Creamy Potato Salad Recipe


1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped ( 1/2 cup)
4 hard-cooked eggs, chopped
Paprika, and dill chopped if desired

1.Place potatoes in 3-quart saucepan; add enough water to cover potatoes.
Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain.
Let stand until cool enough to handle. Cut potatoes into cubes.

2.Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

3. Add potatoes, celery, and onion; toss. Stir in eggs. Sprinkle with paprika.
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator

Herbed Greek Chicken Salad Recipe

Herbed Greek Chicken Salad

Herbed Greek Chicken Salad

Servings: 4


  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 5 teaspoons fresh lemon juice, divided
  • 1 cup plain fat-free yogurt
  • 2 teaspoons tahini (sesame-seed paste)
  • 1 teaspoon bottled minced garlic
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup grape tomatoes, halved
  • 6 pitted kalamata olives, halved
  • 1/4 cup (1 ounce) crumbled feta cheese


  1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl.
  2. Heat a nonstick skillet over medium-high heat.
  3. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done.
  4. Drizzle with 1 tablespoon juice; stir. Remove from pan.
  5. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well.
  6. Combine lettuce, cucumber, tomatoes, and olives.
  7. Place 2 1/2 cups of lettuce mixture on each of 4 plates.
  8. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese.
  9. Drizzle each serving with 3 tablespoons yogurt mixture.