ONLINE EXTRA — PICNIC POTATO SALADS: Peanut Butter Potato Salad . . . Roasted Tomato Potato Salad . . . Potato, Corn and Cherry Tomato Salad, etc.

Peanut Butter Potato Salad

FOR THE SALAD:

3 pounds potatoes, peeled

12 slices bacon, cooked crisp and crumbled

1 cup salted peanuts, divided use

1 medium red pepper, chopped

2 stalks celery, chopped

4 scallions, chopped

¼ cup chopped fresh parsley

FOR THE DRESSING:

¾ cup mayonnaise

¼ cup peanut butter

3 tablespoon cider vinegar

Salt and pepper to taste

To make the salad, bring a large pot of lightly salted water to a boil. Add potatoes and reduce heat to medium low. Simmer potatoes about 20 minutes until just tender. Drain potatoes well and cool to room temperature. Cut potatoes into cubes and transfer to large bowl. Add crumbled bacon, ½ cup peanuts, red pepper, celery, scallion, and parsley.

To make dressing, whisk together mayonnaise, peanut butter, vinegar and salt and pepper to taste in medium bowl until smooth.

Pour dressing over salad and toss gently to blend. Cover and refrigerate at least 1 hour. Sprinkle remaining ½ cup peanuts over salad before serving.

Yield: Serves 6 to 8.

Roasted Tomato Potato Salad

1 pint grape or cherry tomatoes

2 pounds new potatoes, unpeeled

6 green onions (white and green portions), chopped

3 cloves garlic, minced

3 tablespoons olive oil

1/3 cup fresh-squeezed lemon juice

1 teaspoon ground cumin

¼ teaspoon ground coriander

1½ cups chopped Italian (flat-leaf) parsley

Preheat oven to 400 degrees. Arrange tomatoes on a jelly roll pan and spray with nonstick cooking spray. Bake 15 to 20 minutes or until tomatoes have burst and are roasted; set aside.

Cook potatoes in a large pan of boiling water 15 to 20 minutes or until just tender. Cool and cut each into about 8 bite-size pieces.

Place potatoes and onions in a large bowl. Whisk together garlic, olive oil, lemon juice, cumin and coriander; pour over potatoes and toss to coat.

Sprinkle with parsley and add roasted tomatoes. Stir gently. Serve at room temperature.

Yield: Serves 16.

Approximate nutritional analysis per serving: 87 calories, 30 percent of calories from fat, 3 grams fat (trace saturated), no cholesterol, 13 grams carbohydrates, 2 grams protein, 10 milligrams sodium, 1 gram dietary fiber.

Potato, Corn and Cherry Tomato Salad

2 tablespoons white wine vinegar

½ cup olive oil

1 cup packed fresh basil leaves

Salt and freshly ground black pepper to taste 2½ pounds red potatoes

½ pound cherry tomatoes, halved

6 ears fresh corn, cooked, kernels removed

Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified.

Place potatoes in a large pot, add enough water to cover and bring to a boil. Cook until potatoes are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel. Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.

Yield: Serves 8.

Curry Potato Salad

2 pounds Yukon Gold potatoes

2 cups plain yogurt

3 cloves garlic, pressed

3 tablespoons Major Grey chutney

1½ teaspoons salt 1 tablespoon plus 1 teaspoon curry powder

1 cup cooked green peas

1 cup chopped onion

¼ teaspoon cayenne pepper (optional)

Place potatoes in large pot, add enough water to cover them, cover the pot with a lid and bring to a boil.

Cook until potatoes are pierced easily with tip of a sharp knife, 15 to 20 minutes.

Drain and let cool until you can handle them but they are still warm.

Peel and cut into approximately 1-inch pieces.

In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using, cayenne. Stir in potatoes. Cover and refrigerate several hours or overnight.

Yield: Serves 6.

