Warm Potato Salad with Bacon Vinaigarette

Summer is coming!  I'm holding out hope even though it snowed yesterday.  That means it's time to get outdoor and grilling fare on the menu.  I found this recipe last summer and was addicted to it from the first bite.  This dish is so good and is a nice alternative to the traditional mayonnaise based potato salad.  Plus you serve it warm or at room temp, so no worrying about how to keep it cool on a hot sunny day.  Here's the DL...

Ingredients

2 pounds potatoes, washed and cubed into 1 inch pieces (I have used all kinds of potatoes on this recipe and they all turn out good.  In the picture I used a mix of Yukon Gold and red potatoes)

2 Tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 medium onion, thinly sliced

1 Tablespoon sugar

2 Tablespoons butter

6 strips bacon

1 Tablespoon parsley

Vinaigrette Ingredients

warm bacon drippings

3 Tablespoons apple cider vinegar

2 teaspoons sugar

1/2 teaspoon Dijon mustard

1/8 teaspoon thyme

1/8 teaspoon oregano

1/4 teaspoon pepper

1/4 teaspoon salt

1 Tablespoon olive oil

Directions

Preheat oven to 400 degrees.

In a bowl mix potatoes, olive oil, salt and pepper.  Stir to coat.  Drizzle a little olive oil on a baking sheet.  Put coated potatoes on baking sheet and roast for 35-40 minutes, or until tender and golden brown.

Meanwhile, in small pan over medium heat melt the butter.  Add the onion and the sugar.  Stir to coat and let cook 10-12 minutes, turning occasionally, or until onions are tender and caramelized.

In medium sized pan over medium heat cook bacon until brown and crispy.  Remove bacon and let drain on paper towel.  Leave drippings in pan.

While drippings are still warm, over low heat add all the vinaigrette ingredients.  Whisk well until everything is incorporated and slightly thickened.  

Put hot potatoes into a large bowl.  Crumble the bacon and sprinkle on top of the potatoes.  Add the onions, parsley, and the warm vinaigrette to the potatoes.  Stir well until everything is coated.  Serve warm or at room temperature and enjoy!  Serves 6. 

Mother's Day Brunch

Here are some good ideas for whipping up your mom a fabulous brunch on her special day.  {click on the title to get the recipe}

Banana Blueberry Muffins

Pull-Apart Sticky Buns

Sour Cream Pancakes

Popeyes with Cheese Sauce

Baked French Toast with Praline Topping

Dill Red Potatoes Hash Browns

Dutch Baby

Iced Coffee

Black & Blue Crumb Bars

Banana Bread French Toast

Dill Red Potato Hash Browns

Mother's Day is quickly approaching.  In honor of this glorious holiday I thought I would do a few post to help all the dads and children with their Mom's Day preparations.  These hash browns are perfect for brunch, which plays a big role in this holiday.  Using red potatoes gives them a certain elegance and the dill gives them the perfect amount of flavor.  These are easy to whip up, even a dad or offspring could pull it off.  They pair nicely with eggs or quiche.  Here's the DL...
Ingredients
3 tablespoons butter
1/2 medium onion diced
10 medium red potatoes
1/2 teaspoon dill
salt & pepper to taste
Directions

Cut up the potatoes into one inch pieces.  You want to keep the potato pieces good size because red potatoes are delicate and you don't want them breaking.  You should have about 8 cups of potatoes once they are diced.
In large pan over medium-low heat melt the butter and add the potatoes.  Turn potatoes to coat in butter and then cover and let cook 1 minutes, turning half way through.  Add diced onion, cover and cook 5 minutes.  Add dill, salt, and pepper.  Cook uncovered for 5 to 10 minutes turning occasionally until potatoes are slightly brown.  Serve warm and enjoy!

You might also like...

