, S.Smith34, 
----- 
 
----------  
Title: GREEK POTATO SALAD WITH DRIED TOMATOES 
Categories: Salads, Side dish 
Yield: 4 servings 
1 lb (3 medium) potatoes 1 c Dried tomato halves 
-- uniform in size, - (1 1/2 ounces) 
-- cut into 1/4-inch slices -halved with kitchen shears 
-------------------------------LEMON DRESSING------------------------------- 
1/4 c Olive oil 1/2 ts Pepper 
1/4 c Water 1 c Sliced seedless cucumber 
2 1/2 tb Lemon juice 1/2 c Sliced red onion 
1 lg Garlic clove; pressed 1 c Crumbled feta cheese 
1 tb Chopped fresh oregano; OR.. 1/2 c Greek olives 
1 ts -Dried oregano leaves -OR- pitted ripe olives 
1 ts Salt 
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches 
boiling water until tender, about 12 minutes; drain and set aside. 
Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 
minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry 
with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing 
dressing; toss to coat. Mound potato mixture on plate. Arrange onion, 
cheese and olives on top. 
Lemon Dressing: In large bowl whisk together all dressing ingredients. 
Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and 
Toasted Walnuts 
Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg 
cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein. 
Source: The Potato Board 
----- 

----------  
Title: DELUXE POTATO SALAD 
Categories: Diabetic, Salads, Eggs, Vegetables 
Yield: 24 servings 
3 Green peppers 1 tb Mustard, Dijon 
5 lb Potatoes; cooked, peeled, 4 cn Artichoke hearts; chilled 
-and cubed -and drained (8 oz. ea.) 
1 bn Celery; chopped 2 tb Olive slices, pimiento-stffd 
2 1/2 ts Salt sm Pickles, whole sweet 
1 ts Pepper Parsley springs, fresh 
3/4 c Mayonnaise 
--------------------------------STUFFED EGGS-------------------------------- 
18 Eggs; hard-cooked 1/8 ts Pepper 
1/4 c Mayonnaise Paprika 
2 tb Onion; minced Parsley spring, fresh 
1/4 ts Cury powder 18 sl Olives, pimiento-stuffed 
1/2 ts Salt 
Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green 
pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, 
and chill thoroughly. 
Spoon potato salad onto a large serving platter. Arrange stuffed eggs and 
artichoke hearts around edge of platter. Garnish salad with green pepper 
rings, olive slices, pickles, and parsley. 
Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir 
in mayonnaise, onion, curry powder, salt, and pepper. 
Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs 
with paprika, and top with a small sprig of fresh parsley. Top with 
remaining stuffed eggs with pimiento-stuffed olive slices. Yield: 18 
servings. 
SOURCE: Southern Living Magazine, July, 1980.  Nancy Coleman. 
----- 

----------  
Title: RED POTATO SALAD WITH GRAINY MUSTARD DRESSING 
Categories: Salads, Side dish, Low-fat 
Yield: 8 servings 
1 1/2 lb New red potatoes 1 c Chopped celery 
1/2 c Chopped scallions 1/2 c Sliced ripe olives 
--------------------------GRAINY MUSTARD DRESSING-------------------------- 
1/2 c Plain nonfat yogurt 1/4 ts -Dried Basil 
3 tb Grainy mustard 1/2 ts Salt 
1 ts Chopped fresh dill Freshly grated black pepper 
1/4 ts Celery seed (optional) -- (to taste) 
1 ts Chopped fresh basil; -ORPlace 
potatoes in a large saucepan with just enough water to cover. Bring 
to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside 
until cool enough to handle. 
Chop potatoes and mix with scallions, celery and olives. 
To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour 
over salad and mix well. Serve immediately or chill until serving. 
Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 
50 mg calcium 
Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you 
by Karen Mintzias 
----- 
 
----------  
Title: CALICO POTATO SALAD 
Categories: Vegetables, Salads 
Yield: 1 servings 
-DRESSING: -pounds), peeled and 
1/2 c Olive oil -cooked 
1/4 c Vinegar 1 1/2 c Cooked whole kernel corn 
1 tb Sugar 1 c Shredded carrot 
1 1/2 ts Chili powder 1/2 c Chopped red onion 
1 ts Salt, optional 1/2 c Diced green pepper 
-Dash hot pepper sauce 1/2 c Diced sweet red pepper 
-SALAD: 1/2 c Sliced pitted ripe olives 
4 lg Red potatoes (about 2 
This tasty dish uses less sugar, salt and fat. Recipe inclndes Diabetic 
Exchanges. 
In a small bowl or jar, combine all dressing ingredients; cover and chill. 
Cube potatoes; combine with corn, carrot, onion, peppers and olives in a 
salad bowl. Pour dressing over; toss lightly. Cover and chill. Yield: 14 
servings. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 
fat, 1 starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm 
carbohydrate, 2 gm protein, 9 gm fat. 
From the files of Al Rice, North Pole Alaska. Feb 1994 
----- 
 
----------  
Title: ITALIAN POTATO SALAD (HARPER) 
Categories: Salads, Italian, Vegetables 
Yield: 8 servings 
2 lb Potatoes; About 6 Medium -Cup 
6 oz Marinated Artichoke Hearts; 1/4 c Ripe Olives; Sliced 
-Drained And Liquid 1 tb Fresh Basil Leaves; Chopped 
-Reserved, 1 Jar -OR 
2 oz Diced Pimientos; Drained, 1/2 ts Dried Basil Leaves; Crushed 
-1 Jar 3 tb Olive Or Vegetable Oil 
1 sm Bell Pepper; Chopped, About 2 tb White Vinegar 
-1/2 Cup 1/2 ts Salt 
1 sm Onion; Chopped, About 1/4 1/4 ts Pepper 
Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan. 
Add the potatoes and cover. Heat to boiling again and reduce the heat to 
simmer the potatoes for 30 to 35 minutes or until tender, then drain and 
cool. Cut the potatoes, lengthwise, in half, then cut crosswise into 
1/4-inch slices. Cut the artichoke hearts in half. Mix the potatoes, 
artichoke hearts, pimientos, bell pepper, onion and olives, lightly tossing 
to mix well. Shake the reserved artichoke hearts liquid with the remaining 
ingredients in a tightly covered container. Pour over the vegetables and 
lightly toss to coat. Cover and refrigerate about 2 hours or until well 
chilled. 
Nutritional Information Per Serving: 
Calories: 170 Protein: 3 Grams Carbohydrates: 26 Grams Fat: 6 Grams 
Cholesterol: 0 Milligrams Sodium: 530 Milligrams Potassium: 480 Milligrams 
Posted by: Rich Harper 
----- 
 
----------  
Title: GERMAN POTATO SALAD (FINSAND) 
Categories: Diabetic, Vegetables, Salads, Side dish, Vegetarian 
Yield: 8 servings 
6 sl Bacon; crispy fried 3 tb Sugar replacement; 
1 1/2 c Cold water; 1/4 c Vinegar 
3 tb Flour; 6 md Potatoes; boiled sliced 
1 md Onion; 
Remove excess grease from bacon with paper towel. Break bacon into small 
pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar 
replacement, and vinegar. Heat, stirring, until thickened. Add bacon and 
potatoes while still from boiling and frying. Food Exchange per serving: 1 
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 113 
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you 
and yours via Nancy O'brion and her Meal-Master 
----- 
----------  
Title: NEW POTATO SALAD (SATTERLY) 
Categories: Salads, Vegetarian 
Yield: 4 servings 
1 lb Potatoes, cubed 2 tb Extra-Virgin olive oil 
Water for boiling 1 tb Malt vinegar 
1 sm Bell pepper, red or green 3 tb Onions, finely chopped 
1/2 tb Dried dill Salt & pepper 
1/2 tb Dried rosemary, crushed 
In a medium pot, cook quartered potatoes in salted water till tender. 
Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes, 
add to the bowl & toss gently. Serve warm or at room temperature or cold. 
Posted by Mark Satterly in Intercook 
----- 

----------  
Title: NEW POTATO SALAD WITH DRIED TOMATOES 
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish 
Yield: 8 servings 
3 lb Small new potatoes, scrubbed 4 Green onions, sliced with 
And quartered Some of the green 
1 1/2 ts Salt 1/4 c Snipped fresh dill "OR" 
1 oz Dried tomato halves 1 tb Dried dillweed 
1/3 c Boiling water 1/3 c Reduced fat sour cream 
2 tb Olive oil 1/3 c Lowfat plain yogurt 
1 1/2 c Sliced celery 1 tb Prepared white horseradish 
1/2 c Chopped celery leaves 1/4 ts Pepper 
Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. 
of the salt. Partially cover and bring to a boil over high heat. Boil 
gently for 15 minutes, or until potatoes are tender but still firm. 
Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. 
Let stand 10 minutes. 
Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the 
salt over potatoes, tossing lightly to coat. 
Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, 
celery leaves, green onions, ad dill. Spoon into large bowl; cover and 
refrigerate at this point if preparting ahead. 
Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt 
in a small bowl. Pour over potato mixture and toss gently to coat. Cover 
and refrigerate up to 24 hours. Makes 8 servings. 
Approximate nutritional analysis: 182 calories per serving; 4 g protein; 32 
g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5 mg cholesterol; 522 
mg sodium; 37% of the Daily Value for vitamin C.  
----- 

----------  
Title: POTATO SALAD (SATTERLY) 
Categories: Salads, Vegetables, Vegetarian 
Yield: 6 servings 
1 c Potatoes, peeled, cooked, 1/4 c Lemon juice 
-- cooled & cubed 2 ds Tabasco sauce 
1 c Peas, blanched 1 tb Brown sugar 
1 c Carrots, sliced & blanched 2 Garlic cloves, chopped 
1/2 c Green bell pepper, chopped 1 tb Parsley 
1/2 c Celery, chopped Salt & pepper 
1/2 c Olive oil 
Put cooked potatoes & blanched vegetables with the celery & bell pepper in 
a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, 
tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds 
till smooth. Pour over the vegetables & gently toss till they are well 
coated. Chill in the refrigerator.  
----- 
 
