Surround a basic potato salad with bowls of flavorful stir-ins, from bacon and herbs to
radishes and avocados, and let guests create their own version of this summer classic.
Ingredients 
5 lb. tiny new red potatoes or baby Yukon Gold potatoes, halved
1/4 cup olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Classic Potato Salad Dressing
Milk
Stir-Ins:
* Snipped fresh sorrel, parsley, dill, and/or basil
* Crisp-cooked bacon, drained and crumbled
* Seeded and chopped jalape¿o chile peppers and/or chopped bottled red cherry peppers*
* Mustard seeds, fennel seeds, and/or caraway seeds, toasted**
* Chopped peeled avocado (drizzled with lemon juice)
* Chopped radishes and/or celery
* Chopped red onion and/or green onion
Directions
1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan
Drizzle with the 1/4 cup olive oil.
Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.
2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing
while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours.
3. To serve, stir up to 1¿3 cup milk into potato mixture to desired consistency. Place
potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in
separate bowls around the potato salad. Makes 10 to 12 side-dish servings.
Classic Potato Salad Dressing: In a medium bowl stir together 1-1/2 cups mayonnaise
or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar,
1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
*Test Kitchen Tip: If desired, potatoes can be cooked in the microwave. To microwave
potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart
casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100
percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring
twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using
additional water and salt.
*Note: Because hot chile peppers, such as jalape¿os, contain volatile oils that can
burn your skin and eyes, avoid direct contact with chiles as much as possible. When
working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch
the chile peppers, wash your hands well with soap and water.
**Note: To toast seeds, heat them in a small skillet over medium heat about 2 minutes
or until fragrant and lightly browned, stirring frequently.
Source: Better Homes & Gardens