- 31. RED SKIN POTATO SALAD
- Cook potatoes in boiling water about 12 minutes or until tender but firm; drain. In large bowl, combine oil, mustard, vinegar, Worcestershire sauce ...
Ingredients: 7 (mustard .. oil .. sauce .. vinegar ...)
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- 32. POTATO SALAD PIQUANT
- Scrub, cook, drain, and ... 6 1/2 cups. Cook broccoli until crisp and tender. ... mix gently. Sprinkle with bacon.
Ingredients: 12 (beans .. flowerets .. garlic .. mayonnaise .. onion ...)
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- 33. RED POTATO RANCH SALAD
- In large bowl sprinkle salt, pepper and remaining ingredients and marinate in refrigerator at least 2 hours. May substitute 4 cups shell pasta or ...
Ingredients: 7 (florets ...)
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- 34. RED POTATO SALAD
- Mix all ingredients together. Serve chilled.
Ingredients: 5
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- 35. HOT POTATO SALAD
- Mix well, spread in 13"x9"x2" baking dish. Bake at 350 degrees for 1 hour. Can be made up day before.
Ingredients: 6 (broccoli .. chunks .. links .. mayo .. peppers ...)
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- 36. BROCCOLI POTATO SALAD
- Cook broccoli as package directs. Mix potatoes, broccoli and onions together. Pour enough dressing over to dampen. Serve cold.
Ingredients: 4 (broccoli .. onion ...)
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- 37. HOT BROCCOLI & BAKED POTATO SALAD
- Ingredients: 14 (leaves .. mayonnaise .. oil .. peel .. quarters ...)
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- 38. HOT BROCCOLI & BAKED POTATO SALAD
- Ingredients: 6 (oil .. quarters .. salt .. strips .. tops ...)
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- 39. HODGEPODGE SALAD
- Halve or quarter large potatoes. In a 3-quart saucepan cook potatoes in 3 cups boiling salted water for 12 minutes. Add frozen mixed vegetables and ...
Ingredients: 5 (cabbage .. ham .. potatoes ...)
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- 40. HOT CHICKEN SALAD
- Preheat oven to 450 degrees. Combine all ingredients except cheese and chips. Heat thoroughly for 10-20 minutes in casserole. Remove and sprinkle ...
Ingredients: 10 (almonds .. chips .. juice .. mayonnaise .. onion ...)
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