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A sweet and sour dressing coats layers of sliced potatoes, bacon, and celery in this flavorful potato salad with a German flair.
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Use leftover sweet potatoes a second time in these biscuits.
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These flaky biscuits make an attractive, dusky-orange topping for Vegetable Potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
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These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.
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Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.
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Use leftover mashed potatoes in this flavorful whole wheat flatbread.
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A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing  tossed with tender potatoes.
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An oldie but a goodie! A family recipe of ground beef and potatoes layered with mushroom soup and onion, and topped with Cheddar cheese.
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This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
Ingredients: potatoes, flour, salt
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No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.
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Mashed potatoes and chopped spinach are baked with sour cream, butter and chives, and shredded Cheddar cheese is melted on top.
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These yummy morsels of potato are a tasty take on Irish boxty and are a great way use up leftover mashed potatoes.