Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP Potato salad is generally best served the day it is made; keep it refrigerated if made more than an hour in advance.


1 pound small (1-inch) red potatoes

1 pound small (1-inch) Yukon Gold potatoes

4 tablespoons extra-virgin olive oil, divided

1 teaspoon coarse sea salt

advertisement | advertise on newsday

2 teaspoons apple-cider vinegar

1 teaspoon fresh rosemary, chopped

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Wash and thoroughly dry the potatoes; toss with 2 tablespoons of the olive oil and the sea salt. Place in a single layer in the pan; roast 15 minutes, toss and roast another 13 to 16 minutes, until tender in the center when pierced with a fork. Allow to cool enough to handle and cut the potatoes in half.

3. In a large bowl, whisk the remaining 2 tablespoons olive oil, vinegar and rosemary. Add the potatoes and toss thoroughly. Refrigerate until serving. Bring to room temperature to serve.

Makes 8 servings.

Nutritional analysis per serving 149 calories, 2 g protein, 19 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 364 mg sodium



1 1/2 pounds red potatoes (about 4 to 5 medium), cut in 1-inch dice

advertisement | advertise on newsday

3 strips bacon

1/4 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

advertisement | advertise on newsday

1/4 teaspoon crushed or chopped dried rosemary

1/8 teaspoon celery seeds

1/8 teaspoon black pepper

1/2 cup chopped scallions

2 stalks celery, finely chopped

1/4 cup light mayonnaise

1/4 cup light or reduced fat sour cream

1 teaspoon Worcestershire sauce

1. Combine potatoes with enough water to cover them by 1 inch in a saucepan; bring to a boil and cook until fork tender, about 15 minutes. Drain.

2. Meanwhile, cook bacon in a skillet; remove the strips from skillet and take skillet off heat. Stir paprika, chili powder, garlic powder, thyme, rosemary, celery seeds and black pepper into bacon drippings and toss with the cooked potatoes, scallions and celery. Crumble the bacon and add to the potatoes.

3. Combine the mayonnaise, sour cream and Worcestershire; toss with potatoes and serve cold or at room temperature.

Makes 6 servings.

Nutritional analysis per serving 149 calories, 4 g protein, 21 g carbohydrates, 3 g fiber, 6 g fat, 1 g saturated fat, 192 mg sodium



3 large eggs

2 pounds baking potatoes, peeled and cut in 1-inch pieces

1 tablespoon apple-cider vinegar

1/2 cup light mayonnaise

1/2 teaspoon Dijon mustard

1/8 teaspoon black pepper

2 tablespoons drained diced pimento

1/3 cup bread-and-butter pickle slices, chopped

1/3 cup parsley, chopped

1. Place the eggs in a saucepan with enough water to cover them; bring to a boil. Immediately cover the pan, remove from heat and let sit 15 minutes. Run under cold water, peel and chop.

2. Place potatoes in a saucepan with enough water to cover them by 1 inch; bring to a boil and cook until potatoes are fork tender, about 15 minutes. Drain, toss with vinegar and cool to room temperature.

3. Combine mayonnaise, mustard and pepper; toss with eggs, potatoes, pimento, pickles and parsley. Season with salt and additional pepper to taste. Refrigerate until serving.

Makes 8 servings.

Nutritional analysis per serving 166 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 7 g fat, 1 g saturated fat, 164 mg sodium