The Everything Salad Book by Aysha Schurman

the dressing, prosciutto, walnuts, green onions, and parsley to the cooled potatoes. Gently stir until fully mixed. Sprinkle the cheese over the salad and stir until just mixed.
Garnish with sun-dried tomatoes and serve. Chill leftovers in a covered container for up to 3 days.
    PER SERVING
    Calories:..........265
    Fat:..........16 g
    Protein:..........9 g
    Sodium:..........759 mg
    Fiber:..........2.5 g
    Carbohydrate:..........24 g
Blue Cheese
    Blue cheese is a considered a hard cheese with a sharp and bold tangy flavor. It can be made with cow, sheep, or goat's milk, but what makes the cheese distinct is the addition of penicillium mold. The mold's reaction to oxygen results in blue-green veins in the white cheese. Popular varieties of blue cheese include Gorgonzola and Stilton.
Herbed Potato Salad
    This recipe offsets the starch of the potatoes with the sharpness of red wine vinegar, flavored beautifully with bacon, shallots, and herbs.
    INGREDIENTS | SERVES 6
    2½ pounds small new or red potatoes
    6 slices bacon
    1 tablespoon olive oil
    3 large shallots, peeled, finely minced
    3 tablespoons extra-virgin olive oil
    2½ tablespoons red wine vinegar
    ½ teaspoon granulated sugar
    2 tablespoons fresh dill, chopped
    1 teaspoon mustard seed, ground
    Salt and pepper, to taste
Place the potatoes in a large saucepan with just enough salted water to cover. Bring the water to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender (about 20 minutes). Cool and cut into quarters.
While the potatoes are cooking, heat a large frying pan on medium-high and cook the bacon until crispy. Remove the bacon, drain on paper towels, and finely chop.
Clean out the pan and add 1 tablespoon olive oil. Add the shallots and sauté on medium-high heat until they are softened (3–4 minutes). In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, sugar, chopped fresh dill, and mustard seed until well blended.
Transfer the potatoes to a large bowl. Toss with the cooked shallot, bacon, and the salad dressing. Season with salt and pepper to taste. Serve warm.
    PER SERVING
    Calories:..........316
    Fat:..........15 g
    Protein:..........8 g
    Sodium:..........205 mg
    Fiber:..........4 g
    Carbohydrate:..........38 g
Mediterranean Potato Salad
    This creamy recipe pairs well with any meat entrée. If you cannot find niçoise olives, use small black olives instead.
    INGREDIENTS | SERVES 4
    2 pounds assorted potatoes, cooked and cooled
    1 bunch scallions, thinly sliced
    1 cup grape tomatoes
    2 hard-boiled eggs, quartered
    1 cup flat-leaf parsley, chopped
    ¾ cup pitted niçoise olives
    3 tablespoons soy “bacon” bits
    2 tablespoons mayonnaise
    2 tablespoons buttermilk
    1 tablespoon olive oil
    1 teaspoon smoked paprika
    ¼ teaspoon kosher salt
    1/8 teaspoon black pepper, ground
Cut the potatoes up until they are of a uniform size. Put them into a salad bowl and add the scallions, grape tomatoes, eggs, parsley, olives, and “bacon” bits.
Mix together the mayonnaise, buttermilk, olive oil, smoked paprika, salt, and pepper in a small bowl. Whisk together until well mixed. Dress the salad, tossing gently to coat all the ingredients. Serve.
    PER SERVING
    Calories:..........400
    Fat:..........16 g
    Protein:..........11 g
    Sodium:..........430 mg
    Fiber:..........7 g
    Carbohydrate:..........54 g
Potato Assortments
    Take advantage of the many different sizes of potatoes stocked in major supermarkets and at farmers' markets. You will probably find the fingerlings in assorted colors, as well as potatoes as small as a thimble and others tinged purple or blue. Mix and match, for the most interesting potato salad.
Potato and Chickpea Curry Salad
    This is yet another perfect example of something that tastes wonderful and is good for you, too!
    INGREDIENTS | SERVES 6
    1 teaspoon olive oil
    1 cup yellow onion, sliced
    1 rounded cup chickpeas
    1½ tablespoons curry powder
    1 small garlic clove, minced
    1 bay leaf
    4 cups vegetable