1 1/2 pounds SunLite™ Potatoes, peeled and cubed

1 cup diced cucumber

1/2 cup thinly sliced red onion

8 ounces feta cheese, coarsely crumbled

2 plum tomatoes, cored and diced

4 ounces kalamata olives (about a heaping cup) [may use any Greek or Italian marinated]

8 pickled pepperoncini, drained and sliced

Greek Salad Dressing
(recipe follows)

1/4 cup red wine vinegar

1/8 cup white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon fine salt, plus more as needed

1/2 teaspoon fresh ground black pepper

1/4 teaspoon crushed red pepper or dash of cayenne, optional

1 small clove garlic

1/3 cup extra-virgin olive oil

1/2 cup canola oil

1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried oregano or Italian seasoning

Servings
6-8

2 pounds SunLite™ Potatoes (about 6 medium) peeled and cut into 3/4-inch cubes

2 tablespoons white wine vinegar

2 cups loosely packed basil leaves

2 cloves garlic

1/2 cup pine nuts + 2 tablespoons extra for garnish

1/2 cup freshly grated Parmesan cheese + 2 tablespoons extra for garnish

1/2 cup extra virgin olive oil

1 cup oil packed sun-dried tomatoes

Place the cut potatoes into a 3-quart sauce pan, cover with water and bring to a boil, cook until potatoes are just tender about 12 minutes.

Drain potatoes thoroughly, place in large bowl, sprinkle with 2 tablespoons white wine vinegar and set aside.

To make pesto, place the basil leaves, garlic cloves and 1/2 cup pine nuts into food processor, blend until thoroughly combined.

Add 1/2 cup freshly grated Parmesan cheese and pulse twice, then with blender running drizzle olive oil until desired consistency reached (should be about 1/2 cup).

Add the sun-dried tomatoes to the potatoes and combine with the pesto, sprinkle with the reserved pine nuts and cheese and serve warm or cold.

5 pounds SunLite™ Potatoes

1 red onion, chopped fine

1 bunch of green onion, finely chopped

chopped pickles to taste

2 cups of mayonnaise

1 package dry ranch dressing

2 teaspoons Old Bay seasoning

1 pound lump crab meat, fresh

Lemon wedges
(optional, garnish)

Peel and boil potatoes for approximately 15 minutes or until fork tender.

Drain, cool. Cube SunLite potatoes.

Gently mix together lump crab meat with mayonnaise, dry ranch dressing and 1 1/2 teaspoons of Old Bay seasoning.

Spritz crab meat with lemon juice, if desired, before mixing.

Fold in cubed SunLite potatoes, pickles, red and green onions.

Sprinkle remaining 1/2 teaspoon of Old Bay seasoning on top of salad.

Cover and chill 2-3 hours before serving.

Canned or imitation crab meat can be substituted for fresh.

2 1/2 pounds SunLite™ Potatoes

5 cups romaine lettuce, torn into pieces

2 large tomatoes, seeded and chopped

1 cup onion, chopped

1 cup of celery, chopped

2 1/2 cups mayonnaise

1 cup ranch dressing

1/2 cup sour cream

salt & pepper to taste

2 cups cheddar cheese, shredded

1 cup bacon pieces

Cook potatoes in skin until tender, cool, then slice thin, set aside.

Combine mayonnaise, ranch dressing and sour cream, set aside.

Layer in a medium, size glass bowl, 1st, romaine lettuce; 2nd sliced cooked potatoes; 3rd, salt & pepper; 4th, tomatoes; 5th, onions; 6th, celery.

Spread mayonnaise mixture on top of celery layer, then sprinkle cheddar cheese and top with bacon pieces.

Servings
12

1 1/2 pounds SunLite™ Potatoes unpeeled

1/2 cup thick coconut milk

1/2 cup Wasabi flavored mayonnaise

2 teaspoons Thai red curry paste

7 oz. refrigerated diced tri color peppers (e.g., Ready Pac)

1 teaspoon salt or to taste

1/2 cup finely diced cilantro

1/4 cup cocktail peanuts from can, lightly crushed

2 tablespoons black sesame seeds, toasted

In a large saucepan cook potatoes in jacket in about 10-12 minutes or until just tender.

Cool, peel and cut up in chunks.

Mix all ingredients for dressing except for cilantro, peanuts, and sesame seeds.

Mix dressing with hot potatoes.

Reserve 1 tablespoon each of cilantro, peanuts, and sesame seeds; mix remaining ingredients into potato salad.

Adjust salt to taste.

Cover and chill several hours.

Before serving, garnish top with reserved cilantro, peanuts and sesame seeds.

Tim Vallery’s Caramelized Onion, Blue Cheese & Chive SunLite Roasted Potato Salad

2 pounds SunLite™ Potatoes

Kosher salt to taste

fresh-ground black pepper to taste

olive oil as needed

3 yellow onion, sliced

1 cup Point Reyes bleu cheese, crumbled

2 bunches chives

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1 tablespoon fresh squeezed lemon juice

Cook the potatoes whole in salted water until tender, then let cool.

