Bacon Cheddar Ranch Potato Salad Dressing: 1/2 cup sour cream 3 tablespoons apple cider vinegar 1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped dill 1 tablespoon freshly chopped chives 1 teaspoon garlic powder 1 teaspoon onion powder 1/4-1/2 cup milk or cream Salt and freshly cracked black pepper
Salad: 4 cups halved baby potatoes, steamed 1/2 cup shredded cheddar cheese, halved 1/3 cup cooked chopped bacon, halved
In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.
In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.
French Potato Salad Dressing: 1/4 cup olive oil 3 tablespoons white wine vinegar or champagne vinegar 2 tablespoons Dijon mustard 1 shallot, minced 1 garlic clove, grated Salt and freshly cracked black pepper
Salad: 4 cups halved baby potatoes, steamed 1/2 cup cornichons, larger ones sliced in half on the bias 1/4 cup chopped fresh tarragon 2 green onions, finely sliced 2 tablespoons freshly chopped parsley
In a small bowl, whisk together the dressing ingredients and set it aside.
In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.
*For a delicious lunch, try serve with a soft boiled egg.
Roast Potato Salad Dressing: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon ground cumin Salt and freshly cracked black pepper
Salad: 4 cups halved mini red skinned potatoes 2 red peppers, diced 2 ears of corn 1 jalapeño pepper, seeded and minced 1/4 cup sliced green onions 2 tablespoons freshly chopped cilantro 1 lime, zest and juice Salt and freshly cracked black pepper
Preheat the oven to 400ºF.
In a small bowl, whisk together the dressing ingredients. Set it aside.
Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.