aboutlooking

3 or 4 red potatoes, quartered lengthwise and cut crosswise into 3/4" slices
2 tablespoons distilled white vinegar
1/4 cup mayonnaise
1/4 cup of sour cream
1/4 cup of fresh chopped chocolate mint
1 cup thawed frozen peas

1. Steam the red potatoes, covered, for about 10 minutes or until they are just tender.
2. Transfer red potatoes to a bowl, and toss them with the vinegar, and salt to taste.
3. Let the potatoes cool, and chill them, covered for about 1 hour or until they are cold.
4. Remove potatoes from refrigerator, in another bowl combine mayo and sour cream with the mint.
5. Pour the prepared salad dressing from Step 4 over the potatoes, add the peas, and salt and pepper to tatse. Toss the potato salad.
6. Serve the salad at room temperature.

We ate this, which was delicious, with grilled summer squash and a ribeye steak. A Malbec was served with dinner.

Cooking Light, May 2000

Finding this a bit dry, we added 1/4 cup olive oil.

1/2 lb red potatoes
1/2 cup green beans, cut into 2-inch lengths
3 precooked skinless chicken breasts (1lb), cut into long, thin strips
(I used breasts I had barbequed the day before)
2 medium carrots, cut into thin strips
3 radishes, halved and thinly sliced
1 small red bell pepper, seeded and cut into strips
1/2 small red onion, cut into thin strips
1 small cucumber, halved, seeded and sliced
1/3 cup niçoise or other black olives
2 tbsp capers
2 tbsp chopped fresh basil, tarragon or chives

Dressing
2 medium cloves garlic, peeled and finely chopped
1 tsp Dijon mustard
2 tbsp finely chopped fresh basil
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil

Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

Adapted from The Taste of Summer, Inspired Recipes for Casual Entertaining, by Diane Rossen Worthington (One of my all-time favorite cookbooks.)
She calls for:
2 hard-boiled eggs, peeled and quartered
2 small tomatoes, cut into wedges
which I left out.