354 potato onion soup recipes

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.

Turned out super crispy, loaded with cheese and bacon and seasoned to perfection.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

This purple potato salad is a great side dish. we boiled potatoes with garlic and vinegar, which made potatoes super tasty!

There are lots of flavor in both topping and filling, love shepherd's pie, then you should make this flavorful and delicious recipe!

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Farmer's pork chops baked over sliced potatoes with onion rings and a sour cream mustard sauce. A hearty one-dish dinner that braises in the oven for 90 minutes.

Classic pot roast braises beef low and slow with potatoes and onions, then finishes with a tangy sour cream pan gravy made from the drippings. A Sunday-supper one-pot dinner.

Make-ahead mashed potato casserole with sour cream and cream cheese, refrigerated overnight, then baked the next day. The Thanksgiving and holiday side that frees up your stovetop.

Dill potatoes toss tender warm russets with sour cream, mayo, fresh dill, and onion for a bright, herb-forward side. A creamy take on potato salad that works hot, warm, or chilled.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Potato skin soup uses just the peels, sauteed in butter with onion, simmered in chicken broth, and blended smooth. A resourceful, zero-waste soup with surprisingly rich potato flavor.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

New potato casserole with thinly sliced potatoes and onions baked under butter until tender and golden, served with herbed sour cream. Five ingredients and effortlessly simple.