ADVERTISEMENT
- Real Recipes from Real People -

Looking for good Potato Salard receipes

Misc.


MsgID: 01600
Shared by: Tracey
Board: Vintage Recipes at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tropical Baked Beans
  • TROPICAL BAKED BEANS 8 ounces turkey Italian sausage, casing removed (optional) 1 1/2 cups cubed jicama (1/2-inch cubes) 1 (15 1/4 ounces) can tropical fruit salad, drained 1 (15 ounces) can red beans, drained and rin...
  • Coffee-Soy Glaze
  • COFFEE-SOY GLAZE 1/2 cup packed brown sugar 1 tablespoon cornstarch 2/3 cup strong coffee 1/4 cup soy sauce 3 tablespoons wine Vinegar In a small saucepan blend together the brown sugar and cornstarch. Add coffee, so...
  • Southwestern Bean Paella (vegetarian)
  • SOUTHWESTERN BEAN PAELLA 2 tbsp oil 1 medium-size onion, chopped 1 medium-size green bell pepper, cut into 1-inch pieces 2 cloves garlic, minced 1 cup uncooked long-grain white rice 1 (14 1/2 oz) can vegetable bro...
  • Chard and Parsley Quiche with Two Cheeses
  • CHARD AND PARSLEY QUICHE WITH TWO CHEESES FOR THE PASTRY SHELL: 2 cups all-purpose flour, plus extra for working the dough 1 teaspoon salt 1/2 cup unsalted butter, chilled 3 tablespoons margarine,...
  • Caramel Apples on Sticks (crock pot)
  • CARAMEL APPLES ON STICKS 2 bags (14 ounces each) caramels, unwrapped 1/4 cup water 8 to 10 medium apples, washed and dried Sticks Waxed paper Granulated sugar Ideal Slow Cooker Size: 2-quart Combine caramels and wat...
  • Using baking soda to tenderize meat
  • Four tablespoons of baking soda is way too much. My understanding is the amount should be 1/2 tsp baking soda per pound of meat, otherwise if you put too much you will get that yucky chemical taste. I have used this meth...
  • Substitute for Raisins in Carrot Cake
  • Hi Carol, You can subsitute any other dried fruit or chopped nuts for the raisins, or even chocolate chips. Or, you can probably get by with leaving them out. Happy...
ADVERTISEMENT
  • Chicken Tetrazinni
  • CHICKEN TETRAZINNI 2 c. cooked chicken, turkey or ham 8 oz. spaghetti, broken into 2 inch pieces cooked and drained 1 can cream of mushroom soup 1 can cream of chicken soup 1/3 can water 3 tbsp. onion, sauteed in 4 tb...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Looking for good Potato Salard receipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!