Egg-Lover’s Potato Salad

2½ pounds red potatoes

¾ cup mayonnaise

6 or 7 eggs, hard-cooked (divided)

½ tablespoon Dijon mustard 2 to 3 teaspoons good-quality balsamic vinegar

Salt and pepper to taste

¼ to ½ medium red onion, thinly sliced or slivered

Celery seed and dried basil

Cook unpeeled potatoes in boiling water just until tender, about 15 minutes. Do not overcook.

Drain well and set aside to cool. When lukewarm, cover and refrigerate until ready to make salad.

To make salad: Cut up cooled potatoes into bite-size chunks into large bowl.

Place mayonnaise in medium bowl. Remove yolks from 2 or 3 eggs; mash well with fork or potato masher. Add to mayonnaise along with the mustard, balsamic vinegar and some salt and pepper. Mix well and taste, then adjust seasonings accordingly.

Set 1 whole hard-cooked egg aside. Chop remaining eggs and egg whites and add to potatoes along with onion and a sprinkling of salt. Sprinkle generously with celery seed and then a bit of basil, add mayonnaise mixture and mix gently but thoroughly. Sprinkle on more celery seed and basil, then slice reserved egg and arrange slices on top.

Yield: Serves 6.

Roasted Potato Salad with Mustard Dressing

3 pounds small red potatoes, cut into 1-inch pieces

1 tablespoon olive oil

2 teaspoons freshly ground black pepper

½ teaspoon kosher salt

2 bacon slices (uncooked), chopped

2 cups diced Vidalia or other sweet onion (about 2 medium)

2 garlic cloves, minced

3 tablespoons Dijon mustard

2 tablespoons reduced-fat mayonnaise

1½ tablespoons honey

1½ tablespoons sherry vinegar

¼ cup chopped fresh parsley

Preheat oven to 400 degrees.

Combine first four ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400 degrees for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, honey and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Yield: Serves 8.

Approximate nutritional analysis per serving: 224 calories, 6 grams protein, 36.3 grams carbohydrates, 6.7 grams fat, 7 milligrams cholesterol, 427 milligrams sodium, 3.7 grams fiber, 27 percent calories from fat.

Potato Salad with Baby Greens and Broken Vinaigrette

1 pound tiny red or white potatoes

4 shallots, thinly sliced into rounds

1½ tablespoons sherry vinegar

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

About 8 to 10 cups cleaned, loosely packed and stemmed baby greens

1½ tablespoons sherry vinegar

3½ tablespoons extra-virgin olive oil

1 medium clove garlic, finely minced

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 hard-cooked eggs (optional)

To prepare potatoes: Scrub potatoes and cut into ¼-inch-thick slices. Put into a steamer basket set over boiling water. Steam 10 to 15 minutes. Check for tenderness. Add sliced shallots during the last 2 minutes of cooking time to soften. Drain and transfer vegetables to a bowl. Sprinkle with vinegar, salt and pepper, stirring carefully. Set aside 30 to 60 minutes.

Prepare greens. Put into a large bowl, cover with a paper towel and refrigerate until ready to serve. Put sherry vinegar, olive oil, garlic, salt and pepper into a jar but don’t mix. Refrigerate until ready to serve.

If using the hard-cooked eggs, peel and grate them coarsely. Swirl the vinaigrette in the jar — it should remain separated. Toss about half of the dressing with the greens and divide among plates. Spoon potatoes on top and drizzle remaining dressing over the top. Scatter eggs over the salad and serve.

Yield: Serves 8.

Approximate nutritional analysis per serving: 227 calories, 5.28 grams protein, 10. 23 grams fat (1.68 grams saturated), 21.3 grams carbohydrates, 408 milligrams sodium, 71 milligrams cholesterol.

Baked Potato Salad

2 pounds new white potatoes

2 tablespoons red wine vinegar

¼ cup sour cream

2 tablespoons each: plain yogurt, milk

Salt, freshly ground pepper

6 strips thick-cut bacon, cooked, crumbled

½ cup chopped chives

Cover potatoes with cold water; heat to boil. Cook, uncovered, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes with vinegar; set aside.

