BONNIE'S YUKON GOLD DILL POTATO SALAD
This is an amazing recipe, not like any potato salad that we have tasted before. This stuff is delicious! Packed with a huge flavor punch, we all found ourselves coming back for seconds! This has definitely been added to our meal rotation plan. Try it for your next get together! Enjoy! Photo is my own, recipe adapted from...
Provided by BonniE !
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. MAKE THE HERB VINEGAR first: Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil. MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.
- 2. MEASURE AND ADD HERB VINEGAR: Add 2 tablespoons of the herb vinegar and reserve the rest for later. Drizzle it evenly over the hot potatoes and stir gently until covered. Refrigerate until cool, about 30 minutes, stir once more during that time.
- 3. MAKE THE DRESSING: In a small bowl, mix the mayonnaise, sour cream, the rest of the dill and vinegar mixture, mustard, salt, and pepper, and whisk until smooth. Refrigerate. Chop the scallions thin, set aside.
- 4. ADD DRESSING TO POTATOES: When the potatoes have cooled, add the dressing, stir in the scallions and the reserved herb vinegar. Cover and refrigerate to let flavors blend, about 30 minutes. Season with the salt and pepper. This is how it looks when finished. Enjoy!
KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS
This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time
Provided by Kittencalrecipezazz
Categories Potato
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub the outside of the new potatoes (do not peel).
- Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
- Remove to a bowl and cool to room temperature.
- Slice the cooled potatoes in half.
- Add in green onions and sliced eggs; toss to combine.
- In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
- Season with black pepper to taste if desired.
- Chill for a minimum of 3 or more hours before serving.
Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11
KITTENCAL'S POTATO SALAD WITH EGGS
I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! --- for best flavor use mayonnaise and salad dressing ---there is 4 hours chilling time all together for this recipe, so plan ahead. --- you will also find a slightly different version of my recipe here http://kittencalskitchen.com/2009/04/05/kittens-potato-salad-with-eggs-and-ham/
Provided by Kittencalrecipezazz
Categories Potato
Time 5h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes in boiling salted water until just fork-tender.
- Lift out with a slotted spoon into a large bowl.
- Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
- Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
- Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
- After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
- Pour over the dressing and mix well to combine.
- Season with more salt and pepper.
- Cover and chill for a minimum of 2 hours before serving.
Nutrition Facts : Calories 450.8, Fat 23, SaturatedFat 6.9, Cholesterol 149.4, Sodium 1672.5, Carbohydrate 50.3, Fiber 8.4, Sugar 7.3, Protein 15.2
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
- Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
KITTENCAL'S FRIED POTATOES AND CABBAGE
I have made this for years, it's just total comfort food that is filling and just plain good, you may reduce the butter amount if desired if you are watching your fat intake ---it has very few ingredients but makes a really great side dish you can even throw in some dryed smoked sausage if you like --- prep time includes boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes until tender; drain well.
- Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
- Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
- Sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : Calories 324.2, Fat 17.4, SaturatedFat 10.8, Cholesterol 46.1, Sodium 272.5, Carbohydrate 36.9, Fiber 7.3, Sugar 4, Protein 8.3
KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING
For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P14D
Yield 22 pounds pickles
Number Of Ingredients 8
Steps:
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7
KITTENCAL'S MAKE-AHEAD MASHED POTATOES
Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
- Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
- Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
- Spread the mixture into prepared baking dish.
- If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake set oven to 350 degrees F.
- Bake uncovered for about 25-30 minutes or until hot.
- If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3
KITTENCAL'S BEST DEVILED EGGS
These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2
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