Tag Archives: potato

German potato salad

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Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

  • 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
  • ¼ cup salt, for boiling
  • 6 strips bacon, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, smashed & minced
  • 10 chives, finely chopped
  • 10 sprigs parsley, de-stemmed and finely chopped
  • 1 medium onion, diced
  • ⅓ cup cider vinegar
  • ⅓ cup honey
  • 2 tbsp dijon mustard
  • 2 tsp dill weed
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.

Potato Leek Soup

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Potato leek soup garnished with bacon, cheese and shredded leek greens

Simple soup with chicken base and vegetables, thickened with potato flakes and cream. Serves 6.

Ingredients

  • 3-4 medium shallots, minced (about 1 cup)
  • 2 – 3 Russet potatoes, peeled and chopped into 1″ cubes (about 2 cups)
  • 2 ribs celery, diced (about 2/3 cup)
  • 1 medium carrot, diced (about 1/2 cup)
  • 3 – 4 leeks with the greens removed and reserved, diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 tbsp)
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 6 cups chicken broth
  • 1 cup potato flakes, reserved
  • 1/2 cup whole milk or 1/3 cup half & half, reserved
  • Salt and pepper to taste
  • Optional, 1 tablespoon white miso
  • Optional, 2 teaspoon light soy sauce
  • 1 leek green, finely minced for garnish

Instructions

In a 3 quart saucepan, melt butter over medium-high heat, then add olive oil. Saute shallot, celery and carrot until shallots are translucent, about 6 minutes. Add garlic and leek, and saute until fragrant, 3 additional minutes.

Add potatoes and cover with chicken broth. Raise heat to a boil, then reduce to medium and simmer for 20 minutes, until potatoes are tender. Gradually add potato flakes while stirring until soup thickens. Add milk or half & half and stir to combine. Season with salt, pepper, miso, and soy to taste.

Serve topped with shredded cheddar cheese, bacon crumbles and minced leek green.

Houlihan’s Baked Potato Soup

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This is a copycat recipe for Houlihan’s Baked Potato Soup.

  • 1 1/2 pounds baking potatoes
  • 1/4 pound butter (1 stick)
  • 2 cups yellow onion diced
  • 1/3 cup flour, all-purpose
  • 5 cups water
  • 1/4 cup chicken broth, low salt
  • 1 cup potato flakes instant
  • 3/4 teaspoon basil dried
  • 1/2 teaspoon red hot pepper sauce (eg. Tabasco)
  • 1 cup heavy whipping cream
  • 1 cup milk
  • salt to taste
  • white pepper to taste

Directions

Preheat oven to 400F.   Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2 inch cubes. Set aside.

Melt butter in a large saucepan, and add onions. Sauté over low heat for 10 minutes or until onions are translucent. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.  Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes.  Do not boil. Soup should just simmer lightly.

Add cubed baked potatoes and stir to combine.  Remove from heat.

Top each serving with grated cheddar cheese, sliced scallions and  bacon pieces.