----------  
Title: KFC MACARONI/POTATO SALAD 
Categories: Pasta, Potatoes, Dressings 
Yield: 6 servings 
DRESSING MIXTURE 2 tb Dry minced onion 
1/2 c Sour cream 2/3 c Celery -- chopped 
1/2 c Miracle whip 2/3 c Sweet midget pickles -- 
1 c Hellman's mayo Chop 
2 tb Prepared mustard Not use relish 
3 tb Sugar 2 tb Pimiento -- chopped or 
1 ts Onion salt 1/2 sm Tomato; seed -- chop 
1/2 ts Pepper 8 c Elbow macaroni; cook, drain 
SALAD Cool well before add 
DRESSING-Combine dressing ingredients and set aside. MACARONI SALADCombine 
remaining ingredients in large bowl. Coat well with the dressing. 
Refrigerate at least an hour before serving. POTATO SALAD-Substitute 8 c 
cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery 
to 1 cup and substitute snipped green onions for the dried. Canadd 1 c of 
pitted black and/or stuffed green olives in either salad. Source: Glorie 
Pitzer.  
----- 
 
----------  
Title: CRAB-POTATO SALAD 
Categories: Salads 
Yield: 4 servings 
1/2 lb Lump crabmeat Juice of 1/2 a lemon 
3 lg Idaho potatoes 2 Scallions 
3/4 c Mayonaise Parsley sprigs 
3 tb Sour cream Salt & pepper 
Pick any bits of shell out of the crabmeat and set aside. Cut the potatoes 
into thirds, place in a medium saucepan, cover with salted water, and bring 
to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain 
and, when cool enough to handle, peel and cut into 1/4 inch-thick slices. 
in a small bowl, combine mayonaise, sour cream, and the lemon juice; season 
to taste with salt and freshly ground pepper. Finely chop 2 whole scallions 
and a few sprigs of parsley. 
To serve: Arrange several slices of potato on a platter and season with 
salt and pepper. Smooth some dressing on top, sprinkle with scallions and 
parsley, then add a layer of crab. Repeat, making several layers and ending 
with crab on top. (I'm sure you could just mix everything together as 
well) 
Reprinted from Saveur Magazine - July/Aug 1996. 
----- 
 
----------  
Title: DIJON POTATO SALAD 
Categories: Potsalads 
Yield: 4 guessed 
------------------------FOOD IN A FLASH, TVFN AIKENS------------------------ 
8 md Potatoes, quartered, cooked 2 tb Tarragon vinegar 
1 ts Chicken bouillon (liquid) 2 ts Onion, minced 
2 ts Warm water 2 ts Parsley 
2 Hard cooked eggs, sliced 1 ts Dried tarragon 
1/2 c Mayo Salt and pepper 
Cayenne Lettuce leaves 
1/4 c Dijon 
Combine mayo, bouillon, cayenne, tarragon, onion, dijon and parsley; whisk. 
Add vinegar; whisk. Pour over potatoes; toss. Place on individual plates 
and top with egg. 
----- 
----------  
Title: NEW POTATO SALAD WITH SHAVED PARMESAN 
Categories: Vegetables, June 1996 i, Salads 
Yield: 8 servings 
2 lb New potatoes -- scrubbed 1/4 c Fresh lemon juice 
Salt 1/2 ts Freshly ground pepper 
2 lb Asparagus -- trimmed 1/4 c Chive Oil (see recipe) 
1 1/4 lb Sugar-snap peas -- strings 4 oz Parmesan cheese -- whole 
Removed Block 
1 bn Chives -- cut 1 inch thick 
Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain. 
Blanch asparagus and peas separately in salted boiling water until bright 
green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 
1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, 
asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons 
salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over 
salad. Use a vegetable peeler to shave parmesan over the salad; toss 
gentlyby hand. Serve at room temperature. 
 
----- 
----------  
Title: HERBED DILL POTATO SALAD 
Categories: Potatoes, Salads 
Yield: 10 servings 
1/2 c Mayonnaise 1/4 c Chives, chopped 
1/2 c Milk 1/4 c Dill, fresh, chopped 
4 ts Salt 1/4 c Parsley, Fresh, Chopped 
1/2 ts Pepper 3 Tomatoes,medium, wedged 
10 c Cooked potatoes, cubed @5 lb Lettuce leaves 
Make this dish 3 hours or more before serving. It is best if prepared very 
early in the day. 
In a large bowl, combine mayonnaise, milk, salt and pepper. Mix with a fork 
or wire whisk until smooth. Add potatoes and herbs. Gently toss until 
mixture is well coated. Cover and refrigerate. 
At serving time, add tomatoes and toss. Serve on lettuce leaves. 
If serving at a party as a serve your self dish, place the tomato wedges on 
top of the salad as a garnish with a few sprigs of dill or parsley. Great 
for summer entertaining. 
----- 
 
----------  
Title: 20-MINUTE POTATO SALAD 
Categories: Salads 
Yield: 6 servings 
2 lb Quarted medium red potatoes 1/2 c Miracle whip. -- salad 
1/4 c Sliced green onions Dressing 
1 sm Red or green bell pepper -- 1 tb Coarse ground mustard 
Sliced 
Recipe by: Kraft ad, 92/04 Preparation Time: 2:00 Add potatoes to boiling 
water; cook 12 minutes or until tender. Drain. 
Toss with remaining ingredients; refrigerate. Makes 6 servings. 
----- 
----------  
Title: JEFF'S POTATO SALAD WITH BEER DRESSING 
Categories: Dressings 
Yield: 4 servings 
6 Potatoes 1 tb Margarine 
1 ts Mustard -- or brown 2 ts Flour 
1 Bacon slices 1 tb Sugar 
1 tb Chopped onions 1 c Beer 
1 Celery stalks -- chopped 1/2 ts Tabasco sauce 
2 ts Salt 2 tb Fresh parsley -- chopped 
Boil potatoes 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 a boil, stirring 
constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let 
stand 1 hour. Add bacon mixture; toss gently and serve. 
Recipe By : Jeff Merrill of Redding, CA. 
 
----- 
----------  
Title: KARTOFFELSALAT MIT BIERMARINADE (POTATO SALAD 
Categories: Marinades 
Yield: 4 servings 
6 ea Potatoes -- Medium 2 tb Unbleached Flour 
4 ea Bacon -- Slices 1/2 ts Mustard -- Dry 
1 tb Onion -- Chopped 1 tb Sugar 
1 ea Celery; Stalk -- Chopped 1 c Beer -- Any Brand 
1 ts Salt 1/2 ts Tobasco Sauce 
2 tb Butter 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. 
Recipe By : 
From: Favorite Fruitcakes By Moira Hodg 
----- 
 
----------  
Title: LEBANESE POTATO SALAD 
Categories: Salads, Side dishes 
Yield: 1 servings 
4 lg Potatoes; cook/peel/cube 1/4 c Lemon juice 
1/2 c Fresh parsley; chopped 1 ts Salt 
1/4 c Green onions; finely chopped 2 Garlic cloves; minced 
1/4 c Olive oil 1 ds Pepper 
----- 
----------
Title: POTATO SALAD A LA TROUT 
Categories: Seafood, Salads 
Yield: 6 servings 
1 lb Trout fillets; (smoked) 1 ts Vinegar 
1/2 c Mayonnaise 1/4 c Chopped onion 
2 c Cooked potatoes; diced 1/2 ts Salt 
1 c Celery; chopped 2 tb Chopped parsley 
1 tb Prepared mustard 1/4 ts Celery seed 
1/2 c Ripe olives; sliced 1 ds Pepper 
1/2 c Cucumber; peeled & chopped Salad greens 
1 ts Lemon juice Tomato wedges 
1/4 c Carrot; grated 
Remove any remaining bones from fish. Flake the fish. Combine vegetables 
and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and 
seasonings; blend well. Add mayonnaise mixture to fish mixture; toss 
lightly. Chill. Serve on salad greens. Garnish with tomato wedges. 
Serves 6. 
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of 
Commercial Fisheries, US Department of Interior) 
----- 
 
----------  
Title: GERMAN POTATO SALAD #1 
Categories: Salads, Germany, German 
Yield: 2 servings 
8 md Potatos boiled and peeled 3 tb Vinegar 
1 ea Onion Pepper 
1/4 lb Bacon diced Salt 
Slice potatos and put in large bowel. Fry bacon,not too crisp.Dice onion 
and cook in bacon drippings.Pour all over potatos,drippings still hot.Add 
vinegar,salt and pepperand mix. Let sit several hours.Enjoy! German Potato 
Salad 
----- 
----------  
Title: JADI'S HEALTHY POTATO SALAD 
Categories: Salads, Dressings 
Yield: 6 servings 
2 lb New potatoes -- unpeeled 3 tb Olive oil (may use 2 T.) 
4 tb Low-sodium, defatted chicked 1/2 c Green onions (may use 
Broth Chopped red onions) -- 
4 tb Wine vinegar Thinly sliced 
1 ts Dry mustard 1/4 c Fresh parsley -- chopped 
Black pepper, to taste 
Steam potatoes for 20 or 30 minutes or until just tender. Cool, then slice. 
Place in a large mixing bowl. Add chicken broth and mix gently. Blend 
together vinegar, mustard and pepper. Pour over warm potatoes and blend 
well. Let potatoes stand for 10 minutes, then stir in olive oil, onions and 
parsley. Serve at room temperature. 
Recipe By : Jadi Christian 
----- 

