Potato Salads

We had two great summer dinners this weekend, and yesterday's included a summer staple in our house -- Potato Salad. I have a couple of different recipes, two handed down from our mothers and one from a friend. They are all great, and one is so easy there is just no reason to get potato salad in the deli. The Blue Cheese Potato Salad is even good enough (and dressy enough) to serve with steak. Pictured above is the Mustard Potato Salad -- I used red onion which makes it more colorful. For best results, use redskin potatoes -- russets will just fall apart.

Mustard Potato Salad

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3 lbs. potatoes, boiled, peeled and cut in bite-size chunks
6 hard boiled eggs, chopped in large chunks
3 celery stalks, diced
1/2 onion, diced
1/2 cup mayonnaise
1/3 cup Miracle Whip or similar salad dressing
1 T. yellow mustard
1 T. cider vinegar
1 t. sugar
salt and pepper to taste

Place potatoes, eggs, onions and celery in a large bowl. In a small bowl or large measuring cup, mix mayo, Miracle Whip, mustard, vinegar, sugar, and salt and pepper. Pour over potatoes and stir gently. If potatoes are too fragile, mix ingredients by gently pouring back and forth from one large bowl to another until ingredients are well combined. Taste and adjust seasoning if necessary. Chill for at least two hours and keep cold until ready to serve.




Bacon and Onion Potato Salad

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3 lbs. red potatoes, boiled, peeled and sliced
one bunch green onions, sliced crosswise
1/2 lb. bacon, fried and crumbled
8 oz. Marzetti Original Slaw Dressing (not potato dressing)
salt and pepper to taste

Place potatoes, green onions and bacon in a large bowl. Pour 3/4 of the slaw dressing over potatoes and stir gently (or use technique above for fragile potatoes). Season with salt and pepper and chill until ready to serve. Add the rest of the salad dressing just before serving.


Blue Cheese Potato Salad

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2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 T. chopped fresh parsley
1 T. plus 1/4 cup chopped fresh chives
1 T. coarse-ground Dijon mustard
2 t. honey
2 t. grated lemon peel
3 lb. small red potatoes, quartered
8 slices bacon
½ cup crumbled blue cheese

Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey
and lemon peel in large bowl until well blended. Season dressing with salt
and pepper.

Cook potatoes in large pot of boiling salted water until just tender,
about 8 minutes. Drain. Add warm potatoes to dressing, toss to combine.
Season to taste with salt and pepper.

Cook bacon in large skillet over medium heat until crisp. Drain on
paper towels. Crumble into small pieces. Sprinkle potato salad with blue
cheese, bacon and remaining 1/4 cup of chives. Serve warm, cold or room temp.

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