Creamy Potato Salad

In May, I was in New Orleans to celebrate my son's graduation from Tulane Law School. The graduation was spectacular, but ran nearly 3 hours.

 My daughter-in-law and son had planned to prepare Jambalaya for lunch, but since that afternoon was the smaller law school ceremony they picked up BBQ. Lauren mentioned the potato salad at this restaurant was her absolute favorite.  Instead of the usual mustard potato salad I'm familiar with this was made with a sour cream base. 

On Monday, I attempted this type of potato salad.  Did I mention it has bacon in it? I had planned to start with this recipe, and make changes based on my own taste.   Unfortunately, I bought what I thought were red potatoes, but they turned to mush while boiling.  At that point, I was so frustrated I didn't bother trying to mix and taste.  The more I mixed or stirred, the more mashed the potatoes became.

I had two helpings.  I think it was the bacon.  Who doesn't love bacon???

Potato Salad

3 lbs. Red Potatoes
3/4 cup Sour Cream
1/4 cup Mayonnaise (Original recipe uses light sour cream and light mayo, which I did NOT do.)
6 Green Onions, Sliced
4 Slices Bacon, cooked and chopped
Coarse salt and pepper

Cut up potatoes and boil in salted water until just tender. Mix sour cream and mayo. Drain potatoes and fold in mayo mixture.  Add green onions and bacon. Can be served warm or chilled.  If chilling, add bacon right before serving.

It's funny, as I'm looking at the original recipe, the potatoes look kind of mashed.  I guess if I'd garnished my salad for the picture, the two wouldn't look that different.

Menu for Tuesday & Wednesday:

Tuesday: Spaghetti & Meatballs, Toasted garlic bagels, Salad
Actual: Spaghetti & Meatballs, Garlic Toast, Green Salad, Watermelon & Blueberries
Wednesday: Grilled Salmon, 3 bean salad w/smoked Gouda, Baked Potatoes
Actual: I stuck to the menu!

Potato Soup Gluten Free

8 cups peeled, chopped potatoes
1 small onion, chopped
3-4 stalks celery, sliced or chopped, include a few leaves
1/4 cup minced carrots (optional)
1 TBS fresh parsley, chopped (or 1 tsp. dried)
1 8 oz. pkg. cream cheese
6-8 cups water + 2 GF chicken Bouillon cubes (can use GF chicken broth)
1 TBS butter
salt and pepper to taste
1 cup chopped ham or 6-8 slices bacon, cooked and crumbled or better yet, chop up some turkey bacon and toss it in there to cook.

Saute onion, celery & carrots (if using) in butter until softened.  Add chopped potatoes. Boil over medium low heat for 15-20 minutes. Soften cream cheese in a bowl. I use a 4 cup measuring dish. Spoon some potatoes and hot broth into cream cheese and mash. Continue adding potatoes and small amounts of broth until 2/3 of the potatoes are mashed into a creamy mixture with the cream cheese. Pour back into the soup and mix thoroughly. If desired, place all in crockpot with the parsley and chopped turkey bacon.  Cook on low or you can continue cooking in a pot on the stove on low for about 15-30 minutes.

A Different Baked Potato

I can't remember when I first ran across these. But when I saw them again, I decided to try them. They look prettier than baked potatoes too. I believe they are called hasselback potatoes, but I needed a name my family can remember, lol.

6 medium sized potatoes (or however many you need)

3-4 TBS butter

1 TBS olive oil

2 cloves garlic

Course ground salt

Chives, dried or fresh

Fresh ground pepper

fresh parsley, rosemary or any other seasoning you might like (optional)

paprika (optional)

Brush pan with olive oil. Scrub potatoes. Slice almost through in 1/8-1/4 inch slits. Melt butter in small dish. Add garlic, chives, parsley, etc. Brush over potatoes. Try to get in between the slices with some of the minced garlic and seasonings. Grind salt and pepper over the top. Can sprinkle paprike over top also. Bake at 450 degrees for 35-45 minutes, depending on the size of your potatoes.

Quick Potatoes

At the last minute, I decided to serve potatoes with dinner. (In my home, I'm never quite sure how many to expect at the table, so like to have extra...just in case.) I didn't have red potatoes, so used Idaho, so felt the need to peel them. Of course, I later realized I did indeed have red potatoes. A whole bag of them. Oh well.

4-6 small-medium potatoes
2 TBS butter, melted
chives, fresh or dried
1 tsp. garlic salt
Fresh ground pepper
Dash of paprika

Peel potatoes, and cut into small pieces. (I cut each potato into about 12 pieces) Boil 15-20 minutes. (I hate giving out boiling times, as I live in a higher altitude which makes for longer cooking time.) Cook until potatoes are fork tender.