---------- 
Title: MARY LOU'S POTATO SALAD 
Categories: Home cookin 
Yield: 40 servings 
80 To 100 med potatoes Miracle Whip (enough to 
80 Eggs -moisten salad) 
40 Green onions Mustard (enough to give 
5 bn Radishes -color to dressing) 
60 To 80 sweet pickles Sweet pickle juice (enough 
Salt and pepper to taste -to flavor dressing) 
Paprika 
Peel potatoes and quarter for cooking. Boil potatoes until they are just 
done, not mushy. Hard boil the eggs and peel. Be sure to reserve some eggs 
for top of salad. Chop green onions, radishes, and sweet pickles. (You may 
use as many sweet pickles as you like.) Cut potatoes in chunks. Combine 
with eggs, radishes, green onions and sweet pickles. Mix dressing using 
proportions required to make potato salad moist, but not wet. (You can 
begin this salad a day ahead, but under no circumstances should you mix the 
dressing in until 2 to 4 hours before you are ready to serve.) Keep salad 
refrigerated until ready to serve. Salt and pepper to taste. Slice reserved 
eggs on top of salad and sprinkle with paprika. 
Note: The potatoes should be well cooled before you mix them with the 
dressing. 
----- 

----------  
Title: FRENCH FRIED POTATO SALAD 
Categories: Salads 
Yield: 6 servings 
3 Double order of french fries 1 md Clove garlic; mashed 
-from your favorite fast 1 tb White wine vinegar 
-food restaurant 1/2 c Mayonnaise 
1/4 c Onion; finely chopped Pepper to taste 
3 tb Parsley; chopped 
Place french fries in a large bowl immediately, to prevent them from 
becoming limp. Set aside. In another large bowl, combine onion, parsley and 
garlic. Add vinegar. Add pepper, if desired. Mix thoroughly. Let stand for 
at least 1 hour, stirring occasionally. When ready to serve, add mayonnaise 
to onion mixture. Mix well. Add french fries. Serve immediately. 
Source: "The Unique Potato Salad Cookbook" by Vera Klein 
----- 
---------- 
Title: GREEK STYLE POTATO SALAD 
Categories: Vegetables, Salads, Cols.l&e 
Yield: 8 servings 
1 1/2 -2 lbs. potatoes washed 1/2 ts Salt free xtra spicy season 
1/2 c Crumbled feta cheese thorou- 3 ts Salt free garlic&herb season 
Gly rinsed and drained 1 ts Oregano 
1 Medium onion peeled, cut in 1/3 c Lemon juice 
Half,then thinly sliced 2 tb Olive oil 
1/2 c Fresh parsely, coarsley 2 tb Vinegar 
Chopped 
Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool 
by placing pot of potatoes in sink and gently running cold water over 
potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a 
large bowl with the rest of the ingredients and toss lightly, mixing well. 
----- 
 
----------  
Title: LEEK-POTATO SALAD 
Categories: Salads 
Yield: 4 servings 
4 Leeks (a bunch) 1 Red bell pepper 
4 md Potatoes 
--------------------------------VINAIGRETTE-------------------------------- 
1 Lemon, juice -or pressed 
1/4 c White vinegar 2 ts Chopped dill 
1/4 c Olive oil Salt and pepper 
1 cl Garlic, minced -to taste 
Wash leeks. Slice bulb and tender green parts into 1/2" pieces. Drop in 
boiling water, cook them for about 5 min (no longer or they get mushy), 
drain and set aside to cool. Boil the potatoes until tender but firm, and 
set aside to cool. Peel and chop into 1 1/2" chunks. Slice the pepper into 
thin strips about one inch long. Whisk together the vinaigrette items. Then 
combine the leeks, potatoes and red pepper into a serving bowl. Pour on the 
vinaigrette, toss, and chill well before serving. 
*I usually add 4 tbsp of chopped dill....because I think it tastes 
better.....I love dill! Walt MM 
Teresa 
----- 
 
---------- 
Title: LITE POTATO SALAD 
Categories: Salads, Lowcal 
Yield: 2 servings 
2 x SMALL POTATOES 1/8 ts CELERY SEED 
3 tb CHOPPED CELERY 3 tb LOW-CAL MAYONNAISE 
1 ts MINCED ONION 1/4 c EGG SUBSTITUTE 
BOIL POTATOES WITH THE SKIN ON, COOL, PEEL AND DICE. PREPARE EGG 
BY: PUT 
EGG SUBSTITUTE IN A NO-STICK PAN AND COOK FOR ABOUT 10 MINUTES 
ON LOW HEAT. 
REMOVE FROM HEAT AND COOL FOR 10 MINUTES. CUBE THE EGG IN THE 
PAN AND 
REMOVE WITH A PANCAKE TURNER. LET COOL. 
MIX REMAINING INGREDIENTS TOGETHER AND CHILL BEFORE SERVING. 
VALUES PER 
SERVING: 
ADDED FAT: 0 
CHOLESTEROL: 8mg. 
----- 

----------  
Title: BEST EVER POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 16 servings 
16 md Small Potatoes 1 1/2 tb Pickle relish 
3/4 c Mayonaise 3/4 tb Dry parsley flakes 
1 1/2 ts Yellow Mustard Pinch of Celery Salt 
12 Eggs, hard boiled. 1/2 md White onion, diced 
1 c Apple cider vinegar 4 Celery stalks, split 
Gather ingredients. The half cup of sprinkling vinegar should be just 
estimated from the bottle as you sprinkle. It's just a conservative 
guestimate and the exact amount will depend upon the amount of potatoes to 
sprinkle. Don't worry about it too much. Boil potatoes whole. If your 
potato size varies much, put in the larger ones first. A medium sized 
potato will take ABOUT 25 minutes total. A smaller one maybe 18 minutes. 
One of the keys here is to boil the potatoes till cooked but still a little 
firm. If they are cooked till soft, then the subsequent stirring will 
render the salad mushy. You don't want them crunchy, but just cooked and 
still firm. That's the first secret! Peel the potatoes when they are still 
warm. The warmer the better. Peeling them AFTER they are cooked seems to 
make a difference in taste. They MUST not cool entirely or the vinegar will 
not be absorbed properly. I peel them almost straight out of the pot when 
still darn hot. That's the second secret! Cut them into irregular chunks, 
little wedges about an inch or slightly less on a side with the greatest 
thickness about a half inch. Just cut a little off one end, then cut 
another small chunk off, then keep cutting pieces off in random sizes of 
varying shapes, mostly you end up with very irregular pyramidal 
shapes....You want pieces big enough to not turn into mush but small enough 
for ...your liking! The edges will eventually break off and mush up onto 
the salad while the larger parts of the bodies will remain whole. You are 
cutting, peeling and dropping them into a large bowl. There really should 
be two people doing this or one should work as quickly as possible. After 
you have cut up a potato or two, sprinkle them fairly generously vinegar 
and stir around a bit in the bowl..just a bit so you get the vinegar that 
fell to the bottom of the bowl on the potatoes. As you finish a potato or 
two, sprinkle each (they should be warm to hot when you sprinkle, if 
possible...THAT's the BIG secret to this recipe) fairly generously. I put 
my finger over the end of the bottle of cider vinegar and drizzly drip it 
onto the potatoes making sure each is sprinkled well. If you run out of the 
half cup, just use more. Each potato gets a fairly generous sprinkling of 
vinegar. THAT point is more important than the measurement of the 1/2 cup 
of vinegar above. 

Note: I don't measure out a half cup and then pour it on 
them. That would be awkward. I did measure this once out so I could have a 
recipe for a friend and I learned I sprinkled ABOUT a half a cup. Salt them 
at this point; I don't know how much....Just salt them like you like. The 
vinegar needs a comment. The importance of a generous sprinkling of vinegar 
while the potatoes are warm/hot can't be over emphasized. They will soak up 
the vinegar. I am always amazed at how much vinegar it takes and how when 
they are done, the vinegar is tasted, but the dish is not 'vinegary' like a 
hot German potato salad which I hate....trust in a good sprinkling of 
vinegar at this point and if in doubt, sprinkle a little more! Stir in the 
other ingredients, leaving the eggs to last. Chop up the eggs, slicing, 
cutting in whatever size/shape you wish but we are not talking about whole 
or half eggs here. Cut them up. The yolks will fall apart when sliced up 
and that's ok. Stir all the eggs into the rest of the mix. The yolks will 
incorporate into the salad and you don't have to worry about them; don't 
stir forever or worry about being gentle or anything. Just mix it up. Add 
the other 1/2 cup of vinegar. If you are a real chicken, you may wish to 
add only a 1/4 cup but it will probably take it all (and maybe even a bit 
more eventually). Take a taste. Add some more salt if needed. It will be 
good but not perfect at this point. Taste it again. Note the vinegar flavor 
peeking through. It may even be fairly vinegary (that's a word, right?). 
Cover and put in a fridge over night. That's the last big secret. Taste 
again after sitting in the fridge overnight. Notice that the vinegar flavor 
is much softer. Add some more vinegar and let that absorb for an hour or 
two. You may well have used much more than the 1 cup total by this point. 
Salt to taste if needed. You can serve this without the over-night setting 
but it will truly be a noticeably better salad the next day. You will want 
to adjust the amount of mayo to suit your taste. I like a pretty mayoee 
salad. Probably even a bit more than this calls for. Some don't. You may 
want more or less celery. My wife doesn't like any (egads!) None of these 
amounts need be exact, but they are close enough for a good starting point. 
The key is to use more vinegar than you could have imagined, sprinkling 
well while the potatoes are hot and firm but not crunchy. The rest is all 
to taste. I've never served this to a group that didn't ohh and ahh over 
it. It is a bit of an effort but if you take the time you will have some of 
the best potato salad ever. 
----- 
 
