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Results 41 - 50 of 181 for light potato salad
Cook potatoes until fork tender (do not overcook). In a large jar with top, pour olive oil, vinegar, garlic, parsley, salt and onions. ...
Heat 1 inch of vegetable oil in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on ...
Dice potatoes; add onion and bacon. Add flour to bacon fat and mix well. Add vinegar, water, sugar and salt, and boil until thick. Pour ...
Best if allowed to sit in refrigerator overnight.
Combine salad dressing, mustard, celery seed, salt ... well. Add potatoes, eggs, onion, celery and pickle, parsley and pimentos. Chill. 6 servings.
Combine flour, salt and pepper in paper bag large enough to hold beef cubes. Coat cubes. Heat 1/4 c. oil in Dutch oven or heavy skillet. ...
Blend vegetables, meat, almonds and salad dressing together and let stand ... before serving, add potato sticks and toss lightly. Serve immediately.
Roast a tender two pound ... ingredients for the salad. Combine all ingredients for ... be brought back up to room temperature before serving.
49. GREEN MINESTRONE
In a large kettle combine water, ham, chicken, and prosciutto; set on high heat and simmer fro 2 hours. Strain and reserve stock; discard ...
50. POTATO SALAD
Boil potatoes with skins or ... Add small chopped onion, salt, pimento, mustard and salad dressing to taste. Store immediately in refrigerator.
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