Potato Salads

• 2 12 lbs sweet potatoes, peeled and cut in 3/4-inch pieces
• 13 cup oil
• 14 cup red wine vinegar
• 1 tablespoon ground cumin
• 1 12 teaspoons minced garlic
• 2 cups diced zucchini
• 1 red pepper, thinly sliced
• 1 12 cups corn
• 23 cup sliced scallion
• 13 cup chopped cilantro
• 6 slices crisp bacon, crumbled
• 2 12 lbs thin skinned white potatoes, scrubbed and cut in 3/4-inch pieces
• 12 cup light mayonnaise
• 12 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon freshly grated lemon peel
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh oregano
• 1 pint halved grape tomatoes or 1 pint cherry tomatoes
• 1 medium cucumber, cut in half rounds
• 1 cup thinly sliced red onion
• 1 cup crumbled feta cheese
• 2 12 lbs small red potatoes, scrubbed and cut in 3/4-inch pieces
• 12 cup light mayonnaise
• 12 cup reduced-fat sour cream
• 14 cup cider vinegar
• 14 cup honey mustard
• 2 cups frozen green peas, thawed
• 1 cup thinly sliced radish
• 1 cup chopped celery
• 1 cup chopped onion
• 2 hard-boiled eggs, sliced

1. Cook potatoes in water to cover 15-20 minutes until just fork tender.
2. Whisk dressing ingredients plus 1 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper until very well blended.
3. Drain potatoes; place in a large bowl and while hot add half the dressing and toss to coat.
4. Refrigerate, covered, to chill.
5. Just before serving, add vegetables and remaining dressing.
6. Mix gently with a rubber spatula; add toppers.

sweet potatoes, oil, red wine vinegar, ground cumin, garlic, zucchini, red pepper, corn, scallion, cilantro, bacon, thin skinned white potatoes, light mayonnaise, yogurt, lemon juice, freshly grated lemon peel, garlic, fresh oregano, tomatoes, cucumber, red onion, feta cheese, red potatoes, light mayonnaise, sour cream, cider vinegar, honey, frozen green peas, radish, celery, onion, eggs

Taken from www.food.com/recipe/potato-salads-351484 (may not work)