----------  
Title: JALAPENO POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 6 servings 
4 Large potatoes, peeled and - 3 1/2 oz Can pitted black olives - 
Cutup 3/4 inch cubes Drained 
1/4 c Dijon mustard 1/4 c Small bunch scallions - 
1/4 c White wine vinegar Thinly sliced 
2 Cloves garlic, crushed 6 oz Feta cheese, crumbled 
1/4 ts Salt 4 Jalapeno peppers, seeded - 
1/4 ts Ground black pepper Chopped 
1/2 c Olive oil 
Place potatoes in 3 quart saucepan or Dutch oven and pour in cold water to 
cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until 
potatoes are tender. Drain. Meanwhile, in a large bowl combine mustard, 
vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, 
olives, scallions, feta cheese and peppers. Toss to mix well. Serve chilled 
or at room temperature. 
----- 
 
----------  
Title: GERMAN HOT POTATO SALAD 
Categories: Salads, Vegetables, German 
Yield: 8 servings 
6 ea Slices of bacon 1 ts Granulated sugar 
2 tb Cornstarch 1/8 ts Freshly ground black pepper 
1/4 c Water 1/2 c Cider vinegar 
1 c Chopped onion 6 c Red-skinned potatoes 
3/4 c Diced celery 6 ea Large pimento-stuffed green 
2 ts Salt 
Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in 
a large skillet until crisp. Remove the bacon, drain on paper towels, then 
crumble; reserving the bacon fat. Dissolve cornstarch in water. Saute onion 
and celery in the reserved bacon fat over medium heat for about 5 minutes, 
or until onions are translucent. Add salt, sugar, pepper and dissolved 
cornstarch to the skillet. Next, add vinegar and bring to a boil over 
medium heat for 3 minutes. Add the hot potatoes and crumbled bacon, 
stirring gently. Serve hot, garnished with the sliced stuffed olives. 
----- 
----------  
Title: CHEESE AND POTATO SALAD 
Categories: Salads, Vegetables, Cheese/eggs 
Yield: 12 servings 
1 lb Red potatoes boil in skin 2 Slices bacon, crumbled 
1/4 c French dressing 1/2 c Mayonnaise 
8 oz Gruyere cheese, diced 1 ts Dijon mustard 
1/2 c Diced celery heart Salt and pepper 
4 Hard boiled eggs Lettuce leaves, optional 
3 tb Finely chopped parsley 
Peel and dice the potatoes while warm. Sprinkle with dressing and set 
aside to cool. In a mixing bowl combine the potatoes, cheese, scallions, 
celery, three of the eggs, chopped, 2 Tbs parsley and the crumbled bacon. 
Mix the mayo and mustard and add to salad, toss gently but well. Season to 
taste with salt and pepper, cover and chill. To serve, mound the salad in a 
bowl lined with the lettuce leaves, sprinkle the top with remaining parsley 
and the remaining egg, which should be finely chopped 

----- 
----------  
Title: JEANNE VOLTZS' GRANDMOTHER'S POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 8 servings 
2 1/2 lb New potatoes 2 Large scallions, finely 
-(red skins are great) -chopped, including green 
2 Hard boiled eggs -parts 
1 ts Dijon mustard 2 Ribs celery, diced 
2 tb Balsamic or cider vinegar 1/2 c Home made mayonnaise 
-(I prefer the balsamic) 1 ts Celery seed 
3 tb Olive oil (for this Salt and freshly ground 
-recipe I prefer a -pepper 
-Greek oil) 
Scrub potatoes and place in a saucepan with water enough to just cover 
them. Cover the pan, bring to a boil, and boil until potatoes are barely 
tender, about 15 - 20 minutes. Remove potatoes and let cool until 
comfortable to handle, then peel them, cube them and place in a large bowl. 
In a small bowl stir the mustard and vinegar together and then beat in the 
olive oil. Pour the mixture over the potatoes and gently toss and coat 
well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add 
the scallions, celery, mayonnaise, celery seed and salt and pepper to 
taste. Again toss gently but thoroughly. Turn into a serving bowl lined 
with lettuce if you like, slice the eggs and arrange in a circle around the 
outside of the salad. Cover and refrigerate or serve at once. SOME 
SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, 
or with a little Hungarian paprika sprinkled over the top. 
----- 
 
---------- 
Title: AUSTRIAN APPLE AND POTATO SALAD 
Categories: Salads, Vegetables, Austrian, Fruits 
Yield: 6 servings 
1 lb Tart green apples 1/4 c White wine vinegar 
-peeled, cored and diced Salt and pepper 
1 lb Potatoes, cooked, peeled 2 Beets, cooked, peeled 
-and diced -and sliced 
1/4 c Olive oil 2 Hard boiled eggs, sliced 
Combine the apples and the potatoes in a bowl. Whisk together the vinegar, 
oil and the salt and pepper until well blended. Pour over the apples and 
potatoes and toss gently but thoroughly. Adjust seasoning and garnish with 
beets and sliced egg. 
----- 
---------- 
Title: ROMAN POTATO SALAD 
Categories: Salads, Vegetables, Pork, Cheese/eggs 
Yield: 4 servings 
4 oz Lean cooked ham or 1 md Sized tart green apple, 
-prosciutto, julienned -peeled, cored, julienned 
2 md Potatoes, cooked, peeled 1 sm Red onion, finely sliced 
-julienned 1/2 c Home made mayonnaise 
4 oz Emmenthaler, Jarlsberg or Salt and pepper 
-Gruyere cheese, julienned 
Combine the ham, potatoes, cheese, apple and onion in a bowl, add the 
mayonnaise, salt and pepper, toss gently but thoroughly. Adjust seasoning, 
serve chilled. 
----- 
 
---------- 
Title: PAPAS A LA HUANCAINA (PERUVIAN POTATO SALAD) 
Categories: Salads, Vegetables, Cheese/eggs 
Yield: 8 servings 
8 oz Muenster cheese, freshly 1 tb Lemon juice 
-grated 1/4 c Finely chopped onion 
4 Hard boiled egg yolks Salt and pepper to taste 
2 Smashed, seeded mild green 2 lb Potatoes, cooked, peeled 
-chili peppers or Bibb lettuce leaves 
1 tb Chili powder 3 Hard boiled eggs, quartered 
1/4 c Olive oil 6 Black olives or pimeto 
1 c Heavy cream -stuffed olives 
Combine cheese, egg yolks and chiles in a bowl and beat with a wooden 
spoon. Gradually add the oil, cream and lemon juice, while beating 
constantly. Add salt and freshly ground pepper to taste and blend 
thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top 
with the cheese sauce and garnish with the lettuce leaves, eggs and olives. 
Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the 
sauce, substitute cheddar for the Muenster. I've tried to make the sauce in 
my blender but it didn't work to well. 
----- 

----------  
Title: SPANISH HOT POTATO SALAD 
Categories: Salads, Spanish, Vegetables 
Yield: 12 servings 
6 md Potatoes boiled in skin 3 tb Grated Gruyere cheese 
6 Slices bacon 1/4 c Dry sherry 
1 sm Mild onion, finely chopped 4 Hard boiled egg yokes 
1 md Green bell pepper, seeded -crumbled 
-derib and finely chop 1 Pimento, finely chopped 
1 tb All purpose flour 2 tb Wine vinegar 
1/2 ts Crushed dried oregano 1 tb Finely chopped parsley 
1/8 ts Ground cumin, or to taste 2 tb Finely chopped walnuts 
1 1/2 c Light cream 
Peel and cube the potatoes while still warm and place them in a salad bowl. 
Cook the bacon over moderate heat in a heavy skillet until crisp, drain, 
crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the 
fat to the skillet. Add the onion and green pepper and saute over med heat 
until soft but not browned; stir frequently. Add the flour, oregano and 
cumin and cook over low heat, stirring frequently, until the flour turns a 
pale gold color. Gradually add the cream, stirring until smooth, then add 
the cheese and mix well. Simmer until the sauce is thickened and hot. Add 
the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust 
seasoning, pour over potatoes and toss gently but thoroughly. Sprinkle with 
the crumbled bacon and walnuts and serve immediately. 
----- 
 
----------  
Title: GERMAN POTATO SALAD WITH SOUR CREAM 
Categories: Salads, Vegetables, German 
Yield: 12 servings 
6 md Potatoes boiled in skins 1/4 ts Dry mustard powder 
1/4 c White wine vinegar 1 pt Sour cream 
2 ts Sugar 1 c Peeled and thinly sliced 
1 ts Salt -cucumber 
1/4 ts Fresh ground black pepper Hungarian paprika 
Peel and slice the potatoes while still warm and place them in a mixing 
bowl. Combine the vinegar, sugar, salt, mustard and pepper and mix well. 
Add the sour cream and cucumber and mix again. Pour the mixture over the 
potatoes and toss gently but well. Place in a serving dish and sprinkle 
with the paprika. 
----- 
----------  
Title: POTATO SALAD - CHEF'S 
Categories: Salads 
Yield: 6 servings 
2 lb Red potatoes, 4 oz Snow peas, fresh & trimmed 
-boiled & cubed 1/4 lb Ham, cubed 
1/2 c Safflower oil 1 Bell pepper, cut in strips 
4 tb White wine 1 Stalk celery with leaves, 
2 tb Lemon juice -diced 
1 ts Oregano 3 Scallions, sliced 
1 ts Soy sauce 3 tb Parsley 
3/4 lb Fresh mushrooms, sliced 1 Head iceberg lettuce 
Stir together oil, wine, lemon, oregano, and soy sauce. Pour over 
mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in 
serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, 
celery, scallions, parsley; toss together with lettuce. Chill. Serves 6 
----- 

