Cut potatoes into small cubes. Place in pot with water and bring to boil; cover and reduce heat. Cook for about 10 minutes or until tender; rinse and drain.

Combine potatoes, celery, bell pepper and onion in medium bowl; set aside. Blend mayonnaise and mustard in small bowl. Stir in horseradish. Add mixture to potatoes; mix well. Top with parsley and serve.

Chill until ready to serve.

Instructions:

Wash and thinly slice potatoes. Slice onion in 1/8 inch slice and separate. Mix remaining ingedients, fold in potatoes and onions until well mixed. Place in cassarole dish, cover with lid or foil.

Bake at 350º for 45-60 minutes or until potatoes are tender.

Submittd by C. Wallace, Fairbanks, AK

A medium sized potato will bake in 40-45 minutes at 400¼ F. However, oven temperatures can range from 325¼F to 450¼F so they can be baked along with whatever is in the oven. Adjust the time accordingly to the temperature. Pierce the skin of each potato in several places with the tines of a fork before baking. This allows steam to escape and prevents the potato from bursting.

Bake directly on the oven rack. Potatoes are done when they are soft when pinched with mitted hands or poked with a fork.

Important: Do not wrap potatoes in foil for baking. After baking, potatoes may be wrapped in foil to extend standing time.

Microwave Baking AlaskaGrown Potatoes

use uniformly sized potatoes. Scrub, pat dry, and prick in several places with a fork to allow steam to escape and to prevent the potato from bursting. Place a single potato in oven center; place two or more potatoes in a circular pattern with smaller ends toward the oven center.

Cooking time will vary accordingly to oven model, potato size, and variety. Usually cooking time is 4 minutes for a medium to large potato; add 1-2 minutes for each additional potato.

Important: Turn the potato over halfway through the baking process. Potatoes are done when the are pinched with mitted hands or poked with a fork.

Place salmon with juice from the can into a large pan. Add potatoes, tomatoes, onion, celery seed, and boiling water. Bring to a boil then reduce heat and simmer until potatoes are tender.

In a seperate sauce pan on low heat, melt butter, add flour and stir, quickly add milk to make a white sauce; add to salmon mixture and heat to slow boil stirring constantly over low heat. Add salt, celery seed, and pepper.