Classic Potato Salad

Prepare as directed, except use coarse ground mustard in place of the yellow mustard and omit pickles. Preheat oven to 400°F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place in a custard cup. Drizzle with 1 teaspoon olive oil. Roast, covered, about 25 minutes or until garlic feels soft when squeezed; cool. Squeeze cloves from bulb into a small bowl, mash with a fork, and stir into dressing. Stir 1 tablespoon snipped fresh chives, parsley, or tarragon into dressing.Nutrition analysis: 243 calories, 5 g protein, 12 g carbohydrate, 20 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 20% Vitamin C, 320 mg sodium, 3% calcium, 5% iron

Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup, use Dijon-style mustard in place of the yellow mustard, and omit pickles. Stir 1/2 cup sour cream and 1 tablespoon snipped fresh dill into dressing. If desired, garnish salad with fresh dill sprigs.Nutrition Analysis: 192 calories, 5 g protein, 11 g carbohydrate, 14 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 19% Vitamin C, 293 mg sodium, 3% calcium, 4% iron

Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup and omit yellow mustard, ground black pepper, and pickles. Stir 3/4 cup bottled peppercorn ranch salad dressing and 1/4 teaspoon cracked black pepper into dressing. Stir 2 cups shredded cooked chicken into salad with the potatoes; sprinkle salad with additional cracked black pepper. Nutrition analysis: 284 calories, 11 g protein, 12 g carbohydrate, 21 g total fat (4 g sat. fat), 121 mg cholesterol, 1 g fiber, 2 g total sugar, 4% Vitamin A, 19% Vitamin C, 405 mg sodium, 3% calcium, 6% iron