Preheat oven to 200 F. Place 2 nonstick baking sheets in oven.In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt...

Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper...

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently...

1. In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain. 2. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes...

1. Prepare rice according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges...

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. 2Place potatoes in a 1-1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 11 to 15 minutes or until potatoes are tender, stirring twice during cooking...

1. Scrub new potatoes: cut into quarters. 2. In a medium saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 15 minutes or until tender. Drain. Rinse with cold water. Drain. 3. In a mixing bowl gently toss together greens, cucumber, and radishes. Add potatoes. Gently toss. Arrange on 4 plates. Roll up the roast beef slices and arrange on top of greens mixture. Place a few tomato wedges to the side of each salad...

1. Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside. 2. In a 2-quart saucepan cook the potatoes, covered, in a small amount of lightly salted boiling water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl. 3...

1. Slice potatoes; halve any large slices. 2. In a large skillet cook potatoes and fresh green beans, if using, in water, covered, about 15 minutes or until potatoes and beans are tender. (If using frozen beans, add to potatoes the last 5 minutes of cooking.) Drain well. 3. Meanwhile, in a small saucepan stir together yogurt, flour, mustard, dillweed, and pepper. Cook and stir until thickened and bubbly. Pour over vegetables in skillet...

1. In a large saucepan combine water, potatoes, green onion, chicken bouillon granules, tarragon, garlic, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are very tender. Cool. 2. Drain the potatoes, reserving the liquid. Mash potatoes. Gradually stir in the reserved liquid. Stir in the buttermilk. Transfer mixture to a bowl; cover and chill for at least 4 hours or up to 24 hours. 3...

1. Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon. 2. Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar...

1. In a custard cup or small bowl combine olive oil and balsamic vinegar. In another small bowl combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper. 2. Scrub potatoes with a soft vegetable brush under running water. Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges. Spray a foil-lined baking sheet with nonstick coating. Arrange wedges on sheet, skin sides down, so they don‚t touch...

1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain. 2. Meanwhile, for pesto, in a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides...

1. Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. 2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once...

1. In a large skillet bring 1 inch of water to boiling. Add fresh sweet potatoes; reduce heat. Cover and simmer for 20 minutes or until tender. Drain well. Or, drain canned sweet potatoes and cut into 2-inch pieces; set aside. 2. For sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes in skillet. 3. Cook and stir gently until bubbly...

1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally. 2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours. 3...