If you think of potato salad as healthy, you might want to think again. But that doesn't mean you can't tweak the recipe a bit. Few foods are more popular at a summer barbecue than potato salad ...

This potato rösti takes a page from New York’s Jewish community. Bring a large pot of water to a boil over high. Add potatoes; return to a boil. Cook until a fork can pierce through about 1/2 ...

One of my favorite foods to pull out of the fridge and eat straight from the container is potato salad. It’s a summertime classic, providing a way to eat rich, creamy potatoes in the heat.

Cook This: 3 recipes from Salad for Days, including a baked sweet potato, 'made salady' Make Alice Zaslavsky's barbecued adjapsandal with adjika yogurt dressing, yampers ...

The result is curated and intentional, with space for cooks to find themselves in. “We’re so bombarded with information and imagery, and more, more, more.

Directions. In a large Dutch oven, combine potatoes, 1 tablespoon salt and water. Bring to a boil over high heat. Once bubbles are starting to pop all over the surface, set a timer for 8 minutes.

However, a loaded baked potato has 397 calories, 32 carbohydrates, 23 grams of fat, and close to 3 grams of sugar. The key to whether or not a potato is a friend or foe depends on how it’s prepared.

Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.) Step 4.