Big Batch Red Potato Salad

My go-to classic potato salad for a crowd, with corn for crunch and Dijon mustard so it's perfectly zesty and creamy! 

Ingredients:

9 - 10 lbs red potatoes

salt to taste 

3 cups kernel corn

3 - 3 1/2 cups red onions, diced

3 cups Miracle Whip salad dressing

3/4 cup white vinegar 

4-5 tbsps Dijon mustard

3 tsps celery seed 

3 tbsps chopped fresh dill 

First wash and brush the potatoes clean. Then cut in even chunks about 1 - 1 1/2" in size. You will dice them later. Place the potato pieces in pots (I used 3) in cold salted water and bring to a boil, then reduce heat and simmer for about 15 minutes until tender but not mushy. Drain and add cold water let sit a few minutes then drain again and place in the fridge to cool. Meanwhile mix everything else together and reserve about 1 cup of the mixture. Once the potatoes are cool, dice to bite-size and fold in the dressing stirring to completely coat. Refrigerate until ready to use. Just before serving toss in the reserved dressing. Makes 35-40 servings.

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Hearty Potato and Cabbage Soup

Cold weather calls for a cozy, comforting bowl of hot soup. So easy to make and packed with nutrients! Leave out the bacon and use vegetable broth in place of chicken broth for a vegetarian option.

Ingredients:

1/2 lb bacon, cut in 1 1/2" pieces

1 - 1 1/2 cups diced onion

8 cups roughly chopped cabbage

1/2 lb potatoes, diced

1 large carrot, sliced thinly

1 1/2 cups roughly chopped spinach

5 cups chicken broth (or more)

1 bay leaf

salt and pepper to taste

1 cup cooked rice (optional)

Cook bacon in a large pot to crispy, 6-10 minutes. Remove and set aside. Take excess bacon fat out of the pot but leave about 2 tbsps. In the remaining bacon fat cook the onion until translucent, 2-3 minutes. Add the carrot for 2 minutes then add the potatoes, cabbage, spinach, salt and pepper (and rice is using). Pour broth in and add the bay leaf. Bring to a boil then simmer until potatoes, carrots and cabbage are tender, about 15 minutes. I used 5 cups of broth and achieved more of a cabbage stew/soup. If you want it soupier just add more broth. Now remove the bay leaf, add the bacon and serve alongside some crisp garlic toast. 

Makes 4 servings

 

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Potato Hack

If you have new potatoes and don't feel like peeling a whole bunch of them for dinner, this is the hack for you!

Saw this somewhere on the internet and had to try it, and it works! Simply brush clean then boil whole, new potatoes until tender. That could take about 1 hour depending on the size of your potatoes. Then cut them in half and press through a rack into a bowl. So easy!

Ready for mashing or any other recipe where you need cooked potatoes!

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Cheesy Corn and Potato Fritters

Crispy on the outside and pancake-like on the inside. These fritters can be served for breakfast, lunch or supper. Great use of leftover mashed potatoes!

Ingredients:

2 cups leftover mashed potatoes

1/4 cup grated onion, squeeze extra liquid out in paper towels

2/3 cup shredded cheddar cheese

2 eggs

6 tbsps flour

2 tsps baking powder

1/2 tsp salt

1/4 tsp pepper

1 cup kernel corn, canned or frozen and defrosted

1 tbsp fresh chopped parsley

vegetable oil for frying

Combine the potato, onion, cheddar and eggs. Then mix the flour, baking powder, salt, pepper and parsley together before adding it to the potato mixture. Finally add the corn.

Using a scoop, measure balls out and place on a parchment lined baking sheet. Gently press them down to form patties using damp hands. Chill in fridge at least 1 hour.

When ready to cook, heat oil in a skillet to medium high and cook patties 3-5 minutes per side or to as browned as you like. (I like mine brown!)

Makes 8 patties

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Jamaican Yam for Two

Jamaican yam with it's red skin and pale yellow flesh is kind of a cross between a starchy white potato and a sweet potato. If you're cooking for someone who doesn't like sweet potatoes, you might give these a try.

