August 19th is National Potato Day!
Here are some fun facts about this delicious and nutritious vegetable
- Potatoes, also called spuds, are made up of 80% water and only 20% of solid
- China is the worlds largest producer of potatoes
- A medium potato has only 110 calories
- Potatoes are good for the stomach, spleen, and intestines and can boost heart health, improve digestion and strengthen the immune system
- The potato is originally from the Andes Mountains, from Chile or Peru, and was known there as ‘Chunu’. The potato is cultivated for at least 7,000 years
- During the Klondike Gold Rush in Alaska (1897-1898), potatoes were worth their weight in gold. Because of their high vitamin C content, miners traded gold for potatoes.
- In the past, the potato played a role in the lives of the superstitious: a pregnant woman would do well not to treat herself to potatoes, and certainly not as an evening meal, to prevent having to give birth to a child with a large head.
- Because of the ‘Great potato famine’, many people from Ireland fled to countries such as America, Canada and Australia. This is precisely the reason why the Irish make up such a large part of the populations of these countries.
- There are about a 100 edible varieties of potatoes
- In the US, all 50 states grow potatoes, with Idaho and Washington producing the most
Classic Summer Potato Salad
This is the perfect recipe for potato salad. My husband detests the 'gloppiness' of most potato salad--this is just creamy perfection with a wonderful combination of seasonings and herbs which don't overpower the lovely potato taste.
Servings 8
Ingredients
- 2½ pounds Yukon Gold potatoes
- 1 cup good mayonnaise
- ½ cup sweet pickle relish or diced sweet pickles
- ½-1 tbsp yellow mustard
- ½-1 tbsp grainy Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tbsp celery seeds
- ½ tsp paprika I like to use smoked paprika
- 2-3 large hard-boiled eggs, peeled and chopped I chop one and garnish the top with 2 sliced
- 2 stalks celery diced
- ½ cup red onion diced
- ½ tbsp fresh chopped dill
- kosher salt and black pepper to taste
- black olives and capers for garnish optional
Instructions
- Cut the potatoes into quarters and place in a large stockpot filled with cold water. Set the pot over high heat, bring to boil, add ½ tablespoon of salt and cook until potatoes are fork tender, about 13 minutes.
Dressing
- Mix together mayonnaise, sweet pickle relish, mustards, apple cider vinegar, celery seeds, paprika, ½ teaspoon salt, freshly ground black pepper to taste. Stir until well combined and smooth. Add chopped egg, celery, onions and dill.
- Once the potatoes are fork tender, drain off all the water, remove peels and chop them into ½-inch chunks. Place the chopped potatoes into a large bowl and GENTLY mix in the dressing. Stir in the chopped egg, celery onions and dill. Taste and correct seasoning with salt/pepper/mustard if needed. Garnish with remaining eggs, black olives, capers and a fresh sprig of dill.Cover and place in refrigerator for a minimum of 4 hours to chill completely.
Tex-Mex Hotdish
This recipe is a combination of Texas and Minnesota flavors in one delicious pan! The creamy Tater Tot-topped casserole is filled with zesty, exciting flavors.
Ingredients
- 1 28-32 oz bag frozen Tater Tots
- 1 lb ground beef *see cooks notes below
- 2 tbsp taco seasoning
- 1 10.5 oz can cream of mushroom soup David substituted Cream of Chicken soup
- 8 oz processed cheese product, cubed preferably Velveeta brand
- 2 cups pepper jack cheese grated
- 1 10 oz can diced tomatoes with green chiles preferably Rotel brand
- ⅓ cup white onion diced
- ⅓ cup jalapeños diced
- shredded Mexican cheese
Toppings
- guacamole homemade or store-bought
- sour cream
- jalapeños
- pico de gallo
- sliced black olives
- cilantro leaves
- lime wedges
- tortilla chips preferably Tostitos Scoops
Instructions
- Preheat oven according to Tater Tot package instructions.Place Tater Tots on a baking sheet and bake according to package instructions, removing them from the oven 10 minutes before they're fully cooked.Adjust ove temperature to 350° F
- In a large sauté pan, set over medium-high heat, cook the ground beef and drain excess liquid.Add the cooked beef, taco seasoning, cream of mushroom soup, processed cheese product, pepper jack cheese, diced tomatoes with green chiles, diced onions and jalapeños to a baking pan, then place in the oven. Stir after 15 minutes, then continue to stir and check every 5 to 10 minutes until it's creamy.Once it's melted and creamy, increase the oven temperature to 425° F. Then, line the top of the dish with the Tater Tots and shredded cheese and bake for an additional 10 minutes.Remove from the oven and top with guacamole, sour cream, jalapeños, pico de gallo, black olive slices, cilantro and a side of limes. Serve with tortilla chips.
Notes
TECHNIQUE TIP: This can also be done in a slow cooker.
SWAP OPTION: Swap chorizo for ground beef and cheese of choice for pepper jack.
Potatoes Lyonnaise
Lyon is a region well-known for its rich history in the culinary arts, so much so that Lyonnaise is a style of cuisine in-and-of-itself. Lyonnaise means “from Lyon,” (Lyon, France). This recipe is classic, delicious and is one of my favorites.
Equipment
- Cast iron skillet optional
Ingredients
- 2 lbs Yukon gold potatoes peeled and sliced into ½-inch slices
- 4 tbsp unsalted butter
- 1 large Walla Walla onion thinly sliced, pole to pole
- Kosher salt to taste
- freshly cracked black pepper to taste
- 1 tbsp fresh parsley
Instructions
- Melt butter in a cast iron pan (or non-stick skillet) over medium-high heat. Add potatoes and ½ teaspoon kosher salt. Cover and cook 15 minutes turning potatoes occasionally to promote even browning.Add onions to potatoes and sprinkle with another ½ teaspoon salt and ¼ tsp cracked black pepper. Cover and cook for 10 minutes, stirring occasionally for equal browning.Serve in a platter and sprinkle with 1 tablespoon fresh parsley.
Asparagus, Leek and Potato Soup
Silky, smooth and satisfying! This soup is incredibly light and fresh with only one tablespoon of butter - no cream or milk! It is deceptively easy to make and is one of my 'go-tos' when I want to serve something elegant and delicious.
Equipment
- Immersion Blender
Ingredients
- 2 leeks rinsed and drained and cut into ¼" slices
- 1 small shallot diced
- 2 large stalks of celery thinly sliced
- 1 tbsp butter
- 4 medium potatoes peeled and cut into 1" dice
- 4 cups chicken stock
- 1½ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- 1 tsp onion salt
- ¼ tsp celery salt
- ¼ tsp granulated garlic
- ¼ tsp dried french thyme
- ⅛ tsp dried sage
- 20 spears asparagus
Instructions
- Melt butter in a heavy pot and sauté leeks, onions, and celery over medium heat until vegetables are soft and translucent.Turn heat to high and add potatoes to pan along with seasoning and chicken stock.Bring to a boil, cover and reduce heat to medium. Cook until potatoes are tender. (approx. 5 minutes). While potatoes are cooking, snap off the tough ends from the asparagus spears and cut the remaining spears into 1" pieces, reserving the asparagus tips separately.When potatoes are just tender, remove 2 cups of the soup mixture from the pot and set aside.Add the asparagus stems and cook until tender.Using an immersion blender, purée the soup until smooth. Add back the 2 cups of reserved soup and stir in the reserved asparagus tips. Cook uncovered on a low simmer until asparagus tips are tender crisp.Serve with freshly baked, crusty bread!
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Have An Entertaining Day!
