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Anne's Potato Pancakes

Submitted by: KURZANNA

Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.

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Spinach and Potato Frittata

Submitted by: CHERYL H.

Living In: Bayville, New Jersey, USA

A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Delicious!

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Potato Lasagna

Submitted by: PIKKLE

This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!

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Blue Cheese Potato Salad

Submitted by: TOSWEETFORU

This satisfying potato salad uses waxy-fleshed red potatoes, tangy blue cheese, peppery green onions and crunchy bits of bacon to create an unforgettable potato salad experience!

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Potato Salad I

Submitted by: RAINEYJR

Red potatoes are moist and hold up very well when cooked and tossed with delicious stuff. And this recipe is great, offering just the right proportions of potato and dressing. Serves twelve.

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Simple German Potato Salad

Submitted by: BIRGIT2

This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.

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This pretty potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

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Potato Tacos

Submitted by: YVONNE51067

Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.

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Spinach Potatoes Au Gratin

Submitted by: Edna Shaffer

'This creamy mixture of sliced potatoes and spinach makes a pretty side dish,' writes Edna Shaffer of Beulah, Michigan. 'It may sound like it's labor-intensive, but it's not,' she assures.

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Classic American-Style Potato Salad

Submitted by: USA WEEKEND columnist Pam Anderson

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.