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Get United States of Potato Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This leek and potato soup in a rich, creamy broth with a hint of curry takes on a sweet note with the addition of shrimp.
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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Potatoes, walnuts, and oats form the base of these no bean veggie burgers. They are quick and easy to prepare and a tasty meat replacement.
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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
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Who says you can't play with your food?
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This simple bacon potato salad includes hard-boiled eggs, ranch dressing, and Cheddar cheese.
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Get The Best American Potato Salad Recipe from Food Network
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The simple, creamy French soup made with just potatoes, leeks, stock, and of course butter and cream.