Yield: 8 to 10 servings.
1 1/2 lb. boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Friday, December 2, 2011
Sunday, November 27, 2011
Roasted New Potatoes
new potatoes
good quality olive oil
kosher salt
You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.
good quality olive oil
kosher salt
You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.
Wednesday, November 23, 2011
Twice Baked Potatoes
Yield: 4 servings.
3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste
Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later. Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.
3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste
Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later. Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.
Sunday, August 14, 2011
Grilled Potatoes with Green Onions
4 green onions
6 lg. potatoes
2 Tbsp. butter
salt and pepper, to taste
Directions:
1. Preheat outdoor grill to high.
2. Microwave potatoes on high 5-8 minutes, until tender but firm. Cool and cut into cubes.
3. Place cubed potatoes on large piece of tin foil. Top with green onions. Dot with butter, and season with salt and pepper or another seasoning of choice.
4. Wrap foil tightly around potatoes and grill for 20-30 minutes until tender.
6 lg. potatoes
2 Tbsp. butter
salt and pepper, to taste
Directions:
1. Preheat outdoor grill to high.
2. Microwave potatoes on high 5-8 minutes, until tender but firm. Cool and cut into cubes.
3. Place cubed potatoes on large piece of tin foil. Top with green onions. Dot with butter, and season with salt and pepper or another seasoning of choice.
4. Wrap foil tightly around potatoes and grill for 20-30 minutes until tender.
Wednesday, March 16, 2011
Dill Potato Pages
Yield: 4 servings.
7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
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