xiaoxl/recipe_data huggingface dataset:
The Best Make-Ahead Lasagna


Ingredients:
olive oil, onion, garlic cloves, salt, black pepper, heavy cream, tomato puree, diced tomatoes, whole milk ricotta cheese, parmesan cheese, fresh basil leaf, egg, salt, ground black pepper, whole milk mozzarella, parmesan cheese

Directions:
FOR THE SAUCE:  Heat the oil in a Dutch oven (or large pot] over medium heat until shimmering.
Add the onions and cook until softened but not browned, about 3 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined].
Bring to a simmer and cook until the flavors are blended, about 3 minutes.
Season with salt and pepper to taste; set aside.
FOR THE RICOTTA FILLING:  Stir all the ingredients together until combined; set aside.
TO ASSEMBLE THE LASAGNA:  Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat].
Place 3 noodles in a single layer.
Spread each noodle with 1/3 cup of the ricotta mixture.
Sprinkle with 1 cup mozzerella.
Spoon 1 cup of sauce evenly over the cheeses.
Repeat layering twice more.
Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
TO STORE:  Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month.  (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours].
TO SERVE:  Adjust an oven rack to the middle position and pre-heat to 400 degrees.  Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil].  Place a rimmed baking sheet under the dish to catch any overspill.  Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes.  Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer.  Let cool for 10 minutes before cutting and serving.
TO SERVE RIGHT AWAY:  Follow instructions above, reducing covered baking time to 15 minutes.
Parmesan Tilapia


Ingredients:
pepper, dried basil, parmesan cheese, olive oil

Directions:
preheat oven 425 degrees f.
drizzle 9x9 glass pan with olive oil.
place filets in pan and flip to coat in oil.
apply garlic salt, pepper, and basil to each filet.
carefully pack cheese on top of filets. try to not get on bottom of pan as it will burn.
bake for ~5-10 min until fish flakes with fork, and cheese is lightly browned.
Serve with rice or noodles of choice and favorite vegetables!
Roasted Chicken with Lemon and Rosemary
Category: meat-and-poultry
By cherylb413

I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Ingredients:
1 whole chicken, cut into 8 pieces
1  onion, cut into wedges
1  lemon, sliced
8 cloves garlic
4 sprigs fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 roasted chicken

Calories: 545.8
Fat: 34.5 g
Saturated fat: 8.4 g
Carbohydrates: 5.4 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 52 g
Cholesterol: 204.9 mg
Sodium: 347.4 mg
Slow Cooker Cider Applesauce (No Sugar Added)
Category: side-dish
By Cookingfor9

This spicy applesauce requires no added sugar because the apples and spices are sweet enough on their own. The smell of the apples cooking with the spices makes the entire house smell like apple cider!

Ingredients:
5 pounds apples - peeled, cored, and thinly sliced
1 ½ tablespoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg

Directions:
Layer apples into a slow cooker. Sprinkle cinnamon, cloves, and nutmeg over the apples. Cook on High until apples are soft, 4 to 5 hours. Whisk apples vigorously for a chunkier-style applesauce. Puree with an immersion blender for a smoother applesauce.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 16 servings

Calories: 75.8
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 20.2 g
Sugars: 14.8 g
Dietary fiber: 3.8 g
Protein: 0.4 g
Sodium: 1.7 mg
Broccoli Cauliflower Casserole


Ingredients:
parmesan cheese, butter, cauliflower florets, butter, onion, flour, McCormick® Black Pepper, milk, cream cheese

Directions:
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
Passover Sorbet


Ingredients:
sugar, water, pineapple, strawberry, cantaloupe, lemons

Directions:
Heat sugar and water in a sauce pan over medium flame until the sugar is fully dissolved into the water.
Pour the sugar water into the blender. Add the fruits and ice and blend until smooth. If your blender is small you might want to do this in two batches. (Now, I have a food processor not a blender so I blend the fruits and ice and then mix the the sugar water and fruit mixture in the pan.
Pour mixture into 9x13 pan, cover with plastic wrap, and freeze for at least five hours. Once frozen blend it again and freeze it again. Repeat this until the sorbet is creamy.
Grilled Halloumi Wraps
Category: main-dish
By France C

Salty halloumi cheese slices grill up beautifully, along with peppers and onions, to make this tasty vegetarian wrap bursting with flavors of the Mediterranean. I like to use low-carb tortillas, but you could also stuff everything inside a pita half instead. Using flavored hummus also adds a nice twist.