Mix with butter, chives, garlic salt, & pepper. Garnish with a dash of paprika.

Oven Baked Fries or Wedges

2-3 lbs. potatoes

1 TBS olive oil

salt

Taco Seasoning, if desired

Slice potatoes lengthwise, then cut in 1/4 inch slices. (Sometimes I cut these in half too.) Soak potatoes in water for 20 minutes or until ready to use. I like to cut them in the morning, then they are ready when I am. Drain and dry on paper towels. Spray baking sheet with cooking spray. For crispier potatoes, toss with 1 TBS olive oil in Ziploc bag. Spread in single layer. Sprinkle with salt and seasoning, if desired.

For wedge potatoes: Peel if using idaho, but the skin on red potatoes is thin so can be left intact. Cut potato into whatever thickness wedges you like. Line pan with non-stick foil for easy, fast cleanup. Place wedges in gallon size ziploc bag with 1 TBS oil. Mix to coat and place in single layer on foil. Top with desired seasoning. I like chives, garlic powder, paprika, and coarse ground salt and pepper.

Bake in preheated oven at 450 degrees for approximately 25-35 minutes or until golden brown. Baking time will vary based on how thick your slices are.

Sweet Potato Fries or Crisp Sweet Potatoes

2-3 lbs sweet potatoes
1-2 TBS olive oil
1/4 tsp. paprika
1/4-1/2 tsp. salt

Peel sweet potatoes. Slice in half lengthwise, then in 1/4 inch slices. I like to soak them in water until ready to use. I think it keeps them from being sticky. Remove from water and pat dry with paper towels. Line cookie sheet with foil and spray with non-stick cooking spray. Toss potatoes with oil to coat. Lay in pan in single layer. Sprinkle with salt and paprika.

Bake in preheated 400 degree oven for 20 minutes. Turn potatoes over and bake another 10 minutes or so. Drain on paper towels and serve.

If you've never eaten sweet potato fries, don't expect them to taste like french fries or think you kids won't notice the difference. In fact, if serving to kids who like regular fries, you may not want to call them fries. They may be more open to the sweeter taste.

Of course, these can be served with a variety of dipping sauces.

Ham & Scalloped Potatoes

Scalloped Potatoes can be made without the ham as a side dish. But with the ham it makes a nice one pot dish. Of course, the potatoes make a nice accompaniment to grilled ham slices or baked ham.

5 medium sized potatoes, peeled and sliced very thin
1 onion, chopped or sliced
3 TBS butter
3 TBS flour
2 cups milk
1-2 cups shredded cheese
1-2 cups chopped, sliced, or shredded ham
1/2 tsp. salt
pepper to taste

Melt butter in pan (or microwave.) Add flour and stir until blended. Add milk Stirring constantly, add milk and heat until thickened. Add salt & pepper to taste. Add cheese. Place potatoes and onions in pot of crockpot. Pour cheese sauce over top. Add ham, if desired. Bake at 375 degrees for 1 1/2-2 hours. Top will brown. Or bake on high in crockpot 5-6 hours.

Ready for baking

Cooking in the crockpot

Sorry, I never took a photo of the finished product.

Crash Hot Potatoes

I tried Pioneer Woman's Crash Hot Potatoes. They turned out delicious. I couldn't find a printable recipe there, so here is what I used:

New Potatoes
Olive Oil
Course Ground Salt
Black Pepper
Fresh chopped chives

Boil Potatoes until tender. Drizzle a little olive oil on a cookie sheet. (I line mine with foil for easier cleanup.) Place potatoes on pan. With a potato masher, flatten each potato, keeping it fairly intact-meaning don't mash it to bits. Brush each with olive oil. Sprinkle generously with salt, pepper and chives. Bake 25 minutes at 450 degrees.

One Pot Dish

I don't usually make one dish meals. Well, that isn't true, I make them, but I obsessively add side dishes to complement whatever it is. This I've made twice recently, when not feeling well. And truly, we did not have any side dishes, hence the name.

This recipe originated from a shopping trip to Sam's club on a day when I was hungry. I couldn't pass by the samples without tasting every one of them. When I'm hungry, everything tastes good and I buy one of each. I arrived home with a package of smoked sausage. (I think they were Keilbasa.) Can't remember the last time I bought these. So here is what I made.

I peeled and cut into cubes

4 potatoes &

chopped 1 cup of onion

I cooked these in 1/4 cup olive oil for about 15 minutes over medium/high heat. (Stirring frequently.)

