Red, White & Blue Potato Salad
Ingredients:
1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayo or Greek yogurt
1/4 cup white wine or apple cider vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
1 pound unpeeled red potatoes, cut into 1/2-inch-thick slice
1 pound unpeeled purple potatoes, cut into 1/2-inch-thick slices
1 pound unpeeled yellow or white potatoes, cut into 1/2-inch-thick slices
1 1/2 cup blue or feta cheese (optional)
Pinch of paprika
Directions:
1. Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
2. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
3. Add dressing and cheese (optional); toss gently. Cover and chill at least 2 hours and up to 1 day.
4. Sprinkle potato salad with paprika and remaining 1/2 cup green onion
Adapted from: http://www.epicurious.com/recipes/food/views/Red-White-and-Blue-Potato-Salad-235326#ixzz2XqQeI4XF
1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayo or Greek yogurt
1/4 cup white wine or apple cider vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
1 pound unpeeled red potatoes, cut into 1/2-inch-thick slice
1 pound unpeeled purple potatoes, cut into 1/2-inch-thick slices
1 pound unpeeled yellow or white potatoes, cut into 1/2-inch-thick slices
1 1/2 cup blue or feta cheese (optional)
Pinch of paprika
Directions:
1. Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
2. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
3. Add dressing and cheese (optional); toss gently. Cover and chill at least 2 hours and up to 1 day.
4. Sprinkle potato salad with paprika and remaining 1/2 cup green onion
Adapted from: http://www.epicurious.com/recipes/food/views/Red-White-and-Blue-Potato-Salad-235326#ixzz2XqQeI4XF
Roasted Potatoes with Herb Butter
Ingredients:
1 1/2 pounds white potatoes
1 1/2 pounds red potatoes
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
4 Tablespoons of your favorite fresh herbs (parsley, sage, rosemary, thyme or basil)
Directions:
1. Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
2. Preheat the oven to 400 degrees F.
3. Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
4. While the potatoes are roasting, make the herb butter: Mix the softened butter with the herbs and season it with salt and pepper, to taste.
5. When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).
*Source: http://www.foodnetwork.com/recipes/sandra-lee/mixed-roasted-potatoes-with-herb-butter-recipe/index.html
1 1/2 pounds white potatoes
1 1/2 pounds red potatoes
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
4 Tablespoons of your favorite fresh herbs (parsley, sage, rosemary, thyme or basil)
Directions:
1. Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
2. Preheat the oven to 400 degrees F.
3. Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
4. While the potatoes are roasting, make the herb butter: Mix the softened butter with the herbs and season it with salt and pepper, to taste.
5. When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).
*Source: http://www.foodnetwork.com/recipes/sandra-lee/mixed-roasted-potatoes-with-herb-butter-recipe/index.html
Dilly Potatoes
Ingredients:
8 medium new potatoes, cubed
2 tablespoons butter, melted
2 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Directions:
1. Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10-12 minutes, until potatoes are tender but not mushy.
2. In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated and serve.
*Adapted from http://allrecipes.com/recipe/garlic-dill-new-potatoes/
8 medium new potatoes, cubed
2 tablespoons butter, melted
2 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Directions:
1. Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10-12 minutes, until potatoes are tender but not mushy.
2. In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated and serve.
*Adapted from http://allrecipes.com/recipe/garlic-dill-new-potatoes/
Grilled Potatoes and Onion
Serves 4
Ingredients:
4-6 red or white potatoes, cubed
1 onion, cut into quarters
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter
optionally add fresh herbs such as dill, thyme, basil, or garlic chives
Directions:
1. Preheat grill for medium heat.
2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Ingredients:
4-6 red or white potatoes, cubed
1 onion, cut into quarters
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter
optionally add fresh herbs such as dill, thyme, basil, or garlic chives
Directions:
1. Preheat grill for medium heat.
2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
