Tag Archives: potato

Potato salad with Dijon Vinaigrette

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3 pound of red skin new potatoes cut in half or quarter, 1/4 cup red wine vinegar, 3 T. whole grain Dijon mustard, 1/2 cup olive oil, 6 scallions, chopped, 1/2 cup chopped parsley, 1/4 cup chopped dill, Salt and pepper, 3 strips crumbled bacon (reserve 1T dripping for vinaigrette), and 1T capers

Cook potatoes until just done. Drain and while still warm toss with dill and scallions. Wisk dressing ingredients, including reserved bacon drippings. Toss with potatoes. Add bacon and capers. Serves 8-10.

BROWN POTATOES – GRANDMA GALLAGHER’S

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  • 1/3-cup butter
  • 1/2-cup flour
  •  Salt and pepper
  • 1 tsp. Minced onion

Sauté above until brown (It wants to be quite brown). 

Add 2 1/3 cups of water and 3 cups largely diced potatoes. (They want to be stirred quite often or they will burn).

Put the potatoes in a casserole (It wants to be greased) and cover with crushed soda crackers. Bake until bubbly. (The potatoes want you to watch them so they don’t burn).

 

ITALIAN POTATO SALAD (serves 8)

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  • 5 large potatoes, peeled and chopped (use a Russet or Idaho potato)
  • 2 cloves garlic minced
  • 2/3 cup EVO
  • ½ cup white wine vinegar
  • 1/3 cup chopped fresh parsley (you can substitute cilantro)
  • Finely chopped scallions – optional

Bring a large pot of water to boil.  Add potatoes and cook until tender, but still firm, about 15 minutes.  Drain, cool and chop.  I actually chop mine before I boil them.  They cook quicker.  In a large bowl, mix garlic, olive oil, vinegar and parsley/cilantro.  Add potatoes and toss to evenly coat.  Cover and refrigerate overnight.

SCALLOPED POTATOES

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  • 2 T. unsalted butter

  • 1 medium onion minced

  • 2 medium garlic cloves minced

  • 1 T chopped fresh thyme leaves

  • 1 ¼ t. salt

  • ¼ t pepper

  • 2 ½ # russet potatoes (about 5)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 2 Bay leaves

  • 4 oz cheddar cheese

Sauté onion and garlic in butter.  Add thyme, salt and pepper.  Add sliced potatoes, cover with broth and cream and bay leaves.  Reduce to simmer,
cover for about 10 minutes.  Discard bay leaves.  Add cheese.  Bake uncovered 15 minutes at 425 degrees.

BAKED POTATOES ROMANOFF

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  • 10 medium potatoes, peeled and quartered

  • 1/3 cup butter

  • 2/3 cup milk

  • 3 egg yolks

  • 1  eight ounce pkg. cream cheese

  • ½ cup Parmesan cheese

Cook potatoes in water until tender.  Drain well.  Place in large mixing bowl with butter, milk and egg yolks.  Beat until well blended and no lumps remain.  Beat in cream cheese.  Pour into well-greased, large casserole dish having high sides.
Sprinkle with cheese.   Bake at 350 degrees for 25-30 minutes.  If preparing ahead, cover and refrigerate.
When ready to serve, bake at 350 degrees for 45 minutes.

 

POTATO VINAIGARETTE

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  • 2 # small red skin potatoes unpeeled and cooked until just tender

  • ½ cup fresh parsley

  • ¼ cup snipped chives

  • ¾ cup safflower oil

  • ¼ cup red wine vinegar

  • 2 t. dry mustard

  • 1 t. salt and pepper to taste

In food processor combine parsley and chives until minced finely.  Add oil, vinegar, mustard, salt and pepper.  Slice cold potatoes into the vinaigrette.  Toss
gently.

HOT BACON POTATO SALAD

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  • 8 slices of bacon

  • 2 medium onions, finely chopped

  • 1 T. flour

  • 4 t. sugar

  • 1 ½ t. salt

  • 1 t. paprika

  • ½ cup cider vinegar

  • 1 cup water

  • 6 medium size potatoes, cooked and cubed

Cut bacon into 1 inch pieces.  Pan fry slowly until almost cooked.  Add onion and cook until transparent.  Combine and stir in flour, sugar, salt and paprika.  Pour in vinegar and water.  Stir and cook until mixture thickens.  Add potatoes to bacon dressing and heat 10-15 minutes over low heat.

POTATO LEEK SOUP FROM JULIA CHILDS

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  • 3-4 cups or 1 # of peeled potatoes, sliced or diced

  • 3 cups or 1 # thinly sliced leeks, including tender green parts

  • 2 quarts of water or 1 ½ quarts of chicken stock

  • 4-6 T. heavy cream or 2-3 T. soft butter

  • 2-3 T. minced parsley or chives.

Simmer the above for 40-5- minutes.  Then blend with immersion blender.  Add salt to taste.  

Just before serving stir in 4-6 T. heavy cream or 2-3 T. soft butter.

Sprinkle servings with 2-3 T. minced parsley or
chives.

POTATO CASSEROLE

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  • 2 pounds frozen hash browns

  • 1 cup chopped onion

  • 1 can cream chicken soup

  • 1 pint sour cream

  • ½ stick melted butter

  • 8 ounces grated cheddar cheese

  • Salt and pepper to taste

Thaw potatoes. Mix all ingredients.  Bake in greased casserole at 350 degrees for one hour.