Potato salad is normally a side dish and accompanies the main course. This salad can be made using baby or large potatoes. It is a popular summer food, and is enjoyed by the young and old alike. Salad with Mayonnaise Ingredients:

• 2½ pounds white potatoes
• 1 small onion (finely chopped)
• 1 cup mayonnaise
• 2 celery sticks (chopped)
• 1 teaspoon pepper
• ½ cup sweet pickle relish
• Salt to taste

Procedure: Cook the washed potatoes in boiling water for about 30 minutes. Drain water from the potatoes, and peel and cut the potatoes once they have cooled. In a large bowl, mix the chopped onions, celery, and potatoes. Gradually add mayonnaise and sweet pickle relish, and stir well. Add pepper and salt and mix until everything is combined. Cover the bowl with plastic wrap and keep it in the refrigerator overnight. German Style Ingredients:

• 8 large potatoes
• ½ cup white vinegar
• 3 hard-boiled eggs (sliced)
• Bacon (cooked)
• Bacon dripping
• 1½ teaspoons pepper
• Salt to taste

Procedure: Boil the potatoes in a large saucepan for about 20 minutes. Peel the potatoes and mash them in a large bowl. Add the sliced eggs and crumble the bacon over the mixture. In a medium-sized bowl, mix the white vinegar with an equal amount of bacon dripping and pour this mixture over the potatoes. Add pepper and salt and mix until well-combined. Greek Style Ingredients:

• 6 red potatoes (cooked)
• 1 can Greek olives
• 6 tomatoes
• 2 tablespoons olive oil
• 2 cans artichokes
• ¼ pound feta cheese (grated)
• 1 jar green pitted olives
• Italian seasoning dressing

Procedure: Marinate the potatoes with Italian seasoning dressing overnight. In a medium-sized bowl, mix the Greek and green olives, tomatoes, and artichokes, and add to the potatoes. Toss well and garnish with grated feta cheese. Tangy Style Ingredients:

• 12 medium-sized red potatoes
• 3 hard-boiled eggs (chopped)
• 1 medium-sized onion (finely chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 dill pickles (chopped)
• ¾ cup chicken broth
• 6 bacon strips (cooked and crumbled)
• 2 tomatoes (cubed)
• ½ teaspoon pepper
• ¾ cup mayonnaise
• ¼ teaspoon garlic powder
• 1½ teaspoons salt

Procedure: Boil the potatoes in salted water for about 20 minutes. After the potatoes cool, peel and dice them. In a large salad bowl, mix onion, pickles, parsley, and eggs. Warm the chicken broth and add mayonnaise, garlic powder, pepper, and salt, and mix well. Pour this mixture over the potato and mix until all the ingredients combine well. Cover the bowl with plastic wrap and keep in the refrigerator overnight. Stir the bacon and cubed tomatoes just before serving. Pimiento Salad Ingredients:

• 4 medium-sized potatoes
• 2 tablespoons chopped pimiento
• 1 tablespoon apple cider vinegar
• 2 teaspoons spicy brown mustard
• 1 small onion (chopped)
• ¼ cup chopped celery
• ¼ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon bacon (cooked and crumbled)
• ½ cup mayonnaise

Procedure: In a medium-sized bowl, whisk the mayonnaise, onion, pimiento, mustard, vinegar, celery, pepper, and salt until they combine well and form a smooth mixture. Add the bacon and potatoes and stir until they are completely covered in the mixture. Cover the bowl with aluminum foil and refrigerate before serving. Red Skinned Salad Ingredients:

• 2 pounds red potatoes
• 2 cups mayonnaise
• 1 stalk celery (finely chopped)
• 6 hard-boiled eggs
• 1 pound bacon
• 1 teaspoon pepper
• Salt to taste

Procedure: Boil the potatoes for 15 minutes in a large saucepan. Cook the bacon in a deep skillet until it becomes brown and crumbles. Chop the potatoes and eggs in small cubes. In a large bowl, add the potatoes, bacon, eggs, onion, and celery, and mix well. Stir in the mayonnaise, pepper, and salt, and combine. Keep this mixture in the refrigerator for about an hour and garnish with celery before serving. The next time you are going for a picnic or have a family reunion, take along some potato salad. It's easy to carry and everyone is sure to love it.