Red skinned potatoes, when boiled come out creamy. That makes them ideal for potato salad. I like to mash the egg yolks with a fork before stirring into the sauce ingredients to push up the creaminess up even further. Make sure to salt the potato water and add the seasoned sauce to the still warm potatoes to ensure the deepest flavor.
Creamy Red Potato Salad
2 1/2 lbs red potatoes
2 tablespoons Dijon mustard
1/2 cup plain Greek yogurt
1/4 cup mayo
1 tablespoon dried dill
1 tablespoon lemon juice
2 tablespoons red wine or cane vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped fine
5 strips bacon, cooked and chopped into pieces
2 tablespoons dill pickle relish (or one dill pickle, chopped fine)
2 green onions, chopped (or 1/4 sautéed finely chopped onion)
Wash potatoes and cut into equal sized chunks. Place them in a pot of lightly salted cold water and bring to a boil. Cook for 10 to 15 minutes or until fork tender. While potatoes boil, cook the eggs by placing in a saucepan of water and bringing to a boil. Let the eggs boil for 9 minutes. Put them in cold water to cool quickly.
When potatoes are done, drain and return to pot to dry a little in the residual heat. Peel eggs and pop out yolk. Chop egg whites and add to pot with the potatoes.
Mash the yolks with a fork in a mixing bowl. Add yogurt, mayo, mustard, vinegar and seasonings and stir to combine. Pour over the still warm potatoes and stir to coat. Sprinkle the chopped celery, bacon and dill pickle over the potatoes and stir gently to combine. Cover and place in the refrigerator until ready to eat.
I like broccoli casseroles. I like corn casseroles. So, why has it taken me so long to come up with a broccoli and corn casserole? This is a cheesy casserole that is a perfect way to eat your veggies.
Feel free to use other cheeses besides cheddar – I tossed in some Monterey Pepper Jack (upping it to nearly two cups cheese) as the grilled chicken we ate with the first version of the casserole because it had an adobo rub on it. The second (when I added the sour cream), just had cheddar as we ate ribs with it.
Thanks to my taste testers – Zach, Michelle, Charlotte, Thomas and Kathy.
Broccoli and Corn Casserole
1 stick butter, melted
1 box corn bread/muffin mix (I used Jiff)
1 cup sour cream
2 cups corn cut off the cob (or 2 cans whole kernel corn)
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 1/2 cup sharp cheddar cheese, grated
4 cups frozen broccoli, thawed and drained
Preheat oven to 350 degrees F.
Mix together 1 cup of the corn muffin mix with the melted butter and sour cream.
In a large bowl, mix together the corn, the egg, the seasonings and 1 cup of the cheddar cheese. Stir in broccoli. Stir in the buttered and and sour creamed corn muffin mix until well combined.
Pour into a buttered 9×13 casserole dish. Sprinkle top with remaining dry corn muffin mix and the remaining cheddar cheese. Bake uncovered for 45 minutes to an hour.
When I was growing up, the only time I had sweet potatoes was under a cover of marshmallows at Thanksgiving. What a long way I’ve come!
Readers of my blog know I’m a fan of rosemary, so when I thought to take a sweet potato fries recipe up a notch, that is where I started. This is fairly simple recipe with just rosemary, garlic, salt and a bit of olive oil. The peel does get a little chewy, so I do recommend you peel them first.
Rosemary Sweet Potato Medalions
2 sweet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon salt
Preheat oven to 400 degrees F
Wash the sweet potatoes, peel them and then cut into 1/4 inch rounds. Toss them with olive oil to coat. Combine rosemary, garlic and salt in a small bowl. Sprinkle over potatoes and stir until all pieces are covered.
Spread onto a large rimmed baking sheet and bake 20 minutes. Flip the potatoes over and continue to bake until potatoes are cooked through, about ten minutes more.
This side dish is a perfect illustration of the benefits of being flexible in the kitchen. I wanted to eat potato salad with my burger. My girlfriend is not a big fan of heavy, mayonnaise based dressings so I went to my files for a different kind of potato salad recipe.