Easy Pull-apart Sticky Buns

Popeyes with Cheese Sauce

Goat Cheese and Garlic Potato Swirls

I know everyone is planning their Easter dinner menu.  So I thought I'd throw this recipe at you.  I came across it a while back and loved how it looked.  I'm also a big fan of goat cheese so I pretty much was hooked at the title.  These potatoes look so fancy, but take very little effort.  In fact, you pretty much do what you would do with regular mashed potatoes until the very end.  If you didn't want to take the time to make cute individual servings you could also throw these in a baking dish & serve them up the old fashion way.  These potatoes are perfect for an Easter table.  They have a wonderful orange color and with the sprig of rosemary they look so festive.  Here's the DL...
Ingredients
1 medium sweet potato, peeled and cut into 2 inch pieces
6 medium russet potatoes, peeled & cut into 2 inch pieces
6 ounces goat cheese
2-3 teaspoons salt, or to taste
1/2 cup shredded Parmesan cheese
4 tablespoons butter
3/4 cup half and half
1 teaspoon paprika
1 tablespoon melted butter
1 bunch fresh rosemary or parsley for garnish (optional)
Directions
In large pot combine potatoes and garlic and cover with water.  Bring to a boil, reduce to a simmer and cook about 20 minutes oar until potatoes are tender.  Drain and return to the pot.

Add goat cheese, salt, butter, half & half, and paprika.  Mash with potato masher until fairly smooth.  Add Parmesan and beat potatoes with electric mixer until smooth and fluffy (but do not beat too long).  If potatoes seem too thick to pipe into swirls add more half and half until desired consistency.  (If you are not swirling the potatoes you can serve them now.)

Chill potatoes for about 20 minutes.  Preheat oven to 350 degrees.

These potatoes swirls were made using the cookie sheet method.

Grease a cookie sheet or about 14 small dishes.  Using a spoon fill up a piping bag attached with a large star tip with the potatoes.  Pipe potatoes in a swirl fashion like an ice cream cone.  If doing this on a cookie sheet place potato swirls about 2 inches apart.  It is better to go tall and skinny with your swirls because they will settle as they cook.  Drizzle the tops of each swirl with melted butter.  Bake for about 10-20 minutes or until golden brown, the time will depend greatly on the size of your swirls.  Remove from oven and add a small sprig of rosemary or parsley and serve immediately.  Enjoy!

Sunday Dinner: Chicken Gravy

Since I'm married to a pastor, Sundays around here are pretty crazy.  But at the end of the day I still want to have that big 'ol traditional Sunday dinner.  Unfortunately, my energy level is shot & I just don't feel like preparing a big meal.  Enter Chicken Gravy.  This is home-down comfort food at it's finest, but without all the preparation.  It takes about 30 minutes to whip up (And I mean that.  Not like those "30 minute meals" you get off of Food Network that actually take you 90 minutes.)  It's filling, healthy, and perfect for Sundays.  Make it super quick by using boxed mashed potatoes.  Here's the DL...
Ingredients
1 pound chicken
3 cups chicken or turkey gravy
1 teaspoon dried parsley
1 cup carrot finely chopped
1 celery stock finely chopped
8 cups mashed potatoes
Directions
Preheat oven to 350 degrees.  Sprinkle chicken with salt, pepper, garlic powder & thyme to taste.  Cover with tin foil & bake for 20 minutes, or until cooked all the way through.  Meanwhile, in medium pot boil the carrots & celery until carrots are fork tender.  Make mashed potatoes while chicken is cooking.  (If making homemade mashed potatoes get water boiling before preparing the chicken.)
Remove chicken from oven & allow to cool slightly.  While chicken is cooling in large pot heat up the gravy until heated through (I use dry gravy mix, but the jarred/canned stuff works great too).  Drain carrots & celery and add to the gravy.  Add parsley.  Pull apart or cut chicken into bite size pieces & add to the gravy.  Stir it all up & serve over warm mashed potatoes.  Enjoy!
*This makes quite a bit of food.  Serves about 8 people.
*You can do this same idea with country gravy & ground hamburger- Hamburger Gravy.

