Tag Archives: potatoes

Homemade Potato Salad

Homemade Potato Salad

Homemade Potato Salad

 

We’re going on a picnic! It’s hard to believe that Labor Day is just around the corner, and summer is coming to an end. Although, living in Southern California it seems as though summer never really ends, and that’s just fine with me.

However, this weekend we decided to pack the family up in the car (my parents that is, my kids are busy with their own lives) and head 15 minutes west to the beach for a picnic. My all-time favorite meal to pack for a beach picnic lunch is fried chicken and Homemade Potato Salad.

My husband taught me his Homemade Potato Salad recipe 30 years ago, and it’s been a family classic ever since. An ingredient he likes to add to his recipe is prepared horseradish, which I find very few other people use. I find it just gives the dish a little “kick”, and an added layer of flavor.

We’re gonna pack our cooler with potato salad in individual take-out containers accompanied by their own spiffy little fork…and lot’s of extra napkins for the fried chicken. This is also an awesome side dish to serve at your upcoming Labor Day barbecue.

Homemade Potato Salad

Homemade Potato Salad

Homemade Potato Salad 

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Mama’s Tips:

Cooking times will vary, so start checking your potatoes at 6 minutes for doneness by pulling one cube out of the water, to see if you can easily pierce it with a fork. You definitely do not want to over cook the potatoes as it will result in a mushy potato salad.

The potato salad needs to chill for at least two hours for optimal taste. It’s actually better the next day as it’s thoroughly chilled and the flavors have melded together.

It’s very important that your potato cubes are diced the same size for uniform cooking.

Use only the freshest ingredients for effect Homemade Potato Salad

Use only the freshest ingredients for perfect Homemade Potato Salad

Homemade Potato Salad

Homemade Potato Salad

Recipe: Easy

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes with Roasted Onion Crema

I seem to find inspiration in the strangest places.

I was asked by a friend of mine who is a caterer If I would help her cater a large 50th birthday party. We needed to come up with several deliciously good, one-bite appetizers. As I sat at my kitchen table munching a bag of sour cream and onion flavored potato chips that my son had left in the pantry , I had begun pulling out an array of cook books looking for some brilliant ideas for this party.

Half-way through this bag of terribly fattening chips it hit me what a great combination potatoes and sour cream and onion is.  I make these Rosemary Roasted Potatoes all the time, especially for our Thanksgiving dinner, but for this one-bite appetizer I decided to add a flavorful Roasted Onion Crema dipping sauce.

I have found that the Peewee Dutch Yellow Potatoes from Melissa’s Produce work best for this dish, but if you don’t have access to this product Yukon Gold’s are also a good choice.

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes with Roasted Onion Crema 

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Sliced Onions for Roasted Onion Crema

Sliced Onions for Roasted Onion Crema

Mama’s Tips

You can use “spears” of rosemary to act as a toothpick for the potatoes.  Just pull off an inch or two of the rosemary leaves and push the branch part into the potato.

When roasting vegetables, make sure that they are all the same thickness and size to insure even roasting. Smaller pieces may burn, and large ones may not cook all the way through.

Rosemary Roasted Potatoes with Roasted Onion Crema

Rosemary Roasted Potatoes with Roasted Onion Crema

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes with Roasted Onion Crema

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes with Roasted Onion Crema

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Recipe: Easy 

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Many of you have approached me recently and said, “Mama, I’m having a holiday party and I need an idea for a tasty appetizer”. Well, I think I have just the thing for you if you want something with potatoes, bacon and cheese that will pop right into your mouth. You will be amazed at how much flavor is packed into this one bite. But actually, if you’re a bit more genteel, it will be two bites. But I digress.

When entertaining for the masses, I’m a gal who likes to do as much prep work in advance so I’m not so overwhelmed the day of the party. Mini Stuffed Potatoes are an appetizer you can prepare two days in advance. You can stuff the potatoes with the mixture, and then wrap them in plastic and place in the refrigerator. An hour or so before you’re ready to serve them, let the potatoes sit out on the counter to come to room temperature.  Next, sprinkle them with the cheese and place them in a 425 degree F oven for about ten minutes until they are heated through and browned on the top. It’s quite the festive treat.

This holiday season my friends, hold your loved one’s very close. Mama wishes you all the best for the New Year.

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

From Fine Cooking

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Recipe: Intermediate

Mini Stuffed Potatoes

Mini Stuffed Potatoes

P.S. For another tasty holiday appetizer, click here to view the recipe for Curried Scallop Cakes.

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Herb Roasted Potatoes

Herb Roasted Potatoes

I guess you could say I’m a real “meat and potatoes” kind of girl.  Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible.  Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.

For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and  crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.

Herb Roasted Potatoes

Herb Roasted Potatoes

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Herb Roasted Potatoes

Recipe: Easy

Fresh Herbs – parsley, thyme & chives

White Wine Kiwi-Apple Sangria

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Ingredients

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