Tag: Potatoes

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German Potato Salad

Really good. Adapted (just slightly) by LKD from Authentic German Potato Salad. Serves 4-6.

  • 24 oz. diced peeled potatoes
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 1/4 cup cider vinegar
  • 2 tablespoons water (use potato cooking water)
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, reserving 2 Tbs. cooking water, and set aside to cool.
  2. Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, cooking water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
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Kale and Potato Gratin

Adapted from http://www.thekitchn.com/recipe-kale-and-potato-gratin-63094. This is really great leftover for breakfast with a poached egg on top.

  • 1 1/2 pounds potatoes (I used baking russets, which worked very well)
  • 1 large bunch kale
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1/3 cup Panko bread crumbs
  • 1/2 tsp. olive oil
  • 1/3 cup grated Parmesan cheese

Preheat oven to 350° F.

Get a pot of water boiling large enough to accommodate the potatoes.

Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then tear the leaves into smallish pieces. Wash, rinse, and spin dry the kale.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 4 to 5 minutes, until tender, but not cooked through. Drain immediately.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and massage the olive oil into the leaves, being sure to coat each leaf surface. In a small bowl, mix the Panko crumbs with the 1/2 tsp. oil. Stir in the Parmesan.

Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″x13” rectangular glass baking dish.Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

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Crock Pot Sauerkraut, Kielbasa, and Potatoes

Adapted from http://www.keyingredient.com/recipes/11280117/crockpot-sauerkraut-kielbasa-and-potatoes/.

Ingredients

  • 2 (14 ounce) cans sauerkraut, undrained (or 1 2-pound jar or bag)
  • 3 medium baking potatoes, peeled and cut into 1” chunks
  • 1 pound Kielbasa or Polish sausage, cut into 1” chunks (could use smoked sausage)
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • ¼ teaspoon pepper

Layer sauerkraut, potatoes, sausage, and spices in slow cooker (I do three layers of each). Cook 4 hours on high or about 6 hours on low or until potatoes are done. Makes 4-6 servings.

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Potato Gratin

The starch in the potatoes, the flavorful stock, and the grated cheese form a thick, creamy sauce that binds the tender potato slices under a crusty top.

4 large baking potatoes, scrubbed but not peeled
3 large clove garlic, minced
4 TBS freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 ½ c. low-sodium vegetable or chicken stock

Preheat oven to 400 degrees. Grease 9×13 baking dish.

Slice the potatoes paper-thin (I use a mandolin). Do not soak in water; slice just before using.

Layer one-third of potato slices in the baking dish, overlapping as necessary. Sprinkle with half the garlic, one-third of the Parmesan, salt and pepper. Pour one-third of the stock over the potatoes. Repeat to form two more layers, using remaining garlic in second layer. With a broad spatula, press the top layer down into the liquid.

Bake in the preheated oven for approximately 1½ hours, until the potatoes are tender, the liquid has cooked down to a thick sauce, and the top is brown and crusty.

Note: can be made the morning of or the day before and reheated in 375 F oven.

Adapted from Slim Cuisine by Sue Kreitzman, 1991

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Light Dilled Potato Salad

Light Dilled Potato Salad
By Maureen Bevelaqua, from Family Circle magazine

Cook potatoes using steps 1 and 2 of Martha Stewart’s recipe for Basic Potato Salad

  • 4 pounds small red or white thin-skinned potatoes, scrubbed, cut into 3/4’” chunks, and steamed until tender (9 cups)
  • 2 Tbs. olive oil
  • 2 Tbs. cider vinegar
  • 1 c. light mayonnaise (I use less and use regular Hellman’s)
  • 1 c. plain nonfat yogurt (Greek is best)
  • 2 Tbs. Dijon mustard
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • 1 c. minced red onion
  • ½ c. minced fresh dill

Put potato chunks in large bowl. Sprinkle with olive oil and vinegar, toss lightly to coat.

Mix mayo, yogurt, mustard, salt, and pepper in a bowl. Stir in onions and dill. Pour over potatoes. Toss gently to coat. Cover and chill.

Note: To make ahead, cook potatoes, toss with oil and vinegar, and refrigerate. Make dressing ahead and chill. Combine dressing and potatoes a couple hours before serving and chill.