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In a medium ... mayonnaise, sour cream, vinegar, sugar, salt, and pepper until blended. Stir in herbs. Add potatoes, celery and scallions. Toss to coat.

Boil potatoes in water in large saucepan until tender. Drain. Dice potatoes and place in large bowl. Add onions, parsley, chives and dill. Pour ...

Scrub potatoes. Boil ... Add vinegar. Cook until cabbage is wilted. Add to potato mixture. Pour salad dressing over potatoes and toss lightly. Serve hot.

Heat oven to 400 degrees. Mix all ingredients in shallow baking pan and arrange in a single layer. Bake 45 minutes or until potatoes are tender and ...

Put potatoes in pan, cover with water and bring to a boil. Cover, reduce heat and cook 15 minutes or until tender. Drain. In small bowl combine ...

Put the potatoes ... mixture. Spoon into salad bowl and garnish with the remaining bacon bits and lettuce leaves, Romaine recommended. Yield: 6 to 8 servings.

Cook potatoes until ... tuna over the salad and arrange the ... salt, pepper and herbs to taste. Continue ... mixture thickens. Cover until ready to use.

Drain fruit cocktail, reserve 1/4 cup liquid. Cook potatoes with skins on in boiling, salted water until tender. Drain and cool slightly. Cut ...

Pierce each potato in two spots. ... Each serving - 1/6th of recipe: 110 calories; 3 g protein; 1 g fat; 23 g carbohydrate; 64 mg sodium; 42 mg cholesterol.

Boil potatoes in ... constantly. Add minced herbs and pepper. Pour dressing over potato mixture while potatoes ... with ripe tomatoes and chopped chives.

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