Type what you have

Ingredients

• ✓ potato
• egg
• salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

Ingredients

• ✓ potato
• ham
• turkey
• bread

Instructions

1. 1 Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
2. 2 Lay out two slices of bread; place 4 slices of ham on each slice of bread.
3. 3 Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

By Nichol

Ingredients

• ✓ potato
• egg
• bacon
• escarole
• apple cider vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

Ingredients

• ✓ potato
• bacon
• onion
• white sugar
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ potato
• egg
• green onion
• sweetened condensed milk
• mayonnaise
• parsley

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
2. 2 Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

By corrinamarais

Ingredients

• ✓ potato
• bacon
• egg
• onion powder
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
2. 2 Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
3. 3 Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

By Rae

Ingredients

• ✓ potato
• egg
• sweet pickle
• mayonnaise
• onion

Instructions

1. 1 Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain potatoes; refrigerate to cool.
2. 2 Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover the pan, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs; place in a large bowl.
3. 3 Stir sweet pickles, mayonnaise, and onion into eggs. Refrigerate to blend flavors, at least 30 minutes. Add potatoes; refrigerate at least 30 minutes more. Serve cold.

By Andrea Parker

Ingredients

• ✓ potato
• garlic
• olive oil
• white wine vinegar
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ potato
• beet
• carrot
• mayonnaise
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ potato
• olive oil
• green onion
• spinach
• all-purpose flour
• curry powder
• chicken broth
• lemon juice
• sour cream

Instructions

1. 1 Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
3. 3 Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
4. 4 Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

By NATDTAT

Ingredients

• ✓ potato
• cucumber
• mayonnaise
• salt
• pepper

Instructions

1. 1 Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices.
2. 2 Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

By anjamizner

Ingredients

• ✓ potato
• cabbage
• pomegranate seed
• carrot
• olive oil
• lemon juice
• garlic
• salt
• brown sugar
• red pepper flakes

Instructions

1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

By farah

Ingredients

• ✓ potato
• butter
• onion
• chicken broth
• milk

Instructions

1. 1 In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

By HEDDO

Ingredients

• ✓ potato
• cashew
• vegetable broth
• onion
• broccoli
• basil
• sea salt
• black pepper

Instructions

1. 1 Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
2. 2 Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
3. 3 Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

By Nakkeya

Ingredients

• ✓ potato
• water
• ham
• green bean
• onion
• cream
• salt
• black pepper

Instructions

1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Ingredients

• ✓ potato
• celery
• green onion
• vinegar
• vegetable oil
• salt
• pepper
• dill weed
• sour cream
• dill pickle
• tomato

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
2. 2 In a large bowl combine potatoes, celery and green onions.
3. 3 In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
4. 4 Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

By Kimber

Ingredients

• ✓ potato
• sweet potato
• white wine vinegar
• olive oil
• garlic
• dill pickle relish
• red onion
• mayonnaise
• black pepper
• sour cream
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
2. 2 In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
3. 3 Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

By CHRISTYJ

Ingredients

• ✓ potato
• butter
• onion
• celery
• leek
• water
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
2. 2 Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

By foodcanuck

Ingredients

• ✓ potato
• fennel
• butter
• olive oil
• spring onion
• vegetable stock
• water
• black pepper

Instructions

1. 1 Slice the fennel into medium-size pieces.
2. 2 Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
3. 3 Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ potato
• celery
• onion
• mixed vegetable
• chicken bouillon
• water
• processed cheese food
• milk
• margarine

Instructions

1. 1 In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
2. 2 Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

By Shirley M

Ingredients

• ✓ potato
• cube steak
• onion
• margarine
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out 4 squares of aluminum foil. Place one cube steak onto each piece of foil. Spread margarine over the steaks, and season with salt and pepper. Layer one sliced potato over each steak, and a few rings of onion. Season again with salt and pepper if you like. Fold the foil around the food, and seal into a packet. Place packets onto a baking sheet.
3. 3 Bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. Open carefully, as hot steam will be released.

By KATE MARIE

Ingredients

• ✓ potato
• chicken
• water
• chicken broth
• butter
• leek
• heavy cream
• salt
• black pepper

Instructions

1. 1 Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and allow to cool. Strain stock and set aside.
3. 3 Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
4. 4 Meanwhile debone the chicken and dice the meat.
5. 5 Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

By georgia

Ingredients

• ✓ potato
• water
• beef bouillon
• salt
• ham bone
• onion
• kidney bean
• turmeric
• clove

Instructions

1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

Ingredients

• ✓ potato
• butter
• mushroom
• egg
• red onion
• mayonnaise
• pickle
• cornichon

Instructions

1. 1 Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
3. 3 Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
4. 4 Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

By OOB

Ingredients

• ✓ potato
• bacon
• sour cream
• cheddar cheese
• scallion
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
3. 3 Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
4. 4 Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

By littlepeepsbrude

Ingredients

• ✓ potato
• all-purpose flour
• paprika
• salt
• black pepper
• chili powder
• cayenne pepper
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom

Ingredients

• ✓ potato
• carrot
• egg
• pickle
• pea
• ham
• parsley
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ potato
• vegetable oil
• onion
• garlic
• water
• chicken soup base
• carrot
• bok choy
• celery
• chicken breast

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

By freshfoodie

Ingredients

• ✓ potato
• sour cream
• mayonnaise
• red onion
• celery
• white vinegar
• horseradish
• parsley
• dill weed
• sugar
• salt
• black pepper
• egg
• bacon

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
2. 2 Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

By jandeli

Ingredients

• ✓ potato
• olive oil
• leek
• egg
• pecorino romano cheese
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
2. 2 Preheat an air fryer to 325 degrees F (160 degrees C).
3. 3 Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
4. 4 Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
5. 5 Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
6. 6 Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

By Buckwheat Queen