In a large saucepan, combine potatoes with water to cover.

In a large bowl, combine potatoes, red onion and celery.

Later, I played with that idea, combining the mussels, potatoes and asparagus into one dish for a full meal.

In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white.

In large roasting pan, combine potatoes, garlic, oregano and oil.

Combine the squid and potatoes in a serving bowl and add dressing.

Combine the celery roots, potatoes, onions, salt and pepper.

Combine saffron, potatoes and 4 cups of water in large pot.

Combine potatoes and water in a 1-quart souffle dish.

In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.