For a new twist on the traditional potato salad, try this light; fresh-tasting version that combines sliced potatoes with an oil and vinegar dressing.
INGREDIENTS
2 Pounds Small Red Potatoes
1 Finely Chopped Large Celery Stalk
1 Hard-Boiled Egg
1 Minced Garlic Cloves
4 Canned Anchovy Fillets
2 Tablespoons Dijon Mustard
1/2 Teaspoon Sugar
1/4 Teaspoon Hot Sauce
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Finely Chopped Green Onions (Including Green Tops)
1/2 Cup Chopped Parsley
Pour water into a 4-quart pan to a 1 inch depth. Bring to a boil over a high heat. Add the potatoes. Cover and reduce the heat. Cook for 20 to 30 minutes just until tender when pierced with a fork. Don’t overcook. Drain the water and let cool. Peel and thinly slice into a large-size bowl. Add the chopped celery. In a blender or food processor, pulse the cooked egg, garlic, anchovies, mustard, sugar, hot sauce, olive oil and vinegar until smooth. Add the kosher salt and pepper and pulse for another 30 seconds. Stir in the green onions and parsley. Pour the dressing over the potato mixture and stir gently. Cover with plastic wrap and place into the fridge for at least 4 hours or until the next day. Transport in a cooler when taking to a picnic. Serves 6
Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud. Easy Roasted Potatoes are on my menu tonight. They go with just about any main dish. I like using red potatoes, but you can use any variety that suits you.
INGREDIENTS
2 Pounds Unpeeled Potatoes
1 Tablespoon Chopped Fresh Thyme
1 Diced Carrot
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450°F. Cut your potatoes into 1 inch pieces. In a large-size bowl combine the potatoes and diced carrots. Drizzle in the olive oil. Sprinkle on the kosher salt, pepper and thyme. Mix well until the vegetables are all coated. Spread the vegetables in one layer in a shallow roasting pan. Roast for 40 to 45 minutes until tender and lightly browned. Stir once or twice during cooking. Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast. Remove from the oven and transfer to a serving platter. Serve warm. Serves 4 as a side dish.
Mashed Potatoes With Green Onions & Peas
It’s time to jazz up your mashed potatoes with green onions and peas. This recipe calls for beef stock, but if you would like to keep this dish vegetarian then use vegetable stock instead. The mashed potatoes go great with my Mini Meatloaf!
INGREDIENTS
2 Pounds Small Red Potatoes
2 Tablespoons Kosher Salt
1/2 Cup Half & Half
6 Tablespoons Butter
1 Cup Thawed Frozen Peas or Cooked Fresh Peas
1 Bunch of Green Onions Finely Chopped
For the Gravy:
2 Tablespoons Unbleached Flour
1 1/2 Cups Beef Stock
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
Cut the potatoes in half. In a large size pot, filled with cold water, place the halved potatoes and add the kosher salt. Bring to a boil. Cook the potatoes for about 20 minutes. You will want them to be tender but not mushy. Drain the potatoes and then put them back into the pot. Add the half & half, green onions and 3 tablespoons butter. Mash the potatoes with a masher. A great way to relieve stress by the way. Fold in the peas. Cover and let sit. In a small size sauté pan melt the rest of the butter and whisk in the flour. Next whisk in the beef stock and Worcestershire sauce. Cook to thicken to a gravy consistency. This should take just a few minutes. Finally, whisk in the Dijon mustard. Transfer the mashed potatoes to a serving bowl and transfer the gravy to a gravy boat and serve immediately. Serves 4
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
INGREDIENTS
5 Potatoes
2 Onions
3 Eggs
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.
I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
INGREDIENTS
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
Macadamia Nut Roasted Sweet Potatoes
Give sweet potatoes a modern and delicious update in this dish that is sure to become a favorite at your Thanksgiving table. The marrying of sweet potatoes, toasty macadamia nuts and vinegar go together very well.
INGREDIENTS
1/4 Cup Toasted Macadamia Nuts
4 Medium Peeled Sweet Potatoes
1/4 Cup Olive Oil – Divided
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Balsamic Vinegar
3 Tablespoons Maple Syrup
1 Teaspoon Dijon Mustard
Preheat your oven to 350° F. Place the macadamia nuts onto a baking sheet and bake for 8 minutes. You will want the nuts to be lightly browned and fragrant. Remove from the oven and let cool. Chop the nuts and set aside. Turn the heat up to 400° F. Grease a glass baking dish. Cut the sweet potatoes into wedges and toss them in the baking dish with 1 tablespoon of olive oil, salt and pepper. Bake for 1 hour until tender. Stir occasionally. Remove from the oven and let cool for 5 minutes. Transfer to a serving plate. In a small size bowl whisk together the rest of the oil, balsamic, maple syrup and mustard. Drizzle over the sweet potatoes and top with the toasted macadamia nuts. Serves 4