POTATOES INCLUDING SALAD

PALOMINO POTATO-CHOCOLATE PEPPER CAKE
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.


HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.

CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.


GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.

POTATO SALAD

We LOVE this potato salad. It is from Pioneer Woman. I am thinking about getting a ricer mill just for this recipe. But I use a potato smasher for now.

Ingredients

• 5 pounds Russet Potatoes (about 8 Medium Russets)
• 1-½ cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions (sliced Up To The Darkest Green Part)
• 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
• 1 teaspoon Kosher Salt (more To Taste)
• ½ teaspoons Paprika
• ½ teaspoons Black Pepper
• 4 whole Hard Boiled Eggs
• is really good if you add fresh dill or I have used the Pamphered Chef dill mix

Preparation Instructions

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.

3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Chop unpeeled potatoes into 1" cubes.  Add to a pot and cover with cold water.  Bring to a boil over high heat.  Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart.  Drain potatoes and put in refrigerator until cool.  If you like, remove any potato peels that have fallen off any potato pieces.

Mix together the potatoes, eggs, cauliflower and onion.  Pour Newman's Dressing over the mixture and toss to cover.

Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika.  Add to potato mixture and stir to combine.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.

1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted

Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109