Ingredients:

1 medium Jamaican yam

olive oil

garlic powder

oregano

black pepper

Brush the yam clean then cut in half lengthwise. Score the flesh at 1/2" intervals making a crisscross pattern. Brush with olive oil gently opening the cuts to let some oil seep inside. Sprinkle with seasonings then place cut side down on a parchment lined baking sheet. Brush the skin with oil and add more seasoning. Roast at 400°F for 35 minutes flipping halfway through the cooking time. It should be fork-tender when cooked.

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Deluxe Potato and Celeriac au Gratin

The gnarly and nutty celeriac, or celery root, adds depth to these plain old potatoes making this an excellent side to any roast meat. Perfect on a cold winter night!

Ingredients:

3/4 cup vegetable or chicken broth

2 garlic cloves, crushed

3/4 cup 35% cream

1 tbsp olive oil

1 small onion, chopped

1 small celeriac, thinly sliced

3 medium potatoes, thinly sliced

1 tbsp flour

1 or 2 tbsp fresh chopped parsley

salt and pepper to taste

1/2 cup shredded cheese...swiss, cheddar, monterey jack

Place the garlic in a small saucepan with the broth and bring to a boil. Remove from heat and add the cream. Leave to cool on counter.

Fry the chopped onion in olive oil until lightly golden.

Scrub the celeriac, cut off the bumps, then peel and slice thinly along with the peeled potatoes. Toss both in a bowl with the flour, salt and pepper. Add the parsley and onion.

Butter a 2L baking dish and layer the potatoes and celeriac. Remove the garlic from the broth/cream and pour over the vegetables.

Top with cheese and bake uncovered at 400°F for 1 - 1 1/4 hours. Ready when it's tender and golden!

Serves 4-6

Perfect with this Rich Roast Beef and Onions recipe:

https://hotandcoldrunningmom.blogspot.com/2021/01/rich-roast-beef-and-onions.html

Potato, Leek and Carrot Soup

Classic potato leek soup is creamy and thick, some might say grainy. This is not that! I like my soup chunky! 

Ingredients:

1 leek, cleaned and sliced

2 1/2 cups diced potatoes

1 1/2 cups diced carrots

1 small red onion, sliced

1/2 jalapeño, finely chopped

4 cups chicken or vegetable broth

1 tbsp tomato paste

1 tsp oregano

1 tsp celery seed

1 tsp olive oil

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

fresh parsley to serve

First things first with leeks... they can be sandy. So cut the root end off, remove the dark green leaves and cut through lengthwise. Carefully wash between each leaf so no dirt gets into your soup! Now slice and dice all the veggies.

Heat the olive oil and butter in a large pot, then add the leek and onion. Cook 2 minutes. Next add the carrots, potatoes and jalapeño and toss together.

Pour in the broth with tomato paste and seasonings. Bring to a boil then reduce heat. Cover and simmer 10-15 minutes or until carrots are tender.

Serve with fresh parsley and maybe a nice crusty bread for sopping!

Serves 4-6

Corn and Red Potato Salad

Nothing fancy just a tasty spirit of summer salad!

Ingredients:

4 medium red potatoes (1 1/4 lbs)

1 1/4 cups kernel corn (you could use frozen and thawed)

1/4 cup chopped red onion

1/2 cup Miracle Whip (Caesar or Ranch salad dressing)

2 tbsps white vinegar (or pump it up with pickle juice!)

1/2 tsp celery seed

chopped dill (optional...some of us don't like it in our house so we used parsley)

Quarter the potatoes and boil until cooked but still firm. You don't want mushy potato salad. Drain and rinse under cold water. Mix the rest of the ingredients and toss with the potatoes.

Chill a few hours. That's all folks!

Serves 4-6

Easy Mexican Sweet Potato Rounds

Healthy and yummy! These sweet potato rounds are loaded with good stuff for you. Serve them as an appetizer, quick lunch or double the recipe for a nutritious, vegetarian meat free meal!

