Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
Clean and rinse off potatoes; do not peel.
Put potatoes in pot.
Bring water slightly over potatoes; bring to boil.
When potatoes are soft, dump into a strainer and sprinkle with sugar. Let cool a little.
While the potatoes are still warm, mix in remaining ingredients with a good mixing spoon and break up the potatoes.
Refrigerate at least 2 hours before serving.
Tastes best the next day.
This is a very easy recipe to make ahead of time.
Serves 6 to 8.
uice, cilantro and finely diced red onion. Mix until well-combined
Take medium-sized potato.
Split while raw (do not cut all the way through the potato).
Season with butter, salt, pepper and place one slice of bacon in middle of potato.
Wrap tightly in foil and cook slowly in coals or a 350\u00b0 oven for one hour or until tender when pierced with a fork.
When done, remove the bacon.
(I usually melt some butter and sour cream to pour over potato.) This is a guaranteed recipe for artery clogging.
Boil potatoes until softened. Drain, cool and cut into 1/2\" rounds.
Whisk together the dressing ingredients except for the oil.
Whisk in oil slowly (or use a food processor).
Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.
Servings are estimated.
live oil. Add the red wine vinegar, minced red onion, diced bell
br>Sprinkle topping over sweet potato mixture.
Bake at 350
Combine vinegar, oil, garlic, salt and pepper in a bowl.
Wash but do not peel potatoes.
Boil until tender.
Drain and cool. Skins may be slipped off or left on.
Slice into 1/8-inch slices and toss in warm vinaigrette.
Steam beans briefly and toss with potatoes.
Sprinkle on dill or basil.
Serve slightly warm for best flavor.
do not peel, the baby red potatoes using a brush to
orn, bacon, cayenne and roasted red pepper.
Bring back to
Cut bacon into 1-inch pieces.
Cook in skillet on medium heat until crisp.
Drain bacon.
Reserve 2 tablespoons drippings in skillet.
Mix mayonnaise, mustard, sugar and salt.
Combine potatoes, chopped eggs, celery, onion and green peppers in bowl. Mix mayonnaise mixture into potato mixture.
Stir in bacon.
Chill several hours before serving.
hen place 6 slices of potato to cover fish.
Heat
Boil potatoes with peelings on.
Drain when done; while slightly warm, remove peelings.
In large bowl, slice potatoes thin; grate the hard-boiled eggs and add to potatoes.
Add diced celery and onion; add salt and pepper.
Toss lightly.
Then in a separate bowl add mayonnaise, sugar, oil and mustard.
Mix well; pour over potato.
Mix well; sprinkle with paprika.
s helpful.)
3. Boil potato slices until *just* cooked. Drain
epper.
Arrange half the red potato slices in a greased 9
milk together & fold into the potato mixture.
Chill several hours
Bring a large pot of water to a boil.
Drop in the new potatoes and reduce to low.
Cover and cook for 20 min, or until potatoes are done.
Dice potatoes into a lg bowl (I don't peel them).
Add onion.
Mix all remaining ingredients in sm bowl.
Pour over the potatoes and mix well.
Best if refrigerated for 1-2 hours.
Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
-inch cubes and the red potato slightly smaller (1-inch cubes