Potato Salad Recipe

Ingredients:

• 2 lb. small new potatoes, quartered (about 6 cups)
  
• 1/4 cup water
  
• 1/2 lb. green beans, cut into 2-inch pieces
  
• 1/2 lb. carrots, diagonally sliced
  
• 1 small red onion, cut into wedges
  
• 1 cup Reduced Fat Dressing
  

Directions:

• Place potatoes and water in 3-quart microwave crock-pot, cover.
  
• Put on microwave and bake on high for 10 minutes.
  
• Add remaining vegetables. Re-bake for 10 to 12 minutes or until vegetables are tender. Drain.
• Toss vegetables and dressing. Refrigerate several hours or overnight.
• For 8 servings.

Ingredients:

• 8 medium baking potatoes
  
• 4 eggs
  
• 1 1/2 cups mayonnaise
  
• 1/2 cup sour cream
  
• Dash tabasco
  
• 2 shallots
  
• 1 white onion, minced
  
• Salt and pepper
  
• Paprika
  

Directions:

• Peel potatoes and cut into chunks. Put them into a pot of salted water and cook until medium-tender. Drain and set aside.
  
• Meanwhile, hard boil the eggs. Put them immediately into icewater to keep the yolks yellow. Peel, separate out yolks and chop the whites.
  
• Mash 1/3 of the potatoes with mayonnaise, sour cream, tabasco, and 2 of the egg yolks until creamy. (You can discard or eat the other 2 yolks)
• Peel shallots and grate into mashed potato mixture.
• Cut remaining potatoes into 1" chunks. Add potato chunks, onions, and chopped egg whites to mashed potato mixture. Salt and pepper to taste, stir together gently. Sprinkle with paprika.

Ingredients:

• 8 boiled medium potatoes (in jackets)
  
• 1 1/2 tsp. horseradish
  
• 1 cup chopped fresh parsley (do not omit or decrease)
  
• 2 medium onions, finely minced or 1 onion and 1/4 cup minced chives
  
• 1 1/2 cups mayonnaise
  
• 1 tsp. celery seed
  
• 1 cup sour cream
  
• 1/2 tsp. salt
  

Directions:

• Peel potatoes; cut in 1/8-inch slices.
  
• Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside.
  
• In another bowl, mix parsley and onion.
• In large serving bowl, arrange layer of potatoes; salt lightly.
• Cover with layer of mayonnaise mixture, then layer of onion mixture.
• Continue layering, ending with parsley and onions. DO NOT STIR.
• Cover and refrigerate for at least 8 hours before serving. Better if made the day before.
• For 8 to 10 servings