Potato Salads

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Womans Day magazine. Choose a salad from the list. The toppers are the bacon, feta cheese, and the eggs.

• Ready In: 30 mins
• Serves: 8

Ingredients

• Tex Mex Sweet Potato Salad

• 2 1⁄2 lbs sweet potatoes, peeled and cut in 3/4-inch pieces
• 1⁄3 cup  oil
• 1⁄4 cup red wine vinegar
• 1  tablespoon ground cumin
• 1 1⁄2 teaspoons  minced garlic
• 2  cups  diced zucchini
• 1  red pepper, thinly sliced
• 1 1⁄2 cups corn
• 2⁄3 cup  sliced scallion
• 1⁄3 cup  chopped cilantro
• 6  slices crisp bacon, crumbled

• Greek Potato Salad

• 2 1⁄2 lbs  thin skinned white potatoes, scrubbed and cut in 3/4-inch pieces
• 1⁄2 cup light mayonnaise
• 1⁄2 cup plain yogurt
• 2  tablespoons lemon juice
• 1  tablespoon  freshly grated lemon peel
• 1  tablespoon  minced garlic
• 1  tablespoon  chopped fresh oregano
• 1  pint  halved grape tomatoes or 1  pint cherry tomatoes
• 1  medium cucumber, cut in half rounds
• 1  cup  thinly sliced red onion
• 1  cup  crumbled feta cheese

• Iowa Potato Salad

• 2 1⁄2 lbs small red potatoes, scrubbed and cut in 3/4-inch pieces
• 1⁄2 cup light mayonnaise
• 1⁄2 cup reduced-fat sour cream
• 1⁄4 cup cider vinegar
• 1⁄4 cup  honey mustard
• 2  cups frozen green peas, thawed
• 1  cup  thinly sliced radish
• 1  cup  chopped celery
• 1  cup  chopped onion
• 2  hard-boiled eggs, sliced

Directions

1. Cook potatoes in water to cover 15-20 minutes until just fork tender.
2. Whisk dressing ingredients plus 1 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper until very well blended.
3. Drain potatoes; place in a large bowl and while hot add half the dressing and toss to coat. Refrigerate, covered, to chill.
4. Just before serving, add vegetables and remaining dressing. Mix gently with a rubber spatula; add toppers.