Simply Cookbooks

Archive for the ‘Potatoes’ Category

Potato Salad is a summer staple in this house. It goes with everything, and I do mean everything…well maybe not Italian food. I like to mix my flavors up with Potato Salad. Having the same old one everytime makes it the same old one, if you know what I mean

This particular recipe has a little zing to it which is provided by the horseradish. Hope you enjoy it as much as the family does…

RECIPE INGREDIENTS
6 to 7 medium red potatoes (about 2 pounds)
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup plain yogurt
1/3 cup thinly sliced green onions
2 to 3 dill pickle spears, chopped
4 1/2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
2 garlic cloves, minced
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Dash onion salt
Dash garlic powder
4 hard-cooked eggs, coarsely chopped

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.

In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours.

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No holiday table is complete without a cranberry-sweet potato combo, plus this duo is good for both your stomach and your health. Both cranberries and sweet potatoes are great sources of vitamins A and C and complement meaty main dishes well. Plus, they’re super easy to prepare. Six ingredients and 30 minutes are all you need to get these potatoes on the table–and all the cooking is done in the microwave.

Yield

8 servings (serving size: 3/4 cup)
Ingredients

* 6  medium peeled sweet potatoes, cut into 1-inch pieces (about 3 pounds)
* 1/2  cup  firmly packed brown sugar
* 2  tablespoons  margarine
* 2  tablespoons  orange juice
* 1/2  teaspoon  salt
* 1  cup  whole-berry cranberry sauce
* Orange rind (optional)

Preparation

Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine, orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.

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