Ingredients:

2 sweet potatoes, unpeeled

1 tbsp melted butter

1/4 tsp garlic powder

1 tbsp avocado oil

1/2 onion, finely chopped

1/2 cup black beans

4 heaping tbsps salsa

pinch of cumin (optional)

1 cup shredded Monterey Jack cheese

salt and pepper

parsley or cilantro to serve

Scrub the sweet potatoes clean with a brush, pat dry and slice about 1/2" thick. Leaving the peel on keeps them from falling apart  when cooked and it is full of fiber. Melt the butter, stir in the garlic powder and brush all over the rounds.

Place on a lined baking sheet in a 400 F oven for 20 minutes, turning halfway.

Now for the topping... in a small skillet lightly brown the chopped onion in oil. Add the black beans and salsa. If you like cumin add it here.

After the rounds have been in the oven for 10 minutes turn them over, salt and pepper them, and return to the oven for the last 10 minutes or until tender.

Remove from the oven and top the warm slices with shredded Monterey Jack. Return to the oven just long enough to melt the cheese.

And they're good to go. You could add parsley, cilantro or even sour cream but they are full of flavour just the way they are.

Little Loaded Hasselback Potatoes

These Little Loaded Hasselback Potatoes are great as game day food or along side a juicy steak!

Ingredients:
8-10 small potatoes
olive oil
salt and pepper
1/2 block cheddar cheese
1-2 slices bacon
parsley or lettuce

Fry the bacon until crispy and set aside.

Scrub the potatoes clean then slice thinly but not all the way through. Using a chopstick on either side of the potato helps. (So does having an assistant!)

Place on a lined baking sheet and brush the potatoes inside and out with olive oil. Salt and pepper all over.

Bake at 400 F for 40-50 minutes or until tender.

Remove from oven and place a few cheese slices in the potatoes and return to the oven for 5 minutes or until cheese starts to melt.

Now take them out of the oven, top with shredded cheese and crumbled bacon. 

Sour cream is the baked potato topping of choice but I like mine with some caesar salad dressing! (Oopsie, didn't get a picture!)

Mashed Potato Bread

This recipe makes 2 light and springy loaves of bread.

1/2 cup warm milk, 110 F
1/2 cup sugar
1 tsp salt
2 tsp yeast

1 cup mashed potatoes
2 eggs, lightly beaten
1/2 cup softened butter
3 1/2 cups bread flour (or 2 bread, 1 1/2 all purpose)

Microwave the milk 50 - 60 minutes on high. Check temperature with a thermometer. If it's a little high (about 120F) just add the salt and sugar and watch the temperature go down. Sprinkle the yeast over top. Set aside for 15 - 30 minutes until yeast starts to activate.

Meanwhile in a separate bowl mix the room temperature potatoes, eggs and butter together. I started with the dough hook but, oops, that wasn't right. Use the paddle here. 

Turn your oven on to the lowest temperature for 2 minutes then turn off.

Once the yeast is working start adding the flour 1 cup at a time and alternating with the potato mixture. Now's the time to use the dough hook!  

Grease a large bowl, turn the dough into the bowl, turning over to coat with oil. Cover and seal bowl with plastic wrap and a dish towel and set in the warmed oven on the center rack for about 2 hours. If it hasn't doubled yet put a pot with hot tap water in the oven on the bottom rack and wait an additional 30 minutes. That should do it.

Remove from oven and punch dough down.
Grease 2 loaf pans. Cut the dough in half, roll out into rectangles the length of the pan and roll up. Pinch edge closed. Place in pan and sprinkle top with flour so it doesn't stick to the plastic wrap.

Cover pans loosely with plastic wrap this time and return to the warm oven along with a refreshed pot of hot tap water for 30 minutes.

They are ready to bake when the dough has risen 1 inch above top of pans.
Take the pans out of the oven, away from any drafts, and turn the oven on to 375 F. Bake on middle rack 30 - 35 minutes. 

Wait 5 minutes then remove from pan and cool on rack 1 hour before slicing.

Fresh is of course best, but if you are going to freeze some then just slice, wrap in plastic wrap, then foil and label.

That'll keep it just like fresh for the next time.

 Original recipe - GoldilocksKitchen.com