Victoria’s Classic Potato Salad
There are many versions of potato salad both family varieties and ethnic varieties. Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the U.S. Potato salad became popular in the second half of the 19th century. Cold potato salads evolved from British and French Recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes.
2 Pounds Peeled & Diced Potatoes
½ Cup Mayonnaise
2 Tablespoons Cider Vinegar or Malt Vinegar
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Finely Diced Celery
½ Cup Finely Chopped Onions
½ Cup Chopped Hard Boiled Eggs
2 Tablespoons Freshly Chopped Chives
Place the potatoes in a large pot of water. Bring to a boil over high heat. Cook the potatoes for 15 minutes until they are tender. Drain the potatoes and set aside. In a large bowl combine the mayonnaise, vinegar, salt and pepper. Add the potatoes, celery, onions, hard boiled eggs and chives. Toss and coat thoroughly. Serve immediately or refrigerate for at least 2 hours. Serves 6
Creamy Potato Gratin
3 Garlic Cloves Cut In Half
4 Tablespoons Butter
3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes
3 Cups Milk
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
Preheat the oven to 425° F. Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish. Throw away the garlic piece. Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve.
With a sharp knife, cut potatoes into 1/8 inch thick slices. In a 12 inch skillet, combine potatoes, milk and remaining garlic. Heat to boiling on medium heat and stir occasionally. Reduce heat to medium-low and simmer for about 3 minutes. Stir in nutmeg, salt and pepper. Remove and throw away garlic cloves. Carefully transfer potato mixture to prepared baking dish and spread evenly. Top with the reserved butter pieces.
Bake for 30 minutes or until golden brown. Potatoes should be tender when pierced with the tip of a knife. Cool on a wire rack for about 10 minutes before serving. Serves 12
Warm Bacon Potato Salad
For The Dressing:
½ Cup White Wine Vinegar
1 Tablespoon Coarse Mustard
2 Tablespoons Malt Vinegar
1 Tablespoon Sugar
1 Tablespoon Olive Oil
For The Salad:
2 ½ Pounds Diced Potatoes
8 Slices Chopped Bacon
1 Diced Red Onion
3 Chopped Cloves of Garlic
Salt & Pepper to Taste
2 Tablespoons Dill
For the dressing mix all the ingredients together in a small bowl and set aside.
Boil diced potatoes over high heat. When done drain and place in a large bowl. Cover the bowl with a towel or foil to keep warm. Next, cook bacon in a large sauté pan and cook until crisp (medium heat). Remove and place onto paper towel. Keep the bacon grease in the sauté pan and add onion, garlic, salt & pepper. For about three minutes sauté until tender. Add the dressing to the onions and garlic and simmer for about 5 minutes. Finally, add the potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for about 3 minutes. Season to taste with salt & pepper. Transfer potato salad to a serving platter. Great winter night side dish. Serves 4
Potato Apple Gratin
3 Cups Buttermilk
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Pounds Peeled & Sliced Baking Potatoes
2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)
1 Pound Shredded Swiss Cheese
¼ Pound Grated Parmesan Cheese
Preheat oven to 400° F. Grease a 3 ½ quart casserole dish. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper. Set aside. Arrange a layer of slightly overlapping potatoes in the casserole dish. Cover with a layer of apples and sprinkle with a third of both cheeses. Pour a third of the egg mixture on top. Make 2 more layers. Bake covered for 1 hour and 15 minutes. Remove the lid and bake another 15 minutes or until the potatoes are tender. Remove from the oven and serve warm.
Naughty Naughty Mashed Potatoes!
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.