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Posts Tagged ‘Potato’

My parents make great traditional potato salad. You know, the mayonnaise-based kind that includes celery, onion and hard boiled eggs. I’ve tried to recreate it a few times but it never tastes as good as it does when they make it and I really don’t love old school potato salad unless it’s that recipe. So instead of trying to master their version, I like to try different variations of potato salad.

We attended a family cookout for Memorial Day last night and I volunteered to bring Feta Potato Salad. I was in the process of making my grocery list when this recipe for Bacon Ranch Potato Salad popped up in my Google Reader. I immediately abandoned plans to make a tried and true recipe in favor of trying something new (not that the feta potato salad isn’t amazing…you must try!).

I knew my audience and Bacon Ranch Potato Salad sounded right up their alley…especially with a large number of kids in attendance. This recipe is relatively simple with boiled potatoes being tossed in homemade ranch dressing and crumbled bacon. Actually, my favorite thing about this recipe was that the ranch dressing was homemade with a short ingredient list of things that are usually in my kitchen. I would make just the ranch dressing part of this recipe for salads. It was delicious!

This new twist on potato salad was a hit with my family and is sure to be a winner at any summer cookout!

Bacon Ranch Potato Salad
(Recipe source Confections of a Foodie Bride)

Ingredients:

2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup light mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
2 tablespoons chives, chopped
2 tablespoons parsley, chopped (plus more for garnish)
1 green onion, chopped
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and pepper, to taste
4 slices thick cut bacon, cooked to a crisp and crumbled

Directions:

Place potatoes in a large pot and cover with 1-2 inches of cold water and 1 tablespoon of salt. Bring potatoes to a boil and cook until just tender, about 10 minutes.

While potatoes are cooking, whisk together mayonnaise, sour cream, herbs, green onion, garlic, lemon and buttermilk in a bowl. Season to taste with salt and pepper.

Drain potatoes and transfer to a serving bowl. Let stand for about 10 minutes and then pour half of the ranch dressing over the potatoes and half of the crumbled bacon and gently toss to combine. Refrigerate one hour and then toss with remaining ranch dressing. Top with the rest of the crumbled bacon and garnish with chopped parsley. Return to refrigerator until ready to serve.

Yield: 8-10 servings

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68 Days of Gourmet: Day 41

Sometimes I struggle with side dish variety. It’s too tempting to make things that are easy and familiar. I wanted to make sweet potatoes with the fig and chili glazed pork tenderloin that I made last night but had an urge to roast them and not just bake them. I browsed through some online recipes at epicurious.com and thought that the spice mixture for these Roasted Spiced Sweet Potatoes sounded perfect to compliment my pork.

The sweet potatoes turned out just as I had hoped. The combination of sweet, savory and spicy was so delicious and would work well with a variety of meals – a fabulous addition to our side dish rotation!

I don’t have many updates on the fitness front since we last talked. My lower calf/upper ankle was extremely sore after yoga Tuesday and all day Wednesday (something I did running Monday). It’s so frustrating because it’s the same leg (left) that always gives me trouble. I had achilles tendonitis when I was training for my first marathon last year and that leg is just still not right. I still get all kinds of weird “popping” sensations and tightness in that spot. You’d think that six weeks of extremely easy running + yoga would leave me ready to start training again but my leg disagrees. BOO! So yesterday I attempted to run a couple miles but it was pretty painful. I came home and iced and foam rolled. It feels much better today so I’m going to attempt my 6 mile training run this weekend. I taught BodyPump tonight and will be heading over to Y2 tomorrow after work for the Prana Dance Party. Tanner has a DJ coming to spin while we practice. Apparently, DJ Hyfi is into yoga and travels around to yoga studios to DJ. Love it – should be fun!

I’m teaching BodyPump Saturday morning and then we’re going to look at houses…AGAIN…hoping we find something this time! I’m ready to be done with house hunting! The weather is supposed to be pretty bad here again this weekend (lots of cold rain, sleet, but no snow this time) so hopefully we’ll be able to go look at houses and I can get my run in. I’ll be talking to y’all soon with updates!

Roasted Spiced Sweet Potatoes
(Recipe source Gourmet, January 2002)
* Total disclosure…I did not measure out the spices below or grind them. I just used ground coriander and left the fennel seeds whole. It was just easier that way!

Ingredients:

1 teaspoon coriander seeds or ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil or olive oil

Directions:

Preheat oven to 425 degrees. Prepare a baking sheet with foil (for easier clean up), shiny side down. Spray with cooking spray or drizzle with oil.

Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Yield: 4 servings

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