ONLINE EXTRA — NOT YOUR MOTHER'S POTATO SALAD: Sour Cream Potato Salad . . . Picnic Potato Salad . . . Warm Potato Salad, etc.

Sour Cream Potato Salad

½ cup Italian dressing

3 pounds new potatoes, cooked in skins and diced

Salt and freshly ground pepper

¾ cup diced celery

¾ cup minced green onions, including tops

¼ cup finely minced parsley

1 large kosher dill pickle, diced fine

1 cup mayonnaise

1 cup sour cream

1 heaping tablespoon Dijon mustard

In a mixing bowl pour Italian dressing over diced warm potatoes. Season with salt and pepper and stir well. Add celery, green onions, parsley and pickle and stir.

In a separate bowl combine mayonnaise, sour cream and mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours before serving.

Variation: Stir in crisp crumbled bacon just before serving.

Yield: Serves 10.

Approximate nutritional analysis per serving: 450 calories, 4 grams protein, 34 grams carbohydrate, 34 grams fat, 67 percent calories from fat, 3.8 grams fiber, 23 milligrams cholesterol, 467 milligrams sodium.

Picnic Potato Salad

2½ pounds red potatoes

1 tablespoon olive oil

¼ cup minded shallots

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1½ cups plain, low-fat yogurt

1 tablespoon balsamic vinegar

1 red bell pepper, roasted, peeled and sliced

1 cup sliced asparagus, steamed until tender

¼ cup chopped ripe olives

2 tablespoons chopped fresh basil

Boil potatoes in salted water until tender, about 10 to 15 minutes, depending on the size. Drain. Cut still-hot potatoes into cubes; toss gently with oil, shallots, salt and pepper. Add yogurt and remaining ingredients. Let cool. Serve at room temperature or cover and refrigerate. Toss gently before serving; add more yogurt if needed.

Yield: Serves 8.

Note: To roast pepper, turn under broiler until blackened. Put pepper in plastic bag and let set for 5 minutes. Peel off skin.

Approximate nutritional analysis per serving: 173 calories, 5 grams protein, 33.2 grams carbohydrates, 2.8 grams fat, 212 milligrams sodium, 2 milligrams cholesterol.

Warm Potato Salad

1½ pounds small red waxy potatoes

Salt to taste

2 tablespoons white-wine vinegar

4 tablespoons vegetable oil

3 tablespoons finely chopped shallots or green onion

4 tablespoons finely chopped parsley or fresh tarragon

Freshly ground pepper to taste

Cover potatoes with water and bring to a boil and cook for 15 minutes.

Let cool and cut into cubes.

Mix the rest and pour over potatoes.

Golden Potato and Mushroom Salad

4 medium potatoes, Yukon Gold or Yellow Finnish

3 tablespoons dry white wine

2 green onions, chopped

2 tablespoons chopped parsley

¼ pound mushrooms, sliced

1 red pepper, halved, seeded and peeled

Red leaf or butter lettuce

¼ cup toasted walnuts or pecans, coarsely chopped

DRESSING:

3 tablespoons white wine vinegar

6 tablespoons olive oil

1 tablespoon Dijon-style mustard

¼ teaspoon salt

¼ teaspoon pepper

2 teaspoons fresh tarragon or ½ teaspoon dried

Place whole unpeeled potatoes in a saucepan with water and cover and simmer until barely tender when pierced with a fork, about 25 to 30 minutes. Drain and cool slightly; peel and slice ¼-inch thick. Place in a bowl and sprinkle with wine. Cool completely.

Add green onions, parsley, mushrooms and red pepper. Mix together the dressing composed of vinegar, oil, mustard, salt, pepper, and tarragon. Pour over the salad and mix lightly. Spoon onto lettuce and sprinkle with toasted nuts.

Yield: Serves 6.

Curried Sesame Potato Salad

1/3 mayonnaise

1/3 cup plain yogurt

1/3 cup toasted ground sesame seeds

1 teaspoon prepared mustard

1 teaspoon curry powder

Tamari, (similar to soy sauce but made without wheat) to taste, available in health food stores and many supermarkets

2 to 3 chopped green onions, tops included

1 teaspoon hot sauce

1 sweet red pepper, cored, seeded, chopped

5 to 6 unpeeled red potatoes, cooked, cooled, cut in small pieces

½ cup Parmesan cheese

In large bowl, mix together mayonnaise, yogurt, sesame seeds, prepared mustard, curry powder, tamari, green onions, hot sauce and red pepper. Add potatoes and toss gently. Chill. Top with Parmesan before serving.

Yield: Serves 6 to 8.

