The following recipes are for a standard 5 lb. bag of new potatoes, red or white. Sweet, firm new potatoes are best when used soon after purchase, in simple recipes which showcase their garden freshness. These salads can be prepared together for a picnic or a few days apart for great summer side dishes. Pick out smaller potatoes for whole potato salad, then use the rest for sliced salad.

In 4 qt. saucepan, bring water to a boil. Add 1 tsp. salt. Wash and scrub potatoes, peel if desired. Slice to ¼ inch thickness. Boil in salted water until fork tender (about 6-8 minutes). Drain, reserving ¼ Cup strained liquid. Return potatoes to pan, let dry for a few minutes, then move to a large bowl. Coat with cooking liquid and let stand 10 minutes. Combine mayonnaise, vinegar, onion, DILL WEED and ENGLISH PRIME RIB RUB. Add to potatoes, tossing gently to coat. Serve while still warm or refrigerate at least 2 hours for cold salad.

Serves: 6-8 (1 large bowl).
Prep. time: 5 minutes.
Cooking time: 20 minutes cooking and resting.

Bring water to a boil. Add 1 tsp. salt. Wash and scrub potatoes. Peel a stripe around the center of each potato. Place in boiling water, cook until fork tender (about 8-12 minutes). Drain, reserving ¼ Cup strained liquid. Return potatoes to pan, cover and let dry about 2 minutes. Combine the cooking liquid, shallots or onions, wine vinegar, ENGLISH PRIME RIB RUB and DILL WEED. Whisk. Place potatoes in a roomy bowl, cover with dressing and stir gently. Let stand 10 minutes, then add 1 or 2 TB. of olive or vegetable oil. Toss and serve. The flavor is great warm or chilled.

Serves: 4-6 (1 medium bowl).
Prep. time: 2 minutes.
Cooking time: 25 minutes cooking and resting.