Red Potato Salad

thanks Melanie for this salad recipe...

12 cups cubed red potatoes
1 cup chopped green bell pepper
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup vinegar
2 tablespoons Dijon (or regular) mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes, covered in boiling water, 10 minutes, or until tender then drain well and cool. In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate.

Broccoli Salad

thanks Tanya for this yummy salad recipe...

2 bunches fresh broccoli (about 1 pound),
cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
½ cup sunflower seeds or raisins or both (optional)
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.

Broccoli Salad Dressing
1 cup mayonnaise
2 tablespoons red or white wine vinegar
½ cup sugar
½ teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.