Potatoes
Please pass the potatoes
One summer recipe focus was potatoes. During recipe picking and testing there were days when we thought we might be draining the state of Idaho. Potatoes are among our favorite foods and reading recipe entries, we realized we are not alone.
The recipes we’ve chosen to share fit our criteria to be tasty, tempting and transportable.
Old Fashion Potato Salad
4 C diced, cooked potatoes
1 1/2 C sliced celery
1/2 C sliced scallions
1/4 C sliced radishes
2 T chopped parsley
1 C mayonnaise
1 T vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 to 2 tsp salt
1/8 tsp pepper
Combine all ingredients several hours ahead and refrigerate. Serve on lettuce leaves and garnish with tomato or hard-cooked egg wedges, sliced olives and/or pickles. Serves 6-8.
Freda Daly, Ceres, California
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Something Extra Potato Salad
10 cooked, peeled and diced medium potatoes
6 eggs cooked and diced
2 C cubed ham
1 chopped onion
1 medium head of shredded cabbage
2 C chopped celery
1 C cubed cheese
3/4 C oil
salt and pepper
Mix everything together and let set overnight. Next day mix in 1 cup Miracle Whip. Stays crisp.
Maxine Boston, Girard, Illinois
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Confetti Potato Salad
6 med potatoes
4 thinly sliced green onions
1/2 C finely chopped green pepper
1 stalk thinly sliced celery
1 small shredded carrot
2-3 sliced pimento stuffed olives
3 chopped hard cooked eggs
1/2 cup coleslaw dressing
3 tsp low fat sour cream
1 tsp lemon juice
Cook potatoes until tender. Drain and cool. Peel and dice. Combine and stir dressing, sour cream and lemon juice. Pour over all other ingredients combined. Serve on lettuce; sprinkle with paprika.
Norma Roop, Hernando, MS
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Tangy Potato Salad
8 boiled and quartered potatoes
1/4 C mayonaisse
1/2 C sour cream
4 T chopped sweet pickle
1 small finely chopped onion
2 T sweet pickle juice
3 T cider vinegar
1 T prepared mustard
1 tsp sale
1 tsp pepper
2 chopped, hard-cooked eggs
Mix mayonaisse, sour cream, onion, pickle, pickle juice, vinegar, mustard, salt and pepper. Add potatoes and eggs. Refrigerate, tightly covered. Will keep up to 4 days.
Laura Snyder, Modesto, CA
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Two Times Two Mustard Potato Salad
8 pounds red potatoes
3 C mayonnaise
1/3 C German style deli mustard
1/3 C Dijon mustard
1 T yellow mustard
1/3 C fresh lemon juice
1/3 cup mustard seeds
1/3 C olive oil
Salt & pepper to taste
Boil potatoes in their jackets until tender. Peel as soon as you can handle and cut into 1/2 inch chunks.
Combine mayonnaise, deli, Dijon and yellow mustards and lemon juice. Combine dressing with potatoes.
Add olive oil to pre-heated skillet, then, add mustard seeds. With the lid on, shake pan until you hear seeds pop (1-3 minutes). Take off heat, keep shaking with lid on until the popping stops. Scrape seeds and oil over the salad and fold gently. Season with salt and pepper. Can be made up to 2 days in advance. Cover and refrigerate. 40-50 servings for buffet; 20-25 for regular meal.
Leslie V. Burckard, Tillamook, OR
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Forty-Niner Potatoes
3 pounds Yukon Gold potatoes
3 pounds red potatoes
1 large chopped red onion
1 large chopped yellow onion
1 large chopped red pepper
1 large chopped yellow pepper
1/4 to 1/2 C olive oil
1 t garlic powder
1/2 t oregano
1 t paprika
1 t black pepper
1/2 t salt
Wash and cut unpeeled potaotes into large cubes or wedges. Add to onions and peppers. Toss with olive oil, garlic, paprika, oregano, salt and pepper. Bake at 350 degrees until brown and cooked. Toss during baking. Add more oil, if necessary.
Emily Garfinkle, Alamo, CA
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Super Potatoes
32 oz. frozen hash browns, unthawed
1 C shredded cheddar
1 1/2 melted sticks margarine, divided in half
1 can cream of chicken soup
1 C chopped onions
1 C sour cream
2/4 tsp salt
1 tsp garlic salt
2 C corn flakes mixed with 1/2 cup margarine.
Mix everything except corn flakes. Place in 9×13” pan. Top with corn flakes. Bake at 350 degrees for 1 hour. Serves 10.
Almost identical entries from Ginger Thompson, Moraga CA; Joleta Carter, Hernanado MS; L.C. Rowsey, Courtland, MS
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Potato Salad
6 cooked, diced potatoes
1/4 C chopped onions
1/2 C diced celery
1 1/2 tsp salt
1/2 tsp pepper
4 sliced hard-boiled eggs
1 C dairy sour cream
1/2 C mayonnaise
1/4 C vinegar
1 tsp prepared mustard
Mix cooled potatoes and other ingredients. Chill before serving.
Mrs. D. Poullion, Flint, MI
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A time-saving potato suggestion
Pre-bake an oven full of potatoes to prepare in many different ways for reunion meals.
Breakfast – Hash browns. Peel and slice baked potatoes to fry on the stove or over a campfire.
Lunch – Potato salad. Peel and slice baked potatoes and add finely chopped onion, light mayonnaise and sweet pickle relish. Garnish with sliced hard-boiled eggs and sprinkle with paprika.
Supper – Corned Beef Hash. Peel baked potatoes, cut into cubes. Add chopped onions and saute. Add canned corned beef. Mix and continue cooking until ingredients are mixed and hash is heated through.
– Twice-baked potatoes. Cut baked potatoes in half, add cheese and other toppings. Season to taste and sprinkle with chopped chives or other favorite garnish.
Elinor Nuxoll, Spokane, WA