Ingredients:
1 tablespoon olive oil
1 tablespoon lemon juice
1  orange bell pepper, cut into strips
1 small red onion, cut into 1-inch wedges
salt to taste
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
4 (8 inch) low-carb flour tortillas
½ cup hummus
1 cup baby spinach leaves
⅓ cup Kalamata olives

Directions:
Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate. Whisk together olive oil and lemon juice in a small bowl; set aside. Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan. Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium. Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm. Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 wraps

Calories: 471.7
Fat: 28.1 g
Saturated fat: 11.4 g
Carbohydrates: 36.1 g
Sugars: 0.9 g
Dietary fiber: 3.9 g
Protein: 20.3 g
Cholesterol: 46.8 mg
Sodium: 1255.3 mg
Autumn Tea


Ingredients:
tea bags, boiling water, cranberry juice, sugar, lemon juice

Directions:
Place the tea bags in a large heat-proof bowl and add the boiling water., Cover and steep for 8 minutes., Discard tea bags., Add the remaining ingredients to tea and stir until sugar is dissolved., Serve warm or cold.
Guacamole


Ingredients:
avocados, onion, tomatoes, cilantro, lime juice, garlic powder

Directions:
Cut avocados in half, remove the pits and scoop out the flesh into a bowl. Mash avocados with a fork.
Add the onion, chile, tomato and cilantro and mix thoroughly. Stir in the lime juice and mix well.
Double-Raspberry Malt


Ingredients:
fresh raspberries, sugar, vanilla ice cream, mint sprig

Directions:
Set aside 4 raspberries for garnish.
Combine remaining raspberries, milk, malted milk powder, and sugar in blender; blend until smooth.
Add ice cream; blend until smooth, stopping once or twice to scrape down sides of blender, if necessary.
Pour malted shake into fluted soda-fountain-style glass.
Top with sorbet.
Garnish malt with reserved berries and mint sprig, if desired.
Easy As Pie Peaches


Ingredients:
light brown sugar, cinnamon, vanilla, nutmeg, graham crackers

Directions:
Mix everything except gram crackers.
Chill for one hour.
Top w/ gram crackers.
I apologize for any measurements being slightly off -- I cook by sight and taste.
For an adult version substitute some Grand Manier or Amarula for the oj.
Also great with apples/bourbon.
Tomates Rellenos - Tapas


Ingredients:
tomatoes, eggs, aioli, salt, parsley, olive oil

Directions:
Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat.
Remove the insides of the tomatoes with a spoon or knife.
Mix the eggs, aioli, salt, pepper and parsley.
Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper.
tips: if the mixture seems too soft you might have to add some bread crumbs.  If you are using mayonnaise instead of aioli, season it with garlic.
Fruit Crumble Tart


Ingredients:
light butter, light cream cheese, white flour, whole wheat flour, salt, sugar, whole wheat flour, oatmeal, light butter, fresh strawberries, sugar, lemon juice, lemon zest, cornstarch

Directions:
Combine crust ingredients until a dough is formed. Wrap dough on wax or plastic paper and refrigerate for 1 hour.
Roll dough and fit into a removable bottom 9 inch tart pan. Prick the dough with a fork. Chill for 20 minutes in the refrigerator.
Remove dough from refrigerator and place parchment paper topped with rice to weight paper down.
Bake dough for 18 minutes at 350°F.
While dough is baking prepare filling and crumb mixtures by mixing ingredients in separate bowls, one for the crumb mixture and another for the filling mixture.
Remove dough from the oven and increase oven temperature to 375°F.
Remove parchment paper and add filling to the pan. Top with the crumb mixture.
Bake for another 45 minutes to 1 hour.
Cool tart completely and serve. Enjoy.
Coffee L' Orange


Ingredients:
ground coffee, ground coffee, orange zest, cold water, Cool Whip, ground cinnamon, nutmeg

