Could someone share a good potato salad recipe?

I'm in the craziest mood for potato salad this week! Does anyone have a recipe that they could share with me? I would prefer something that doesn't call for eggs or red onion. Thanks in advance for any recipes shared!Could someone share a good potato salad recipe?
STOP GO NO FURTHER this is your recipe:





10 - 12 Medium or small red potatoes


1 - 16 oz. Sour cream


1 - Package “Hidden Valley Ranch” dip mix


1 - 12 oz. Or 16 oz. package of bacon


1 - Bunch green onions


Salt and pepper to taste





Add dip mix to sour cream, mix and set aside in fridge. Thinly slice green onions, including chives and set aside. Cook bacon until very crispy, drain, and set aside to be crumbled when adding to potatoes. Rinse and then boil the red potatoes, with the skins on, until tender when poked with a fork. Drain and then cut into bite size pieces. Add Hidden Valley-sour cream mixture, green onions with chives, and crumbled bacon pieces, saving some of the bacon to sprinkle on top. Mix gently, adding salt and pepper to taste. Sprinkle top with remaining crumbled bacon. Serve cold or at room temp.Could someone share a good potato salad recipe?
This one is really creamy and filling. It has green onions in the recipe, but you can omit them if you want NO onions, and it will still be really good.








Creamy Potato Salad





Ingredients:





3 lb. red potatoes, unpeeled


1/3 cup plain yogurt


1/4 cup mayonnaise


1/4 cup sour cream


1 Tbs. Dijon mustard


3 Tbs. fresh lemon juice


8 green onions, white and light green portions,


thinly sliced


2 celery stalks, finely chopped


3 Tbs. chopped fresh flat-leaf parsley


3 Tbs. chopped fresh mint


3 Tbs. chopped fresh basil





Salt and freshly ground pepper, to taste


Directions:





Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.





In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.





To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs. Serves 6.
Southern Potato Salad --








.INGREDIENTS


4 potatoes


1/2 stalk celery, chopped


1/4 cup sweet relish


1 clove garlic, minced


2 tablespoons prepared mustard


1/2 cup mayonnaise


salt and pepper to taste








..DIRECTIONS


1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.





2.In a large bowl, combine the potatoes, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm or chilled for an hour.
I love potato salad..........it is so easy to make %26amp; goes with almost any meal !





Here are a couple recipes I got from the Taste of Home web site





http://www.tasteofhome.com





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Ranch Potato Salad





Lynn Breunig of Wind Lake, Wisconsin jazzes up creamy potato salad with cheese, bacon and ranch salad dressing. ';My sister asked for the recipe as soon as she tried it,'; she writes.





Ingredients:


2 pounds red potatoes


1 bottle (8 ounces) ranch salad dressing


1 cup (4 ounces) shredded cheddar cheese


1 package (2.8 ounces) real bacon bits


1/4 teaspoon pepper


Dash garlic powder


Directions:


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.


In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.


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Pat's Potato Salad





I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. —Patricia Maul Battlesville, Oklahoma





Ingredients:


12 medium red potatoes, cooked, peeled and cubed


1 cup chopped fresh parsley


1-1/2 cups mayonnaise


1 cup (8 ounces) sour cream


1/4 cup Domino® or C%26amp;H® Granulated Pure Cane Sugar


1/4 cup vinegar


4 teaspoons ground mustard


1 teaspoon salt


Directions:


In a large bowl, combine potatoes and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.





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Dilly Potato Salad





Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey.





Ingredients:


2 pounds red potatoes


1 cup fat-free plain yogurt


3 tablespoons fat-free mayonnaise


1/4 cup thinly sliced green onions


1 teaspoon Dijon mustard


1 teaspoon dill weed


1/2 teaspoon curry powder


1/8 teaspoon pepper


Directions:


Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain.


In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving.
Red Potato Salad





2 cups red potatoes diced, cooked, drained, and chilled.


1/2 cup sourcream


1/2 tsp fresh dill





Mix all ingredients together and serve!
Think all home made potato salad is good. Just google it for recipes. Can leave out onions if you do not like them or use a different type.
Sometimes I like slicing up green olives to add.