|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of about 860 for boiled sweet potatoes
Wash potatoes and boil, unpeeled, in ... and pour over potato mixture. Toss ligbt1y ... salad may also be served warm or at room temperature. 8-10 servings.
Scrub sweet potatoes, peel, quarter and boil until fork tender. ... still hot. Cool in pan for 5 minutes. Remove from pan. Cool completely on wire rack.
In a medium ... mustard, celery seed, potatoes, eggs, celery, ... for this recipe, boil 5 large potatoes ... cubes. Proceed as above with remaining recipe.
Peel and rinse the potatoes, dice, and boil them until they ... the potatoes. Add a dash of paprika on top. Cover and refrigerate until ready to serve.
Combine salad dressing, ... seed, salt, and pepper; mix well. Add potatoes, eggs, onion, celery, and pickle; mix lightly. Refrigerate. Makes 6 servings.
Begin with hard ... broth bring to boil and cook over ... chopped or sliced boiled eggs and fold ... a simmer; cook until tender but not mushy. - Stewart
Combine potatoes, eggs, onions, ... mayonnaise, French Dressing, Thousand Island Dressing, mustard, salt and pepper. Mix well. Pour over the potato mixture.
Wash and peel sweet potatoes. Cut into ... bake for about 40 minutes or until tender, basting occasionally. Uncover during the last 15 minutes of cooking.
In a large pot of water cook potatoes (halved) for 15 ... served with picnic items such as sweet pickles, cole slaw, olives, etc. Makes: 6-10 servings.
Cook bacon. Add onion, potatoes, and basil ... potatoes, and bacon. Set aside. Fry one egg and place it on top of the lettuce mixture. Salt to taste and enjoy.
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