Directions:
Place the coffee grounds inside paper filled (brewing] basket.
Sprinkle the orange zest over the coffee grounds.
Adjust brewing basket to fit inside the coffee maker.
Add the chocolate syrup to the empty coffee pot of the coffee maker.
Pour the cold water inside the coffee maker, and start brewing the coffee.
When brewing is completed, add the orange extract to the coffee pot. Stir the chocolate/coffee mixture, until it's well blended. (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.].
Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Wip.
Sprinkle cinnamon or nutmeg ontop the Reddi Wip or Cool Whip.
Bacon-Wrapped Steak Bites (Perfect for Campfires and Grilling!)
Category: meat-and-poultry
By jhollinger12

I've worked this awesome grill teaser out to a science! You'll love'em! Perfect with a beer!

Ingredients:
2 tablespoons barbeque seasoning (such as KC Masterpiece®), or to taste
2 pounds beef tips, trimmed
1 pound bacon, strips cut in half
toothpicks

Directions:
Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes. Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick. Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 423.2
Fat: 22.9 g
Saturated fat: 8 g
Carbohydrates: 1.4 g
Dietary fiber: 0.1 g
Protein: 49.8 g
Cholesterol: 167.9 mg
Sodium: 1544.2 mg
Cranberry Chutney


Ingredients:
tart apples, cranberries, light brown sugar, cider vinegar, cinnamon, salt, ground ginger, ground cloves, dark raisin

Directions:
Place all ingredients in a large saucepan.
Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
(If using frozen cranberries, increase cooking time to 35-40 minutes.].
Sugar Free Slow Cooker Peaches


Ingredients:
rolled oats, Bisquick, cinnamon, brown Sugar Twin, Splenda granular

Directions:
Spray your crock pot with cooking spray., Mix dry ingredients in a large bowl., Stir in peaches, then put the mixture in the crock pot., Cook low for 4-6 hours.
Scalloped Sweet Potatoes


Ingredients:
sweet potatoes, garlic cloves, nutmeg, cheddar cheese

Directions:
Place 2 cups cream in a pot to warm.  Add nutmeg.
Butter a gratin or casserole dish.  Layer sliced potatoes and cheese in casserole.  Salt and pepper each layer and finish with cheese on top.
Pour warm cream over top and place casserole on a baking sheet to protect oven from possible over bubbling.
Bake 30-35 minutes in 350 degree oven.
Forevermama's Roasted Sugar Snap Peas With Thyme


Ingredients:
sugar snap pea, extra virgin olive oil, onion, dried thyme, kosher salt, black pepper, sugar

Directions:
Preheat oven to 425 degrees F.
Remove and discard the stem end and the string from each pod.  (If this is not removed, you will  find yourself having to spit it out when chewing, so you want to make sure to remove it].
Rinse pods under cold running water.  Pat dry.
Spread sugar snap peas in a single layer on a cookie sheet (that have ridges].  Sprinkle with the olive oil, finely diced onion, and thyme.
Season with salt and black pepper.  Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness.  Adding the sugar is all a matter of taste].
Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.
Coffeecake Bars


Ingredients:
sugar, butter, eggs, vanilla, flour, baking powder, cherry pie filling, powdered sugar, vanilla, butter, milk

Directions:
Cream sugar and butter.
Add eggs one at time.
Add vanilla.
Mix flour and baking powder.
Add to wet mixture.
Spread 3/4 of the dough on a greased 9 x 13 inch pan.
Spread pie filling in strips.(i just slathered on cherrypie filling and dropped clumps on top ].
Cover strips with remaining dough.
Bake 35 minutes at 350 degrees Fahrenheit.
While baking mix powdered sugar, vanilla, and butter glaze ingredients together, adding just enough milk to make runny.
Drizzle glaze over bars.
Simple and Quick Tilapia Pesto


Ingredients:
mayonnaise, pesto sauce

Directions:
Preheat oven to 400., Mix mayo and pesto in a small bowl., Lay out fish on a foil lined tray, spread pesto mix on fish., Bake for 20 minute.
Greens Salad (Shamrock Salad)


Ingredients:
asparagus spear, sugar snap peas, snow peas, fresh peas, rocket, celery, garlic clove, extra virgin olive oil, white vinegar, grainy mustard

Directions:
Remove woody ends from asparagus and cut into equal lengths.
Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
Serve.
Spinach Salad with Grilled Salmon and Strawberries
Category: salad
By Bibi

This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.

