[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[erin & bobby's potato salad]

bobby made it up - erin perfected it

This is the 2nd best potato salad I've ever had (the first being Jacobson's, which is a family favorite that can never be recreated or beat).  This is based on Bobby Flay's Mesa Grill Potato Salad that I've adjusted and will use any excuse to make it.  

Ingredients:

1 pound new potatoes (8-10 small)

1 cup mayonnaise

1/8 cup Jack Daniels Honey Dijon Mustard

1/2 Tbsp Northwoods Fire from Penzeys or Chipotle

1 Tbsp lime juice

1 green onion (white bulb and 3 inches of green), finely chopped

1/2 medium red onion, thinly sliced

1 small jalapeno pepper, finely diced

2 cloves garlic, finely chopped

2 Tbsp coarsely chopped cilantro

1/4 tsp cayenne

Salt and black pepper

In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 15-18 minutes.  Drain and slice 1/2 inch thick.

mix this

In a large bowl, combine the mayonnaise, mustard, Northwoods Fire or Chipotle, lime juice, green and red onions, jalapeno, garlic, cilantro, salt and pepper.  Once the mixture is well combined, place the warm sliced potatoes in the bowl and mix carefully folding the mixture until combined.  Season to taste with additional salt and pepper.  Cover and place in refrigerator for an hour, or until ready to serve.  Can also be served immediately, warm.

[chicken salad]

The Goods:
leftover chicken (or turkey), cubed or cut up into small pieces (we usually have 1 or 2 chicken breasts)
1 celery stalk, chopped

Sauce:

1/2 cup mayonnaise (I use low fat)
1-2 tbsp red wine vinegar
1-2 tsp dijon mustard
1 tsp sugar
1/2 tsp salt
1-2 tsp black pepper

Mix the chicken and celery in a medium bowl. Mix the mayo, vinegar, mustard and sugar with a spoon in a small bowl. Add salt and black pepper to your liking. Slowly add the sauce mixture to the chicken mixture until it's to your liking. (Better to have leftover sauce than overly wet chicken salad).

Serve on bread with lettuce.

Leftover salad is great, but doesn't last in our house for more than one day because we eat it ASAP.

[broccoli salad]

serves 6-8

2 heads broccoli
6-8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins
8 ounces sharp Cheddar cheese cut into very small chunks
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup sugar

Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stiring well. Add to broccoli mixture and toss gently. Chill and serve cold.