Preheat oven to 400\u00b0.
Place potatoes in roasting pan; drizzle oil over potatoes along with salt, pepper and onion wedges and roast for 20 minutes.
Add rosemary and turn potatoes and onion. Continue roasting for another 20 minutes.
Place on platter and serve.
Mix all ingredients together.
Bake at 350\u00b0 for 45 minutes.
Cook potatoes, quartered and cleaned.
Mix next 8 ingredients and pour over cooled potatoes.
Sprinkle with fried bacon bits and green onion.
Boil potatoes with onion and Mrs. Dash (after boiling throw onion away).
Chop hard boiled eggs.
Chop parsley and add black olives, Miracle Whip, Mrs. Dash and chopped eggs.
Mix well.
Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
Drain & set in fridge to cool.
Once cool, chop with the skin on.
Combine potatoes, eggs, bacon, onion & celery.
Mix together mayo, sour cream and salt & pepper.
Add to other combined ingredients.
Chill 1 hour before serving.
ender.
Stir in the potato, carrot and peas.
Add
Chop red potatoes into bit sized pieces,
br>SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
Heat butter
rowned.
Meanwhile, to make potato cabbage salad, boil potatoes 8
Flake the salmon and try removing all bones and skin as much as possible.
Slice tops of of the potatoes and scoop out. Put the shells **skin of the potatoes** off to the side. In a bowl, mash the potato meat, adding the milk and seasonings.
Add the salmon. Mix lightly.
Stuff the potato shells with the potato and salmon mixture.
Top it off with the bread crumbs. Dot with the butter.
Bake at 400* for 25 minutes.
ish. Season fish then brush skin with mustard and tomato paste
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
Marinate in the refrigerator, 30 minutes to 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
aking sheet.
Place the red bell pepper on the prepared
Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes.
Cut squash in half lengthwise.
Scoop out pulp.
Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz.
Mix with a fork.
Stuff mixture into squash shells. Sprinkle with paprika and bake at 325\u00b0 for 15 minutes.
Cook potatoes in boiling water for approximately 10 minutes.
Drain; transfer to a large bowl.
Drizzle pickle juices over hot potatoes and toss gently.
Cool to room temperature.
Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
Pour over potatoes.
Add eggs, onions and pickles to potato salad and toss to blend.
Refrigerate until serving time.
Combine potatoes, celery, radishes and onions.
In a separate bowl, mix together the mayonnaise, mustard powder, sugar, pepper, turmeric and celery seed.
Add vinegar and milk; stir until mixed. Combine with potato mixture; stir well.
Chill before serving.
o large bowl.
With potato masher, smash potatoes together with
-Preheat oven to 350\u00b0F.
-Wash and dry red potatoes.
-Cut half or quarters.
-Treat a 2-qt casserole dish with nonstick cooking spray.
-Toss potato chunks in olive oil, and place evenly in dish.
-Distribute sour cream over vegetables.
-Sprinkle with chives and salt-n-pepper to taste.
-Cover with foil or lid and bake for 45-50 minutes.
-Stir and enjoy.
ater.
Clean and cut red potatoes into 1/2 inch