Potatoes

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar.

Combine potatoes, celery, radishes, green pepper, green onion, eggs, seasonings and salad dressing; mix lightly.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.

Combine the onion, garlic, butter, wine, 1/2 cup of stock, and thyme in a heavy skillet and simmer briskly for 10 minutes.

Arrange half of the potatoes in the bottom of a buttered 2 1/2-quart shallow casserole dish.

Peel the potatoes and cut them into equal sized pieces.

Boil the potatoes until tender. Heat 1/2 T butter in a skillet and cook the leeks for 5 - 7 minutes, until tender and golden. Set aside.

Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper.

Cut potatoes into one-half-inch pieces.

Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan.

Mix salad dressing, mustard, pepper in large bowl.

Peel and slice sweet potatoes crosswise into 1/2-inch thick slices.

Bake potatoes in oven at 350F for one hour or until tender.

Boil potatoes in medium-size saucepan until just tender.

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat.

Preheat oven to 350 Combine all ingredients in a flameproof casserole.

Preheat the oven to 350 degrees. Core and thinly slice the apples; thinly slice the potatoes.

Melt margarine in large saucepan over low heat.

In a large skillet over high heat, heat oil and saute onion for 2 minutes.

using a sharp vegetable peeler of the lemon in strips, taking care not to include any of the bitter white pith.

Heat oven to 375F. Pat potatoes dry with paper towels.

Preheat the oven to 425. Wash and dry the potatoes, then pierce a few times with a fork.

Scrub, dry potatoes. Bake in quick oven (450 degrees) until tender, about 1 hour (or you may start potatoes in a 450 degree oven for 15 minutes, then reduce to 375 and bake until tender.

Peel potatoes and dice into 1/2 inch cubes.

Combine potatoes, salt, melted butter; stir in marshmallows, chill.

Peel and slice sweet potatoes and place in a small bowl.

Peel and cube potatoes. Add diced onion, salt, pepper, and sugar.

Heat oven to 350F. Lightly grease six 10 ounce custard cups.

Cook potatoes in boiling water until just cooked through.

Combine ingredients; mix lightly.

Mix salad dressing, sour cream and seasonings in large bowl.

Preheat oven to 325 degrees. Combine all ingredients except topping.

Scrub baking potatoes with a brush. Prick with a fork in several places.

Cook potatoes in boiling water for 8 to 12 minutes until just tender.

Quarter the potatoes and boil until tender.

Put rack in center of oven; heat oven to 400 degrees.

Combine the mushrooms, wine, stock, and soy sauce in a wide skillet.

Preheat the oven to 400. Separate the head of garlic into cloves and peel.

Preheat oven to 425F. Oil a wide, shallow baking dish.

Pare potatoes, cut thin slices, place in greased baking dish, in 3 layers.

In a medium bowl, combine all ingredients.

Scrape the potatoes . Cook until tender, but do not overcook them or they will break up.

Preheat oven to 400 degrees. Peel potatoes and cut into quarters lengthwise.

Peel potatoes, quarter lengthwise and place in cold water to cover.

Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick.

Heat oven to 325F. Grease 15x10x1-inch baking pan.

Peel potatoes; cut into 1/4" slices. Toss lightly in large skillet with onion, parsley, pimiento and seasonings.

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil.

Preheat oven to 350 degrees. Beat the potatoes with the butter, salt and pepper.

Cool potatoes completely in the fridge or better leave to stand overnight.