That one's easy, I use Bobby Flay's recipe that I got off of the FoodNetwork site. Except I don't grill the sweet potatoes, I boil, bake or roast them. Also don't grill the scallions, and I add green and/or red peppers and whatever other veggies I have that I think I might like, such as corn or even use red onions instead of scallions. And I think I use about HALF what he has there for dressing with less vinegar. I just use his basic ingredients and improvise. Grilled Sweet Potato and scallion salad from the FoodNetwork Bobby Flay Ingredients 4 large sweet potatoes, do not peel (I peel) 4 scallion, used both parts, green and white 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup cider vinegar (I use less, and sometimes use lemon or lime juice. Depends on what else I'm serving and what I have on hand and what I'm in the mood for.) 2 tablespoons balsamic vinegar 1 heaping tablespoon Dijon mustard 2 teaspoons honey 1/2 cup olive oil (I use less) 1/4 cup fresh flat leaf parsley, coarsely chopped (sometimes I use cilantro) Salt and freshly ground black pepper Directions Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender! Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes. Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature. Here is a link that might be useful: Grilled Sweet Potato and Green Onion Salad - FoodNetwork Bobby Flay

I love this recipe - it's a bit of work, but if you are not a big fan of store bought mayonnaise and you do like something different, try this. It is spectacular! Old Fashioned Potato Salad: 3 lbs (10) unpared, medium potatoes, well scrubbed 1 1/2 tsp salt Boiling Water Cook Potatoes until fork tender, not mushy. Slice (with peel on). Marinade: 1 1/2 tsp salt 1 tsp dry mustard 1/8 tsp pepper Dash Cayenne 1/4 cup cider vinegar 1/2 cup salad oil 1/2 cup green onion chopped. Pour marinade over still-warm, cooked potatoes. Toss gently to coast well, refrigerate covered at least 2 hours. Boiled Dressing: 1 tbsp flour 2 tbsp sugar 1 tsp salt 1 1/4 cups milk 3 egg yolks slightly beaten 1/4 cup cider vinegar 1 tbsp prepared mustard 2 tbsp butter Stir flour with sugar and salt. With wire whisk, gradually stir in milk. Cook, stirring over medium heat until mixture starts to boil. Boil 1 minute, remove from heat. Gradually stir the hot mixture, a little at a time into the beaten egg yolks. Pour back into saucepan. Add vinegar & mustard. Cook, stirring constantly until mixture starts to boil. Remove from heat and stir in butter. Cool, then refrigerate. One hour before serving, add celery, radish, hard-cooked eggs and dressing to potatoes. Refrigerate until serving time. Bon Appetit!

My Sangria recipe is 2 bottles of wine - your choice, 1 bottle of Trader Joe's pomegranate juice, 1 orange - juiced, approx. 1 cup crushed strawberries (fresh or frozen, thawed), 1 orange sliced thinly & 1 lime also thinly sliced(optional), plus sugar or other sweetener to taste (I add a couple of tablespoons @ a time - it depends on the wine). You can add distilled spirits if desired to give it more 'kick'. Our fave is an herbed potato salad, dressing is half plain yoghurt/sour cream & half mayo w/ lots of minced fresh herbs from the garden (parsley, celery, marjoram, oregano, basil) green onions & a small amount of minced fresh garlic plus a tablespoon or 2 of Dijon mustard, salt & pepper. 2 cups of dressing will cover about 4 - 5 cups of potatoes. A long time ago, when I worked in a very popular family-owned restaurant, I learned from the head chef/matriarch to toss the still warm potatoes - cubed or sliced - w/ a couple of tablespoons of cider vinegar before mixing in the dressing. She also insisted on everything (except potatoes) being minced very finely. You can also add some grated carrot & minced sweet pepper, if desired.

I know it’s no longer in vogue, But I like a good old-fashioned mayonaise potato salad with egg. I boil the potatoes usually peeled maybe not until just barely tender so there’s still a bit of a bite to them but not raw. When the cubed potatoes are still warm I like to toss them with a bit of Italian salad dressing . Then I make a dressing with mayonnaise and yellow mustard celery salt and pepper and thin it with some dill pickle juice. Then I add celery, green onion and either chopped dill pickle or sliced green or black olives. Chopped hard boiled eggs and the mixture is mixed together. The consistency of the mayo thinned with the pickle juice makes it moist but not soupy. We love it, but don’t have it often.