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Results 11 - 20 of 3,120 for 70 potato salad
This is enough potato salad to feed about 25 people. ... enough additional salad dressing as required before serving. Taste and adjust seasonings.
Fry bacon until crisp and remove from heat; crumble or cut into small bits. In the same skillet (with drippings) over medium heat, cook ...
Sauté bacon until crisp. Sauté onion in bacon drippings until translucent. Add flour, stir until smooth and add water. Stir until thick. ...
Sauté onions and peppers in ... Serve warm or refrigerated. Variation: Mash boiled egg yolks into dressing; add chopped white of eggs to salad.
Wash and peel potatoes; cut ... olives over the top and serve. Variation: Crumbled goat cheese may also be tossed on top of the salad, if desired.
Boil potatoes and after draining, ... other ingredients. This potato salad is best when served hot, ... thyme for a Mediterranean variation.
Sprinkle potatoes with sugar, wine vinegar; add onion. Stir in mayonnaise, salt and celery seed to taste. Toss with fresh parsley. Fold in ...
Lightly oil a 6-cup ring-mold ... well. Pour over potato mixture; toss to mix well. ... center of ring with cherry tomatoes. Yield: 6 servings
In a large bowl, whisk together egg and Italian dressing. Stir in cheese, garlic, Worcestershire sauce, mustard and salt. Continue to whisk ...
Wash potatoes and boil, unpeeled, ... and pour over potato mixture. Toss ligbt1y with a ... coats the whole salad, but try not to ... room temperature. 8-10 servings.
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