Blend sour cream, yogurt, milk and salt and pepper to taste in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives. Refrigerate salad for at least 1 hour. Bring to room temperature before serving.

Yield: Serves 6.

Approximate nutritional analysis per serving: 235 calories, 46 percent calories from fat, 12 grams fat (4.7 grams saturated), 20 milligrams cholesterol, 320 milligrams sodium, 21 grams carbohydrates, 11 grams protein, 3 grams fiber.

Potato Salad Nicoise

2 pounds new red potatoes

4 ounces thin green beans, cut into 1/2-inch pieces

1 6-ounce can albacore tuna, drained

1 large tomato, peeled, seeded, diced

1 anchovy fillet, minced

½ cup pitted, sliced black Kalamata olives

1 tablespoon each: white wine vinegar, minced parsley

2 teaspoons Dijon mustard

¼ cup extra-virgin olive oil

½ shallot, minced

Salt, freshly ground pepper

2 hard-cooked eggs, sliced

Place potatoes and salt in large pot; fill with cold water to cover. Heat to boil; simmer potatoes until tender, about 18 minutes. Add green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. Place potatoes, beans, tuna, tomato, anchovy and olives in large bowl; toss to combine. Set aside.

Whisk together vinegar, parsley and mustard in small bowl; slowly whisk in oil. Whisk in shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with eggs.

Yield: Serves 6.

Approximate nutritional analysis per serving: 265 calories, 43 percent calories from fat, 13 grams fat (2 grams saturated), 80 milligrams cholesterol, 290 milligrams sodium, 24 grams carbohydrates, 14 grams protein, 4.3 grams fiber.

Antipasto Potato Salad

2½ pounds small red-skinned potatoes, scrubbed well, unpeeled

1 15-ounce can artichoke hearts, drained and rinsed

½ cup ripe olives, pitted, sliced

½ cup diced red onion

2 tablespoons chopped fresh parsley

2 ounces pepperoni, sliced, if desired

DRESSING:

1/3 cup white wine vinegar

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon dry mustard

3 tablespoons olive oil

2 garlic cloves, peeled, minced

Place the potatoes in a large pot, add cold water to cover by at least 1inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a glass measure, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.

Yield: Serves 8.

Approximate nutritional analysis per serving: 295 calories, 33 percent of calories from fat, 11 grams fat (2 grams saturated), 44 grams carbohydrates, 8 grams protein, 409 milligrams sodium, 6 milligrams cholesterol, 25 milligrams calcium, 7 grams fiber.

Bacon-Avocado Potato Salad

10 medium red-skinned potatoes, scrubbed

2 avocados, halved, pitted, peeled, cubed

1 tablespoon fresh lime juice

8 slices bacon, cooked crisp, diced

½ cup sliced green onion

3 tablespoons chopped fresh cilantro

Salt and pepper to taste

DRESSING:

1 cup mayonnaise or salad dressing

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

Quarter or cube the potatoes. Place the potatoes in cold water to cover in large pot. Bring to a boil, reduce heat slightly and cook until potatoes are tender. While the potatoes cook, place the cubed avocados in a bowl, sprinkle with the lime juice and toss to coat; set aside.

Drain the potatoes and allow to cool to room temperature. Place the potatoes, bacon, green onion and cilantro in a large serving bowl. Season with salt and pepper and toss lightly to combine.

Mix together the dressing ingredients. Taste the dressing and adjust the lime juice and cilantro if necessary. Add the dressing to the potatoes and thoroughly mix. Fold in the cubed avocados.

Yield: Serves 8.

Approximate nutritional analysis per serving: 488 calories, 61 percent of calories from fat, 33 grams fat (6 grams saturated), 43 grams carbohydrates, 6 grams protein, 270 milligrams sodium, 25 milligrams cholesterol, 23 milligrams calcium, 6 grams fiber.

