(Please, come up with a better name.)

After marinating potatoes the night before add:

• Julienned:  Carrots, Radish and Kohlrabi

Option:

• 2 cups of greens-ribbon cut
• Thinly sliced lengthwise:  green onion, scapes or onion tops,  and then cross cut into 2 inch lengths.
• Give the salad an hour to let the flavors meld.

Follow base recipe and add:

Hard boil your 12 eggs the day before so when the potato salad is assembled the next day everything is cold!

• 1 cup finely minced red onion
• 1 doz. hardboiled eggs-chopped
• 1.5 cups diced dill pickle
• 1/4 cup pickle juice
• 1 Tb dill weed
• 2 Tb yellow mustard
• 2 cups of mayo or 1 cup yogurt and 1 cup mayo
• Possible additions:  1/2 jalapeno-minced or 1 can of black olives –chopped or 1 cup minced celery.

Fold together and chill, allowing the flavors to meld for at least 2 hours.

Follow base recipe and add:

• 1 bunch of kale-chiffonade in fine ribbons.  (If the kale is bitter macerate it in lime juice and sea salt-rub it around with your fingers to soften the kale.  Let it sit for and hour and drain off any liquid before adding to the salad.)
• Allow the salad to meld overnight.
• Serve with fresh black pepper.
• Possible addition:  4-5 Tbs. goat cheese
• 2019 Addition:  We're adding the lemon cream from Six Seasons cookbook.

Follow the base recipe and add:

• 1 cup crumbled feta
• 1 cup red onion-minced
• 1 Tb oregano
• 1 cup of Greek olives-chopped