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.

Okay - I called my sister and she said the recipe she uses came from Cooks.com OLIVE GARDEN ITALIAN SALAD DRESSING 1/4 cup white or red wine vinegar (more or less, to taste) 1/3 cup water 1/3 cup vegetable oil or olive oil 1/4 cup light corn syrup 2 1/2 tablespoons grated Romano cheese 2 tablespoons dry pectin (used to thicken jelly) 2 tablespoons beaten egg or egg substitue 1 1/4 tsp. salt 1 tsp. lemon juice 1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder 1/4 teaspoons dried parsley flakes pinch of oregano pinch of crushed red pepper flakes, or to taste Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.

I am a finnicky salad eater because I don't like most salad dressings. I especially do not like extremely vinegary dressings. Here are my three favorites. The first 2 are a little sweet. 2 teaspoons salt 1 scant teaspoon Tabasco 1/2 cup Splenda 1 cup oil 1/2 cup tarragon vinegar Combine and shake well. I use any kind of relatively neutral oil, including olive oil. I rarely have tarragon vinegar. I use almost any kind of vinegar. My favorite is Perel's Spicy Pecan vinegar. The other one I make often is Sweet and Sour Dressing. Yield 2 1/2 cups 1 cup vegetable oil 1 cup sugar (or Splenda) 1/2 cup wine vinegar 3 tsp soy sauce salt and pepper to taste Combine all ingredients and shake well. This dressing is from The Kitchn, but it is quite similar to one I have made 4 ounces (about 1 heaping cup) blue cheese, crumbled 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons lemon juice Salt and pepper to taste In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese (I don't mash my blue cheese.). Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.

Thanks so much for these listings. I just started on a low cholesterol diet and these are much needed. Hope I can mix up some good tasting ones. The premade lowfat dressings are all too sour for me.