Light and Fresh Potato Salad from Cooking Light
This potato salad looked so delicious, I just had to try it. I was not disappointed, and I don’t think you will be either. This is a nice alternative to the usual mustard or mayonnaise-based potato salad.
Category Finalist, Sides and Salads. “My husband doesn’t like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes.” —Elsie Gonto, Savannah, Georgia
Ingredients
Dressing:
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1/4 cup seasoned rice vinegar
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2 tablespoons canola oil
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
Salad:
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5 cups cubed red potato (about 2 pounds)
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1/2 teaspoon salt
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1 cup chopped peeled cucumber
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1/4 cup sliced grape or cherry tomatoes
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1/4 cup chopped green bell pepper
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1/2 cup chopped orange bell pepper
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1/4 cup chopped green onions
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1 (2 1/4-ounce) can sliced ripe olives, drained
Preparation
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To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
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To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
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Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
To check out this recipe at Cooking Light, visit Light and Fresh Potato Salad.
Photo courtesy of Cooking Light
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Twice Baked Potatoes with Mushrooms
Potatoes are baked, stuffed, then baked again to brown.
Cook Time: 60 minutes
Ingredients:
4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping
Preparation:
Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender.
Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. season with salt and pepper.
In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives.
Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.
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Roasted New Potatoes with Thyme and Garlic
Use new potatoes or small white or red-skinned potatoes in this
recipe. This is an easy recipe to prepare, and these potatoes are great with a roast, burgers, fried chicken, or just about any main dish meat, fish, or poultry.
Ingredients:
2 pounds small potatoes, white or red
2 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon dried leaf thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
Heat oven to 450°. Scrub potatoes and halve or quarter, depending on size.
In a large bowl, toss potatoes with the oil, garlic, thyme, salt, and pepper.
Transfer potatoes to a baking pan and arrange in a single layer. Bake for 40 to 45 minutes, until potatoes are tender and browned.
Serves 6.
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Hearty Chicken Stew
4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2 inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 ½ pounds red bliss potatoes, washed and quartered
2 handfuls of green beans, trimmed
3 to 4 boxes of low sodium chicken broth
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add chicken broth to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 ½ hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to the pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, salt and pepper to taste.
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