#3908 - Deviled Egg Potato Salad

(by Shirley McNevich)

3 1/2 lbs. Yukon gold potatoes (peeled and cut into 1" pieces)
salt
pepper
1 cup mayo
3 TBSP French's yellow mustard
6 hard boiled eggs (peeled and chopped)
3 celery ribs plus some of the celery leaves (chopped)
1/3 cup chopped parsley (less if you wish)
4oz. jar pimentos (drained and chopped; optional)
paprika

Place the potato pieces in a pot and cover them with water and add 1 tsp. salt--bring to a boil, then cook until tender. Drain well. In a large bowl add mayo and mustard--stir. Add chopped eggs, chopped celery/leaves, chopped parsley and chopped pimentos--stir. Add salt/pepper to your taste--stir. Taste--if too sour, add some white sugar and stir again until you like the flavor. Add drained potatoes--toss to coat. Place whole mixture into a serving dish, then sprinkle paprika all over the top. Cover and refrigerate until cold. Optional: if you like onions in your potato salad, add them at the same time as the parsley.

#3836 - Dill Weed Fried Potatoes

(by Shirley McNevich)

4 large yukon gold potatoes
1 large onion (sliced thin and rings separated)
4 TBSP butter
2 TBSP olive oil
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

Peel and wash potatoes, then slice them about 1/8" thick. In a large cast iron skillet over medium heat add butter and olive oil--stir until melted. Add sliced potatoes and separated onions--toss to coat. Use a spatula and keep turning/frying the mixture until onions start to brown. Sprinkle with the dill weed, salt and pepper--toss to coat. Cook/stir until potatoes are nice and brown, and onions are caramelized. Serve hot.

#3630 - Puffed Potatoes

(by Shirley McNevich)

1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
salt
pepper
garlic powder
parsley flakes
2 sheets of puff pastry (thawed according to box directions)
1 egg
1 TBSP water

Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.

#3537 - Yukon Gold Potato Salad

(by Shirley McNevich)

4 Yukon gold potatoes
4-5 hard boiled eggs (chopped)
2-3 celery ribs (chopped; more or less as you wish)
1/4 cup sweet relish (optional)
1 garlic clove (minced)
1 or 2 TBSP French's yellow mustard
1/2 cup mayo
salt and pepper (to your taste)
white sugar (as necessary)

Place the potatoes (skins on OR peeled--your choice) in a pot. Cover the potatoes with water and add a tsp. of salt. Bring the water to a boil over medium heat, then cook the potatoes until firm but tender. Drain the potatoes. If you want to eat the potato salad warm, cut the hot potatoes into bite sized pieces right away. If you want cold potato salad, cool the potatoes before cutting them into bite sized pieces. In a large bowl add bite sized potato pieces, chopped eggs, chopped celery, minced garlic, sweet relish, mustard and mayo--stir to mix. Taste--add salt/pepper as necessary. If you want the potato salad sweeter, add 1 tsp. white sugar at a time and stir again, tasting in between before adding more white sugar. If potato salad is too dry, add a little more mayo and stir again.