Potato Salads

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 1/2 lbs sweet potatoes, peeled and cut in 3/4-inch pieces
• 1/3 cup oil
• 1/4 cup red wine vinegar
• 1 tablespoon ground cumin
• 1 1/2 teaspoons minced garlic
• 2 cups diced zucchini
• 1 red pepper, thinly sliced
• 1 1/2 cups corn
• 2/3 cup sliced scallion
• 1/3 cup chopped cilantro
• 6 slices crisp bacon, crumbled
• 2 1/2 lbs thin skinned potatoes, scrubbed and cut in 3/4-inch pieces
• 1/2 cup light mayonnaise
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon freshly grated lemon peel
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh oregano
• 1 pint halved grape tomatoes or 1 pint cherry tomatoes
• 1 medium cucumber, cut in half rounds
• 1 cup thinly sliced red onion
• 1 cup crumbled feta cheese
• 2 1/2 lbs small red potatoes, scrubbed and cut in 3/4-inch pieces
• 1/2 cup light mayonnaise
• 1/2 cup reduced-fat sour cream
• 1/4 cup cider vinegar
• 1/4 cup honey mustard
• 2 cups frozen green peas, thawed
• 1 cup thinly sliced radish
• 1 cup chopped celery
• 1 cup chopped onion
• 2 hard-boiled eggs, sliced

Recipe

• 1 cook potatoes in water to cover 15-20 minutes until just fork tender.
• 2 whisk dressing ingredients plus 1 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper until very well blended.
• 3 drain potatoes; place in a large bowl and while hot add half the dressing and toss to coat. refrigerate, covered, to chill.
• 4 just before serving, add vegetables and remaining dressing. mix gently with a rubber spatula; add toppers.