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[nverland]

I'm going to post a few recipes at a time over the next few days. Thank you for the ideas, I'm looking for a few of them that I didn't have. Maybe there will be something in these that somebody will like

Bacon and Chipotle Potato Salad

1 1/2 lbs potatoes, peeled and cut into 1-inch cubes
salt
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons tabasco brand chipolte pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.
Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
Season to taste with salt.
Cover and refrigerate.




CURRY POTATO SALAD

2 pounds Yukon Gold potatoes
2 cups plain yogurt
3 cloves garlic, pressed
3 tablespoons Major Grey chutney
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)

Boil potatoes until they 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 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.


I've made this, it's different but very good


EGG-LOVER’S POTATO SALAD WITH BALSAMIC AND CELERY SEED

2 1/2 pounds red potatoes
3/4 cup mayonnaise
6 or 7 eggs, hard-cooked (divided)
1/2 tablespoon Dijon mustard
2 to 3 teaspoons good-quality balsamic vinegar
Salt and pepper to taste
1/4 to 1/2 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-sized 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.






Grilled Greek Potato Salad

Ingredients
3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes, halved
1/2 pound fresh mozzarella cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Directions
•Drizzle potatoes with oil and sprinkle with salt and pepper; toss to
coat. Grill potatoes, covered, over medium heat or broil 4 in. from
the heat for 20-25 minutes or until tender.

•Place in a large bowl. Add the remaining ingredients; toss to coat.
Serve salad warm or cold. Yield: 16 servings (3/4 cup each).