Soup Er Potato Salad Ww Recipes

Steps:

• Cut potatoes into 1/2" chunks, leaving the skin on.
• Place potatoes in 4-quart saucepan, cover with lightly salted water, and bring to a boil.
• Simmer for 10-12 minutes until potatoes are tender.
• Drain and let cool.
• While the potatoes are cooking, combine mayonnaise, soup mix and vinegar in a large bowl.
• Add cooled potatoes to mayonnaise mixture and toss to coat.
• Refrigerate covered until chilled.

Steps:

• Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters.
• Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
• Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended. Yields about 3/4 cup per serving.

Steps:

• Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
• Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
• Yield 9 servings @ 1 cup = 4 ww pts.

Steps:

• Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
• As potatoes are cooking, saute onions then add to cooking potatoes.
• When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
• Thicken with the flour and water mix.
• Serve and enjoy.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.