Servings: 12 You’ll need: 5 lbs. med. russet potatoes, peeled and cut in half 2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1-1/2 cup Miracle Whip salad dressing 1/4 cup low fat milk 3 Tbsp. yellow mustard 2 tsp. paprika Salt and pepper to taste 1 bunch green onions, cleaned and sliced to fill 3/4 cup 1 bunch radishes, cleaned, sliced and chopped to fill 1 cup 6-7 large eggs, hard-boiled, cooled, peeled and sliced (saving two sliced eggs for optional garnish later) Put eggs in a sealed container and refrigerate, until ready to use. In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 15 minutes, until fork tender, but still firm in center (do not over-cook potatoes). Meanwhile, in a large bowl blend Miracle Whip, milk, mustard and 1 tsp. paprika, until smooth. This dressing should be creamy, but not too thin. Add salt and pepper to taste. Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to the dressing, folding carefully with a large spatula or spoon. Add five sliced eggs, sliced green onions and radishes and blend well. Layer the last (optional) one or two sliced hard-boiled eggs on top of the potato salad for a nice presentation. Sprinkle the remaining paprika powder on top. Cover and chill well, overnight works best, until flavors can blend. Karen’s Note: This is a surprisingly Great Tasting Potato Salad, without sweet relish or any chopped celery. The radishes and green onions add so much great flavor to this Great Tasting Potato Salad and both my picky potato eater men in our house said to me, “This potato salad tastes great!”, therefore I named it Great Tasting Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirlion Steaks.
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Servings: 6 You’ll need: 2 lbs. Russet potatoes, peeled and cubed 4-5 radishes, trimmed, chopped and quartered 4 Tbsp. light butter 1/2 cup low fat 1% milk 2 Tbsp. garlic powder 1 Tbsp. salt Place potatoes and radishes in a large saucepan or Dutch oven. Completely cover vegetables with cold water and add 1-1/2 tsp. of the salt and 1 Tbsp. garlic powder. Bring water to a full boil. Reduce heat to medium/high and cook, uncovered, 20-22 minutes, until vegetables are fork tender. Drain in a large colander and return to pan. Add light butter and the remaining garlic powder, salt and milk and mash with a potato masher or a chef’s boat motor. Karen’s Note: Radish Mashed Potatoes are a great side dish to serve with any meat dish (even barbecue chicken or steaks). The radishes add bits of peppery flavor to this new Mashed Potato recipe. Servings: 4 You’ll need: 4-5 medium russet potatoes, washed scrubbed and eyes removed Sea salt grinder Aluminum foil Canola or olive oil non-stick spray 2-3 Tbsp. Olive oil 1/2 tsp. Seasoned salt 1-1/2 tsp. Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder To make baked potatoes: Preheat oven or gas grill to 350 degrees F. Using a fork, poke several holes all around each potato. Sprinkle grounded sea salt on each potato and wrap completely with aluminum foil. Bake for 25-30 minutes. Unwrap potatoes and allow to completely cool or store in covered container in the refrigerator, until ready to use. Cut potato in lengthwise quarters and then into thick strips (varying from about 1/4 – 1/2″ thick). Preset oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and lay potato strips, potato side down, onto baking sheet. Drizzle with olive oil and sprinkle seasoned salt, paprika, onion and garlic powders on top. Put into oven and bake for 25-30 minutes, turning the fries on the other side half-way through baking. Remove from oven and serve immediately with your favorite sandwich, hamburger or as alone as an appetizer with ketchup for dipping…enjoy! Karen’s Note: I made this twice for my family now from my husband Frank’s Baked Potatoes on his grill and it was a hit and goes great with fish sandwiches or Barbecued Frank-Burgers. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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