Elizabeths Potato Salad Food

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POTATOES ELIZABETH



Potatoes Elizabeth image

Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude.

Provided by Elizabeth H.

Categories     Potato

Time 47m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 medium russet potatoes
1 small rutabaga
1/2 medium onion
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 cup low-sodium low-fat chicken broth
1 (12 ounce) can evaporated skim milk
salt
1/2 teaspoon ground black pepper
1 dash cayenne pepper (optional)
1/4 cup freshly grated parmesan cheese

Steps:

  • Peel potatoes and rutabaga and cut into 1/2" cubes.
  • Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
  • (Be careful not to overcook.) Drain.
  • (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
  • In a small saucepan, melt margarine.
  • Whisk in flour and cook over medium-high heat for 30 seconds.
  • While whisking constantly, add chicken broth and milk.
  • Continue whisking until sauce comes to a boil.
  • Boil gently for 2 minutes.
  • Remove from heat.
  • Stir in salt and pepper.
  • Slice half an onion into wide rings.
  • Separate rings and add to potato/rutabaga mixture.
  • Toss well.
  • Place in casserole dish sprayed with non-stick cooking spray.
  • Sprinkle with cayenne pepper, if desired.
  • Pour sauce over all.
  • Sprinkle evenly with parmesan cheese.
  • Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
  • Serves 2-4.
  • NOTE: Tested at high altitude.
  • You may need to reduce the amount of liquids and/or cooking times.

KITCHEN SINK POTATO SALAD



Kitchen Sink Potato Salad image

This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.

Provided by mailbelle

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs potatoes, peeled and cut into cubes
2 (14 ounce) cans chicken broth
1/4 cup minced red onion
2 green onions, sliced
2 hard-boiled eggs, chopped
1/4 cup pickle relish
2 slices bacon, cooked and crumbled
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon whole celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
  • In a separate bowl, whisk together the dressing ingredients.
  • Add the dressing to the potatoes and gently toss to coat.
  • Add the remaining ingredients and gently stir to combine.

BASIC POTATO SALAD



Basic Potato Salad image

Make and share this Basic Potato Salad recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Healthy

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

6 large baking potatoes
4 eggs, hardboiled
1 cup salad dressing (miracle whip)
1/2 small onion, grated
1 (12 ounce) jar cubed sweet gherkins
salt and pepper

Steps:

  • Boil the potatoes until tender but not too soft.
  • Allow potatoes to cool until you can stand to touch them, then peel and cube.
  • Chop eggs and add to potatoes.
  • Add everything else and mix well.
  • Serve warm or cool.

Nutrition Facts : Calories 189.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 99.1, Sodium 540.8, Carbohydrate 33.3, Fiber 2, Sugar 8.4, Protein 5.4

POTATOES ELIZABETH



Potatoes Elizabeth image

Make and share this Potatoes Elizabeth recipe from Food.com.

Provided by Joanie Grow

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups sour cream
1 can cream of chicken soup
2 teaspoons salt
2 lbs frozen hash brown potatoes, thawed and drained
1/2 cup onion, chopped
2 cups cheese, shredded
2 cups crushed corn flakes (dry breakfast cereal)
1/2 cup melted butter or 1/2 cup margarine

Steps:

  • Mix sour cream, soup, salt, potatoes, onion and cheese well.
  • Pour mixture into a greased 9" x 13" baking dish.
  • Sprinkle with corn flake crumbs and drizzle with butter.
  • Bake in a preheated 350 degree F.
  • ,oven for 45 minutes, or until brown and bubbly.
  • Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

CLASSIC POTATO SALAD



Classic Potato Salad image

Make and share this Classic Potato Salad recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Steps:

  • Boil peeled potatoes in salted water until done. Cool to room temperature.
  • Place diced potatoes in large bowl.
  • Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
  • Add to potatoes.
  • Add celery and onions and mix well.
  • Stir in eggs.
  • Sprinkle a little paprika on top.

SALAD ELIZABETH



Salad Elizabeth image

DD was charmed to find a dish that shares her name. It seems I've made gallons of this dressing. It is nice on lettuce and lovely over fruit. It's from the 5 in 10 Cookbook by Paula Hamilton.

Provided by Countrywife

Categories     Low Protein

Time 4m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup heavy cream
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon lemon zest
2 heads butter lettuce

Steps:

  • Combine cream, juice, sugar, and lemon zest and whisk till smooth.
  • Let stand for a couple of minutes.
  • Rinse and dry lettuce.
  • Arrange lettuce on salad plates and drizzle with dressing.
  • Serve immediately.

Nutrition Facts : Calories 119.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 15.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 1.7

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