Quarter the potatoes lengthwise.

Toss in olive oil with salt and pepper and roast in a 375-degree oven for 15-20 minutes until golden, then cool.

In a heavy bottom pot on low heat, add a little olive oil and the onions, and cook until a deep golden color is achieved (stirring frequently).

Cool onions to room temperature.

Make a dressing: chop the chives, reserve 1/4 cup for the finished salad, add the rest to a stainless steel bowl, then add the sour cream, mayonnaise, Dijon mustard, fresh squeezed lemon juice and salt & pepper to taste.

Combine all ingredients in a bowl and mix thoroughly.

This salad goes well with short ribs, grilled chicken or beef, pork chops, or it can stand on its own.

3 cups diced, cooked SunLite™ Potatoes

1/2 cup dairy sour cream

2 tablespoons prepared horseradish

3 hard-cooked eggs, diced

2 cups creamy cottage cheese

1/2 cup sliced celery

1/2 cup sliced ripe olives

1/2 cup sliced green onions

1/2 teaspoon salt, or to taste

pepper to taste

In bowl mix and blend together sour cream, horseradish, add potatoes and eggs and allow to marinate while preparing the rest of the ingredients.

Then, fold in cottage cheese, celery, olives, radishes, onions, and seasonings.

Pack into mold, which has been rinsed with cold water.

Chill for several hours.

When ready to serve, unmold on salad greens and garnish with tomato wedges and sprinkle with black pepper.

4 cups chopped SunLite™ Potatoes, boiled and drained

1 cup low-fat ranch dressing

1 cup chopped, lightly roasted Florida pecans

1/2 cup fresh grated Parmesan cheese

1/2 cup chopped Florida green bell pepper

1/2 cup chopped Florida celery

1/4 cup chopped Florida yellow bell pepper

1 tablespoon curry powder

1 tablespoon chopped dill weed

1 teaspoon white pepper

1 teaspoon salt

Combine all ingredients except dill.

Mix well and chill.

Add dill and mix well before serving. Makes six side dish servings.

5 medium SunLite™ Potatoes

2 large carrots

1/2 English cucumber (seeds removed and chopped to about half-inch bite size pieces)

2 slices (thick sliced) Ham (chopped or diced to about half-inch bite size pieces)

1 apple, peeled and cored (sliced or chopped to about half-inch bite sized pieces)

1/2 cup mayonnaise

1/2 teaspoon salt

2-3 teaspoon sugar

pepper to taste

lettuce leaves for serving salad upon

Peel and slice potatoes into a large saucepan with water to cover and a little salt.

Peel and chop carrots and cook with the potatoes over medium heat until potatoes are tender when tested with a fork.

Drain water from the saucepan using a colander to drain.

In a large mixing bowl add the potatoes and carrots.

Mash the carrots and potatoes as you would for mashed potatoes and let cool for about 10 minutes.

Next cut the English cucumber in half lengthwise and remove the seeds with a spoon and discard seeds.

Slice and, or chop the cucumber, ham and apple into approximately half-inch bite size pieces.

Add these ingredients to the potato and carrot mixture.

Next add the mayonnaise, salt, sugar, and pepper.

Mix well.

Add more of these ingredients to taste if needed.

Serve on a bed of lettuce.

This recipe is a healthy, hearty, colorful side dish or small meal. It is a great dish for potluck meals that will impress everyone with its taste, color, and texture.

2 1/2 pounds SunLite™ Potatoes, cut into one inch cubes

3 tablespoons white wine vinegar

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon cayenne

1/4 cup crumbled Gorgonzola cheese

1/3 cup finely shaved fennel bulb

1/3 cup finely diced red onion

1/4 cup sliced black olives

2 hard boiled eggs, chopped

1/4 cup chopped Italian parsley

Cook potatoes in a large pot of boiling water until tender, 10-12 minutes, then drain.

Place potatoes in a large bowl. Drizzle white wine vinegar over potatoes.

Cool to room temperature.

While potatoes cool, mix mayonnaise, sour cream, balsamic vinegar, olive oil, salt and cayenne in a medium bowl until blended.

Stir in Gorgonzola cheese.

Pour this mixture over potatoes in the bowl.

Add fennel, onion, olives, chopped eggs, and parsley.

Toss lightly until coated evenly and blended.

Cover bowl with plastic and chill in refrigerator until ready to serve.

Combine potatoes, celery, pecans, pineapple, vanilla, marjoram, and green onions.

Gently fold in sour cream.

Place potato mixture in a three-quart serving bowl.

Chill it thoroughly.

Sprinkle potato salad with paprika.

Serve topped each serving with three cherries.