----------  
Title: YUKON GOLD POTATO SALAD 
Categories: Potatoes, Salads 
Yield: 6 servings 
-----------------------------------SALAD----------------------------------- 
2 Sprigs rosemary 5 Roma (plum) tomatoes 
2 lb Yukon Gold Potatoes 1 Yellow bell pepper 
Salt and pepper to taste 1 Green bell pepper 
3/4 c Olive oil 1 bn Parsley, finely chopped 
3/4 lb Italian provolone cheese 1 tb Celery seed 
2 md Zucchini 
--------------------------------VINAIGRETTE-------------------------------- 
1/3 c White wine vinegar 1 ts Pepper 
1 tb Dijon mustard 3/4 c Olive oil 
1 ts Salt 
1. Strip rosemary leaves and chop finely. Slice potatoes in wedges and toss 
with rosemary, salt, pepper and olive oil. Bake in preheated oven at 400 
degrees for 15 minutes. Potatoes should be firm for tossing. 
2. To prepare the vinaigrette: In a blender combine vinegar, mustard, salt 
and pepper. Add olive oil in slow stream until emulsified. Toss roasted 
potatoes in vinaigrette. 
3. Dice provolone into bite-sized chunks. Wash and dice zucchini, tomatoes 
and peppers into pieces half the size of cheese. Finely chop parsley. 
4. Toss cheese, vegetables, parsley and celery seed with potatoes until 
thoroughly combined. Serve in a large bowl or platter. 
Source: Seattle Times, February 5, 1995 
-----  
----------  
Title: MINTED PEA AND NEW POTATO SALAD 
Categories: Salads 
Yield: 2 servings 
350 g Small new potatoes 175 g Frozen peas, lightly cooked 
- scrubbed 5 tb Mayonnaise 
1 tb Wine vinegar 2 tb Finely chopped fresh mint 
2 tb Olive oil Salt and pepper 
Serves 2-3 
A potato salad with a difference, this is a delightful summer dish. New 
potatoes are mixed with lightly cooked peas and some fresh mint, and 
lightly dressed with oil and vinegar. Lovely with a tossed salad and warm 
bread. 
Simmer the new potatoes for about 5 minutes, or until tender but still firm 
and crisp. Drain. While the potatoes are still warm, quarter them and halve 
the quarters. In a bowl drizzle the warm potatoes with the vinegar and the 
oil, season them with salt and pepper, and toss them carefully to coat them 
with the marinade. 
Let the potatoes marinate, covered and chilled, for at least 2 hours or 
overnight. Then add the peas, mayonnaise, mint, and salt and pepper to 
taste and stir the mixture carefully. Transfer the salad to a salad bowl 
and let it come to room temperature. 
Copyright Rosamond Richardson 1996 
Meal-Master format courtesy of Karen Mintzias 
----- 
 
----------  
Title: CHILLED GARBANZO AND POTATO SALAD WITH ONION 
Categories: Pulses and, Salads, Sauces and, Vegetables 
Yield: 1 servings 
2 lb Red Potatoes -- * see note 2 tb Red Wine Vinegar 
3 Italian Plum Tomatoes -- 4 Cloves Garlic -- minced 
(red-ripe) 1/2 ts Salt 
1/2 md Red Onion -- minced 1/2 ts Fresh Ground Black Pepper 
16 oz Can Garbanzo Beans 1 tb Fresh Parsley -- minced 
1/4 lb Fresh Spinach -- ** see 1/2 c Water 
Note 1/4 ts Crushed Dried Hot Red 
-----The Dressing----- Chilies -- (or to taste) 
1 tb Extra Virgin Olive Oil 
* small red potatoes, scrubbed and cut into bite-sized pieces ** washed and 
finely chopped (optional) 
First, mix all the stuff together for the dressing in a small bowl or a 
measuring cup. Let that sit for at least a few minutes usually, if you make 
it first, then do the potatoes and tomatoes, that's plenty of time. 
Next, bring about 4-6 cups of water to a boil in a saucepan (more is 
better, but leave room for the potatoes), and add the scrubbed bite-sized 
potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not 
overcook! You don't want them to be hard, but you don't want them to be 
mush, either. Drain the potatoes, and rinse well under cold water (or cover 
with cold water, then drain and rinse). 
Drain the garbanzo beans and rinse them thoroughly under cold water. 
Cut the tomatoes into bite-sized pieces, but smaller than the potato 
pieces. Chop up the spinach (if you're using it). Mix everything together, 
including the dressing, in a bowl that is big enough to stir it without 
dumping bits over the side. 
Cover the bowl, and chill for at least 4 hours, tossing it once or twice to 
make sure the dressing continues to coat things. 
----- 

---------- 
Title: LEESA'S INSPIRED COLD POTATO SALAD 
Categories: Side dish, Salads, Vegetables, Mark's 
Yield: 1 recipe 
1 lb Small new potatoes, unpeeled Ground serrano chile 
1 ea Lime, halved Jalapeno chiles, sliced 
Salt & pepper 
Place the potatoes in a pot of water & bring to a boil. If the potatoes are 
quite small, leave whole, if larger you may need to halve or quarter them, 
but do not make them too small. Simmer potatoes until they are cooked 
through, but do not overcook them. Remove from heat, drain & plunge into 
cold water to stop them cooking. Chil lightly in the refrigerator. 
When ready to serve, slice the potatoes fairly thickly. Sprinkle with salt 
& pepper & generously spray with the juice of 1/2 a lime, use a whole lime 
if they are small. Sprinkle with serrano chile powder (this is available 
from Mexican or Spanish style supermarkets & imparts a more smoky flavour 
than ground red chiles) & garnish with jalapenoes. Serve as part of a salad 
buffet. 
This is an excellent dish to take on a picnic. Prepare it at the picnic, 
just cook the potatoes before you go & serve as part of a salad. 
Recipe by Mark Satterly 
----- 
 
----------  
Title: WARM BROCCOLI & POTATO SALAD. 
Categories: Salads, Appetizers, Vegetables 
Yield: 8 servings 
6 md Potatoes, cubed 2 c Broccoli florets 
----------------------------------DRESSING---------------------------------- 
1/4 c Orange juice 1/4 ts Hot pepper sauce 
3 tb Olive oil 2 tb Parsley, chopped 
3 tb White wine vinegar 2 ea Green onions, thinly sliced 
2 ts Basil Salt & white pepper 
1 ea Garlic clove, minced 
Preheat oven to 150F. 
Place potatoes in a pot with enough water to cover & parboil for 10 
minutes. Remove with a slotted spoon & save the water. Transfer potatoes 
to a baking sheet & place in oven. Meanwhile, blanch the broccoli in the 
reserved water for one minute only. Remove & add to the potatoes in the 
oven. 
DRESSING: Combine the first five ingredients in a small saucepan & bring 
to a boil. Remove from the heat & stir in the remaining ingredients. 
Remove vegetables from the oven & toss with the dressing ensuring that they 
are thoroughly coated. Serve immediately. 
"Vegetarian Gourmet" Spring, 1995 
----- 

----------  
Title: BLACK FOREST POTATO SALAD 
Categories: Salads, Main dish 
Yield: 4 servings 
1 1/3 lb (4 medium) potatoes 1 lb Light Polish sausage 
-- cut into 1/3-inch slices -- sliced 1/3 inch thick 
1/3 c Cider vinegar 10 oz Sauerkraut; rinsed 
2 tb Vegetable oil -- and thoroughly drained 
2 tb Water 1/4 c Sliced green onions 
1/4 ts Pepper 1/4 c Chopped parsley 
1 c Diced tart red apples Salt, to taste 
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches 
boiling water until tender, about 12 minutes; drain. Meanwhile, in large 
bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large 
nonstick skillet over medium heat, toss and brown sausage 10 minutes. 
Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, 
onions, parsley and sausage to apple mixture; toss gently. Season with 
salt. 
----- 
 
----------  
Title: WARM TURKEY-AND-SWEET POTATO SALAD 
Categories: Salads, Poultry 
Yield: 4 servings 
--------------------------------THE DRESSING-------------------------------- 
1 Egg -=OR=- 
3 tb Grainy mustard 1 ts -Dried tarragon 
1/4 c Whipping cream 3 tb Olive oil 
1 tb Chopped fresh tarragon 
---------------------------------THE SALAD--------------------------------- 
1 1/2 lb Sweet potatoes; peeled 2 tb Cooking oil 
1/4 c White wine vinegar 1 bn Watercress 
2 c Diced cooked turkey 1 Head butter lettuce 
TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well 
and set aside. Place the cream and dried tarragon leaves in a small 
saucepan and bring to a boil over medium heat on the stove. Remove from 
heat and whisk hot cream into the mustard/yolk mixture. If using fresh 
tarragon, add it now. Slowly whisk in 3 tablespoons oil. Set dressing 
aside. Remove and discard any tough watercress stems and discolored leaves 
and place trimmed leaves in cold water. Remove and discard dark green outer 
leaves and root tip of butter lettuce. Separate lettuce leaves and wash 
with the watercress. Remove from water, dry well and set aside. TO PREPARE 
POTATO SALAD: Cut potatoes into 1-inch pieces. Place in pot, cover with 
water, and place over high heat and cook until potatoes are soft. Drain 
potatoes, place in a mixing bowl, pour the vinegar over, cover and let sit 
for 5 minutes. Add the turkey to the potatoes in the bowl and mix well. To 
serve, add watercress and lettuce to the bowl. Mix well and mound on 
plates. 
----- 
 
----------  
Title: SWEET POTATO SALAD 
Categories: Vegetables, Salads 
Yield: 4 servings 
1 lb Sweet potatoes; baked 3 tb Parsley; chopped fresh 
1/2 c Green peas; cold cooked 1/3 c Favorite dressing 
1/2 c Crushed unsweetened pineappl 8 Lettuce leaves; (optional) 
Peel and slice sweet potatoes and place in a small bowl. Add remaining 
ingredients; toss lightly. If desired, serve on lettuce leaves. 
----- 
---------- 
Title: ALOHA SWEET POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 6 servings 
1/2 lb Bacon 2 tb Lime juice 
3 c Diced cooked sweet potatoes 1/2 ts Freshly ground pepper 
2 c Pineapple chunks 1/2 c Macadamia nuts 
1/2 c Mayonnaise Romaine leaves 
1 tb Dijon mustard 
1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until 
well browned. Drain on paper towels. 2. Combine the bacon, sweet potatoes 
and pineapple in a large mixing bowl and toss lightly. In a small bowl 
conbine the mayonnaise, mustard, lime juice and pepper. 3. Add dressing to 
the potato mixture and mix lightly but thoroughly. Just before serving, 
stir in the macadamia nuts. 4. Serve the salad in a chilled salad bowl 
lined with romaine leaves. 
----- 
 
