1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

If you don't have anchovy paste, you can use 8 anchovy fillets. Just drain, cut them up and mix with the remaining dressing ingredients.

For 9 grams of fat and 115 calories per serving, decrease oil to 3 tablespoons, increase lemon juice to 1/4 cup and add 2 tablespoons water to the anchovy mixture. Decrease cheese to 3 tablespoons.

Jazz up this classic salad with grilled chicken breast. Or for seafood lovers, top the salad with 1 pound cooked peeled deveined large shrimp.

Southwest Chicken Salad with Creamy

5 cups shredded romaine lettuce 
2 cups shredded deli rotisserie chicken 
1 can (15 oz) Progresso black beans, drained, rinsed 
1 can (11 oz) whole kernel corn with red and green peppers, drained and rinsed 
1 cup chopped tomato 
1/2 cup sliced green onions

In large bowl, mix Salad ingredients.

In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.

Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.