Potato Salad 4 Ways

2 pounds Yukon potatoes, peeled and cubed

1 1/2 cup Greek yogurt

2 tablespoons vinegar

2 tablespoons sugar

3 tablespoons curry powder

Salt and pepper

2 tablespoons cilantro

1/2 cup onion

1 cup peas

1/4 cup golden raisins

3 hard-boiled eggs

1 teaspoon paprika

2 pounds medium Yukon potatoes, peeled and cubed

1 1/2 cups Greek yogurt

3 tablespoons vinegar

3 scallions, chopped

1/4 cup flat leaf parsley

2 teaspoons fresh tarragon

Salt and pepper

2 pounds red potatoes, cubed

1 cup Japanese mayo

2 tablespoons Sriracha

2 teaspoons rice vinegar

2 teaspoons soy sauce

2 teaspoons sesame oil

1/2 cup scallions, chopped

1/2 cup edamame

2 pounds medium red potatoes, peeled and cubed

6 slices bacon, crumbled

1/2 cup red onion, chopped

1/2 cup vinegar

1/2 cup water

2 teaspoons coarse-grained mustard

2 teaspoons sugar

Salt and pepper

1/4 cup fresh dill

Boil peeled potatoes in salted water until tender, approximately 20 minutes. Cool to room temperature.

In a large bowl, mix Greek yogurt, vinegar, sugar, curry powder, salt and pepper. Add in potatoes, cilantro, onions, peas, raisins and hard-boiled eggs. Rough mash and mix. Sprinkle paprika on top.

Boil peeled potatoes in salted water until tender, approximately 20 minutes. Cool to room temperature.

In a food processor, pulse yogurt, vinegar, scallions, parsley, tarragon, salt and pepper. Pour over potatoes and toss until evenly coated.

Roast potatoes at 400°F for approximately 35 minutes; toss midway. Set aside.

In a large bowl, combine mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Toss in roasted potatoes, edamame and chopped scallions.

Roast potatoes at 400°F for approximately 35 minutes; toss midway. Set aside.

Fry bacon in a large skillet. Remove bacon when cooked, leaving about 2 tablespoons of bacon drippings in skillet.

Add onions and sauté. Whisk in vinegar, water, mustard, sugar, salt and pepper. Simmer until reduced.

Pour over roasted potatoes. Toss, then sprinkle crumbled bacon and fresh dill.