Potato Salad

Grilled Multi Color Summer Potato Salad with Watercress, Green Onion and Pepper Bacon/Gorgonzola Vinaigrette

Fresh assorted Oregon Potatoes

Blues, Reds, Yukon and Fingerling etc.

Skin on par boiled, chilled cut into desired shapes and bite size pieces 1 quart Olive oil as needed

Salt and pepper to taste

1/4 c. aged Sherry Vinegar

1 shallot, chopped

1 Tbs Dijon Mustard

1/2 c. Olive OIl

1/2 lbs Watercress, chopped

2 or 3 green Onions, chopped

1/2 c. Gorgonzola, crumbled

1/2 c. Pepper Bacon, cooked, chopped

1/4 cup Piquillo Peppers, diced

Heat Grill. Toss potatoes with olive oil and salt and pepper. Place in wire grill basket, grill until tender. Combine vinegar, shallots, mustard and oil, blend well, toss warm potatoes in vinaigrette, add watercress, green onion, peppers, gorgonzola and pepper bacon.

Yield 4 servings

Potato Salad Appetizers

4 cucumbers

2 slices bacon, cooked and crumbled

2 doz. medium-sized mushrooms

2 doz. cherry tomatoes

1 lb. Oregon Russet Potatoes, cooked and peeled

1/4 c. celery, finely chopped

1/4 c. onion, finely chopped

1/4 c. green pepper, finely chopped

1 hard-boiled egg, finely chopped

1/4 c. mayonnaise

1 tbsp vinegar

1/2 tsp sugar

Salt and pepper

Paprika

Lettuce Leaves

Wash cucumbers, cut in half lengthwise, seed, and dry with paper towel; chill. Clean and stem mushrooms. Clean and hollow out cherry tomatoes, invert and chill. Cut potatoes into tiny cubes.

In large bowl, combine potatoes, celery, onion, green pepper and egg. In a small bowl, mix together mayonnaise, vinegar and sugar. Add to potato mixture. Add salt and pepper to taste. Chill. Stuff cucumber halves, mushrooms and cherry tomatoes with potato mixture. Cover and chill until ready to serve. Slice cucumbers into 1" pieces. Sprinkle with crumbled bacon. Arrange on lettuce-lined platter with tomatoes and mushrooms. Sprinkle all with paprika. Makes 6 dozen appetizers.

Red Potato Salad

1/2 c. plain low fat yogurt

1/3 c. reduced-calorie mayonnaise

2 tbs. Cider Vinegar

2 tbs. fresh dill or 1 tsp. Dried dill

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 lb. Oregon Red Potatoes, scrubbed, cut in 1-inch chunks, boiled, drained and cooled

1 medium cucumber, peeled and cut in thin rounds (1 1/2 cups)

1/2 c. each celery, radishes and red onion, thinly sliced

In a large serving bowl, mix yogurt, mayonnaise, vinegar, dill, salt and pepper until blended. Add remaining ingredients; toss gently to mix and coat. Serve at room temperature or chill. Makes 6 one-cup servings.