First we had to scale it down as the original recipe feeds a small crowd. It also called for red and gold potatoes but we only had russets, so russets we used. We next realized we didn’t have any red wine vinegar. Sherry vinegar to the rescue! We were also out of Dijon mustard. Our only choice was between wasabi mustard and classic yellow. After a little debate, we went with yellow.
The result is creamy and tangy with a little spice. I hope you have as much fun as we did playing with your food!
Potato Salad for Two
3-4 medium sized potatoes, peeled
1 small onion, chopped
1/4 cup extra-virgin olive oil
2 tablespoons and 2 teaspoons red wine vinegar (although any other tasty vinegar would work)
1 tablespoon mustard, Dijon preferred
1 tablespoon mayonnaise
1 teaspoons salt
1/4 teaspoon ground black pepper
3 dashes hot sauce
Put potatoes in cold water and bring to a boil. Cook for about 10-15 minutes, or until tender. Drain well and cool. Sauté onions in a small skillet over medium low heat while the potatoes cook. Set aside to cool.
In a large bowl, whisk together remaining ingredients. Cut potatoes into cubes and add the cubes and onions to the dressing. Toss gently to coat. Cover and refrigerate to let the flavors come together before serving.
We were having pork chops last night and I wanted mashed potatoes. I had also needed to give the rosemary bush out in front of my house a trim, so I was planning to add rosemary, too. Then I remembered how good garlic tastes when included. The result is very yummy.
Remember to use any leftovers in mashed potato pancakes! Find that recipe HERE. With this garlic rosemary, I’m planning to use mozzarella cheese.
Garlic Rosemary Mashed Potatoes
4 medium to large potato (1 per person, plus one for the pot)
4 to 6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped fine
1 cup milk or half and half
6 tablespoons unsalted butter
salt and pepper to taste
Peel and quarter the potatoes. Place them in a large pot of cold water and bring them to a boil. Cook until fork tender.
Place garlic, rosemary, milk and butter in a small saucepan. Bring to a scald (near boiling) before reducing heat to low. Simmer for 5 minutes and then remove from heat and keep warm until potatoes are done.
Drain cooked potatoes and return to the cook pot. Let sit a minute or two to dry a little before mashing. Add in milk mixture and stir. Taste for seasoning and add salt and pepper as necessary. Keep warm until ready to serve.
We made meatballs and marinara sauce the other night. Instead of serving spaghetti, I made some zucchini noodles for my girlfriend. Fast, healthy and delicious plus a good, gluten free replacement for pasta.
Zucchini Spaghetti For One
1 tablespoon olive oil
1 medium zucchini
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning blend
Cut zucchini into thin ribbons with a julienne slicer or a knife. If you have larger zucchini with big seeds – cut the ribbons down each side to the seeds and discard the core. Toss with salt and let sit for about five minutes. Blot dry with a paper towel to remove any liquid and then add seasoning and toss to coat.
Heat olive oil in a large cast iron skillet over medium high heat. Add zucchini noodles to pan. Cook while stirring for 5-10 minutes or until noodles are at desired level of tenderness.
Serve with sauce or as is.
I needed a side dish for my hamburger and had a bag of Yukon Gold potatoes on the counter. In less than an hour I was able to make some delicious rosemary baked potato chips for dinner.
Consider using different seasonings – I also like using Lawry’s Seasoned Salt or Old Bay Seasoning instead of the salt, pepper and garlic.
Rosemary Baked Potato Chips
4 medium Yukon Gold potatoes
3-4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
Preheat the oven to 400 degrees F.
Use a mandolin to slice the potatoes very thinly. Rinse off in cold water and then drain. Stir with a paper towel to separate the slices and to ensure they aren’t too damp for the next step.
Mix together the rest of the ingredients in a mixing bowl and then add in the drained potatoes. Toss well, ensuring all the slices are coated with oil and seasonings. Add more olive oil, if necessary. Place on baking sheets in a single layer.
Bake for 20 to 30 minutes, switching and rotating sheets every ten minutes. Remove once the chips become crispy. If you didn’t cut them very thin, you might need to flip them over and cook for an additional 15 minutes.
Once at desired doneness, transfer to a paper towel covered paper plate to cool slightly. Add more salt or sprinkle with parmesan cheese to kick them up a notch.
Makes enough for two hungry people or for four people with mere average appetites for potato chips.