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
• 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
• 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
• 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
• 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
• 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
• egg
• black olive
• green olive
• dill pickle
• sweet onion
• mayonnaise
• yellow mustard

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Ingredients

• ✓ potato
• sour cream
• dijon mustard
• dill weed
• parsley
• salt
• pepper
• green onion

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, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

Ingredients

• ✓ potato
• egg
• red onion
• dill pickle
• mayonnaise
• mustard
• chive
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Ingredients

• ✓ potato
• bacon
• milk
• heavy cream
• sour cream
• processed cheese
• cheddar cheese
• onion salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap potatoes in aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
4. 4 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
5. 5 Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
6. 6 Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

By xtal420

Ingredients

• ✓ potato
• vegetable oil
• black pepper
• ground beef
• garlic powder
• onion powder
• water
• brown gravy mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

By JTheewen

Ingredients

• ✓ potato
• red onion
• tarragon
• white wine
• bacon
• tzatziki sauce
• chive
• salt
• black pepper

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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
2. 2 Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
4. 4 Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

By Ellen Violet-Muir

Ingredients

• ✓ potato
• egg
• artichoke heart
• garlic
• parmesan cheese
• crouton
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
2. 2 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
3. 3 In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

By Ken_MartinezCA

Ingredients

• ✓ potato
• egg
• celery
• onion
• pimento
• sweet pickle relish
• salad dressing
• mustard
• paprika

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 but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.
2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.
3. 3 Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.
4. 4 Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.

By DAC92

Ingredients

• ✓ potato
• egg
• pickle relish
• mustard
• salad dressing
• salt
• black pepper
• paprika

Instructions

1. 1 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
2. 2 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
3. 3 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
4. 4 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

By Sumrall Butler

Ingredients

• ✓ potato
• green bean
• water
• salt
• black pepper
• bacon
• all-purpose flour
• apple cider vinegar
• white sugar

Instructions

1. 1 Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

By Cookiemonster

Ingredients

• ✓ potato
• bacon
• cheddar cheese
• sweet pickle relish
• onion
• green olive
• mayonnaise
• celery salt
• black pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat

Ingredients

• ✓ potato
• olive oil
• zucchini
• onion
• egg
• oregano
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
2. 2 Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
3. 3 Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

By Tatiana

Ingredients

• ✓ potato
• ✓ potato
• butter
• salt
• pepper
• mayonnaise
• mustard
• sour cream
• celery
• red onion
• sweet pickle
• green bell pepper

Instructions

1. 1 Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
2. 2 Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

By Linda

Ingredients

• ✓ potato
• egg
• celery
• mayonnaise
• dijon mustard
• salt
• pepper
• bacon
• parsley

Instructions

1. 1 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until tender, about 20 minutes. Drain and cool in ice water.
2. 2 While potatoes are cooking, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Place 3 eggs into a large bowl and mash them in the bowl with a fork. Stir in celery, mayonnaise, mustard, salt, and pepper until well combined. Set aside.
4. 4 Cook bacon slices in the microwave until crisp, about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
5. 5 Peel and chop cooled potatoes; stir into the bowl until salad is evenly combined. Slice remaining 2 eggs and arrange on top of salad. Crumble remaining 2 bacon slices over egg slices, then sprinkle with parsley.

By readernut

Ingredients

• ✓ potato
• sweet potato
• egg
• celery
• onion
• mayonnaise
• mustard
• black pepper
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add white potatoes and sweet potato; cook in boiling water until a knife is easily inserted into the centers, about 30 minutes. Drain, cool, peel, and chop potatoes into bite-sized pieces.
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 until fully hard cooked, 10 to 12 minutes. Remove from hot water; cool, peel, and chop into bite-sized pieces.
3. 3 Combine potatoes, eggs, celery, and onion in a large serving bowl.
4. 4 Whisk together mayonnaise, mustard, pepper, and salt in a small bowl until well combined. Add to potato mixture and stir to coat. Refrigerate and serve chilled.

By GRAMZ

Ingredients

• ✓ potato
• olive oil
• tarragon vinegar
• water
• salad dressing mix
• bacon bits
• celery
• dill pickle
• green onion
• mayonnaise

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. Drain; steam-dry, 1 to 2 minutes.
2. 2 Whisk oil, vinegar, water, and Italian dressing mix together in a bowl until well blended. Set aside.
3. 3 Slice potatoes until chunky; place in a large bowl. Stir in dressing; toss to coat, then cool. Stir in bacon, celery, pickle, and green onion; fold in mayonnaise until evenly distributed.

By ranch_maven

Ingredients

• ✓ potato
• egg
• mayonnaise
• onion
• green onion
• green bell pepper
• celery
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
4. 4 In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well.
5. 5 Cover, and refrigerate for several hours or overnight.

By JOSLYN

Ingredients

• ✓ potato
• egg
• spiral pasta
• dill pickle
• green onion
• mayonnaise
• worcestershire sauce
• dill pickle juice
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
2. 2 While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
4. 4 Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

By mattdillard911

Ingredients

• ✓ potato
• onion
• olive oil
• carrot
• sweet potato
• vegetable broth
• salt
• pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
2. 2 Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

By vewohl

Ingredients

• ✓ potato
• egg
• mayonnaise
• red onion
• brown mustard
• sweet pickle relish
• parsley
• dill
• black pepper
• paprika

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. Drain and run potatoes under cold water to cool.
2. 2 Combine potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika in a large bowl until evenly coated. Serve warm or chill in the refrigerator.

By mommaveg

Ingredients

• ✓ potato
• olive oil
• balsamic vinegar
• basil
• mustard
• salt
• black pepper
• onion
• blue cheese
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
2. 2 Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.
3. 3 Fold blue cheese and chives into potato salad until blended.

By It's A New Day

Ingredients

• ✓ potato
• red potato
• green bean
• wax bean
• mayonnaise
• dijon mustard
• celery
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Ingredients

• ✓ potato
• ground beef
• tomato juice
• carrot
• onion
• green bean
• corn
• ground ginger
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
3. 3 Drain off grease and pour in tomato juice.
4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Ingredients

• ✓ potato
• cooking spray
• salt
• black pepper
• bacon
• colby monterey jack cheese
• onion
• sour cream
• mayonnaise
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
2. 2 Arrange potatoes in prepared baking pan; season with salt and pepper.
3. 3 Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
5. 5 Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.
6. 6 Refrigerate salad 4 hours to overnight before serving.

By Kathy