Tangy Dill Potato Salad

Asparagus And Potato Frittata

Ingredients 3 teaspoons olive oil 8 ozs. red-skinned potatoes, cut into 1/4-inch dice 1 lb. asparagus, cut into 1-inch lengths 3/4 teaspoon salt 1/2 teaspoon dried tarragon 1/2 teaspoon dried marjoram 3 large eggs 4 large egg whites 3 tablespoons grated Parmesan cheese Directions In large nonstick skillet, heat 2 teaspoons of the oil over

Sweet Potato Noodle Kugel

Ingredients 8 ozs. egg noodles made for Passover 1/4 butter 2 medium sweet potatoes, peeled and grated (about 4 cups) 2 large eggs 2 large egg whites 1/2 reduced-fat sour cream 1/2 apricot jam 1 teaspoon salt 1/4 chopped pecans, toasted Directions Preheat oven to 350°. Cook noodles according to package directions; drain and rinse

Honey-Glazed New Potatoes

Ingredients 2 1/2 lbs. new potatoes, cut into quarters 1/2 butter or margarine 1/4 water 2 tablespoons honey 1 teaspoon salt 1/4 teaspoon ground black pepper Directions In large saucepan or Dutch oven, cover potatoes with salted water. Bring water to boil and cook until potatoes are tender; drain. In large skillet, melt butter over

Mini Twice Baked Potatoes

Ingredients 6-8 small potatoes 1/4 cup milk 1 tablespoon butter Salt and pepper 1/2 cup or less Cheddar cheese, shredded Directions Scrub and wash potatoes as many as desired. Pierce each several times with a fork. Place in a baking pan and bake at 350° for 20-30 minutes until potatoes are tender. Take out of

Breakfast Potato Skins with Chorizo

Ingredients: 2 large potatoes, scrubbed 1/2 pound chorizo sausage, casing removed 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 large eggs crumbled Cotija cheese, optional Directions: In a 400º F oven bake the potatoes for an hour, or until done. Let the potatoes cool slightly. Meanwhile, brown the chorizo in a large

Garlic Mashed Potatoes And Peas

Ingredients 1 1/2 lbs. baking potatoes, peeled and cut into large chunks 8 cloves garlic, peeled and crushed 1 teaspoon salt 1 1/2 s frozen peas 1/2 buttermilk 1 teaspoon dried tarragon 1 tablespoon olive oil 8 scallions, thinly sliced Directions In large saucepan, combine potatoes, garlic, 1/4 teaspoon salt and water to cover by

Buffalo Wild Wing Stuffed Potato Skins

Ingredients 6 small to medium russet potatoes 2 tablespoons butter, softened Sea salt 3 tablespoons butter, melted Cream cheese (4 oz), softened 1/4 cup bottled ranch dressing 3 tablespoons bottled hot pepper sauce 1 cup cooked chicken, shredded Shredded Cheddar cheese Cayenne pepper, ground Garnish: Celery sticks with blue cheese or ranch dressing Directions Scrub

Orange Dip – Potato Chip Dip

Orange Dip – Potato Chip Dip Submitted by: Rachel Wagoner, Editor This is an old family recipe from my great-aunt Emma Lou Hammond’s family. It seems like a weird combo, but I promise you it’s addicting. Ingredients: 8 oz. cream cheese, softened 1/3 cup ketchup 2 Tbsp. French dressing 2 tsp. milk To taste salt

Grilled Potato Salad with Bacon

Grilled Potato Salad with Bacon Yield: 6 servings Ingredients: 6 slices bacon thick-cut, cooked until crisp, then coarsely crumbled 2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork 2 tablespoons extra-virgin olive oil 4 green onions including green tops, cut crosswise into thin rounds 1/4 cup extra-virgin olive oil 1 tablespoon