⅓ cup olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1 teaspoon honey or sugar

Salt and pepper, to taste

3 cups cooked pasta (rotini, penne, or farfalle)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

¼ cup red onion, finely chopped

½ cup black olives, sliced

1 cup mozzarella balls or cubes (optional)

¼ cup fresh basil, chopped

3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon sugar

Salt and freshly ground black pepper, to taste

3 celery stalks, finely chopped

1 small red onion, finely chopped

3 hard-boiled eggs, chopped (optional)

2 tablespoons fresh dill or parsley, chopped

4 large russet potatoes, peeled and thinly sliced

1 cup Caesar dressing (store-bought or homemade)

½ cup sour cream

1 cup shredded Parmesan cheese

1 cup mozzarella cheese, shredded

2 cloves garlic, minced

½ tsp black pepper

½ tsp salt (adjust based on Caesar dressing’s saltiness)

½ tsp paprika (optional, for color)

½ cup panko breadcrumbs (for a crispy topping)

2 tbsp butter, melted

2 tbsp fresh parsley, chopped (for garnish)