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.

It is best to use waxy, or new potatoes. Fingerlings are ideal, but I can never find them in my grocery store, so next choice is Yukon Gold....or Red Bliss. I steam the potatoes (>just tendervalue and potato flavor). Peel as soon as cool enough to handle (I use a glove on one hand to keep from being burned). Sprinkle potato slices with French dressing while still quite warm. I don't think I make the potato salad the same twice....each time it is a bit different because I don't follow any specific measrements. Just add and taste as you go along. I use mayo (sometimes homemade, and sometimes Hellman's Real Mayo., sour cream, your choice of vinegar (wine, cider or white). Cut up olives, chopped parsley, strips of pimento, chopped celery, celery seed, chopped sweet onion. Don't forget to season with S&P. The salad can be customized to your, and your family's, likes and dislikes. Garnish with sliced boiled eggs, sliced olives, sprinkling of parsley and ground paprika. Most anything goes that appeals to the taste buds

This one travels well. IRISH POTATO CASSEROLE 8 to 10 medium potatoes, peeled and quartered 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) pkg. sour cream 1/2 cup butter, melted 1/4 cup chopped chives 1 clove garlic, minced 2 tsp. salt Paprika Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until just combined. Spoon mixture into a lightly butter 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° F. for 30 minutes or until thoroughly heated. Yield: 8 to 10 servings. My best friend made this for her Thanksgiving luncheon at work this past week and said it was heavenly: THREE CHEESE GARLIC SCALLOPED POTATOES 1-1/2 lbs. Yukon Gold potatoes, thinly sliced 2 Tblsp. butter, divided 1 pint heavy cream 2 cloves garlic, thinly sliced salt and pepper to taste 2 cups shredded Cheddar cheese 4 slices Provolone cheese 1/2 cup grated Parmesan or Romano cheese 1. Preheat the oven to 325° F. Grease a 1-1/2 quart or larger casserole dish with butter or nonstick spray. 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, and then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, and then top with the slices of provolone cheese. Season again with salt and pepper. 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Yields: 6 servings. Submitted by: KarlaLV. © 2007 Allrecipes.com.

Here are the last of my potato salad recipes. FurmanâÂÂs Sour Cream Potato Salad 1/2 cup Italian salad dressing 3 pounds new potatoes, cooked in jackets, diced 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup diced celery 3/4 cup minced green onions, including tops 1/4 cup finely minced parsley 1 large dill pickle, diced or 1/2 cup dill relish 1 cup mayonnaise 1 cup sour cream 1 heaping tablespoon Dijon mustard In a mixing bowl, pour dressing over diced, warm potatoes. Season with salt and pepper to taste; stir well. Add celery, green onions, parsley and pickle to bowl and stir. In a separate bowl combine mayonnaise, sour cream and mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours before serving. For a variation: Stir in crisp, crumbled bacon just prior to serving. Serves 10. Recipe from William Furman in "Lone Star Legacy II Cookbook" Italian Potato Salad 5 cups cooked potatoes, thinly sliced 1 1/2 cup celery, chopped 1 cup Provolone cheese, diced 3/4 cup hard Italian sausage, cubed 1/2 cup green pepper, chopped 1/3 cup onion, chopped 1/4 cup pepperoni, chopped 1 1/4 cup sour cream 1/4 cup brine from peperoncini 1/2 teaspoon oregano, crushed 1/2 teaspoon salt 12 cherry tomatoes, cut in half Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fold in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley. Shortcut Potato Salad 1 32-ounce package frozen Southern style hash browns (the little cubed ones) 3 eggs, hard-boiled and chopped 5 strips bacon, cooked crispy and crumpled 1 Cup shredded cheddar cheese 1âÂÂ2 cup mayonnaise 2 tablespoons yellow mustard 1âÂÂ3 cup sweet relish or diced sweet pickles Salt and Pepper to taste Place cubed hash browns in large pot and cover with water. Bring to a boil over medium high heat. Once potatoes reach a boil, boil them for two to three minutes and then drain in a collander. Place in large mixing bowl and stir in cheese. Add mayo, mustard, and relish and stir again. Add in bacon, eggs, and salt and pepper. Stir. Refrigerate several hours or overnight before serving.