Type what you have

Ingredients

• ✓ red potato
• bacon
• sweet onion
• garlic
• vinegar
• water
• white sugar
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
3. 3 Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
4. 4 Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
5. 5 Cook on Low, stirring occasionally, 3 to 4 hours.

By Barb0607

Ingredients

• ✓ red potato
• green bell pepper
• onion
• vegetable oil
• paprika
• salt
• black pepper
• corned beef
• egg

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 minutes. Stir in the corned beef and cook for 5 more minutes.
4. 4 Make two small wells in the mixture. Crack an egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• bacon
• cheddar cheese
• green onion
• ranch-style dip

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Ingredients

• ✓ red potato
• cheddar cheese
• green onion
• miracle whip dressing
• sugar
• celery seed
• black pepper
• bacon

Instructions

1. 1 Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
2. 2 Place potatoes in large bowl. Add cheese and onions; mix lightly.
3. 3 Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
4. 4 Refrigerate several hours or until chilled. Top with remaining bacon before serving.

By Miracle Whip

Ingredients

• ✓ red potato
• olive oil cooking spray
• green bean
• red onion
• garlic
• balsamic vinaigrette dressing
• roasted red pepper
• basil
• goat cheese

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, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
2. 2 Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

By Linda T

Ingredients

• ✓ red potato
• sour cream
• cheddar cheese
• green onion
• mayonnaise
• white sugar
• bacon bits

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.
2. 2 Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

By KENNEDY5976

Ingredients

• ✓ red potato
• mayonnaise
• sour cream
• green onion
• dill weed
• salt
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain and immediately immerse in ice water until cold, about 5 minutes. Cut into bite-size pieces, leaving skins on, and place in a large bowl.
2. 2 Combine mayonnaise, sour cream, green onions, and dill weed in a bowl until blended; season with salt and black pepper. Pour mayonnaise mixture over potatoes; toss to evenly coat. Taste; adjust seasoning if necessary. Cover the bowl; refrigerate 2 hours to overnight.

By Tsubaki

Ingredients

• ✓ red potato
• mayonnaise
• cider vinegar
• dill
• salt
• pepper
• green onion
• cucumber

Instructions

1. 1 Place potatoes in a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain; steam dry while preparing dressing.
2. 2 Whisk mayonnaise, apple cider vinegar, dill, salt, and black pepper together in a large bowl; stir in green onions and cucumber.
3. 3 Add warm potatoes to dressing; toss gently to coat. Cover bowl; refrigerate before serving, at least 2 hours.

By elsaw

Ingredients

• ✓ red potato
• water
• cashew milk
• brown rice
• cabbage
• carrot
• yellow onion
• vegan butter
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Ingredients

• ✓ red potato
• yogurt
• mayonnaise
• egg
• sweet pickle relish
• pesto seasoning
• paprika
• 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 15 minutes. Drain and cool.
2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Ingredients

• ✓ red potato
• red bell pepper
• garlic
• olive oil
• salt
• pepper
• balsamic vinegar
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. 3 Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. 4 Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. 5 Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. 6 Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. 7 Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. 8 Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

By Holly

Ingredients

• ✓ red potato
• egg
• mayonnaise
• green onion
• milk
• white vinegar
• salt
• black pepper
• celery

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, and chop into 1-inch cubes. Transfer to a large bowl.
2. 2 Meanwhile, place eggs in a medium 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 eggs from hot water; cool, peel, and dice.
3. 3 Whisk mayonnaise, green onions, milk, vinegar, salt, and black pepper together in a bowl until well combined; pour over potatoes. Add eggs and celery; mix well.
4. 4 Cover the bowl with plastic wrap; chill in the refrigerator before serving, about 2 hours.

By DWAGNER

Ingredients

• ✓ red potato
• mayonnaise
• green pea
• egg
• bacon
• onion
• mustard
• 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 10 minutes. Drain and set aside to cool.
2. 2 Mix potatoes, mayonnaise, peas, eggs, bacon, onion, mustard, salt, and pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

By Nancy Roy

Ingredients

• ✓ red potato
• 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

• ✓ red potato
• celery
• yellow onion
• bacon
• yellow pepper
• mayonnaise
• yellow pepper juice
• mustard
• horseradish
• lemon juice
• creole seasoning

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain and cool. Slice potatoes; transfer to a large bowl. Set aside.
2. 2 Add celery, onion, bacon, and pepper rings to a large skillet; cook and stir until bacon is brown and celery begins to soften, about 10 minutes.
3. 3 Combine mayonnaise, pepper brine, mustard, horseradish, lemon juice, and Creole seasoning in a bowl until dressing is well blended.
4. 4 Stir celery mixture and dressing into potatoes to coat. Refrigerate before serving for 30 minutes.

