This is the best recipe for fried potatoes if you are serving keilbasa, smoked sausage rings, or pork and sauerkraut dishes. Double or triple the recipe if your family likes 'taters.
Author: ElaineAnn
Make and share this Elva's Famous German Potato Salad recipe from Food.com.
Author: 2Bleu
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from...
Author: Vicki G.
Make and share this Adobe Vegetable Skillet recipe from Food.com.
Author: Charlotte J
I was running out of ways to make potatoes when I discovered Hasselback. I tried too many versions that didn't suit my taste, so I made up my own.
Author: JelsMom
This is the way my MIL makes potato salad, at least according to DH's memory. It has vienna sausages, cut up, potatoes, eggs, peas and carrots. Don't laugh, it is good and every bite tastes different....
Author: threeovens
This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the...
Author: CoolMonday
A recipe rich enough that sometimes the French use it as a main dish. But a smaller portion makes a great side dish. Enjoy.
Author: Jackie 6
Curry is a favourite at our home. This curry is quick n easy to make and is my husband Bruce's staple diet. This curry is spicy and can be served with rice or with crusty bread.
Author: Chef YummyMummy
Make and share this Creamy Mashed Potatoes recipe from Food.com.
Author: Shellbelle
I made this recipe once and everyone LOVED it (even my two preschoolers)! I also have tried it with ground turkey (less than half the calories and fat) and it was still remarkably good. I love that you...
Author: MargaretsKitchen
Make and share this Vicki's Classic Potato Salad recipe from Food.com.
Author: Vicki in CT
A Jersey diner staple -- great for when you're feeling extra sinful or late at night when you need to sober up.
Author: Kristine at Food.com