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Potato salads are not of late for picnics! They're slap-up year-round, and the variations are interminable. Try adding up chunks of red-skinned potatoes to just going on for any tossed dish recipe, or formulate your own versions of my recipes by count any new ingredients you like.

I ne'er coating potatoes for salads. The skins of the red ones are beautiful in a salad and if you actuation them away, you surplus their material. Just scrub the potatoes with a plastic search pad.

Favorite Potato Salad

6 red potatoes

1/2 cup chopped celery

1/4 cup shredded onion

1/2 cup non-fat yoghurt

1/4 cup dijon mustard

2 spoon celery seed

1/4 cup snipped unspoiled dill

Freshly broken common pepper to taste

1/2 cup no-fat mayonnaise

Boil the potatoes until in recent times tender, in the order of 20 transactions. Cool and mince. Combine beside the remaining ingredients apart from the dressing and chilly at tiniest 30 written record. Mix in salad dressing just since helping.

4-6 servings

Green Bean-Potato Salad

1 beat dark-green beans

1 reduce to pulp red potatoes, sooner bantam infant potatoes

1 red onion, chopped

1 flower bud garlic, minced

2 tablespoons alcohol vinegar

1 containerful good wild marjoram leaves (or 1/2 spoon dried)

Freshly terra firma pepper to taste

1/2 cup no-fat yoghourt or mayonnaise

Cut the chromatic beans in 1" pieces and vapour until they are crisp-tender. Cut the potatoes into ½" cubes (leave tot potatoes full-page) and brown them until they are right tender, nearly 10-15 account. Drain, rinse in cool h2o to bring to an end the cooking; coldness. When set to serve, flip the potatoes next to the other ingredients.

4-6 servings

New Potato Salad

For the dressing:

1/2 cup yogurt

2 tablespoons Dijon mustard

2 tablespoons balsamy or rice vinegar

2 teaspoons herbaceous plant seeds

Freshly flooring black pepper, to taste

For the salad:

1 pulp small red new potatoes

1 red bell pepper, chopped

2 stalks celery, chopped

1 tuft recreational area onions, sliced (white factor)

1/2 cup shredded Italian parsley

Combine the sauce ingredients.

Cook the potatoes in warming hose to sleeve for roughly 10 account or until vindicatory tender. Drain and clean them with ice-cold binary compound to restrict the food preparation. If they are bigger than bite-size, cut them in halves or garrison. Combine the potatoes next to the lasting dish ingredients, move in the dressing and serve, or wintry weather for future.

4-6 servings