----------  
Title: Cajun Potato Salad 
Categories: Salads, Potatoes 
Yield: 6 servings 
2 lb Small red potatoes -or Cajun sausage, sliced 
1/2 c Chopped red onions 6 tb Olive or vegetable oil 
1/2 c Sliced green onions 1 tb Dijon mustard 
1/4 c Fresh parsley, minced 2 Garlic cloves, minced 
6 tb Cider vinegar, divided 1/2 ts Pepper 
1/2 lb Precooked smoked Kielbasa 1/2 ts Cayenne pepper 
Cook the potatoes in boiling salted water for 20-30 minutes or until 
tender; drain. Rinse with cold water; cool completely. Cut into 1/4" 
slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar; 
toss. 
In a medium skillet, cook sausage in oil for 5-10 minutes or until it 
begins to brown. Remove with slotted spoon and add to potato mixture. To 
drippings in skillet, add mustard, garlic, pepper, cayenne pepper and 
remaining vinegar; bring to a boil, whisking constantly. Pour over the 
salad; toss gently. Serve immediately. 
----- 

----------  
Title: JELLIED POTATO SALAD 
Categories: Salads 
Yield: 2 servings 
1 1/2 ts Plain gelatin 1 ts Vinegar 
2 tb Cold water 1/8 ts White pepper 
1/2 c Boiling water 1/4 ts Celery seed 
1 c Diced cooked potato 1 tb Calorie-reduced mayonnaise 
1 Green onion, chopped 1/2 ts Prepared mustard 
2 oz Chopped ham 2 tb Low-fat yogurt 
2 oz Low-fat mozzarella cheese -Sliced cucumber for 
1 Hard-cooked egg, diced -garnish 
Soak gelatin in cold water for 2 minutes. Add boiling water and stir to 
dissolve gelatin. Chill until it becomes the consistency of egg white. 
Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix 
vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to 
potato mixture and toss to coat well. 
Beat gelatin mixture until fluffy. Combine with potato mixture and pour 
into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced 
cucumber on lettuce leaves. 
Serving suggestion: Terrific picnic item. Take along a few bread sticks 
and a raw vegetable for munching. From the files of Al Rice, North Pole 
Alaska. 
----- 
 
----------  
Title: BETTER-THAN-POTATO SALAD 
Categories: Salads, Rice 
Yield: 50 servings 
3 1/2 c Uncle Ben's Converted Brand 3 c Onions, finely chopped 
-Rice 1/4 c Prepared mustard 
2 qt Water 2 ts Salt 
1 1/2 tb Salt 1 qt Cucumber, pared and diced 
1 3/4 qt Mayonnaise 2 c Radishes, sliced 
1. Cook rice in water with salt according to package directions. 2. Cool. 
3. Combine mayonnaise, onion, mustard, and salt. Stir into rice. 4. Cover 
and throughly chill. 5. Stir in cucumber and radishes just before serving. 
Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice 
Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild 
Rice Blend, and CONVERTED Brand Rice 
----- 
----------  
Title: BLUEBERRY POTATO SALAD 
Categories: Seasonal, Fruits, Side dish 
Yield: 6 servings 
1/4 c White Wine Vinegar 4 c Potatoes; Cooked And Sliced 
1 tb Olive Oil 1 c Fresh Blueberries 
1/2 ts Sugar 1/2 c Cucumber; Diced 
1/2 ts Salt 1/2 c Carrot; Shredded 
1/2 ts Dried Basil; Crushed 2 tb Scallions; Chopped 
1/8 ts Black Pepper 2 tb Parsley; Chopped 
Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and 
pepper, blending well. In a large bowl, combine the dressing with the 
potatoes, mixing well. Stir in the blueberries, carrot and cucumber. 
Sprinkle with the chopped scallions and parsley. 
From: The Food Column Of The Denver Post Magazine 07-31-94 
Posted by: Rich Harper 
----- 

---------- 
Title: JAPANESE STYLE POTATO SALAD 
Categories: Salads, Ethnic 
Yield: 4 servings 
1 lb Russet potatoes Cut into small squares 
1/2 Cucumber 1/2 c Mayonnaise 
1/2 sm Onion thin sliced Salt and pepper 
1 ts Yellow or dijon mustard Optional: sliced apples 
3 lg Sandwich sliced of ham 
Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut 
into thin slices and place in bowl. add salt. cut onion in thin slices and 
soak in cold water until youUre ready to use them. Remove skins from cooked 
potatoes and cut potatoes lengthwise into pieces 1 inch wide. Drain 
cucumber and drain onions well. Place all ingredients into large bowl and 
mix well. Adding apple slices will surprise your taste buds. this potato 
salad tastes very similar to the one you would buy in Japan. 
----- 
 
----------  
Title: BACON-AVOCADO POTATO SALAD 
Categories: Salads, Potatoes 
Yield: 8 servings 
6 md Boiling potatoes 1 tb Fresh lime juice 
2 Avocados -- cubed 1/2 c White wine 
8 sl Bacon 1/4 c Cider vinegar 
1/2 c Chopped onions -- chopped 
: salt 
: black pepper 
: paprika 
1/4 ts mustard powder 
2 TB fresh parsley -- chopped 
1 TB fresh cilantro -- chopped 
Boil potatoes in their skins. While potatoes boil, cube avocados and toss 
with lime juice. Chop bacon into one inch pieces and fry until crisp in a 
large skillet. Remove bacon to paper towels to drain. In bacon fat, saute 
onions until golden. Remove pan from heat and stir in wine, vinegar, 
mustard, and salt, pepper, and paprika to taste. When potatoes are tender, 
drain, peel, and dice. While still warm, pour dressing over potatoes and 
toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, 
and cilantro. Serve at room temperature or chill one hour or longer. 
Recipe By : Elizabeth Powell 
----- 
 
----------  
Title: BASIC POTATO SALAD 
Categories: Salads 
Yield: 1 servings 
2 lb New potatoes 3 tb Vinegar 
1/2 lb Mushrooms 2 Hard-boiled eggs 
3 Green onions 2 tb Dijon mustard 
3 Stalks celery 1/4 c Mayonnaise 
: Salt, pepper 
Cover potatoes in pan with cold water and bring to boil over high heat. 
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions 
and celery and combine in mixing bowl. When potatoes are tender, drain and 
halve or quarter potatoes, depending on size and add to bowl. Sprinkle with 
vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. 
Add mustard and mayonnaise, and season to taste with salt and pepper, 
mixing everything together gently. 
Recipe By : 
----- 
 
----------  
Title: HOT POTATO SALAD WITH BACON 
Categories: Salads, Vegetables 
Yield: 6 servings 
6 Potatoes -- 2 pounds 2/3 c Vinegar 
1 c Chopped onions 1/3 c Water 
3 tb Fresh parsley -- chopped 1 1/2 ts Sugar 
1 ts Salt 1 Egg 
1/4 ts Black pepper 1/3 c Salad oil 
: bacon -- cooked to crisp 
1. Scrub potatoes and cook with skin on in enough water to cover. Cover pan 
and cook until tender, about 25-30 minutes. Drain potatoes and shake pan 
over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces. 2. 
Place in a large bowl and toss with the 1 cup chopped onions, chopped 
parsley, salt and black pepper. 3. Combine 2/3 cup vinegar, 1/3 cup water 
and 1-1/2 teaspoon sugar in a small pan; heat to boiling. 4. Place the egg 
into a small bowl and beat slightly with a wire whisk. Continue beating 
while slowly pouring in the vinegar mixture. Slowly pour in the salad oil, 
whisking constantly. 5. Immediately pour this mixture over the warm 
potatoes and stir to coat evenly. Place the potatoes into a large skillet 
over low heat until heated throughout. Cook the bacon until crisp; drain, 
crumble and sprinkle over potatoes. Serve immediately. 
Recipe By : Jo Anne Merrill 
----- 

----------  
Title: MUSTARD POTATO SALAD 
Categories: Salads, Eggs, Potatoes 
Yield: 6 servings 
2 c Diced peeled potatoes (about 1 Recipe Old-Fashioned Egg -- 
1 lb ) 
: Salad (see previous 
: Recipe) 
1/4 c Mayonnaise 
1 ts Prepared mustard 
1/2 ts Dried minced onion 
1/4 ts Salt 
: Lettuce leaves 
: Sliced radishes -- optional 
In a saucepan, cover potatoes with water and cook until tender but firm. 
Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion 
and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce 
leaves; garnish with radishes, if desired. 
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - 
Prodigy 
----- 
 
----------  
Title: ALMOST LIKE ALAN'S POTATO SALAD 
Categories: Salads 
Yield: 10 Servings 
7 ea Russet potatoes 1 1/2 tb Sugar 
1/3 c Cider vinegar 2 ea Hard-cooked eggs, sliced * 
2/3 c Mayonnaise 1 x Kosher salt to taste 
* Hard-cooked sliced eggs are optional. 
======================================================= 
================== 
Cook potatoes in their skin until tender but still firm. Peel potatoes 
while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and 
eggs and celery, if desired. Season with salt to taste. 
Printed in the July 2, 1992 issue of the Los Angeles Daily News. 
----- 
----------  
Title: PESTO POTATO SALAD 
Categories: Salads 
Yield: 6 Servings 
2 lb New potatoes, scrubbed 1 c Thinly sliced celery 
2 ea Tomatoes, cored and diced 1/2 c Light mayonnaise 
1/2 c Chopped red onions -OR- 1/2 c Plain non-fat yogurt 
6 ea Green onions, thinly sliced 1 x Pesto 
Steam whole unpeeled potatoes until soft when pierced with a fork, about 
30 to 40 minutes. Cool and cube. Place in a large bowl and toss gently 
with tomatoes, onions and celery. 
In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto. Pour 
dressing over potato mixture and toss gently to combine. Chill before 
serving. 
PESTO: In food processor, place 1/4 cup nuts, 3 garlic cloves, 2 cups 
packed fresh basil leaves and 1/4 cup chopped fresh parsley; process until 
finely ground. With motor running, gradually add 2/3 cup olive oil until 
pesto is the consistency of mayonnaise. Add freshly ground pepper to taste. 
Transfer to a small jar and pour a thin film of olive oil over surface of 
pesto. Cover tightly and store in refrigerator. 
----- 

