Whether you’re looking for a traditional potato salad recipe or an ethnic variation, these three recipes for the classic favorite may prove helpful to have around, especially at barbecue season.

The All-American Potato Salad is the natural accompaniment to the traditional hamburger and hot-dog cookout. The Chinese Potato Salad and Indian Potato Salad go well with ethnic barbecue dishes such as Chinese spareribs or Tandoori-style grilled chicken.

Three special potato salads are, from front to rear, Chinese, Indian and All-American. They are great items to have in the cook's repertoire for grilling season.

All-American Potato Salad

Preparation 25 minutes

1 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

2 ounces bacon, cooked and crumbled

2 hard-cooked eggs, coarsely chopped

2 ounces crumbled blue cheese (about 1/2 cup)

For the dressing:

1 cup low-fat sour cream

1/2 cup low-fat mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon finely chopped garlic

1/4 teaspoon cayenne pepper

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings. Nutrition information per serving: 283 calories, 18 g fat, 106 mg cholesterol, 526 mg sodium, 20 g carbohydrates, 1 g fiber; 12 g protein.

Chinese Potato Salad

Preparation 25 minutes

1 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

1 red bell pepper, finely chopped

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh cilantro

For the dressing:

1/3 cup peanut oil

3 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon cayenne pepper

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bell pepper, green onions and cilantro. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings.

Nutrition information per serving: 270 calories, 19 g fat, 0 mg cholesterol, 276 mg sodium, 22 g carbohydrates, 1 g fiber; 4 g protein.

Indian Potato Salad

Preparation 30 minutes, cooking 15 minutes, chilling time as needed

1 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

1 mango, peeled, seeded and cut into 1-inch pieces

1/2 cup slivered almonds, toasted

For the dressing:

1 cup mango juice or nectar

1 cup plain yogurt

2 teaspoons curry powder

1/2 teaspoon finely chopped fresh garlic

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, mango and almonds. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

Makes 4 to 6 servings.