Type what you have

Ingredients

• ✓ parsley
• egg
• baking potato
• olive oil
• onion
• salmon
• mayonnaise

Instructions

1. 1 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, and peel.
2. 2 While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
3. 3 Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
4. 4 Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

By JMRIBKA

Ingredients

• ✓ parsley
• cream cheese
• butter
• egg
• onion
• salt
• black pepper

Instructions

1. 1 Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

By apfel

Ingredients

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

• ✓ parsley
• bologna
• white vinegar
• vegetable oil
• onion
• tomato
• garlic
• chive
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ parsley
• romaine lettuce
• tomato
• cucumber
• onion
• salt
• lemon juice
• olive oil
• sour cream

Instructions

1. 1 Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

By Gianna Petrosyan

Ingredients

• ✓ parsley
• potato
• onion
• mayonnaise
• cider vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. 2 Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

By Judy Blum Ryan

Ingredients

• ✓ parsley
• green bell pepper
• olive oil
• tomato
• sugar
• paprika
• cumin
• salt
• garlic powder
• black pepper
• green olive

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Ingredients

• ✓ parsley
• potato
• vinegar
• white sugar
• salt
• black pepper
• onion
• gherkin
• salad dressing
• egg

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 rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
2. 2 Whisk vinegar, sugar, salt, and black pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir in salad dressing; fold 3/4 egg wedges into salad. Garnish with remaining egg wedges and parsley. Cover bowl with plastic wrap; refrigerate before serving, 1 hour.

By Spritzer

Ingredients

• ✓ parsley
• beet
• carrot
• potato
• onion
• pea
• dill pickle
• olive oil
• salt
• black pepper

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Ingredients

• ✓ parsley
• potato
• bacon end
• white vinegar
• cider vinegar
• white sugar
• salt
• black pepper
• sour cream
• mayonnaise
• red onion
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
3. 3 Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
4. 4 Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

By Momma Lisa

Ingredients

• ✓ parsley
• potato
• mustard powder
• water
• bacon
• onion
• white sugar
• water
• cider vinegar
• celery
• 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, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
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. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ parsley
• elbow macaroni
• salt
• white vinegar
• white sugar
• dill weed
• mayonnaise
• lime
• salt
• celery
• onion
• black pepper
• shrimp

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Ingredients

• ✓ parsley
• tomato
• water
• olive oil
• cucumber
• yellow bell pepper
• onion
• jalapeno pepper
• garlic
• sherry vinegar
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
2. 2 Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parsley
• worcestershire sauce
• hot pepper sauce
• cumin
• black pepper
• salt
• basil
• balsamic vinegar
• lemon juice
• olive oil
• garlic
• onion
• cucumber
• celery
• green bell pepper
• beef broth
• tomato juice
• tomato

Instructions

1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Ingredients

• ✓ parsley
• egg
• yogurt
• onion powder
• paprika
• salt

Instructions

1. 1 Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

By Runner5101

Ingredients

• ✓ parsley
• white vinegar
• dill
• garlic
• sugar
• salt
• cucumber

Instructions

1. 1 Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

By bwalker

Ingredients

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

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

• ✓ parsley
• cream cheese
• lemon
• greek seasoning
• pink salmon
• artichoke heart

Instructions

1. 1 Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

By stephanie

Ingredients

• ✓ parsley
• green bell pepper
• red bell pepper
• yellow bell pepper
• cucumber
• feta cheese
• olive oil

Instructions

1. 1 In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

By barbzal

Ingredients

• ✓ parsley
• olive oil cooking spray
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

Ingredients

• ✓ parsley
• cheddar cheese
• bread
• basil
• oregano
• rosemary
• dill
• butter

Instructions

1. 1 Layer Cheddar slices onto 1 piece bread. Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter.
2. 2 Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top. Cook until cheese has melted, about 3 minutes per side.

By jofdo

Ingredients

• ✓ parsley
• egg
• green onion
• mayonnaise
• dill pickle relish
• sweet hot mustard
• brown mustard

Instructions

1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Ingredients

• ✓ parsley
• potato
• garlic
• olive oil
• 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 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

• ✓ parsley
• tuna
• celery
• dill weed
• green onion
• mayonnaise
• yogurt
• mustard

Instructions

1. 1 In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

By jessica

Ingredients

• ✓ parsley
• chicken
• celery
• grape
• almond
• salt
• mayonnaise
• heavy cream

Instructions

1. 1 In a medium bowl, whip cream to soft peaks.
2. 2 Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

By Becky Riley

Ingredients

• ✓ parsley
• egg
• mayonnaise
• cream cheese
• chive
• dill
• dijon mustard
• paprika
• salt

Instructions

1. 1 Cut hard-boiled eggs in half, removing egg yolks from egg whites.
2. 2 Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
3. 3 Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

By Sharon Thompson

Ingredients

• ✓ parsley
• apple cider vinegar
• olive oil
• sugar
• onion powder
• garlic powder
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.

By judi

Ingredients

• ✓ parsley
• tuna
• jicama
• mayonnaise
• mustard
• celery
• radish
• steak seasoning

Instructions

1. 1 Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

By Sara s

Ingredients

• ✓ parsley
• apple cider vinegar
• buttermilk
• mayonnaise
• brown sugar
• mustard
• salt
• onion
• coleslaw mix

Instructions

1. 1 Whisk together the vinegar, buttermilk, mayonnaise, and brown sugar until the sugar is dissolved. Stir in the mustard, parsley, and salt. Add the onion and coleslaw mix and stir to coat. Chill in refrigerator at least 15 minutes before serving.

By Wildflower

Ingredients

• ✓ parsley
• cheddar cheese
• mozzarella cheese
• bread
• oregano
• salt
• black pepper
• butter
• chive

Instructions

1. 1 Assemble the sandwich by placing Cheddar and mozzarella cheese on the bread. Season with oregano, salt, and pepper.
2. 2 Heat butter in a pan over medium-low heat. Add sandwich and cook until cheeses melt, 3 to 5 minutes, increasing heat if needed. Flip and cook until golden brown, 3 to 5 minutes more.
3. 3 Cut in half and top with parsley and chives.

By pratham