Poe-tay-toe Sal-ahd!

deliiiiiicious, my preeeeecious…

  • 1.5 lbs new round red potatoes
  • 1 c. light mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs white wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 c. sweet relish
  • 1/3 c. sliced green onion
  • 3 hard-boiled eggs, coarsely chopped
  • 1 avocado, seeded, peeled, and chopped
  • 3-4 slices bacon, crisp-cooked and crumbled

Scrub potatoes thoroughly, and cut into bite-size pieces.  In large saucepan, place potatoes and enough lightly salted water to cover them.  Bring to boiling, then reduce heat and simmer, covered, for 8-10 minutes, or until just tender; drain.

Meanwhile, boil eggs, cook bacon, and prepare avocado.  Chop eggs into 8 pieces (once lengthwise, 4 times across).  Cut avocado into similarly-sized pieces.  Crumble bacon.

In large bowl, stir together mayonnaise, mustard, vinegar, sugar, pepper, and salt.  Stir in pickle relish, then green onion.  Add the potatoes, then gently add eggs, avocados, and bacon.

Toss lightly to coat all ingredients with sauce.  Cover and chill 2-24 hours, then serve.

 

 

(You can boil ’em, mash ’em, stick ’em in a stew, OR make them into a salad! 😀 )

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Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T  chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F.  Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece.  Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots.  Do not cook, but thoroughly melt ghee and coat garlic and shallots.  Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.”  Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat.  Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe: http://kitchenofzig.wordpress.com/2013/05/01/loaded-hasselback-sweet-potato/

Caramel Potatoes dot com

The signature dish from caramelpotatoes.com!  Go look at it and see if they have new good things. 🙂

  • 3 lbs red potatoes
  • 1 stick (real) butter
  • 1/2 c. brown sugar
  • 1 (small) red onion
  • 1.5 tsp dried rosemary
  • salt

Boil red potatoes with the skins on.  Allow to cool and then slice ~1/2″ thick rounds.

Thinly slice the onion on the mandolin.  Separately, crush the dried rosemary.

Melt stick of butter in a large skillet over medium heat.  Add onion slices and stir;  cook 10-12 minutes.  Add brown sugar and rosemary and a pinch of salt.  Continue cooking until the onions are translucent, ~10-15 minutes.

Add the potato slices; stir gently to coat and re-heat the potatoes.  Serve immediately.

http://www.caramelpotatoes.com/2011/04/13/caramel-potatoes/