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Results 51 - 60 of 89 for potato salad tomato
Enough for a hungry crowd. In large saucepan, cook potatoes in boiling water to cover until tender, about 40 minutes; drain. Cool slightly; ...
Make dressing by combining vinegar ... spinach around the edge of the platter. Place the potato salad in the middle. Serve warm. Yield: 8 servings.
Cook the above in water to cover just until tender. Drain and cool. Slice or cube. Garnish: Toss potatoes with dressing. Mound on lettuce ...
Boil potatoes in salted water for 30 minutes or until tender. Mash, beat in remaining ingredients. Serve hot or cold. Serves 6.
In a 2-quart microwave-safe casserole, ... heated through. Add sauce to cooked potatoes. Stir in tomato, olives, onion and parsley; toss to coat.
Cut Brussel sprouts in half ... until blended. Add to potato mixture, toss gently. Serve warm. 10 servings, about 59 calories per 1/2 cup serving.
Boil potatoes with skins. Cool, ... Put potatoes, beans, tomato and basil in bowl. Add ... Commercial Italian red vinegar and oil dressing may be used.
In medium saucepan, cook potatoes ... quarters; add to salad mixture. Pour dressing over salad ... salad; refrigerate 2 hours to blend flavor.
Mix ingredients from A list ... and serve. The salad will keep for days without ... substitute 1 pound tuna, chicken or smoked sausage for shrimp.
In a 2 quart microwave safe casserole micro-cook potatoes and water, covered on 100% power for 9 to 11 minutes or until tender. Stir once, ...
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