Showing posts with label Potato recipes. Show all posts
Showing posts with label Potato recipes. Show all posts

Thursday, October 30, 2014

Classic Potato Salad with Sweet Relish



America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
2 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
½ cup sweet relish
1 cup thinly diced celery
½ cup diced red pepper
½ cup diced scallions
2 tablespoons white wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, relish, peppers, vinegar, onion, salt, pepper and 
eggs.


Serve chilled or at room temperature.




Red Potato Salad with Crab


One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.



Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup crab meat
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1/2 cup sweet relish
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced scallions
1 tablespoons lemon juice
1 1/2 teaspoons Old Bay
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.


 Serve chilled or at room temperature.



Classic Potato Salad with Pickles


America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
3 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 Tablespoon French’s mustard
1/4 diced dill pickles
1 cup thinly diced celery
1/2 cup diced red pepper
1/2 cup diced yellow onion
2 Tablespoons pickle juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, pickles, juice, onion, salt, pepper and eggs.


Serve chilled or at room temperature.




Waldorf Potato Salad


One  America’s favorite side dish is this Waldorf Potato Salad  This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients, apples, and walnuts makes a big favorite among family and friends.




Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
2 cup thinly diced celery
1 cup diced Granny Smith apple
1/2 cup chopped walnuts
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, apples, walnuts, salt, pepper and eggs.


Serve chilled or at room temperature.




Classic Red Potato Salad


America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.




Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.





Southwestern Potato Salad


Make this Southwestern potato salad recipe for your next backyard barbecue or party.



Ingredients


1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.

Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well.

Season again with sea salt and pepper, to taste.



Wednesday, October 29, 2014

Eyeball Poppers


Crunchy, poppable potato balls that when you take a bite the center looks like an eyeball. Seriously, your guest will get a kick out of "Eyeball Poppers"


Ingredients

1 package Betty Crocker Instant Potatoes; cooked and cooled
1/4 cup all purpose flour
1/4 teaspoon white or black pepper
2 teaspoons garlic powder
2 eggs; beaten
1 cup bread crumbs
1 (8 oz.) can black olives

Directions

Preheat oven to 400 degrees F.

Combine potatoes, eggs, pepper, garlic, and flour; mix until blended.

Take one whole olive and mold into the center of a ball of the potato mixture; using about 2 tablespoons for each ball should make about 24 eyeballs.

Pour the bread crumbs into a bowl.

Roll the potato ball in the bread crumbs.

Coat a large baking dish with cooking spray.

Place the balls in the baking dish and spray with cooking spray.

Bake 15-18 minutes.

Serve.







Sunday, October 26, 2014

Red Potato Bacon-Ranch Salad

Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.



Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
¾ cup real bacon bits
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup chopped scallions
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.



Ranch Red Potato Salad

Ranch Red Potato Salad


"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!


Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup diced yellow onion
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.






Classic Ranch Potato Salad

Classic Ranch Potato Salad

"Classic Ranch Potato Salad"  this is my basic starter recipe for potato salad. It's simple, easy to make and taste delicious.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
½ cup Kraft Ranch Dressing
1 cup thinly diced celery
½ cup diced yellow onion
¼ teaspoon sea salt
¼ teaspoon black pepper
chives or garlic chives, chopped

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with chives or garlic chives.





Curry Potato Salad





Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 cup Greek Yogurt
1/3 cup olive oil
1/3 cup Golden Raisins
2 cups frozen green beans.
1/2 cup diced scallions
2 tablespoons white wine vinegar
2 teaspoons curry powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Potatoes

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.


Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.


Gently toss potatoes.

Serve cooled or warmed.




Classic Red Potato Salad with Lobster

Classic Red Potato Salad with Lobster


"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.


Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks
3 hard-boiled eggs, chopped
2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks
1 cup Hellmann’s mayonnaise
1/4 cup Crème Fraiche
1 Tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced scallions
1 tablespoons white wine vinegar
2 Tablespoons truffle oil or extra virgin olive oil
1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.