I chopped and added:

1 red bell pepper

1 green pepper

And seasoned with:

3/4 tsp. garlic salt

fresh ground pepper

I covered the pot after stirring, as I couldn't tell if the potatoes were getting tender enough. After a few minutes I added:

approximately 1 lb. of sliced, smoked sausage

I cooked about 15 minutes more, uncovered until everything looked sufficiently browned and tender.

Potato Salad

2-3 lbs. potatoes (I prefer red potatoes, as they don't get mushy.)
1 cup mayonnaise
1 TBS yellow mustard
1/2 cup dill relish or finely chopped dill pickles
1 TBS white vinegar or pickle juice
1/2 finely chopped onion
4 hard boiled eggs
Salt
Pepper
paprika

Scrub potatoes. I peel them also, but if your family doesn't mind the peel, it can be left intact. Chop potatoes into bite-size pieces. Boil 15 minutes and drain. Place in bowl and lightly salt and pepper potatoes. Mix together mayonnaise, mustard, relish, onion, and vinegar. Gently fold into cooked potatoes until well coated. Chop 3 of the eggs and again gently mix. Slice remaining egg to garnish the top. Sprinkle with paprika. Chill until ready to serve.

Twice Baked Potatoes

4-6 Baked Potatoes
1/4 cooked, crumbled bacon
1 cup sour cream
1/2 cup milk
2 TBS butter
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup grated cheddar cheese
2-3 TBS chives or green onions

Slice potatoes in half lengthwise and scoop the flesh into a bowl; save skins.

To the potato flesh add sour cream, milk, butter, garlic salt, pepper, 1/2 cup cheese and 1 TBS chives. Beat with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, chives and bacon.

Bake at 350 degrees for 20 minutes, or until cheese is melted.

Baked Potatoes

4-6 Russet Potatoes
1 TBS Butter

Scrub each potato well to remove dirt or debris. Dry. Rub skin with butter. Bake at 400 degrees for 1 hour. After 30 minutes, pierce skin several times on each potato. Return to finish baking. If you think you will forget to pierce, prick skin before baking. I like my potatoes on the moist side. If you prefer them drier, prick well before baking & during to allow moisture to escape.

Spicy Roasted Potatoes

Have I mentioned I like quick and easy? My family enjoys these spicy oven fries. They are made from a bag of Simply Potatoes (red potato wedges cut and ready to use.) The recipe came from the back of the package. I have made these with potatoes that I cut myself, but I prefer the packaged-so easy.

1 bag Simply Potatoes Wedges (or 4-5 red potatoes cut into wedges)
1 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (If you're concerned about the hot/spiciness, cut back on this or omit completely.)

Heat oven to 425°F. Toss Simply Potatoes® with oil in bowl. (I use a gallon-size ziploc bag.) Mix remaining ingredients in small bowl; toss with Simply Potatoes® until evenly coated. Place Simply Potatoes® on a baking sheet in a single layer. Bake for 25 to 30 minutes or until golden brown.

Crockpot Potato Soup

This recipe came from a dear, online friend named Dena-wonderful lady and cook.

8 cups peeled, chopped potatoes
1 small onion, chopped
1 8 oz. pkg. cream cheese
3 cans chicken broth or 6 cups water + 2 TBS chicken Bullion
1 can cream of chicken soup
salt and pepper to taste
chopped ham or cooked bacon pieces


Mix cream cheese, soup, and broth.
Place potatoes, onions and ham or bacon in crockpot. in a mixing bowl combine cream cheese, cream of chicken soup and add to crockpot.

Cover and cook on low 8 hrs. or on high for 4 hrs..If you like, mash the potatoes slightly for a thicker consistency right before serving..

Garlic Mashed Potatoes

6-8 potatoes, peeled
3/4 cup sour cream
6 oz. cream cheese
1 1/2 tsp. garlic salt*
1-2 TBS chopped, dried chives (You can use fresh, but dried is so much faster.)
butter
paprika
milk (optional)

Boil potatoes. Drain. Add cream cheese, sour cream, garlic salt, and chives to potatoes and mash. Milk or additional sour cream can be added to achieve desired consistency. Place in buttered casserole dish. Top with bits of butter-I use a stick of butter and grate a little over the top. Sprinkle with paprika and bake 20-30 minutes at 350 degrees. I often make ahead and instead of baking, place in a buttered crockpot on low or warm until ready to serve. No last minute preparation.

*See Information On Ingredients & Methods in sidebar.