Picnic Potato Salad

Valerie Webster

• 3 cups diced, pared, and cooked potatoes
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 4 radishes, sliced
• 1/2 cup chopped cucumber
• 1 tsp salt
• dash of pepper
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 hard-boiled eggs, diced
• 1/4 cup sweet pickle relish
• 1/4 cup mayonnaise

Combine potatoes, celery, onion, radishes, cucumber, salt, and pepper. Toss with oil and vinegar, and allow to sit overnight. Add eggs, relish, and mayo, and mix before serving.

Potato Supreme

Beverly Scherrens

• 2 lb frozen hash brown potatoes
• 1 can cream of mushroom soup
• 1/2 cup diced onion
• 16 oz sour cream
• 1 stick butter, melted
• 8 oz shredded cheddar cheese
• salt and pepper to taste

Thaw potatoes for half an hour or more. Mix all ingredients together in a greased 9 by 13 baking dish, and bake at 375 for one hour.

Potato Salad

Steve Lytle

• 2 1/2 cups potatoes, sliced and cooked
• 2 tsp sugar
• 2 tsp white vinegar
• 1/2 cup chopped walnuts
• 1/2 cup mayonnaise
• 1 tsp salt
• 1 tsp celery seed
• 1/2 tsp pepper
• 1/2 cup chopped bell pepper
• 2 hard-boiled eggs, diced

Mix sugar and vinegar until sugar is dissolved. Mix all ingredients except green pepper and eggs. Toss everything with potatoes, and gently fold in bell peppers and eggs. Chill minimum one hour before serving.

Easy Cheese Potatoes

Medleck Bridge Parent

• 2 lb package frozen hash browns
• 16 oz sour cream
• 2 cups shredded colby-jack cheese
• 1 cup shredded Monterrey jack cheese
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 oz jar pimentos, sliced and drained
• 1 tbsp chicken bouillon

Preheat oven to 350 F. Combine all ingredients in a large bowl, reserving half the colby jack cheese. Place into a 9 by 13 baking dish, and bake for an hour. Sprinkle reserved cheese over top, and bake for an additional five minutes. Leftovers can be refrigerated.

Potato Latkes

Andrea Ciavardani

• 6 potatoes, grated
• 1/2 onion, grated
• 2 eggs, beaten
• 1/4 cup matzo meal
• salt
• pepper
• oil

Combine potatoes and onion, and fold into eggs and matzo meal. Season with salt and pepper, and drop by spoonfuls into hot oil. Fry on both sides until golden brown.

Basil and Garlic Potatoes

Pam Englert

• 2 tbsp crushed fresh basil
• 6 crushed garlic cloves
• 3 tbsp olive oil
• 2 lb new potatoes
• 1 can chicken broth

Wash and slice potatoes into thin rounds. Toss in a mixture of oil, garlic, and basil, and arrange slices in a 9 x 13 pan. Pour remaining broth and any remaining oil and spices over the potatoes. Bake at 325 F for an hour or more until potatoes are tender and liquid is absorbed.

Casserole Potatoes

Candace Starling and Jeffrey

• 8 to 10 medium potatoes, cooked
• 8 oz cream cheese, softened
• 2/3 cup sour cream
• 1/2 cup minced green onions
• 8 slices crisp bacon
• 2 tbsp butter, melted
• 2 tbsp fresh minced parsley
• salt and pepper

Cream together in an electric mixer cream cheese and sour cream. Add cooked potatoes one at a time. Fold in green onions, crumbled bacon, salt, and pepper. Spread in a casserole dish, and drizzle top with butter. Bake at 375 F for 20 - 25 minutes; sprinkle with parsley before serving.

Irish Potato Casserole

Linda Scheaffer and Katie

• 8 to 10 medium potatoes, peeled
• 8 oz cream cheese, softened
• 8 oz sour cream
• 1/2 cup butter, melted
• 1/4 cup chopped chives
• 1 clove minced garlic
• 2 tsp salt
• paprika for garnish

Cook potatoes until tender; drain and mash. Beat cream cheese until smooth and add potatoes and remaining ingredients besides paprika. Spoon into a greased casserole dish, sprinkle with paprika, and chill overnight. Bake uncovered at 350 F for 45 minutes and serve hot.

Twice Baked Potatoes

Steve Cole

• 4 to 6 baking potatoes
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chives

Bake the potatoes at 375 F until cooked through. Carefully slice the potatoes in half and scoop out the insides into a large bowl; reserve the half skins. To the bowl of potato insides, add all the remaining ingredients. Mash and stir until smooth, and load set aside skins with mixture. Bake at 350 F for 25 minutes.

Hash Brown Potato Casserole

Ginny Kazanjian

• 2 lb frozen hash browns
• 1 cup diced onion
• 1 can cream of chicken soup
• 1 stick melted butter
• 8 oz shredded sharp cheddar
• 16 oz sour cream
• 1 cup crushed potato chips for topping

Combine all ingredients (except chips) into a 9 x 13 pan, and top with chips. Bake at 375 F for an hour, uncovered.