Garden Potato Salad

"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

1 cup red radishes; sliced 

1 small carrot; sliced

1  small cucumber; chopped

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1/2 cup garlic chives; chopped

3 large scallions; chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced

1 (8 oz.) package Kraft Shredded Cheddar Cheese

1 medium dill pickle; diced

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1 (4 oz.) can Ortega Diced Green Chili Peppers; drained

1 small red onion; diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.

Classic Bacon-Ranch Potato Salad

"Classic Bacon-Ranch Potato Salad" is delicious. My kids loved this recipe and so did my spouse.  it It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

3/4 cup real bacon bits

1 cup Hellmann’s mayonnaise

1/2 cup Kraft Ranch Dressing

1 cup thinly diced celery

1/2 cup chopped scallions

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.