Cold Potato Salad Recipes

Ingredients:

- 6 medium boiling potatoes
- 2 avocados - cubed
- 8 slices bacon
- 1/2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1/2 cup white wine
- 1/4 cup cider vinegar
- salt
- black pepper
- paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons fresh parsley - chopped
- 1 tablespoon fresh cilantro - chopped

Directions:

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

Ingredients:

- 2 pounds new potatoes
- 1/2 pound mushrooms
- 3 green onions
- 3 stalks celery
- 3 tablespoons vinegar
- 2 hard-boiled eggs
- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
- Salt, pepper

Directions:

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.

Ingredients:

- 4 cups Potatoes -- *
- 2 cups Chicken broth -- **
- 1/2 teaspoon Salt
- 1/4 cup Vegetable oil
- 1/3 cup Onion -- chopped
- 1/2 teaspoon Sugar
- 2 tablespoons Lemon juice
- Pepper - as desired

Directions:

*Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.

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