Loaded Potato Soup

There's nothing like a thick creamy soup to make you feel full & warm.  This soup does just that.  It's rich & creamy & also has a more "grown-up" taste, thanks to the beer (& all the Wisconsinites said "yah").  This soup is easy to make.  You can do it ahead of time or at the last minute.  Plus you get to put sour cream & bacon on top, doesn't get much better than that.  Here's the DL...
Ingredients
4 Tablespoons butter
1 celery stock finely chopped
1 carrot finely chopped
1 medium onion finely chopped
2 garlic cloves finely chopped
1/4 cup flour
salt & pepper
3 cups chicken stock
1 cup half & half
1 cup milk
1 cup beer
4 medium potatoes
2 cups shredded cheddar
1 cup sour cream
1/4 cup Parmesan
sour cream
bacon (cooked & chopped)
diced green onion
Directions
Cut potatoes into quarters.  Place in boiling water & cook until fork tender.  Drain & let cool, cut into one inch hunks.  In a dutch oven or large pot melt butter.  add celery, carrot, onion & garlic.  Cook for 8 minutes or until carrots are slightly tender.  Sprinkle in flour & cook for 2 minutes, stirring frequently.  Gradually whisk in the chicken stock.  Add the milk & whisk until incorporated.  Add the beer & stir well.  Gradually add in the cheddar & Parmesan cheese, whisk until melted in.  Add the potatoes & simmer for 20 minutes.  Remove soup from heat & using an immersion blender, blend until smooth.  Add salt & pepper to taste (If you don't have an immersion blender just use a potato masher).  Serve warm topped with sour cream, bacon, & green onions.  Enjoy!

My Favorite Mashed Potatoes

I can't resist these potatoes.  They don't need any gravy & they are full of cheesy goodness.  The crunchy top adds a perfect texture.  They taste even better the next day.
Ingredients
6 medium russet potatoes
8 tablespoons butter
1/2 cup milk
4 ounce cream cheese at room temperature
1/3 cup grated Parmesan cheese
1/3 cup grated sharp cheddar cheese
salt & pepper to taste
Topping
4 tablespoons butter
2 tablespoons chopped parsley
1/4 cup grated sharp cheddar cheese
1/3 cup grated Parmesan cheese
1/2 cup Panko bread crumbs

Directions
Preheat oven to 375 degrees.  Bring large pot of water to boil.  Meanwhile peal potatoes & rinse with cold water.  Cut potatoes into quarters.  Remove pot from burner & add potatoes, then return pot to burner & bring to a full boil.  Cook for 20-30 minutes or until fork can be easily inserted into potatoes.  Drain potatoes & return the pot.  Put on the burner on low heat.  Add butter & mash until all the lumps are out.  Remove from burner.  Add milk & using electric beaters beat on low speed until smooth & creamy.  Stir in the cream cheese, cheddar, & Parmesan.  Add the salt & pepper to taste.  Put into a baking dish.
In microwave melt the remaining butter for the topping.  Stir in the parsley, remaining cheeses, & Panko crumbs.  Spread mixture evenly on top of potatoes
Bake for 20 minutes or until top is brown.  Enjoy!
*This recipe also works great with instant potatoes.

Standard Mashed Potatoes

It's hard to beat a good ol' standby.  Here's basic mash potatoes in their purest and yummiest form.
Ingredients
6 medium russet potatoes
8 tablespoons butter
1/2 cup sour cream
1/2 to 3/4 cup half & half
salt & pepper to taste
Directions
Bring large pot of water to boil.  Meanwhile peal potatoes & rinse with cold water.  Cut potatoes into quarters.  Remove pot from burner & add potatoes, then return pot to burner & bring to a full boil.  Cook for 20-30 minutes or until fork can be easily inserted into potatoes.  Drain potatoes & return the pot.  Put on the burner on low heat.  Add butter & mash until all the lumps are out.  If you want them really creamy take the beaters to them on low speed.  Stir in the sour cream & milk a little at a time until desired consistency.  Add the salt & pepper to taste.  Serve up warm with some good ol' gravy.  Enjoy!

*You can make these ahead of time.  Just put into a casserole dish & refrigerate.  They will keep in the fridge for a day or two.  When you're ready pop 'em into a 350 degree oven for about 30 minutes, or until heated through.

