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.

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!

CALICO POTATO SALAD 1 1/2 lb red potatoes -- cubed 1 cup celery -- sliced 4 stalks of green onions -- chopped 1/4 cup red onion  sliced 1 Cucumber Thinly - sliced skin on 1-2 egg -- hard-boiled/chopped 1 jar of Pimentos 2 tbsp fresh dill- chopped 1/4 cup mayonnaise (more if desired) 2 tbsp mustard to taste 1 tbsp lemon juice 1 tbsp olive oil 1/2 tbsp cider vinegar (to 1 tbsp) 1 tsp fresh parsley -- chopped 1/4 tsp pepper 1/4 tsp celery seed Add potatoes to a stockpot, cover with water and boil until tender. Drain and place in a serving bowl with next 5 ingredients; set aside. Blend together remaining ingredients, and toss with potatoes. I usually save the egg yoke to crumble over the top w/Parsley and Sprinkle Paprika over top before Serving. I put all the Cucumber Slices around the sides of the bowl so that they show. I serve it in a clear glass bowl, because it is so pretty and colorful. Peeps think your a Pro! LOL! IÂve been making this for 40 years. I change it everytime. But, this is the original. Sometimes I add sliced Red Radishs in place of Cucumber. I'm pretty sure I got it from a 1968 Betty Crocker Cookbook. Gayle

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.