Ingredients:
4 tablespoons extra-virgin olive oil
4 tablespoons high-quality balsamic vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste
1 pound salmon filets, with skin
salt and pepper to taste
1 (5 ounce) package fresh baby spinach
1 medium red bell pepper, chopped
8 medium fresh mushrooms, sliced
16 large fresh strawberries, sliced
4 tablespoons chopped pecans
4 slices cooked bacon, crumbled

Directions:
Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine. Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette. Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C). Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad. Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake. Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 454
Fat: 31.2 g
Saturated fat: 5.1 g
Carbohydrates: 13.5 g
Sugars: 7.9 g
Dietary fiber: 3.8 g
Protein: 30.5 g
Cholesterol: 76 mg
Sodium: 393.6 mg
Kid-Friendly Fruit Salad
Category: salad
By Trevor rogers

My step dad showed me this recipe.

Ingredients:
¼  fresh pineapple, cut into bite-size chunks
1  orange, peeled and cut into bite-size pieces
½  red apple, cut into bite-size pieces
5  seedless red grapes, halved
5  seedless green grapes, halved
2 cups strawberry yogurt

Directions:
Stir pineapple, orange, apple, red grapes, and green grapes together in a bowl. Pour yogurt over the top and stir to coat completely.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 300.4
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 61.5 g
Sugars: 56.2 g
Dietary fiber: 2.4 g
Protein: 9.9 g
Cholesterol: 22.1 mg
Sodium: 128.8 mg
Gluten Free Danish
Category: bread
By Melissa R.

My husband says these are the closest thing to 'real' Danish he has had since going gluten-free five years ago. We like raspberry jam, but you could also try pie filling in the middles.

Ingredients:
2 cups gluten-free pancake mix
¼ cup butter, room temperature
2 tablespoons white sugar
⅔ cup milk
½ teaspoon almond extract
¼ cup raspberry jam
⅔ cup confectioners' sugar
2 tablespoons milk, or more as needed
½ teaspoon vanilla extract
¼ teaspoon almond extract

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky. Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool. Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 12 Danish

Calories: 343.4
Fat: 8.3 g
Saturated fat: 5.3 g
Carbohydrates: 64.6 g
Sugars: 26.2 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 22.9 mg
Sodium: 366.3 mg
Salad Cream


Ingredients:
milk, white wine vinegar, sugar, French mustard, butter, eggs, salt, fresh ground white pepper

Directions:
Put all ingredients, with pepper (to taste] into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens.
Pour into hot sterilized jars or bottles and seal.
Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice.
Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta.
Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.
Gourmet Sweet Potato Classic
Category: side-dish
By Heather

Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!

Ingredients:
5  sweet potatoes
¼ teaspoon salt
¼ cup butter
2  eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup white sugar
2 tablespoons heavy cream
¼ cup butter, softened
3 tablespoons all-purpose flour
¾ cup packed light brown sugar
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 380.6
Fat: 19.2 g
Saturated fat: 9 g
Carbohydrates: 50.7 g
Sugars: 37.6 g
Dietary fiber: 2.8 g
Protein: 3.8 g
Cholesterol: 82.1 mg
Sodium: 201.1 mg
Potato Salad for Those Who Don't Like Potato Salad (Aka Dillweed


Ingredients:
potatoes, hard-boiled eggs, low-fat plain yogurt, vinegar, green onion, salt, dill weed, pepper, celery, onion powder, garlic powder, light mayonnaise

Directions:
Cook potatoes in water to cover; drain.
Peel; slice while warm.
Combine oil, vinegar, salt, pepper, garlic powder, and onion powder; blend thoroughly.
Pour 1/3 to 1/2 of the dressing over the potatoes.  Let stand for at least 1 hour.
Add mayonnaise, eggs, sour cream, onions, dill weed and celery to remaining dressing; combine with potato mixture.  Chill until ready to serve.