Twice Baked Sweet Potatoes

Here's another good Thanksgiving dish.  I'm not a big fan of traditional sweet potato casserole.  You know, the one with marshmallows on it.  It just doesn't float my boat.  If I'm gonna eat sweet potatoes they'll need to have a good measure of salt in them.  Get some salt on a sweet potato & it's pretty much irresistible.  Therefore, this recipe is irresistible.  This is by far the best way to eat a sweet potato.  It's pretty much addictive & pretty dang easy to pull of.   Here's skinny...
Ingredients
6 medium size sweet potatoes
1 cup grated Parmesan cheese
2 teaspoons salt
6 tablespoons butter
Pepper garnish
Chives for garnish
Directions
Preheat oven to 400 degrees.  With a fork prick each potato about 5 times.  Wrap in tinfoil & bake for about 1 hour, or until potato is soft throughout.  Remove from oven & unwrap.  Let potatoes cool.
Cut potatoes in half lengthwise.  Scoop out inside of potatoes leaving about 1/4 inch to create a shell (sweet potato skin is very delicate so you need to be careful & make sure to leave enough of the potato in the skin to provide a shell that will hold up.)
In a bowl mash up the sweet potato pulp that was scooped out.  Add 3/4 cup of the Parmesan, salt, & butter.  Mix well, add more salt if needed.  Fill each potato shell with the mashed potato mixture.  Set filled shells on a cookie sheet & bake in 350 degree oven for 20-30 minutes, until cheese melted & tops turn a little brown.  Remove from oven & sprinkle the tops with pepper, remaining cheese, & chives.  Serve warm & enjoy!

*These can be made a day ahead of time.  Cover filled shells & put in refrigerator until you're ready to bake them.

Mr. Moe's Potatoes

Since Thanksgiving is sneaking up on us I thought I better get some Thanksgiving style recipes going.  Give us a jump start to planning one of the most important meals of the year.  These potatoes are a nice alternative to mashed potatoes & little kids love them.  My guitar teacher back in high school, who was also a family friend, made them for us when we all went to his house for dinner.  Immediately we were hooked & my family has been making them ever since.  These potatoes are easy to make & taste sooooo good!  When I was pregnant with one of my children (can't remember which), I craved these potatoes.  In fact, I think I almost single-handedly ate an entire pan by myself.  Here's the skinny (or not so skinny if you eat the entire pan by yourself)...
Ingredients
1 package frozen O'Brien hashbrown potatoes, thawed
1 cup sour cream
1 can cream of chicken (10.5 oz)
2 cups grated medium Cheddar cheese
1/2 cup butter
1/8 cup finely diced onion
Salt & pepper to taste

Directions
Preheat oven to 375 degrees. Mix all ingredients in a large bowl adding salt & pepper to desired taste.  Pour potato mixture into a 9"x13" baking dish.  Bake for 1 hour.  Let sit for 5 minutes before serving.  Enjoy!

*You can make this dish ahead of time in the morning & put it in the fridge until your ready to bake it.  These potatoes reheat wonderfully making them a good leftover.  If you're having a large crowd, over 6 people or so, double the recipe.

Super Easy Roasted Potatoes

I love dishes that are easy to make, taste delicious, make large quantities, & cost very little.  Thus, I love these potatoes.  My Mom made these while I was growing up & we always gobbled them down as fast as we could.  They go great with anything & if your asked to bring a side dish to a pot luck these are the ticket.  Here's how you whip up the easiest hearty potato dish ever...
Ingredients
6 medium Russet potatoes
1 package of onion soup mix
1/3 cup olive oil
1 teaspoon thyme
1 teaspoon kosher salt
Directions
Preheat oven to 375 degrees.  Wash potatoes & cut in half, then cut in half again, then cut in thirds.  This should give you about one inch cubed potato squares.  Place cut up potatoes & remaining ingredients in a large Ziploc bag.  Seal the bag very, very well & then start shaking it around until all the potatoes are evenly coated.  Pour potato mixture into a 9 by 13 inch baking dish.  Place in preheated oven & cook for about 1 hour or until potatoes are fork tender.  Serve immediately & enjoy!

