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  1. #1
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    Default red potato salad

    I found this recipe I really like in a free recipes site, I hope you like it too. Sometimes I change a little the recipe when I don't have red potato or to try new things. Well I hope you like it.

    Red Potato salad
    Ingredients
    2 lbs red potatoes
    (4-5 medium potatoes)
    1/4 cup finely chopped onions
    or 1 tsp onion powder
    or 4 tsp dried onion flakes
    1/2 tsp salt
    1/3 cup GF Italian salad dressing
    1/2 cup diced celery
    1/2 cup Best Foods Mayonnaise
    3 hard cooked eggs, diced

    Directions
    1. Boil potatoes in salted water. Cover and cook 30-35 minutes. Drain and cool. Peel, if desired and cut into cubes.
    2. Mix potatoes, onions, salt, salad dressing and celery together in bowl. Refrigerate in covered bowl for 2 hours or more.
    3. Before serving, add mayonnaise and diced eggs. Decorate top with a few sliced of egg. Serves 4-6.

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  3. #2
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    Default

    Thanks so much for that recipe and that recipes exchange site!!! I found the perfect cream potato soup there!!!

    Cream of Baked Potato Soup

    -1 tablespoon sweet butter
    -1/2 cup diced uncooked bacon
    -1 cup chopped onion
    -1 4/ cup chopped celery
    -8 to 10 ounces diced cooked sausage or ham
    -4 cups chicken broth
    -5 baking potatoes with skins on, washed and dried (Use red potatoes better flavor).
    -2 whole carrots, peeled
    -2 cups heavy cream or evaporated milk
    -1/4 teaspoon dried marjoram
    -Salt
    -Freshly ground black pepper
    -Fresh parsley sprigs or chopped fresh chives for garnishing (fresh chopped chives gives this soup a wonderful flavor)
    -Shredded cheddar cheese for topping, optional

    Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion saut until golden brown. Add celery and sausage stirring for approximately 5 minutes.
    Stir in chicken broth and bring to a boil.While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl.

    Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.

  4. #3
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    Default red potato salad

    Red potato salad!
    Thanks for the recipe...All of those look yummy. I'm heading to the kitchen!

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