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
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.
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.
aking sheet.
Place the red bell pepper on the prepared
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
In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool.
Fry bacon until crisp, remove from pan and set aside.
Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat.
Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on).
In large bowl, combine ...
hop the cooled potatoes, leaving skin on. Add to a large
Cook potatoes in boiling salted water until tender.
Drain and let potatoes cool to room temperature.
In large bowl combine all other ingredients.
Mix well and stir in potatoes.
Cover and chill.
Boil potatoes until almost soft.
Hard boil eggs.
Chill for at least 1 hour.
Pare potatoes and cut into medium size pieces. Add ten chopped boiled eggs.
Add diced up celery, onion and olives.
Mix together.
In separate bowl, add Miracle Whip, milk, vinegar, mustard, black pepper, parsley flakes, garlic salt and sugar.
Stir until smooth.
Pour over potato mixture and stir until evenly coated.
Garnish top with 2 leftover sliced boiled eggs.
Chill before serving.
Clean and Dice Potatos, boil in salted water.
Boil the potatos until tender, but NOT mushy.
Clean and Cut Celery and Carrots.
Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
Gently Mix.
I like to Chill my potato salad for atleast an hour before serving.
Cut potatoes into chunks and steam or boil until begin to get soft, but not mushy.
Leave skins on or peel if desired.