5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled

4 cups potatoes, cooked and cubed
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle, chopped
1 cup Miracle Whip
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Combine Miracle Whip, mustard, celery seed, salt and pepper; mix well.
Then combine potatoes, eggs, onion, celery and pickle. Add dressing to potato mixture; mix lightly.

Chill.

3 pounds red potatoes, scrubbed well and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard (recommended: Zatarains)
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Place the cubed potatoes in a large pot of cold salted water. Bring to a boil. Cook potatoes until they are fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.

3 pounds baby red potatoes
1 cup Ranch dressing
1 green and/or orange bell pepper, seeded, diced
1 small red onion, peeled, chopped
1 tbs chopped dill

In saucepot, bring potatoes and enough salted water to cover to a boil. Cook 15 min. more or until potatoes are tender. Drain. Place potatoes in bowl of cold water to cool, drain. Cut potatoes into quarters.

In bowl, combine peppers, onions, dressing and dill. Add potato quarters, toss to coat. Season with pepper, if desired.

Chill until ready to serve.

Makes 8 Servings

2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 1/2-inch cubes; place in the center of heavy-duty foil.

Combine onion, flour, sugar, salt, pepper, and celery seeds. Then sprinkle over potatoes.
Fry bacon until crisp; remove from pan, and drain on paper towels.

10 medium potatoes
2 tsp. salt
1/2 tsp. celery seeds
1/8 tsp. pepper
6 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1/2 cup vinegar
2 Tbs. sugar
1 Tbs. water
1 egg, beaten
2 Tbs. minced fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and thinly slice potatoes; add salt, celery seeds, and pepper.

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste.
Remove, and allow to drain on paper towels.

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste.
Remove, and allow to drain on paper towels.

Dressing:
3 eggs
1/2 C. sugar
1/2 C. cider vinegar
3 Tblsp. heavy whipping cream
2 tsp. butter
1 tsp. ground mustard
dash salt
2 C. mayonnaise

Salad:
6 lb. potatoes, peeled and cubed (about 10 large)
5 celery ribs thinly sliced
1 large onion chopped
pepper to taste, optional

In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160 or is thick enough to coat the back of a metal spoon.

1 lb new red potatoes
1/2 cup sliced radishes (optional)

Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayo
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)

Scrub potatoes & cube. Place in medium saucepan and cover with water.
Bring to a boil. Cover reduce heat and simmer 12 mins or until potatoes are done. Drain.
Mix dressing ingredients and combine hot potatoes, dressing and radishes.
Serve hot or cold.

Servings: 6

5 cups (about 1-1/2 pound) red-skinned potatoes, cut into 3/4-inch cubes
1/4 cup reduced-fat mayo
1/2 cup low-fat buttermilk
3/4 teaspoon basil
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram leaves
1/8 teaspoon celery seed
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
1 small cucumber, peeled, seeded, and cubed
2 tablespoons chopped chives or green onions

In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 mins. Don't overcook.

2 pounds red bliss potatoes
3 cloves garlic, smashed
2 tablespoons olive oil
6 slices bacon, cut into lardons
1 red onion, diced
3 ribs celery, diced
1/2 cup red wine vinegar
Kosher salt
1 1/2 cups homemade mayonnaise (recipe to follow)
1/2 cup Dijon mustard

Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.

2 pounds small potatoes, preferably heirloom
1 cup chopped celery
2 ounces smoked ham, sliced into strips
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives, or scallions
2 tablespoons chopped fresh mint, or dill
3/4 cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon peanut or canola oil
1/2 teaspoon salt
Freshly ground pepper, to taste
2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped

1-1/2 lb. new potatoes (about 12), cubed, cooked and cooled
1/2 cup chopped green peppers
1/2 cup chopped onions
12 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces, cooked
1/2 cup MIRACLE WHIP Dressing
1/2 tsp. salt
1/8 tsp. black pepper

Combine first 4 ingredients in large bowl.

Mix remaining ingredients. Add to potato mixture; mix lightly.

Refrigerate several hours or until chilled.

Substitute
Prepare using MIRACLE WHIP Light Dressing or KRAFT Real Mayo Mayonnaise.

Serving Suggestion

3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced

Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

Refrigerate 1 hour or until completely cooled.

Mix dressings. Add to potatoes with remaining ingredients; mix lightly.

Variation

12 new potatoes, about 3 pounds, cooked, drained and sliced 1/2 inch thick
1 cups prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne powder
1 large ripe beefsteak tomato, seeded and chopped
1/4 cup chopped cilantro
1 jalapeno, finely diced
2 scallions, chopped, white and green parts
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Salt and freshly ground pepper

1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.

2 lbs. red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. white wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. salt
1/4 tsp. ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

Instructions:
Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly.
Slice into 1/4-inch-thick slices.