----------  
Title: POTATO SALAD WITH BRATWURSTS 
Categories: Salads, Low-cal 
Yield: 6 Servings 
-----------------------------------SALAD----------------------------------- 
16 sm New potatoes; scrubbed 2 md Spanish onions 
Salt - cut into 1/2-in dice 
1 tb Dried tarragon 1 1/3 c Petite frozen peas 
2 Bratwursts 1 1/3 c Small-diced carrots 
-(precooked or fresh; 2 tb Peanut oil 
- pork, veal or turkey) 4 lg Green onions; thinly sliced 
----------------------------------DRESSING---------------------------------- 
6 tb Cider vinegar 1/2 ts Salt 
6 tb Beer; (can be leftover) 1/2 ts Coarse cracked black pepper 
2 tb Light brown sugar Boston lettuce leaves 
1 tb Dijon mustard - for serving 
1/2 ts Dried tarragon 
PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add 
fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes 
are almost tender but still with some firmness. Add onions, peas and 
carrots. Cook 1 minute longer. Drain contents of pot in large, fine 
strainer. When potatoes are cool enough to handle, cut in half. Split 
cooked or precooked brats lengthwise, then into 1/2-inch thick slices. Heat 
oil in 10-inch non-stick skillet over medium-high heat. When hot, add 
sliced brats. Cook until well browned, about 3 minutes, stirring often. Use 
slotted spoon to transfer brats to 2-quart mixing bowl. Add potatoes to 
skillet, cut side down. Cook until browned, about 2 minutes. Use slotted 
spoon to transfer them to bowl along with sliced green onions and remaining 
vegetables in strainer. Toss gently to combine. FOR DRESSING: Add all 
ingredients to any fat remaining in skillet. Stir well. Heat through but do 
not boil. Pour over salad. Toss gently to combine. Adjust seasoning. Can be 
served immediately or refrigerated as long as 1 day. If refrigerated, toss 
gently to mix ingredients. Adjust seasoning. Can be served at room 
temperature or warm. If serving warm, reheat gently in non-stick skillet or 
in microwave oven on medium power (50 %) until warm, not hot. Arrange 
lettuce leaves on serving plate. Mound potato salad on top. Alternately, 
salad can be served in shallow soup plates (omit lettuce). 
----- 
---------- 
Title: KARTOFFELSALAT M/BIERMARINADE(POTATO SALAD/BE 
Categories: German, Salads, Vegetables 
Yield: 4 Servings 
6 Potatoes; Medium 2 tb Unbleached Flour 
4 Bacon; Slices 1/2 ts Mustard; Dry 
1 tb Onion; Chopped 1 tb Sugar 
1 Celery; Stalk, Chopped 1 c Beer; Any Brand 
1 ts Salt 1/2 ts Tobasco Sauce 
2 tb Butter 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. 
----- 
----------  
Title: SUMMERTIME NEW POTATO SALAD 
Categories: Salads, Vegetables 
Yield: 12 Servings 
4 c Cooked new potatoes 2 tb Fresh flat-leaf parsley 
- cut into 1/2-inch pieces - chopped 
1/2 c Chopped red bell peppers 1/4 c Puritan oil 
1/2 c Chopped green bell peppers 2 tb Red-wine vinegar 
1/2 c Chopped yellow bell peppers 1 tb Chopped fresh thyme 
1/4 c Chopped celery - or 1 teaspoon dried 
1/4 c Chopped red onion Salt to taste 
1/4 c Chopped fresh chives Ground pepper to taste 
In large bowl, combine potatoes, bell peppers, celery, red onion, chives 
and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, 
thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to 
combine. Serve at room temperature. 12 servings. 
----- 
 
----------  
Title: POTATO SALAD MONTE CARLO 
Categories: Salads, Vegetables, Side dish, Misc 
Yield: 8 Servings 
1/4 ts Garlic powder 1/2 ts Onion salt 
3 lb Potatoes 1 ds White pepper; to taste 
1/3 c Green onions; minced fine 1 1/2 c Mayonnaise 
4 Eggs; hard boiled, sliced 
Cook the potatoes with the skins on and after cooling, peel and dice. Mix 
all the ingredients well and allow to set for at least two hours. 
----- 
----------  
Title: RED POTATO SALAD WITH BACON 
Categories: Salads, Vegetables, Meats 
Yield: 4 Servings 
---------------------------WHOLE FAMILY COOKBOOK--------------------------- 
2 lb Red potatoes ;small 1/2 ts Dry mustard (Coleman's) 
1/3 lb Bacon ;diced 1 tb White wine vinegar 
1 c Yellow onion ;peeled, thinly 1/2 c Olive oil 
- sliced Salt 
4 Scallions ;chopped Black pepper ;feshly ground 
1/4 c Mayonaise 2 Eggs ;hard boiled 
Wash the potatoes and drain. Using a paring knife, trim a band of the peel 
about 1/2 inch wide (depending on the size of the potatoes) around the 
circumference of each potato. This will form an attractive "belt". Boil the 
trimmed potatoes gently in ample, lightly salted water until just tender. 
The potatoes are done as soon as they pierce easily with a sharp knife. 
Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a 
medium sized frying pan until almost crip. Add the onion and cook until 
limp. Drain off any excess fat. Place the cooled potatoes in a bolw along 
with the cooked bacon and onion, and the scallions. In another bowl, blend 
together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to 
taste add to the bowl of potatoes and toss together. Fold in the 
hard-boiled eggs. Cover and refrigerate. Serves 4 to 6. 
----- 

---------- 
Title: CILANTRO POTATO SALAD 
Categories: Salads 
Yield: 5 Servings 
1 Large Egg 7 Turns Fresh Ground Black Pe 
3/4 c Whole Fresh Cilantro Leaves 2 lb Cooked, unpeeled "New 
3/4 c Olive Oil Potatoes" (halved if small, 
1 tb Minced Garlic Quartered if large) 
1 ts Salt 1/3 c Finely minced onion 
(note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply 
Eggs" for the whole egg) Place egg and cilantro in food processor or 
blender. Start processing and slowly stream in 1/2 cup of the oil. Add the 
garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the 
remaining 1/4 cup of the oil. Process until thorougly emulsified into a 
mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and 
the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine 
thoroughly, cover and refrigerate for up to 24 hours. 
----- 
----------  
Title: PICANTE POTATO SALAD 
Categories: Salads, Mexican, Side dish, Vegetables, Misc 
Yield: 6 Servings 
1 lb Cooked new potatoes 2 tb Vegetable oil 
Diced (4 c) 2 tb Cider vinegar 
1 c Can corn; drained 1/2 ts Ground cumin 
1 sm Red bell pepper; diced 1/4 ts Salt 
1/2 c Green onions; sliced 2 tb Cilantro; chopped, opt 
1/2 c Picante sauce 
Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante 
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato 
mixture; chill. Sprinkle with cilantro,and serve with additional picante 
sauce. 
----- 
 
----------  
Title: HOT GERMAN POTATO SALAD II 
Categories: Appetizers, Meats, Vegetables, Microwave, German 
Yield: 6 Servings 
6 md To 8 md potatoes, cooked 1/2 c Finely chopped onion 
-and peeled 1/4 c Wine vinegar 
8 sl Raw bacon, cooked & crumbled 2 tb Finely chopped green onion 
1/3 c Olive oil or bacon fat 1/4 c Chopped parsley 
1. Slice potatoes into a large, heat-resistant, non-metallic bowl. 2. Add 
crumbled bacon. 3. Place oil or bacon fat in a medium-sized, 
heat-resistant, non- metallic bowl. 4. Add the 1/2 cup chopped onion and 
heat, uncovered, in Micro- wave Oven 5 minutes or until lightly browned. 5. 
Add vinegar and cook an additional 3 minutes. 6. Combine all ingredients 
with the potatoes; toss lightly. 7. Serve hot. 
----- 
----------  
Title: MINTED POTATO SALAD 
Categories: Salads, Oriental, Vegetables 
Yield: 6 Servings 
6 c Potaotes, boiled & diced 1/3 c Lemon juice 
4 ea Scallions, chopped 1 ts Mint 
1/2 c Parsley, chopped Salt & pepper 
1/2 c Olive oil Griddle baked pitas 
Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon 
juice, mint, salt & pepper. Pour the dressing over the salad & toss to 
coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked 
pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed 
garlic for a Minted Cabbage Salad. Blend garlic with the rest of the 
dressing ingredients. 
----- 
 
---------- 
Title: CLASSIC POTATO SALAD 
Categories: Salads 
Yield: 6 Servings 
1 c BEST FOODS Real Mayonnaise 4 c Potatoes (5 to 6 medium) 
2 tb Vinegar -cooked, cubed, peeled 
1 1/2 ts Salt 1 c Sliced celery 
1 ts Sugar 1/2 c Chopped onion 
1/4 ts Pepper 2 Hard-cooked eggs, chopped 
Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining 
ingredients. Cover; chill. Makes 5 cups. 
On back of Best Foods Mayonnaise jar. 
----- 
---------- 
Title: SMOKED POTATO SALAD 
Categories: Potatoes, Salads 
Yield: 4 Servings 
1 1/2 lb Cold smoked thin-skinned 1 1/2 tb Drained capers 
-potatoes; see oven smoking 1/2 c Lemon mayonnaise 
-recipe, cut in 1/2" cubes (see below) 
2 lg Celery stalks; thinly slice Salt and Pepper 
2 Green onions; thinly sliced 
------------------------------LEMON MAYONNAISE------------------------------ 
2 tb Lemon juice 1/8 ts Paprika 
2 Cloves garlic 1 c Salad oil 
1 lg Egg Salt and pepper 
LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl 
lemon 
juice, garlic, egg and paprika until blended. With motor running, slowly 
pour in salad oil until combined. Add salt and pepper to taste. Cover and 
chill up to 2 days. makes 1-1/4 cups 
SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the 
potatoes, celery, onions and capers. Stir in 1/3 c lemon mayo, add more if 
desired. Season with salt and pepper to taste. Serve or cover and chill up 
to 2 days. 
 