Grecian Potato Salad

DRESSING:

½ cup peanut oil

½ cup vinegar

Juice of 1 lemon

1 teaspoon salt

1 tablespoon Dijon mustard

¾ teaspoon black pepper

¼ teaspoon dry mustard

1 small clove garlic, crushed

SALAD:

6 medium potatoes, cooked, peeled, cooled, cut in ½-inch cubes

2 medium onions, chopped

¾ cup chopped celery

¾ cup mayonnaise

¼ cup chopped dill pickle

2 hard-boiled eggs, cooled, peeled, chopped

Juice of 1 lemon

1/8 teaspoon black pepper

1/8 teaspoon red pepper

2 cups lettuce leaves, cut into bite-sized pieces

½ teaspoon dried oregano

Garnish with a few of the following: feta cheese, radish roses, carrot curls, green pepper rings, pitted olives, green onions, tomato wedges, sliced avocado, sliced pepperoni, anchovy fillets, cubed cooked ham, whole or chopped shrimp.

To make dressing: In medium jar, combine peanut oil, vinegar, lemon juice, salt, Dijon mustard, pepper, dry mustard and garlic. Cover tightly and shake. Chill several hours.

Yield: About 1 cup.

To make salad and assemble: In large bowl, toss together potatoes with onions, celery, mayonnaise, dill pickle, eggs, lemon juice, black pepper and red pepper. On large serving platter, arrange lettuce. Spoon potato salad over lettuce. Sprinkle with oregano. Pour dressing over salad and garnish as you choose. Chill before serving.

Yield: Serves 8 to 10.

Garden Potato Salad

SALAD:

5 pounds potatoes, cooked, cooled, peeled, chilled, diced

1 bunch celery, diced

2 bunches green onions, sliced, green tops included

10 red radishes, diced

1 cucumber, peeled, diced

4 carrots, peeled, shredded

1 green pepper, diced

1 cup frozen peas, thawed

8 hard-boiled eggs, cooled, peeled, chopped

2 heaping tablespoons celery seed

2 heaping tablespoons dried dill weed

DRESSING:

2 cups Miracle Whip or other salad dressing

2 heaping tablespoons garlic salt or 1 tablespoon garlic powder

¼ cup cider vinegar

2 tablespoons prepared mustard

1½ to 2 cups Ranch-style salad dressing

Salt and pepper, to taste

To make salad: In large bowl, combine potatoes, celery, green onions, radishes, cucumber, carrots, green pepper, peas and eggs. Sprinkle with celery seed and dill and mix well. Set aside.

To make dressing and assemble: In small bowl, combine salad dressing, garlic salt, vinegar, mustard and Ranch dressing. Pour over salad and mix. Add salt and pepper to taste. Chill about 1 hour and serve.

Yield: Serves 25 to 30. (Can be cut in half.)

German Potato Salad with Sour Cream

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon dry mustard

1/8 teaspoon black pepper

2 tablespoons vinegar

1 cup sour cream

½ cup cucumber, thinly sliced, peeled

1 pound potatoes, cooked, peeled, sliced

½ cup onion, chopped

½ cup green pepper, chopped

½ pound bacon, cooked, crumbled

Paprika, for garnish

In medium bowl, mix together sugar, salt, mustard, pepper and vinegar. Add sour cream and cucumber and stir to combine. Place warm potatoes in another medium bowl. Pour mixture over potatoes and add onion, green pepper and bacon, tossing lightly until all potatoes are coated with dressing. Sprinkle with paprika and serve warm or cold.

Yield: Serves 6 to 8.

Parmesan Cheese Potato Salad

8 to 10 large potatoes, cooked, peeled, cooled, diced

1 egg

2 anchovies

2 cloves garlic

¾ cup Parmesan cheese

½ cup olive oil

¼ cup fresh parsley, chopped

1 2-ounce jar chopped pimientos, drained

1 bunch green onions, chopped, green tops included

Salt and black or white pepper to taste

Place potatoes in large bowl. Set aside. Place egg, anchovies, garlic and cheese in food processor with metal blade inserted and process, slowly adding oil until mixture has consistency of mayonnaise. Pour dressing over potatoes and toss with parsley, pimientos and onions. Add salt and pepper to taste. Chill.

Yield: Serves 10 to 12.

Easy Cheesy Potato Salad

4 pounds red potatoes, boiled, peeled, cubed

4 hard-boiled eggs, cooled, peeled, chopped

1 large Vidalia onion, chopped

4 ounces sliced black olives

2 ounces chopped pimiento, drained

½ cup horseradish sauce

2 cups cheddar cheese, shredded

1 cup mayonnaise

1 pint sour cream

1 teaspoon garlic salt or seasoned salt or to taste

1 teaspoon salt or to taste

1 teaspoon black pepper

Paprika, for garnish

Chopped parsley, for garnish

In large bowl, toss together potatoes, eggs, onion, olives, pimiento, horseradish sauce, cheese, mayonnaise, sour cream, garlic salt or seasoned salt, salt and black pepper. Garnish with paprika and parsley. Chill.

Yield: Serves 6.

Red Potato Salad

2 pounds red potatoes

3 eggs

1/3 cup white-wine or tarragon vinegar or lemon juice

1½ teaspoons Dijon mustard

1½ teaspoons dried basil

½ teaspoon dried oregano or dill weed (mint or caraway seeds can also be used)

½ to ¾ cup olive oil

1 tablespoon chopped parsley

4 anchovy fillets, chopped finely

Freshly ground black pepper to taste

Wash the potatoes but do not skin. Cut into 4 to 6 pieces, depending on the size. Place in a large pan and cover with water. Bring to a boil, reduce heat slightly and boil gently 15 to 20 minutes, until potatoes are tender. Drain. Cook the eggs 15 to 20 minutes until hard-boiled. Drain and cool.

