Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Sunday, July 25, 2010

Potato Salad

I finally have found a potato salad recipe that works for me - and for the rest of the household.  I don't mind hard-boiled eggs in my potato salad but I'm the only one.  So, I came up with this recipe which is more on the Southern side with pickle juice, onion, and vinegar.

INGREDIENTS

5 lb red  potatoes, peeled and cut into large cubes
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped onion
1/4 cup sweet relish
2 tbsp pickle juice
2 tbsp vinegar
2 tbsp sugar
1 cup mayonnaise
1 tsp mustard
2 tbsp parsley (fresh or dried)
Salt and pepper to taste

PREPARATION
  • Bring a large stock pot filled with water to boil.
  • Peel the potatoes and cut into large cubes.
  • Rinse the potatoes and then dry with a kitchen towel or paper towel.
  • Boil potatoes until just tender, about 10 minutes.  Drain and cool.
  • Toss remaining ingredients, except for salt and pepper in large bowl.  Gently add cooled potatoes.
  • Add salt and pepper to taste.
  • Chill and serve.

Thursday, April 15, 2010

Greek Oven-Roasted Potatoes


I made these for the first time this past Easter and they were excellent - for an Irish boy who had his fill of potatoes growing up, I still couldn't get enough of these!

INGREDIENTS

5 large potatoes (baking size)
3/4 cup of olive oil
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of salt
freshly ground pepper
2 1/2 cups of water

PREPARATION
  • Preheat oven to 480F degrees.
  • Peel the potatoes and cut into quarters.
  • Rinse the potatoes and then dry with a kitchen towel or paper towel.
  • Spread potatoes in a large roasting pan, at least 11 x 14 inches.
  • Add the oil, lemon juice, garlic, oregano, salt and pepper and toss with your hands.
  • Arrange the potatoes so they are face down (largest side on the bottom).
  • Add the water to the pan.
  • Roast at 480F until the water boils (about 5 minutes).  Reduce heat to 355F and cook for 1 hour.
  • Potatoes should be light and fluffy and water should be gone.  Continue roasting until done.