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Results 81 - 90 of 181 for light potato salad
81. POTATO SALAD
Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes about 5 cups.
Mix dressing, mustard, celery seed, salt and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 6 servings.
In 10 inch skillet, stir together salad dressing, beef and vegetables. Cook ... Reduce heat; simmer 25-30 minutes or until vegetables are tender.
In large bowl, stir together salad dressing, dill and pepper. Stir ... servings. VARIATION: Substitute Louis Rich breast of turkey for smoked turkey.
85. POTATO SALAD
Wash potatoes. Leave skin on but remove eyes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover ...
In large saucepan over medium-high ... well. Spoon over salad mixture and toss gently to coat. Refrigerate no less than 2 hours before serving.
I also like to add cut up celery to taste. Mix all ingredients together and place in greased baking dish. Bake in 425 degree oven until ...
88. POTATO SALAD
Combine the vegetables in the ... strength), mix the potato salad until evenly blended. Adjust seasonings, ... paprika and parsley sprigs. Serves 80.
Combine milk, mayonnaise, mustard, salts and lemon juice in a bowl and blend well. In a large bowl combine potatoes, onions, celery and ...
Heat jams in their juice. Melt the stick of butter; drain the jams, saving the juice. Mash jams with the butter, sugar, and enough juice to ...
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