Potato Salads

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 8

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Womans Day magazine. Choose a salad from the list. The toppers are the bacon, feta cheese, and the eggs.

Ingredients:

2 1/2 lbs sweet potatoes, peeled and cut in 3/4-inch pieces

1/3 cup oil

1/4 cup red wine vinegar

1 tablespoon ground cumin

1 1/2 teaspoons minced garlic

2 cups diced zucchini

1 red pepper, thinly sliced

1 1/2 cups corn

2/3 cup sliced scallion

1/3 cup chopped cilantro

6 slices crisp bacon, crumbled

2 1/2 lbs thin skinned white potatoes, scrubbed and cut in 3/4-inch pieces

1/2 cup light mayonnaise

1/2 cup plain yogurt

2 tablespoons lemon juice

1 tablespoon freshly grated lemon peel

1 tablespoon minced garlic

1 tablespoon chopped fresh oregano

1 pint halved grape tomatoes or 1 pint cherry tomatoes

1 medium cucumber, cut in half rounds

1 cup thinly sliced red onion

1 cup crumbled feta cheese

2 1/2 lbs small red potatoes, scrubbed and cut in 3/4-inch pieces

1/2 cup light mayonnaise

1/2 cup reduced-fat sour cream

1/4 cup cider vinegar

1/4 cup honey mustard

2 cups frozen green peas, thawed

1 cup thinly sliced radish

1 cup chopped celery

1 cup chopped onion

2 hard-boiled eggs, sliced

Directions:

1. Cook potatoes in water to cover 15-20 minutes until just fork tender.
2. Whisk dressing ingredients plus 1 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper until very well blended.
3. Drain potatoes; place in a large bowl and while hot add half the dressing and toss to coat. Refrigerate, covered, to chill.
4. Just before serving, add vegetables and remaining dressing. Mix gently with a rubber spatula; add toppers.

By RecipeOfHealth.com