ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Baked potato salad

Misc.

I am looking for a recipe for potato salad using baked potatoes. I thnik the
dressing was sour cream with a little ranch dressing & dill. I would really
apprciate this recipe if any one has it!


MsgID: 012385
Shared by: Lu Schwartz
In reply to: Recipe: Potato Salad
Board: Vintage Recipes at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fruit Pizza (using refrigerated sugar cookie dough)
  • FRUIT PIZZA 1 (20 oz.) pkg. Pillsbury's Best Sugar Cookie Dough 1 (8 oz.) pkg. cream cheese (the softer kind is the best to use) 1/3 c. sugar 1/2 tsp. vanilla 2 to 3 bananas 3 to 4 kiwi 1 lb. strawberries 1/2 pt....
  • No Oil Teriyaki Chicken
  • NO OIL TERIYAKI CHICKEN 1 (3 pound) chicken, cut up and skin removed 2/3 cup soy low sodium "lite" soy sauce 1/4 cup white wine 2 tablespoons sugar 1 clove garlic, minced 1/2 teaspoon ground ginger (or fresh ginger sl...
  • Jalapeno Shimp Poppers
  • JALAPENO SHRIMP POPPERS 12 jalapenos, sliced in half lengthwise and seeded 1 (8 oz.) pkg. cream cheese, softened (could use soft cream cheese spread, but do not use whipped cream cheese) 24 cooked and shelled shrimp 1...
  • Brazilian Chicken
  • BRAZILIAN CHICKEN 4 broiler-fryer chicken breast halves 1 lemon, cut in half 1/4 cup olive oil 1 onion, cut in chunks 1 green pepper, cut in chunks 1/2 teaspoon pepper 2 tablespoons chopped cilantro 2/3 cup chicken br...
  • Mexican-Style Chicken in Crust (Betty Crocker, 1980's)
  • MEXICAN-STYLE CHICKEN IN CRUST FOR THE TORTILLA CRUST: 1/3 cup shortening 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 1/2 to 3/4 cup warm water FOR THE FILLING: 3 to 4 cups cut up cooked...
ADVERTISEMENT
  • Oven Roasted Sweet Potatoes with Thyme
  • OVEN ROASTED SWEET POTATOES WITH THYME "This is one of the few dishes you can't prepare ahead. Luckily, it doesn't take long to make. Fresh thyme and the potatoes' natural sweetness produce crispy and delectable roast...
  • Szechuan Beef Stir-Fry
  • SZECHUAN BEEF STIR-FRY 2 beef shoulder center steaks (Ranch Steaks), cut 3/4-inch thick (about 8 ounces each) 1 package (10 ounces) fresh vegetable stir-fry blend* 3 tablespoons water 1 clove garlic, minced 1/2 cup pr...
  • Slow Cooker Broasted New Potatoes
  • SLOW COOKER BROASTED NEW POTATOES 4 lbs., about 24 small, new red potatoes, unpeeled 2 tbsp. olive oil 1 envelope zesty Italian dressing mix Pour the oil in a plastic bag and add the potatoes. Shake to coat well. Ad...
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
  • ISO: Baked potato salad
  • 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!