Dill Potato Salad

3 pounds favorite potatoes

2 tablespoons snipped fresh dill

¾ cup sliced celery

½ cup green onion

4 hard-cooked eggs, peeled, chopped

Salt and pepper to taste

1½ cups mayonnaise or salad dressing

2 tablespoons stone ground mustard

Place the potatoes in cold water to cover in a large pot. Bring to a boil and cook about 25 minutes or until tender. Drain and remove the skins of the potato. If you choose to remove the skins while they are still warm, wear oven mitts or hold the potato in a clean kitchen towel.

Cube or dice the potatoes as desired and place them in a large serving bowl. Add the dill, celery, green onion and eggs. Season to taste with salt and pepper. Toss lightly to combine. Add the mayonnaise and mustard and mix. Add more if desired.

Yield: Serves 12.

Approximate nutritional analysis per serving: 351 calories, (61 percent of calories from fat), 24 grams fat (5 grams saturated), 30 grams carbohydrates, 5 grams protein, 214 milligrams sodium, 82 milligrams cholesterol, 25 milligrams calcium, 3 grams fiber.

Italian Potato Salad

4 medium potatoes, scrubbed

2 ribs celery, washed, chopped

1 small cucumber, peeled, chopped

2 green onions, washed, sliced

½ cup ripe olives

DRESSING:

8 tablespoons olive oil

4 tablespoons red wine vinegar

1 clove crushed garlic

¼ teaspoon oregano

Salt and pepper to taste

Place the potatoes in a large pot and cover with filtered, salted water. Bring to a boil and cook about 20 minutes or until tender. Drain and peel the potatoes while they are still warm, using a clean towel or oven mitt. Dice the potatoes.

In a large bowl, combine the diced potatoes, celery, cucumber, green onions and olives.

In a small bowl, combine the dressing ingredients and pour over the potato mixture. Toss to coat all ingredients with the dressing. Refrigerate for several hours before serving.

Yield: Serves 8.

Approximate nutritional analysis per serving: 200 calories, 69 percent of calories from fat), 15 grams fat (2 grams saturated), 16 grams carbohydrates, 1 grams protein, 196 milligrams sodium, no cholesterol, 15 milligrams calcium, 2 grams fiber.

Microwave Potato Salad

7 cups cubed red-skinned potatoes

1/3 cup cold water

¾ cup diced sharp Cheddar cheese

¾ cup diced Swiss cheese

½ cup sliced green onion

2 hard-cooked eggs, peeled, chopped

¾ cup salad dressing

¼ cup milk

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon Nature’s Seasons blend or favorite all-purpose seasoning blend (see cook’s note)

Place the potatoes and water in a 3-quart microwave safe casserole. Cover and microwave on high for 16 to 18 minutes, stirring after 9 minutes, or until the potatoes are tender. Remove and drain the potatoes.

Place the potatoes in a large bowl. Add the Cheddar cheese, Swiss cheese, green onion and eggs.

Mix together the salad dressing and milk and pour over the potato mixture. Gently stir to combine. Season with salt, pepper and Nature’s Seasons blend.

Yield: Serves 10.

Approximate nutritional analysis per serving: 256 calories, 52 percent of calories from fat), 15 grams fat (5 grams saturated), 24 grams carbohydrates, 8 grams protein, 405 milligrams sodium, 61 milligrams cholesterol, 169 milligrams calcium, 2 grams fiber.

Warm Green Bean Potato Salad

4 cups potato slices, sliced ¼-inch thick

2 cups fresh trimmed green beans, cut in ½-inch lengths

4 to 6 slices bacon

½ cup minced red onion

¼ teaspoon black pepper

¼ cup white wine or balsamic vinegar

¼ cup extra virgin olive oil

1 teaspoon salt

Dash of garlic powder

Place the potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 10 minutes. When the potato slices are almost done, add the green beans and cook about 1 to 2 minutes or until the beans are crisp-tender. Drain and cool the beans.