----- 
----------  
Title: APPLE POTATO SALAD 
Categories: Fruits, Potatoes 
Yield: 4 Servings 
4 Potatoes, new, small 1/4 c Dressing, No-Oil 
4 Celery stalks 1/4 ts Dill (optional) 
1 Apple, Delicious 
Slice the potatoes into bitesize pieces and boil until tender, but not 
soft. Peel the apple and slice into bitesize pieces (sprinkle with lemon 
juice until ready to use). Chop the celery finely. Cool the potatoes by 
draining and placing in pan of ice water. Combine all ingredients and mix 
with dressing and dill if desired. I used Medford Farms (tm) Creamy Dill 
No-Oil Dressing. Chill several hours. Quick and delicious. 
From the recipe file of Val Rowe MM 6/12/93 
----- 
----------  
Title: BONNIE'S POTATO SALAD 
Categories: Vegetables, Salads, American 
Yield: 8 Servings 
1/2 c Salad oil 1/4 c Pickles-chopped 
1 c Salad dressing 2 Celery-chopped 
1 tb Mustard 3 Eggs, hard-cooked and choppe 
2 tb Vinegar 1 ts Celery seed 
2 tb Sugar Salt, to taste 
8 Potatoes cooked, peeled, and Pepper, to taste 
1/2 c Onion-chopped 
In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In 
large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, 
and eggs. Salt and pepper to taste. Add dressing. 
Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: 
Sherri says the only "fixed" amounts are the sauce's ingredients amounts. 
Sherri Pileggi in Houston, TX 

----- 
---------- 
Title: POTLUCK POTATO SALAD 
Categories: Salads 
Yield: 4 Servings 
1/4 c French dressing 4 Eggs, hard boiled 
5 md Potatoes (cooked in skins) 1 1/2 ts Salt 
1 c Celery, diced 1/2 c Mayonnaise 
1 md Onion, chopped 
Pour French dressing over warm peeled potatoes, chill for 2 hours. Add 
celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 
teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg 
----- 
----------  
Title: FRENCH POTATO SALAD WITH BACON 
Categories: Salads 
Yield: 4 Servings 
9 New potatoes, 1 lb. 2 tb Olive oil 
1/4 lb Bacon Salt and pepper 
1/4 c Finely chopped shallots 1/4 c Chopped purple onion 
1/4 c Red wine vinegar 1/2 c Chopped parsley 
1. Scrub potatoes and quarter them and drop into a kettle of cold salted 
water. Bring to a boil, and cook until tender but still firm about 8-10 
minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in 
a small skillet until crisp. Remove bacon and reserve. 3. In the bacon fat, 
saute chopped shallots until tender but not at all brown, about 5 minutes 
or so. Reserve shallots and fat. 4. When the potatoes are done, drain them 
and drop them into a mixing bowl. 5. Pour vinegar, olive oil, shallots, and 
reserved bacon fat over the still hot potatoes. Season with salt and pepper 
to taste, and gently toss. Add purple onion and parsley and toss again. 
Cool to room temperature, cover and refrigerate. 6. Before serving bring 
back to room temperature, toss, correct seasonings, and add additional oil 
and vinegar, if the salad seems dry. Sprinkle reserved bacon on top. 
----- 

----------  
Title: NO GUILT POTATO SALAD 
Categories: Low-cal, Salads 
Yield: 4 Servings 
1 lb Cooked unpared red potatoes 1/2 ts Seasoning salt 
-cubed 3 tb Chopped fresh dill 
1/4 c Chopped celery 1/4 c Low cal ranch dressing 
1/2 ts Celery seed Pepper to taste 
1/4 c Chopped scallions 
1. Using a rubber scraper, in a medium bowl, combine all ingredients 
stirring to coat. Refrigerate. 
----- 
----------  
Title: SPANISH POTATO SALAD 
Categories: Salads, Side dish, Vegetables 
Yield: 4 Servings 
1 lb New potatoes 2 ea Garlic cloves, crushed 
4 tb Olive oil 1 sm Red pepper 
1 tb Wine vinegar 1 tb Chives, chopped 
Scrape the potatoes (I don't). Cook until tender, but do not overcook them 
or they will break up. Mix together the oil & vinegar. Toss the potatoes 
while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped 
chives. Serve while still warm. 
----- 

----------  
Title: BAKED NEW POTATO SALAD WITH PEANUTS AND MUSTA 
Categories: Salads, Vegetables 
Yield: 8 Servings 
1/3 c Red-skinned peanuts -diagonal 1/4-inch thick 
2 lb Small red new potatoes 2 md Ribs celery; sliced on the 
-scrubbed -diagonal 1/4-inch thick 
1 tb Olive oil 1/2 c Light mayonnaise 
1/8 ts Salt 1/2 c Plain low-fat yogurt 
Freshly ground black pepper 2 tb Finely chopped cilantro 
-to taste -fresh, or parsley 
1 tb Rice vinegar 1 tb Grainy mustard 
1/3 c Minced red onion 1 tb Dijon mustard 
1 lg Carrot; sliced on the 1/2 ts Ground cumin 
1. Put the peanuts in a small baking pan and toast in a preheated 
350-degree F oven 5 minutes, or until the skins start to crack. Cool 
slightly. Rub in a kitchen towel to remove the skins; chop coarsely. 2. 
Cut the potatoes into quarters and place in a baking pan. Toss with the 
olive oil, salt and several grindings of pepper. Bake in a preheated 
375-degree F oven 30 minutes or until tender. Stir occasionally. Remove 
from the oven, toss with the vinegar and cool. 3. Place the diced red onion 
in a small bowl and cover with ice-water. Let sit 20 minutes to reduce the 
acidity. Drain and squeeze out the excess moisture with a paper towel. 
Bring a small pan of water to a boil, add the carrots and time for 2 
minutes. Drain and rinse with cold water to stop the cooking. Pat dry. 4. 
Combine the cooled potatoes, onion, carrots and celery in a large bowl. 
Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several 
grindings black pepper. Combine with the vegetables and refrigerate. Stir 
in the peanuts just before serving. 
----- 
 
---------- 
Title: POTATO SALAD ALMOST LIKE MOM USED TO MAKE 
Categories: Salads, Vegetables 
Yield: 10 Servings 
4 lb Boiling potatoes 3 tb Horseradish mustard 
- white- or red-skinned 1 ts Salt 
- peeled and cut into 1 ts Freshly ground black pepper 
- 1-inch pieces 1 c Diced sweet pickles 
1/2 c Sweet pickle juice 1/4 c Chopped chives 
1/2 c Diced red onion 6 Hard-cooked eggs; shelled 
1 c Mayonnaise (can be light) - and cut into 1-inch pieces 
1 c Sour cream (can be light) Paprika for garnishing salad 
1. In a large saucepan cover the potato pieces with cold salted water and 
set over medium heat. Bring to a boil, then lower the heat slightly and 
cook uncovered, stirring a few times, until the potatoes are just tender, 
about 12 minutes. Drain and transfer to a large bowl. Pour the pickle 
juice over the hot potatoes, stir gently and cool to room temperature. 2. 
Place the diced red onion in a small bowl and cover with ice water. Let sit 
20 minutes to reduce the acidity. Drain and squeeze out the excess moisture 
with a paper towel. Add to the potatoes. 3. In a medium bowl stir together 
the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and 
chives. Pour this mixture over the potatoes and toss gently. Add the eggs 
and toss again. Spoon into a serving container. The salad can be prepared 
up to 1 day ahead. Refrigerate, covered. 4. Sprinkle salad with paprika at 
serving time. 
----- 
 
----------  
Title: ARMENIAN POTATO SALAD WITH RED ONIONS AND GRE 
Categories: Vegetables, Salads, Ethnic 
Yield: 8 Servings 
3 lb Red-skinned potatoes -finely chopped 
1 md Red onion, thinly sliced and 3 tb Minced fresh parsley 
-separated into Juice of 1/2 lemon 
Rings 1/3 c Olive oil 
1 Green pepper, seeded and 
salt, pepper and cayenne pepper to taste 
Boil potatoes in their jackets until barely tender. Cool enough to handle, 
cut into generous bite-size pieces while still warm. Place potatoes in a 
large salad bowl along with onion rings and green pepper; mix well. Add 
parsley and lemon juice; carefully toss again. Dribble oil over the 
vegetables and season to taste with salt, pepper and cayenne pepper; toss 
and set aside for several hours for salad ingredients to mellow. If 
refrigerated, bring to room temperature before serving. (Goes well with 
roasted lamb, chicken or simple fish recipes). 
Serves 8 to 12. 
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher 
----- 

---------- 
Title: MISO POTATO SALAD 
Categories: Main dish, Digest 
Yield: 4 Servings 
1 tb Sweet white miso 1/4 c Water 
1 1/2 ts Red miso 3/4 To 1 lb baby potatoes, 
1/2 ts Honey -quartered 
1 tb Sake 2 tb Water 
1 ts Minced ginger 
Mix first 6 ingredients together well. Set aside. Heat pot and add 
quartered potatoes and 2