French Potato Salad

5 baked potatoes, peeled and cut into chunks

2 boiled eggs, cut into chunks

1 Vidalia onion, diced

1 cup mayonnaise

¼ cup California French Dressing

¾ teaspoon celery salt

¼ teaspoon black pepper

½ teaspoon paprika

Mix the last five ingredients.

Add liquid mixture to the potatoes, eggs, and onion and gently mix. 

Refrigerate for at least two hours to allow flavors to blend.

Serve and enjoy. 

Parmesan Rosemary Potatoes

• ½ bag of small potatoes
• 1/3 cup salt
• 1 stick butter, melted
• black pepper
• 3 Tablespoons dried rosemary
• ½ tub shredded parmesan cheese

1. Wash potatoes and cut in half.
2. Cover the potatoes by 2 inches with water.
3. Add 1/3 cup salt to the water.
4. Boil the potatoes for 15 minutes.
5. Drain.
6. Melt the butter at 350 degrees in a 13 x 9” dish.
7. Add the pepper and rosemary and stir to distribute well.
8. Sprinkle the shredded parmesan over the butter mixture.
9. Place the potatoes, cut side down in the dish.
10. Baste the potatoes with the liquid mixture.
11. Brown in the oven at 350 degrees for 30 minutes.
12. Remove and serve.

German Potato Salad

This is my favorite German Potato Salad recipe.  I get many requests for this for potlucks.   But you can now make it for yourself.  Serve this hot salad and there will be no leftovers!

5 large potatoes – peeled, sliced  in ¼ inch slices

12 slices of bacon

1 onion, chopped

1 tablespoon cornstarch  (do not use flour as a substitute)

1/3 cup cider vinegar (it must be cider vinegar)

1/3 cup sugar

1 cup water

1 ½ teaspoon salt

1 teaspoon celery seed

In large saucepan, boil the potato slices in plenty of water.  (Don’t boil too long or it will turn to mush-probably no more than 9 minutes.)  Drain right away.  Do not let them sit in the hot water.

Meanwhile, in a skillet, fry bacon until crisp.  Remove bacon from skillet.  

Brown chopped onion in the remaining bacon drippings.  Let get really brown.    

Add cornstarch and stir.  

Add sugar and stir.  

Add cider vinegar and stir.  

Add water and stir.  

Add salt and celery seed.  Stir sauce and cook for three minutes.  

Crumble bacon (reserve some for the top) and return to sauce.

Drain potatoes and gently stir into sauce.

Transfer to serving dish.  Sprinkle the reserved bacon over the top.

Serves 6.

Garlic Buttered Baked Potatoes

Ingredients for each potato:

• 1 large baking potato
• 1 tablespoon butter
• ½ teaspoon minced garlic (I use the refrigerated kind in a jar)
• 1/8 teaspoon cayenne pepper
• 1 tablespoon shredded parmesan cheese

1. Melt butter. 
2. Add the garlic and cayenne pepper.
3. Cut ¼ inch slices across each potato, but not all the way through.
4. Place each potato on a individual sheet of aluminum foil.
5. Pour melted butter mixture in the crevices of the potato.  Sprinkle with half the parmesan cheese.
6. Wrap the potato, top side up in aluminum foil.  Place wrapped potato in a baking container as the butter could drip.
7. Bake in a 425 degree oven for 1 hour or until tender, testing with a fork.
8. Unwrap and plate.
9. Sprinkle the remaining shredded parmesan cheese across the top.
10. Serve and enjoy.