Wash and scrub the potatoes. Cut each potato into 1/2 to 1-inch cubes. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and cook about 20 minutes or until tender but still firm. Remove from heat and drain thoroughly. Cool and place in a large serving bowl. Add the celery and chives to the cooled potatoes.
Bring to a boil, add potato and simmer, covered, for 10
Toss together cooked cubed potatoes, celery, onions, peppers. In separate bowl blend mayo or salad dressing, milk, salts and seasonings.
Add sugar, vinegar, and whisk until smooth.
Pour over potatoes and gently mix until coated. Serve warm or chilled. Garnish with fresh parsley or sprinkle
with paprika. Makes 6 or 8 servings.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Place potatoes in a medium saucepan with water to cover. Bring to boil over high heat.
Lower heat to a simmer and cook until potatoes are cooked through, about 10 minutes.
Drain, reserving 1/4 cup of the cooking water.
Place the pot over low heat.
Using a potato masher, roughly mash, adding the reserved water, milk, pepper, parsley and butter or oil.
Cook potatoes in boiling water until tender (10 to 15 minutes).
Drain.
Cut into thick slices.
Transfer to serving bowl.
Mix sour cream and yogurt together in small bowl.
Add dill and garlic.
Combine celery and scallions with potatoes.
Pour sour cream dressing over all and toss.
Garnish with fresh dill sprigs.
Serves 8.
emaining oil. Top with the potato, onion mixture, rosemary and goat
ith romaine lettuce leaves. Spoon potato salad into center of lettuce
br>Meanwhile, for the potato cakes, place potato in a large bowl
o 1 day.
Sprinkle potato salad with paprika and remaining
each of the eggplant, potato and fennel-and-onion mixture
br>Spoon heaping tablespoons of potato into the pan, flatten with
ust tender; drain.
Place potato and beans in large bowl
n the bottom of each potato to allow it to sit
rizzle the mixture over the potato salad and stir in lightly
am strips to the cool potato salad.Sprinkle about three-fourths
minute. Add kale, sweet potato, and lime juice. Cover, reduce
layer of slightly overlapping potato slices in the dish. Dot
o 400 degrees.
Cook red skinned potatoes in microwave for 5
Core tomatoes; cut in wedges.
In large saucepan place potatoes and enough water to cover; bring to a boil.
Boil until potatoes are tender, 10 to 12 minutes.
Drain and cool slightly. In large bowl, place potatoes, roast beef, broccoli, radishes and tomatoes.
In small bowl combine yogurt, horseradish, mayonnaise, sugar and salt; pour over potato mixture.
Toss to mix.
Cover; refrigerate 2 hours.
Makes 4 servings.