Tag Archives: new potatoes

New Potato Salad with Lemon, Dill, and Chives (No Mayo)

22 May
New Potato Salad with Lemon, Dill, and Chives

New Potato Salad with Lemon, Dill, and Chives

I finally get to show off my new Ninja food processor I got for Mother’s Day! For whatever reason, we hadn’t cooked anything that needed something chopped small until now. Well not exactly true. We made a chef’s salad the other day and I had fun chopping up the carrots and such for it, but it was not a blog-worthy meal. Just a typical throw-in-anything-you-have-in-your-fridge salad on a busy weeknight. However, the other night I set out to make a “lighter” version of potato salad that didn’t use mayonnaise. From all my research it appeared Greek yogurt was the best substitute, along with some oil and citrus and herbs.  This would make a great potluck salad since it doesn’t have mayo or eggs in it!

Ninja with Chopped Celery and Radishes

Ninja with Chopped Celery and Radishes

New Potato Salad with Lemon, Dill, and Chives

1 1/2 pounds small red new potatoes, quartered
1 celery stalk
2 radishes
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek yogurt
2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon fresh minced chives
1 tablespoon fresh minced baby dill
Ground pepper, to taste

Boil quartered potatoes for about 10 minutes. Remove the potatoes from heat, drain, and rinse in cold water. Add to a bowl, cover, and refrigerate until ready to make the salad. Meanwhile, finely dice the celery and radishes. I really enjoyed using my the Ninja for the chopping. It only took about 4 pulses on the button to make me smile. It’s small and only handles two cups max of anything, but it does the job quickly and was a snap to clean up. I love it! (No I was not paid by Ninja for this endorsement.)

In a small bowl, whisk together the oil, yogurt, lemon juice, Dijon mustard, minced chives, minced dill, and ground black pepper, to taste. Take a taste to see if it needs more of any one flavor.  Stir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve.

Potato Salad Ready to Mix

Potato Salad Ready to Mix

I thought this was a fabulous light side dish to go with the babyback ribs my husband cooked for dinner. The only complaint I had from the family was that I made my potato chunks too big. Some of the new potatoes were not exactly small, so use your judgment on what size to chop them. I have learned my family likes smaller. Oh, and the hubs inquired why it had no bacon, either. 🙂

P.S. I will not have a weekend post, as we are off to our river property for five days over the Memorial Day Weekend. God Bless all our troops and the family members who have lost their loved ones for our country.

Potato Salad and Ribs

Potato Salad and Ribs


Spicy Garlicky Potato Wedges

8 Sep
Spicy Garlicky Potato Wedges

Spicy Garlicky Potato Wedges

I really wanted to make a new baked potato recipe the other night, but the only one I saw interesting involved new potatoes with the skins on. But alas, I only had Russet potatoes in the house. But I thought what the heck, a potato is a potato, right? So I made wedgies out of the potatoes instead. And with my never-ending love of garlic, I just had to add that into the mix. And then I thought a little spicy kick would be nice, so in went the cayenne. Since I didn’t have the potato skins all around the potatoes, I figured I needed some kind of coating on it besides the olive oil. I came across another potato recipe that used cornstarch. I thought “What the heck, I’ll try that!” Besides, I knew cornstarch can be used for a variety of purposes besides thickening your egg drop soup. Heck, just the other day my feet were sticking to the bottoms of my dress sandals and went looking for baby powder. Since I couldn’t find any, I used cornstarch instead! I can be very resourceful.

We ate these yummy potatoes with some grilled T-Bone steak and salad. Oh my, what a great meal.

Spicy Garlicky Potato Wedges

3 to 4 medium Russet potatoes, cut into wedges
4 tablespoons olive oil
2 tablespoons minced garlic
5 tablespoons cornstarch
2 teaspoons Mrs. Dash Garlic and Herb Blend
Lots and lots of black pepper to taste
1/2 teaspoon cayenne pepper (or less or none if you don’t like spicy)
Grated Parmesan cheese

Baking Potato Wedges

Baking Potato Wedges

Boil the potatoes for about 30 minutes. Drain and let cool until you can handle them. In the meantime, preheat the oven to 450 degrees. Cut the potatoes into thick wedges. In a large bowl, add the olive oil and garlic. Now in another bowl, mix the rest of the ingredients well. One at a time, add each wedge gently in the oil and garlic and roll around to coat, Make sure you press in some of the garlic into the potato. Lay each wedge in a single layer on an oil-sprayed foil-covered baking sheet. Using your fingers, sprinkle the cornstarch mixture onto each wedge, turning and sprinkling more to coat and rubbing in a bit. This can get a bit messy at this point. Just for good measure, I used some spray olive oil to coat lightly one last time. Bake for 35 to 40 minutes until golden-browned. Delightfully crispy outside, and nice and fluffy on the inside. At the last minute I sprinkled on a bit of grated real Parmesan cheese after I took them out of the oven. That’s optional but it’s a nice addition. They were a little on the spicy side, but some sour cream on the side helped mellow it out.

