This is my favorite. I have quadrupled it for groups and it would appear, everyone loves it. Usually get several requests for the recipe. I use red wine vinegar. For today, I copied and pasted this from Food Network where it is highly rated but I've been making it for years from her book. French Potato Salad 1999, The Barefoot Contessa Cookbook Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min Level: Easy Serves: 4 to 6 servings Ingredients * 1 pound small white boiling potatoes * 1 pound small red boiling potatoes * 2 tablespoons good dry white wine * 2 tablespoons chicken stock * 3 tablespoons Champagne vinegar * 1/2 teaspoon Dijon mustard * 2 teaspoons kosher salt * 3/4 teaspoon freshly ground black pepper * 10 tablespoons good olive oil * 1/4 cup minced scallions (white and green parts) * 2 tablespoons minced fresh dill * 2 tablespoons minced flat-leaf parsley * 2 tablespoons julienned fresh basil leaves Directions Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker. I've included the salad recipe for anyone who might like it, because it's a terrific salad. Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F. 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces 4 ounces canned beets -- drained & julienned 4 ounces chopped hard-cooked eggs 4 ounces croutons -- sourdough best 4 ounces Classic Vintage Salad Dressing 8 each tomatoes -- Teardrop or grape variety Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. For the Dressing: 3 tablespoons cider vinegar 3 tablespoons water 2 tablespoons applesauce 2 teaspoons Worcestershire sauce 1 1/2 teaspoons dry sherry 1 1/2 teaspoons seasoned salt 1 teaspoon sugar 1/2 teaspoon Sweet Hungarian Paprika 1/4 teaspoon garlic powder 1 pinch parsley -- flakes, a pinch 2 drops Tabasco sauce 1/2 cup vegetable oil In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons. In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

Beverly, was this the recipe you were thinking of? I totally forgot about this one, I was thinking of one of my other recipes this morning. I made this over the summer and thought it was a nice change. It doesn't keep well, tho, so only make what you can eat in one meal. Red Radish Salad Recipe courtesy Rachael Ray 2 teaspoons sugar 1 lemon, juiced 1/2 cup sour cream 8 red radishes, thinly sliced 2 Delicious apples, quartered cored and thinly sliced 1/2 European seedless cucumber, thinly sliced 2 tablespoons chopped fresh dill Salt and black pepper Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve. Linda

This is Lindac's recipe and it's fabulous: * Exported from MasterCook * Salad dressing, Blue Cheese Recipe By : GardenWeb-Linda C Serving Size : 6 Preparation Time :0:00 Categories : Salads Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Maytag blue cheese -- crumbled 1 cup mayonnaise 3 ounces about 1/3 cup milk or cream 2 teaspoons sugar 2 teaspoons dried parsley 1 1/2 tablespoons lemon juice 1 1/2 tablespoons cider vinegar 1 tablespoon onion -- freshly grated 2 teaspoons worcestershire sauce 1 teaspoon horseradish 1/2 teaspoon garlic powder Mix gently so as to leave some lumps and serve over a green salad or on sliced tomatoes or as a dip for raw veggies. Tastes better if you let the flavor develop overnight.