While the potatoes are cooking make the vinaigrette. Whisk together the vinegar, mustard, basil and oregano. Slowly whisk in the olive oil. Add the parsley, anchovies and pepper.

Peel the eggs and chop. Add to the potatoes with the dressing. The salad can be eaten warm or cold.

Yield: Serves 6.

Peanut Potato Salad

2 pounds red new potatoes

¾ cup thinly sliced green onion

½ cup chopped green bell pepper

½ cup chopped celery

¼ cup diced cucumber

¼ cup chopped parsley

6 slices bacon, crisply fried and crumbled

¾ cup salted Spanish peanuts, divided

¾ cup mayonnaise

3 tablespoons cider vinegar

1½ tablespoons chunk-style peanut butter

1½ teaspoons curry powder

¼ teaspoon salt

Freshly ground black pepper to taste

Cook the potatoes in boiling salted water about 30 minutes or until tender. Drain; when cool, peel if desired and cut into ½-inch cubes. Combine the potatoes with the green onion, green pepper, celery, cucumber, parsley, bacon and ½ cup peanuts.

Stir together the mayonnaise, vinegar, peanut butter, curry powder, salt and pepper. Stir into the salad, cover and chill at least 4 hours or overnight. Just before serving stir well and garnish with the rest of the nuts.

Yield: Serves 6.

Italian Potato Salad

2 teaspoons Dijon mustard

1 large clove garlic, peeled and forced through a press

½ teaspoon salt

Freshly ground black pepper to taste

¼ cup white-wine vinegar

½ cup olive oil

1 pound medium-size red potatoes, steamed until tender and cut into fourths

1 pound fresh green beans, cut into 2-inch lengths and steamed until tender but still firm

¼ cup minced fresh parsley

1 pound small zucchini, cut into 1-inch slices and steamed until barely tender

1 tablespoon minced fresh basil or dill

2 ripe tomatoes cut lengthwise into 8 wedges

¼ pound (about ¾ cup) oil-cured or Kalamata olives

Whisk together the mustard, garlic, salt, pepper and vinegar. Slowly whisk in the olive oil until well blended.

Place the potatoes and green beans in a large bowl. Pour the dressing over, add the parsley and toss lightly to mix. Gently mix in the zucchini and basil. Chill in refrigeration for a few hours.

When ready to serve, transfer the salad to a bowl or platter and place the tomato wedges and olives around the edge.

Yield: Serves 15.

No-Mayonnaise Potato Salad

1½ pounds red potatoes

1½ pounds yellow Finn potatoes

¼ cup walnut oil

¼ cup rice vinegar

1 tablespoon balsamic vinegar

¾ teaspoon salt

¾ teaspoon freshly ground black pepper

1½ teaspoons sugar

2 tablespoons capers

3 medium green onions, finely sliced

½ cup chopped Walla Walla onions (when in season)

½ bunch parsley, finely chopped

Boil or steam the potatoes with their skins on until soft but not mushy. Let cool slightly and cut into bite-size pieces.

Combine the walnut oil, rice and balsamic vinegars, the salt, pepper, sugar and capers. Stir until the sugar dissolves.

Combine the potatoes, green onions, onions and parsley. Add the dressing, stirring lightly to mix. Serve warm or cold.

Yield: Serves 10.

Cayenne Potato Salad

6 large potatoes

½ medium onion, peeled and finely diced

½ medium red bell pepper, seeded and diced

½ teaspoon cayenne pepper

1/8 teaspoon black pepper

2/3 cup mayonnaise

1/3 cup sweet relish

¼ cup mustard

½ teaspoon salt or to taste

3 hard-cooked eggs

Steam or boil the potatoes until tender. Cool; peel and dice.

Combine the potatoes, onion, red bell pepper, cayenne and black pepper. Stir together the mayonnaise, relish, mustard and salt. Stir into the potatoes.

Peel and dice the eggs. Sprinkle over the top of the salad. Cover and refrigerate until ready to serve.

Yield: Serves 10.

Marinated Potato Salad

4 cups cubed cooked red potatoes

¼ cup salad oil

3 tablespoons cider or white-wine vinegar

2 tablespoons yellow or Dijon mustard

2 teaspoons minced dried onion

2 teaspoons sugar

1 teaspoon salt or to taste

1 cup diced celery

3 hard-cooked eggs, peeled and chopped

2 tablespoons chopped sweet pickles

1 cup sour cream

½ cup mayonnaise

Place the potatoes in a bowl. Combine the oil, vinegar, mustard, dried onion, sugar and salt. Pour over the cubed potatoes and toss lightly. Cover and refrigerate several hours or overnight.

Add the celery, eggs and pickles to the potatoes. Combine the sour cream and mayonnaise; stir into the salad. Chill and serve.

Yield: Serves 8.

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