p.s. I snuck a bit of sea salt onto the top of the potatoes before putting in the oven. I mean really, these just called out for some salt. I do try to cook salt-free for hubby, but what the heck. Every once in a while he even eats fast food… 😉

Buttered New (or Red) Potatoes with Green Beans and Rosemary

7 Feb

Fresh New Potatoes and Green Beans, Before Cooking

This is another one of my comfort foods. I do love to make this when green beans are fresh in season, but I was able to come across some fairly decent looking ones at the store the other day that weren’t too fat or stringy looking. I had bought the potatoes last week to make this but then forgot to look for the beans. Ever since then any of the beans I found were just not right until I spotted some nice ones on Saturday while shopping for avocados.

Now you may look at me funny wanting to find fresh green beans when all I’m going to do is cook the hell out of them in a pressure cooker, but believe me the taste just isn’t the same without them. I have tried. Trust me on this. Even though the green beans do get a bit overcooked (by 3 minutes in the pressure cooker world), the taste is still fantastic.

Cooked Potatoes and Green Beans

Now how this dish comes out all has to do with the end preparation with liberal amounts of butter and enough liquid and some milk to make a creamy broth after mixing it all around. The crushed dried rosemary cooked in with it all just makes this divine! It’s not the prettiest dish when it’s all said and done, but your  taste buds will thank you for trying this. There are rarely leftovers in this household.

Buttered New Potatoes with Green Beans and Rosemary

1-2 pounds of new or red potatoes
1-2 pounds of fresh green beans
1/2 -1 teaspoon dried rosemary
1 1/2 cups water
2-4 tablespoons butter
1/2 cup or so of  milk
Black pepper to taste

Scrub the potatoes and snap the ends off the green beans. If you have the small new potatoes, cut them in half. If you have the larger red potatoes, quarter them. Put the water in the bottom of a pressure cooker with the rack at the bottom. Add the potatoes and green beans. Using a mortar and pestle, grind the the dried rosemary a bit to break it up and mix it in with the vegetables. Put the pressure cooker on high heat, and once the jiggler on top starts rocking and rolling, set your timer for five minutes. On the mark, immediately cool the pot under cold water until the pressure is relieved. Open the pot and pour out all but about a half of cup of the water and dump the contents (minus the rack) into a bowl.  Add the butter, milk and pepper to taste.  Stir well until some of the mushy parts of the potatoes break apart and mix into the butter and milk to make a creamy broth. Serve with a meat of your choice. Last night I just heated up some leftover turkey from the freezer. So simple and delicious!

Distracted Grocery Shopping

30 Jan

Dashing for the milk section

I was shopping in a hurry while my daughter was at her half hour piano lesson, and had it all set in my mind to make Buttered Rosemary New Potatoes and Green Beans in my pressure cooker tonight for dinner, and of course for my blog. As I dropped her off at her lesson, she asked me to make sure I bought her some fresh peaches and pears for her lunch. I scoured the fruit areas, and could only see bins and bins of apples, oranges and bananas. Where’s all the other fruit? Oh. Yes. It’s winter. Not quite peach season, is it? So I grabbed a couple of apples, then headed towards the potatoes. I picked out some nice small red potatoes, and was on my way to the green beans when out of the corner of my eye I spied a few pears in the organic section. Aha! At least I can bring her one of her special requests. I spent a few minutes trying to determine if the pears were ripe, as I’ve never been much of a pear eater. My mind wandered at that point remembering she had asked me yesterday to buy some powdered sugar next time I was at the store.  She wanted some so she could make fruit crepes with the frozen berries we had for smoothie-making. Crepes? My daughter knows how to make crepes? I wonder when that happened? Next thing I know, I’m headed to where I think the powder sugar would be. Oh, and we need milk! That’s all the way on the other side of the store in the back! Why the heck is that in such an inconvenient place? By now I’m looking at the clock and see my time is running out. I locate the powdered sugar, then make a dash to the milk section. I get to the checkout stands, and they are backed up three or four deep at each register. I’ve got less than 10 minutes at this point to check out and drive back to pick up my daughter.

By now you must have figured out that I forgot to buy the green beans. I’m surprised I remembered to actually put a couple of pears in the basket. So, no recipe for that tonight, or for our dinner. But you can be sure that I will be making it soon!

I have also decided to make it official that I’ll just be posting periodically, instead of daily. With work and everything else that is going on, I needed to make the decision to scale some things back in my life. Don’t worry, I’m not going away and I’ll post at least twice weekly, if not more! This has been such a fun journey for me. I think it will actually be hard for me to not pop in here and write something every day.

And please don’t ever hesitate to leave me comments, I do love to hear from you. I’ll take recipe requests, too! See you soon.

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