Fry the bacon slices and drain, reserving 1 tablespoon of drippings.

In a small bowl, whisk the olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables. Crumble bacon over and gently toss. Taste and adjust seasonings.

Serve warm or at room temperature.

Yield: Serves 6.

Approximate nutritional analysis per serving: 229 calories, 48 percent of calories from fat, 12 grams fat (2 grams saturated), 26 grams carbohydrates, 5 grams protein, 498 milligrams sodium, 5 milligrams cholesterol, 32 milligrams calcium, 3 grams fiber.

German Potato Salad

ERMAN POTATO SALAD

6 to 7 medium red potatoes

½ pound bacon

1 pasteurized egg, beaten

1/3 cup cider vinegar

1 teaspoon each: salt, sugar

¼ teaspoon freshly ground pepper

½ yellow onion, diced

1/4cup freshly chopped parsley

Place the potatoes in a large saucepan; cover with cold water. Heat to a boil over medium-high heat; reduce heat to a simmer. Cook, partially covered, until potatoes are fork-tender, about 20 to 25 minutes. Drain, set aside to cool.

Meanwhile, place the bacon in a large skillet; cook, turning occasionally, over medium heat, until bacon is crisp, about 8 minutes. Transfer to paper towels. Turn off the heat; discard all but 2 tablespoons of the bacon drippings.

Peel and slice potatoes; set aside. Beat together the egg, vinegar, salt, sugar and pepper in a medium bowl; stir into the reserved bacon fat in the skillet. Add the onion and potatoes; toss mixture together lightly. Add bacon and chopped parsley; toss.

Yield: Serves 8.

Approximate nutritional analysis per serving: 176 calories, 24 percent of calories from fat, 5 grams fat (1 gram saturated), 37 milligrams cholesterol, 27 grams carbohydrates, 7 grams protein, 524 milligrams sodium, 2 grams fiber.

Scandinavian Potato Salad

8 to 9 new potatoes, about 1 pound

¼ teaspoon salt

Freshly grated pepper

1 cup sour cream

1/3 cup chopped red onion

1/3 cup chopped fresh dill

Scrub the potatoes with a soft brush under running water. Quarter them and drop them into a large heavy pot of cold, salted water. Bring to a boil and cook until tender but still firm, for 8 to 10 minutes after the water reaches a boil.

When the potatoes are done, drain them and place them in a mixing bowl.

Season with salt and pepper to taste; add the sour cream to the still-hot potatoes and toss gently. Add the chopped onion and dill, toss again and cool to room temperature before refrigerating for at least 4 hours.

Before serving, toss again, correct the seasoning and add more sour cream if the salad seems dry.

Yield: Serves 4.

Approximate nutritional analysis per serving: 170 calories, 64 percent of calories from fat, 12 grams fat (7 grams saturated), 25 milligrams cholesterol, 13 grams carbohydrates, 3 grams protein, 580 milligrams sodium, 2 grams fiber.

Tarragon-Lemon Potato Salad

2 pounds new potatoes

½ cup chopped celery

1/3 cup chopped fresh Italian parsley

½ cup sour cream

¾ teaspoon chopped garlic

¾ teaspoon grated lemon zest

1 teaspoon (or more to taste) lemon juice

2 tablespoons dill pickle relish

1 1/2 teaspoons dried tarragon or 4 teaspoons fresh (or to taste)

¾ teaspoon salt

¾ teaspoon freshly ground black pepper

Place the potatoes in a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a knife, 15 to 20 minutes.

Drain and let cool until you can handle them. When cool, cut them into quarters or halves, depending on the size of the potatoes.

In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrigerate for several hours or overnight.

Yield: Serves 6.

Approximate nutritional analysis per serving: 136 calories, 13 percent of calories from fat, 2 grams fat (1 gram saturated), 23 grams carbohydrates, 5 grams protein, 359 milligrams sodium, 7 milligrams cholesterol, 60 milligrams calcium, 3 grams fiber.

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