Old Fashioned Potato Salad

Potato Salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 Tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain, cool, peel and chop.

Place eggs in a sauce pan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hat water for 10 to 12 min. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Cheesy Bacon Oven Chips from Vittles and Bits Blog 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds* cooking spray 3/4 C. shredded colby jack or cheddar cheese salt & pepper to taste 2 T. crumbled bacon (about 2 slices) - I used real bacon bits chopped parsley or chives, for garnish (optional) Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2. *You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer. Chipotle Ranch Dipping Sauce 1 T. ranch dressing 3 T. sour cream 1/4 t. chipotle chili powder 1/8 t. cayenne (adjust more or less depending on how spicy you want). 1/8 t. salt 1/8 t. garlic powder Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

Veggie Mash

Adapted from KraftRecipes.com

 

3 potatoes, cubed (about 1.5 lbs) (14 PointsPlus)

1 head cauliflower

3 carrots (about 1.5 cups)

3 cups chicken broth

1/3 c. (6 Tbs) fat free cream cheese (1 PointPlus) (6 PointsPlus for light)

garlic

rosemary

salt

pepper

 

Boil veggies in broth, turn down to simmer for 15 mins or until veggies are tender. 

Drain veggies, saving 6 Tbs broth. Add cream cheese, garlic, and seasonings to potatoes. Beat with a mixer, gradually adding the remaining broth.

 

Total PointsPlus: 1 PointPlus per 3oz (fat free), 1 PointPlus for 2oz (light)

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).

St. Patty's Day Colcannon

I really like this yummy dish!

2 1/2 punds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high geat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the melted butter Serve immediately.

Aunt Sandi's Potato Latkes

8 potatoes, shredded
1 onion, shredded
1 egg
3 Tbls. flour
cooking oil
salt
pepper

Mix shredded onion and potatoes with flour and eggs. Shape into patties and fry in hot oil until brown. Serve with sour cream and apple sauce (or ketchup)

Potato Topper

1/2 cup butter, softened
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled

Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings

Stuffed spud soup

2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10