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Ingredients: 1/4 Cup(s) French dressing 5 medium Potatoes (cooked in skins) 1 Cup(s) Celery, diced 1 medium Onion, chopped 4 Eggs, hard boiled 1 1/2 Teaspoon(s) Mustard; Dry 1/2 Cup(s) Yellow mustard Directions: Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg
Check some related videos Similar recipes: Latkas (potato pancakes) Combine all ingredients. Pan fry pancakes until golden brown. Serve with sour cream and caviar. Contributor: Lisa Weiss' recipe Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Mea Oriental salad 2 Coleslaw mix (2 pkg) Chopped celery and green pepper 6 oz. sunflower seeds slivered almonds 2 T. sugar ? c. oil Mix above ingredients and pour over 2 pkg. Ramen oriental noodles Break up ramen noodles at last Potato gnocchi Boil the potatoes with the skin in salted water until cooked. Once cooked, drain the potatoes and then peel them. Pass through a potato ricer into a bowl. Add the flour, egg and a good pinch of salt. Mix until you have a nice pliable ball of dough. Ta Spinach salad with orange vinaigrette Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, or Potato cakes In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned Five cup fruit salad Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis Aegean shrimp salad In medium bowl, combine vinegar, cilantro, 1/2 tsp. salt and sugar. Slowly whisk in 2 Tbsp oil, set aside. Heat remaining 2 tsp oil in medium skillet over medium heat. Add next three ingredients and remaining 1/3 tsp salt; cook 2-4 minutes or unti Slim and savory spinach potato soup Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold. Bayrischer kartoffelsalat (barvarian potato salad) Potatoes should be peeled and sliced 1/4-inch thick. Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve Pink grapefruit, fennel, and parmesan salad Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve. Contribut Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Rinse the brown rice in a strainer and put in a medium-size saucepan alo Orange-pineapple salad Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip. Set in ref. for two or three hours. Will keep for days. East-west asparagus salad Cut or break off the tough bottoms of the spears. Cut spears into 2-inch pieces. Drop into a pot of boiling water and simmer 2 minutes, or just until tender. DO NOT OVERCOOK. Drain and rinse immediately under cold running water until the aspara Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Potato skins Directions: Preheat oven to 425?F. Cut potatoes in half lengthwise. Place 8 halves on plate and bake in microwave for 10-12 minutes, or until tender. Repeat with other 8 halves. Cool slightly, then scoop out flesh to 1/4" of peel. Place shells on a b Mexican chef salad Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper Carrot raisin salad Mix carrots, celery, raisins, mayonnaise, and lemon juice. Serve on salad greens. Cover and refrigerate any remaining salad. Baked chicken salad from oster kitchen center Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set Black-eyed pea salad Combine peas and enough water to cover by 2 inches in a medium saucepan. Bring to a boil, reduce heat and simmer 45 minutes, then drain them well. Heat oil in a medium skillet over medium heat. Add onion and garlic; cook until soft but not browned Cole slaw salad Dressing: Mix oil, vinegar and sugar. Chill for at least 2 hours. Salad: Mix all ingredients together. Pour dressing over salad and mix well. Cheesey potato casserole Preheat oven to 350A°F. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 inch casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. Freezes well. Blair's cranberry salad Original Instructions: Mix Jello in regular way. Add remaining ingredients. Detailed Instructions: Peel and dice the apples into small bits. Keep cranberries whole and fresh (do not cook). Zest one orange. Mix Jello according to instructions but use less Potato puffs Mix flour, baking powder and salt together. Blend into mashed potatoes. Mix again and add beaten eggs. Stir throughly. Drop by spoonfuls into hot canola oil. Fry until golden brown on all sides. Potato rolls Sift the flour and baking powder into a bowl. Rub in the butter until mixture resembles fine bread crumbs. Stir in the sugar and the mashed potato. Ad enough milk to bind a soft, but not sticky, dough. Turn out the dough onto a floured surface and White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl. 2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours. Make Mixed greens salad with bacon, apples, blue cheese and musta Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl. Fry the bacon until crisp (or used pre-cooked bacon or bacon pieces). Remove and drain on paper towels, saving the fat for the dreassing. Boil 4 of the eggs for 15 minutes. Then Lentil fatta salad Boil together the lentils, water, onion, oil, salt and pepper until very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita bread and green onion; combine well. Serve with fresh lemon juice and additional olive oil to taste. Blueberry salad Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in Garden turkey & rice salad Combine first eight ingredients in medium bowl. Combine Italian dressing and lemon juice. Pour dressing over salad; mix well. Refrigerate until ready to serve. Makes 3 servings. FOOD FACTS: Per serving, calories 380; protein 28g; carbohydrate 5 Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled. T 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the Skordalia (garlic potato) This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. P Potato ala picante These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to Wilted lettuce salad (vegan) Slice the potato, the onion and the pepper. Put them in the oven and bake at 400 about 20 minutes or until done. Meanwhile, clean and tear the lettuce and put on a plate. Sprinkle the lettuce lightly with your favorite vinegar. When the veggies are done, Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add Sweet potato salad *** (dmdg94a) Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. FROM: SONDRA PETERSON (DMDG94A) Wild rice and apricot salad Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the rice according to instructions. Rinse and refresh in cold water. Roughly chop the dried apricots. Place the almonds on a baking tray and place in the preheated oven for 2-3 minutes until golde Bean and feta cheese salad Combine all salad ingredients except cheese in a large bowl. Mix gently. Pour dressing over salad. Toss gently. Sprinkle with cheese. Baby spinach and beet salad Cut ends of of beets (do not peel) and bake at 350 degrees Farenheit for 45 minutes. Cool, remove peel, slice and set aside. Wash and dry baby spinach and frise, toss with homemade dressing and place in flat plate. Garnish with beets. Sprinkle with to Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill bef About potato varieties Check the state of origin on the bag to see if you have Michigan boilers or an off brand Idaho baker. For boiling, I like Michigan (plain old brown potatoes), red (thin skinned), and Yukon Golds - and those lovely new red potatoes in the spring! Garden salad Measure vegetables into bowl, cover and refrigerate. Mix yogurt, vinegar, sugar, salt and pepper; cover and refriegerate. At serving time, toss yogurt dressing with vegetables. Source: Betty Crocker's Money-Saving Dinners by WHOM Brought Strawberry pretzel salad 1 Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. 2 In a medium bowl, bea Low fat pasta salad Cook pasta according to package directions. Drain. Rinse with cold water and drain again. For dressing, in a small bowl stir together thawed concentrate, mayonnaise, yogurt and black pepper. Pour dressing over pasta mixture. Add orange sections. Toss ge Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning mixture. Stir celery and onions into finished salad. Layer salad greens, tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass bowl or casserole. Garnish with