Potato Salad with Corn, Tomatoes, and Lemon

Potato Salad with Corn, Tomatoes, and Lemon
Serves 8

2.5 red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handfuls chopped basil
1 pint whole cherry/grape tomatoes
1 small red onion, thin quarter slices
Salt/Pepper
Juice of 3 lemons
~1/2c olive oil
2 tsp dijon mustard

Boil potatoes, drain and mix with 1/2 lemon's juice. Let cool
Make the dressing with mustard, lemon, and salt/pepper. Drizzle in enough oil to come together.
Mix it all let sit an hour, and then re-season and serve.

Tzatziki Potato Salad

Tzatziki Potato Salad
Serves 8

2.5 lbs Yukon Gold potatoes, cubed
Juice of 1/2 lemon
oregano, salt, pepper
olive oil
About 1.25cups or 2/3 tub tzatziki. Watch out for store-bought brands not made with yogurt...
1 Serrano pepper, minced
Some red onion and cut up tomatoes.

Mix the potatoes, lemon, oregano, salt and pepper, and olive oil to coat. Roast at 400 for 40 minutes, turning a few times, until firm but done. Let cool.
Mix with tzatziki and extras. Let sit for at least 1 hour, and then re-season and add tzatziki or extras, if needed.

Potato Salad with Hummus-Yogurt Dressing

Potato Salad with Hummus-Yogurt Dressing
Serves 6

2 pounds Yukon Gold potatoes, scrubbed
2/3 cup Garlic Hummus
3/4 cup nonfat plain yogurt
1 tsp coriander
1 cup finely diced celery
1/4 cup finely diced pickles
1/4 cup chopped parsley
1/3 cup finely diced onion
Salt and freshly ground pepper
Juice of 1 lemon

1. In a large pot, cover the potatoes with water and bring to a boil.
Simmer over moderate heat until the potatoes are tender when pierced with
a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut
into 1-inch pieces.
2. In a large bowl, mix the hummus with the yogurt, celery,
cornichons, parsley and onion. Fold in the potatoes, season with salt and
pepper and serve.

To make a meal, add chicken, cherry tomatoes, and watercress.

Potato Salad with Chiles, Cilantro, and Cumin

Potato Salad with Chiles, Cilantro, and Cumin
Makes 8 servings

1/3 cup red wine vinegar
1 garlic clove, minced
2/3 cup extra-virgin olive oil
3 ears of corn, husked
3 large fresh poblano chiles + 1 jalapeno
1 large red bell peppers
2 teaspoons cumin seeds
2+ pounds unpeeled baby Yukon Gold potatoes
6 green onions, chopped
1/3 cup chopped fresh cilantro

Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil.
Season vinaigrette to taste with heavy salt and pepper.

Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers
on grill. Cover and grill until corn kernels are tender and chiles and
bell peppers are blackened on all sides, turning frequently, about 5
minutes for corn and 12 minutes for chiles and bell peppers. Transfer
vegetables to 2 baking pans. Cover chiles and bell peppers; let stand
until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel,
seed, and coarsely chop chiles and bell peppers; add to bowl with corn.

Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool
slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to
large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add
cumin seeds, green onions, and cilantro and toss. Season generously with
salt and pepper. Cover; chill at least 2 hours.

Potato Salad with Corn, Tomatoes, and Lemon

Potato Salad with Corn, Tomatoes, and Lemon
Serves 8

2.5lbs red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handful chopped basil
1 pint whole grape tomato
1 small red onion, thin 1/4 slices
salt pepper
Juice of 3 lemon
~1/2c olive oil
2 teaspoons dijon mustard

Boil potatoes. Mix with 1/2 lemon's juice, and cool.
Make vinaigrette with mustard, 2 lemons' juice, salt, pepper, and enough oil to make it come together properly. Add extra 1/2 lemon juice if needed.
Mix everything, cool, reseason, and serve.

They Call me 'Tater Salad

No really, they do. Good and actually pretty healthy!

Bleu Potato Salad
Makes a full giant bowl's worth

2 1/2 pounds red potatoes, cubed and cooked
3/4 cup chopped green onion
2 smaller ribs chopped celery + greens
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
Handfull chopped parsley
1 tablespoon cider vinegar
Salt
Heavy on the Pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese

Cook potatoes.
Add to a bowl with the dry
Mix the wets and add to the bowl
Cheese goes in last - to taste
Chill for at least an hour prior to eating.

Very important: Re-season AFTER it's cooled and had some time to meld!