Recipe(tried): Roasted Rosemary Potato Salad, Cottage Cheese and Potato Salad, Hot Mexican Potato Salad - Here are three great potato salad recipes for Rose.

Yesterday I posted a few more of my favorites at the Daily Swap Board.

Roasted Rosemary Potato Salad
Source: Better Homes and Gardens

2 1/2 pounds tiny new red potatoes, halved or quartered
1 medium red onion, cut in wedges
1/4 cup olive oil, divided
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 medium red sweet pepper, cut into bite-sized strips
3 tablespoons pine nuts, toasted

Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.

Cottage Cheese and Potato Salad

6 medium potatoes (about 2 pounds) or 2 pounds whole tiny new potatoes
1 cup sliced celery
3/4 cup chopped green or red sweet pepper
1/4 cup finely chopped onion
1 cup cream-style cottage cheese
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
1 tablespoon coarse-grain brown mustard or prepared mustard
1/2 teaspoon salt
1/2 teaspoon dried dillweed or basil, crushed, or celery seed (optional)
1 to 2 tablespoons milk (optional)

In a large saucepan cook potatoes, covered, in a small amount of lightly salted boiling water until just tender. (Allow 20 to 25 minutes for medium potatoes or 15 to 20 minutes for new potatoes.) Drain potatoes well. Peel and cube potatoes or quarter new potatoes. In a mixing bowl combine celery, green or red sweet pepper, and onion. Add cooked potatoes. Toss to mix. For dressing, in a blender container or food processor bowl combine cottage cheese, mayonnaise or salad dressing, 2 tablespoons milk, mustard, and salt. Cover and blend or process until mixture is smooth. Add to potato mixture. If desired, add dillweed, basil, or celery seed. Toss to combine all ingredients. Cover and chill at least 5 hours. If salad seems dry after chilling, stir in 1 to 2 tablespoons milk to moisten. Makes 8 to 10 side-dish servings.

Hot Mexican Potato Salad

1 pound tiny new potatoes, quartered
1/4 cup water
1/4 cup picante sauce
1 to 2 tablespoons lime juice
1 tablespoon olive oil or salad oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onions
1 tablespoon snipped cilantro or parsley

In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.