In a tall measuring cup or any container you may use with your immersion blender (or you may also use your food processor), process all the ingredients until they are all emulsified into a creamy dressing.

Add the potatoes to a pot with cold salted water, bring to a boil, and cook until tender but still a bit firm to avoid overcooking them. When they are cooked to your liking, spread them onto a cookie sheet to let them cool. You can certainly do this in advance and refrigerate until you are ready to mix all the ingredients.

In a large salad bowl, add about half of the dressing and top with all the ingredients. Carefully mix it all. Add as much dressing as you like.

Decorate the top with the sliced hard-boiled eggs and freshly chopped parsley.

In a reduction sauce pan, over very low heat, cook the bacon so it will release its fat without burning the lean part. Add a little oil if needed.

Add the onion and cook until translucent. Add the vinegar and olive oil to create your dressing. Add the sugar.

Add the potatoes to a pot with cold salted water, bring to a boil, and cook until tender but still a bit firm to avoid overcooking them. When they are cooked to your liking, spread them onto a cookie sheet to stop the cooking process.

In a large salad bowl, add your potatoes, parsley, dill, and green onion. Add the warm dressing on top and mix well. Check the seasoning with salt and pepper.

In a tall measuring cup or any container you may use with your immersion blender (or you may also use your food processor), process all the ingredients until they are well blended into a beautiful dressing. Adjust seasoning with salt and pepper.

In a large salad bowl, add about half of the dressing and top with the potatoes, salami, red onion, olives, and artichoke hearts. Carefully mix it all and add as much dressing as you like.

Season with salt and pepper and add the cheese and basil chiffonade.

*The waxy potatoes are well-suited for roasting or boiling, but their waxy flesh isn’t ideal for mashing. The thin skin doesn’t need to be peeled if you’re roasting or boiling, which makes preparation easy.