Easter Dinner: Potatoes

It's coming folks.  Despite the snow that keeps falling from the sky (two mornings in a row here), spring is ushering in Easter... in like, a few days!  That means you need to get Easter outfits ready & pressed, Easter baskets filled with goodies, & the big one, Easter dinner prepared.  One staple of Easter dinner in our family is potatoes.  Their not necessarily prepared the same way every year, but they are there in one form or the other.  This is one of my favorite potato dishes.  It hails from me trying to recreate a potato side I had at a restaraunt a long time ago.  It's taken a few years, & although it's not exactly the same it's close.  And its yummy.  And it's easy.  Perfect for busy holidays that require your best foot forward.  Here goes...

Cheesy Potato Cakes
1 cup half & half
1 cup heavy cream
6 medium russet potatoes
4 tablespoons butter
4 chopped garlic cloves
1 diced medium onion
1 package cream cheese (8 oz), softened
3 ounces goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1/2 cup blue cheese crumbles
4 tablespoons minced chives


Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish (I use butter, but you could also use non-stick spray or another healthier option).  Scrub potatoes & then slice very thinly, if you have a mandolin that would work best, but I don't- so I slice very thinly.  Mix 1/2 cup half & half, 1/2 cup heavy cream, salt & pepper together in a large bowl.  Place potatoes in the cream mixture stir a couple of times just to coat, set aside.  


In a large skillet melt the butter & add the garlic & onion.  Cook for about 5 minutes until onions are translucent & smell delicious.  Add the cream cheese & goat cheese & stir constantly for a couple of minutes until incorporated & smooth.  Add the remaining half & half & heavy cream, stir to combine.  Add in 1/2 cup Parmesan cheese & blue cheese & stir to combine.  Remove from heat.


Evenly place the potatoes into the baking dish & press down slightly.  They don't need to be perfect but you want them fairly flat.  Pour the cheese mixture over the top of the potatoes & sprinkle remaining Parmesan over the top.  Bake for 1 hour 15 minutes or until golden on top.  Remove from oven & sprinkle chives over the top.  Loosely cover with tin foil & let it stand for 10 minutes.  Cut into single serving squares & enjoy.

This dish looks so pretty & fancy.  Bonus: it taste awesome.  Few things with Parmesan & blue cheese & cream taste bad.  Enjoy!

BBQ Beef Hash

This one super easy but very filling dinner.  It's also super fast to make & you will have everything in your pantry already.  Make some homemade biscuits to accompany it & your meal is complete (& has all the food groups except fruit, you're on your own with that one).  This is a good hearty meat & potatoes meal that you can prepare in a flash.

Here's the skinny:

BBQ Beef Hash
1 lb ground beef/elk/deer
1 cup sliced carrots
1 can green beans
4 medium potatoes
1/2 medium onion diced
1/2 green pepper diced
6 Tbls butter
Salt & pepper
BBQ sauce

Cook ground beef and set aside.  Cut potatoes into one inch pieces (like homefries).  Melt 3 tablespoons of butter in large pan, add onion & green pepper.  Cook for 4 minutes.  Add remaining butter an allow to melt, then add the potatoes.  Add salt & pepper to taste.  Fry potatoes until they are cooked through & have a little crispiness to them (you may need to add more butter or vegetable oil to achieve this & keep them from sticking to the pan).  Meanwhile blanch carrots so they are tender but not  falling apart.  Mix beef, carrots, beans, & potatoes together in the pan.  Then add your favorite BBQ sauce until everything is coated.  I like to make my own BBQ sauce, but you can use any BBQ sauce you like.  Dish up while hot & enjoy!

My Favorite BBQ Sauce
1 onion diced
3 Tbls butter
2 cups ketchup
1/3 cup molasses
1 tsp mustard
2 tsp brown sugar
1 Tbls Worcestershire sauce
1/8 cup whiskey

Melt butter in sauce pan.  Add diced onion & cook until tender, about 8-10 minutes.  Add remaining ingredients & allow to simmer stirring often for at least 10 minutes.  Taste it & add more salt or sugar as desired.  It you like things a little spicy add some chili powder.  So good you could eat it by the spoonful, but I suggest using it as a topping.