Tag Archives: Potato

Classic Potato Salad

Potato Salad_1

Potato Salad_3
Prep Time: 10 min.
Total Time: 25 min.

Ingredients

2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper

Preparation Instructions

1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.

2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.

Simply the best potato latkes!

These amazing food processor latkaes literally take 5 minutes to whip up! And their chopped-up texture make them distinctly hash-brown like! Thanks to Norene Gilletz of Gourmania for sharing this traditional Hanukkah dish! It’s from her Book, the NEW Food Processor Bible. It’s simply delicious- we had them for lunch the other day with a green salad and loads of home made applesauce to dip!
latkes_edited-1

Ingredients

4 medium potatoes peeled or scrubbed (or substitute Purple Sweeties)
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzo meal
1 tsp baking powder
3/4 tsp salt
Freshly ground black pepper to taste
2 Tbsp oil (plus more as needed for frying latkes)

Preparation Instructions

Cut potatoes in chunks and onion in half. Place in processor with eggs. Process on the Steel Blade until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.
Heat oil in a large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes; brown well on both sides. Drain well on paper towels. Add additional oil to pan as needed. Stir batter before cooking each new batch. Latkes can be placed on a parchment-lined baking sheet and kept warm in a 250 degree F oven.
(To bake latkes instead of frying, place oven racks on lowest and middle positions in oven. Preheat oven to 450 degrees F. Drop potato mixture by spoonfuls onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over. Transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.)
Yield: about 2 dozen or 5 dozen miniatures. Freezes well.

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

Oven beef stew

by Mandy D.’s book, Colton, SD

Ingredients

1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K

Mom’s merlot beef stew

by Natalie K.’s book, Valencia, CA

Ingredients

1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
1 cabbage
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)

*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.

Preparation instructions

Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.

Submitted by: Natalie K

Potato salad

by Mandy D.’s book, Colton, SD

Ingredients

8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery

Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste

Preparation instructions

Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.

Submitted by: Mandy D

Hamburger soup

by Mandy D.’s book, Colton, SD

Ingredients

1 pound ground beef
2 cups water
2 beef boullion cubes
3 tsp. worchestire sauce
1 can tomato sauce
4 large potatoes diced
1 cup chopped carrots
1/2 cup chopped celery
1 chopped onion
1/2 a zuchinni diced (optional)
1 tomato (optional)
salt
pepper

Preparation instructions

Brown the hamburger in a large pot. Add the rest of the ingredients and simmer until vegetables are tender. Add cayenne pepper for a spicier version.

Submitted by: Mandy D