By FrankenStein

Ingredients

• ✓ red potato
• file powder
• cilantro
• kale
• water
• red lentil
• vegetable broth
• pepper
• clove
• cayenne pepper
• cumin seed
• allspice
• garlic
• carrot
• celery
• sweet onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Ingredients

• ✓ red potato
• mayonnaise
• sour cream
• red wine vinegar
• sugar
• onion
• celery seed
• egg
• 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 cube potatoes.
2. 2 Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

By misscait21

Ingredients

• ✓ red potato
• bacon
• pork sausage
• onion
• garlic
• chicken broth
• red pepper flake
• kale
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ red potato
• egg
• onion
• celery
• green onion
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• cumin
• black pepper
• salt

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 10 minutes. Drain and let cool, 15 to 20 minutes.
2. 2 Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
3. 3 Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

By Kimberly Tonjes

Ingredients

• ✓ red potato
• water
• egg
• mayonnaise
• red wine vinegar
• mustard
• celery
• salt
• black pepper
• chive

Instructions

1. 1 Place the steam insert inside a multi-functional pressure cooker (such as Instant Pot); add water to the Pot. Add potatoes and eggs to the insert; close and lock the lid. Select high pressure according to manufacturer's instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Place potatoes in a large bowl. Peel eggs, reserve egg yolks in a bowl; chop egg whites and add to potatoes. Mash yolks with a potato masher or fork; whisk in mayonnaise, vinegar, and mustard until well combined.
4. 4 Add celery to potato mixture; stir in egg yolk dressing until evenly coated. Season with salt and black pepper; sprinkle with chives.
5. 5 Cover the bowl with plastic wrap; chill in the refrigerator before serving.

By Fioa

Ingredients

• ✓ red potato
• water
• onion
• celery
• salt
• pepper
• egg
• dill
• mayonnaise
• mustard
• cider vinegar

Instructions

1. 1 Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
2. 2 Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
3. 3 Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

By Peach822

Ingredients

• ✓ red potato
• green bean
• red onion
• basil
• salt
• pepper
• olive oil
• balsamic vinegar
• dijon mustard
• lemon juice
• garlic
• worcestershire sauce

Instructions

1. 1 Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
2. 2 Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
3. 3 Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.

By OMEGAJASMINE

Ingredients

• ✓ red potato
• olive oil
• onion
• garlic
• carrot
• green split pea
• vegetable broth
• soft tofu
• spinach
• basil
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
2. 2 In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
3. 3 In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

By LAURENMU

Ingredients

• ✓ red potato
• water
• green bean
• bacon
• white wine vinegar
• olive oil
• mayonnaise
• mustard
• salt
• black pepper
• blue cheese
• green onion

Instructions

1. 1 Fill a large bowl with iced water. Line a baking sheet with a dish towel.
2. 2 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 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
3. 3 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
4. 4 Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

By Krissy

Ingredients

• ✓ red potato
• beef broth
• water
• onion
• red chile pepper
• garlic
• kale
• nutmeg
• cinnamon
• allspice
• salt
• black pepper
• bacon
• sage

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ red potato
• olive oil
• dijon mustard
• garlic
• red cabbage
• red onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• cucumber
• white kidney bean
• cannelini bean
• corn
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
2. 2 Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
3. 3 Chill salad in the refrigerator before serving, about 1 hour.

By Kimberly West

Ingredients

• ✓ red potato
• celery
• green onion
• carrot
• green bell pepper
• black olive
• egg
• mayonnaise
• dijon mustard
• pickle
• salad seasoning mix
• dill seasoning mix
• salt
• black pepper
• pickle juice

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, cool, and cut potatoes into bite-size pieces.
2. 2 Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

By HONEYMOMISME

Ingredients

• ✓ red potato
• egg
• sour cream
• mayonnaise
• celery
• green onion
• dill pickle
• dijon mustard
• white vinegar
• hot sauce
• dill weed
• garlic powder
• onion salt
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
4. 4 Pour over potatoes; gently toss to coat.
5. 5 Chill in the refrigerator for at least 3 hours before serving.

By Michelle Ramey

Ingredients

• ✓ red potato
• egg
• sour cream
• mayonnaise
• pimento pepper
• green onion
• bacon
• mustard
• sugar
• red wine vinegar
• salt
• black pepper
• celery seed
• garlic powder
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes.
2. 2 Combine potatoes and eggs in a large bowl; set aside. Combine sour cream, mayonnaise, pimentos, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seeds, and garlic powder in a bowl; pour over potato-egg mixture and toss gently to coat. Sprinkle with paprika.

By ROCK415

Ingredients

• ✓ red potato
• mixed vegetable
• olive oil
• yellow onion
• garlic
• salt
• pepper
• mayonnaise
• lemon juice
• worcestershire sauce
• sesame oil
• hot sauce
• wasabi powder
• ginger
• turmeric
• ham
• cilantro

Instructions

1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER