AwesomeBites

Tag: Potato

  • German Hot Potato Salad

    German Hot Potato Salad

    My mother-in-law’s favorite “Company’s coming dinner” was German Hot Potato Salad and Roast Beef served with a green side salad.  Jacque loved bacon probably since it was rationed or hard to come by during World War II.  When she died at age 83, she had about 20 pounds of bacon in her freezer. She never wanted to run out!  This is her recipe, and as simple as it is, it is always delicious. Chunk potatoes, bacon bits, scallions.  Perfect combination. 

    6 Cups boiled potatoes, then either dice or slice potatoes (about 6 medium potatoes)

    2 T chopped chives or parsley

    2 T finely chopped scallions

    4 slices of bacon, fried crispy and crumbled

    2/3 cup mayonnaise

    2/3 cup french salad dressing (Kraft is the type she used)

    1/4 cup cider or wine vinegar or white balsalmic vinegar

    Mix potatoes, chives, scallions, and bacon. Combine mayonnaise, dressing and vinegar: blend.  Pour over potato mixture.  Reheat in the oven for 20-30 minutes at 225 degree oven.

    Serve hot or chilled, although my preference is straight from the oven.  Makes 8 servings.

    Bacon lovers – Another great dish!

  • Califlower and Potato Curry – allo gobi

    Califlower and potato curry

    I have also had this with carrots added.  Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me. 

    1 ½ cups chopped fresh coconut (or substitute 1/2 cup toasted coconut and 1 1/2 cups of coconut milk)

    7-8 T oil

    1 ½ onions, chopped

    Curry Powder:

        5 dried red chilis

        2 tsp coriander seeds

        1/8 tsp mustard seeds

        1/8 tsp fenugreek seeds

        ¼ tsp cumin seeds

        1 inch cinnamon stick

        4 peppercorns

        2 cloves

        ½ tsp turmeric

        ½ tsp paprika

        1 heaped tsp tamarind

        ¾ inch piece of fresh ginger, grated

        4 cloves garlic, finely chopped

    1 cup potatoes, peeled, chopped large pieces

    14 ounces cauliflower cut into large flowerettes

    Topping:   Toasted Coconut, Almonds, or Cashews 

    Soak 1 cup coconut in 2 cups of warm water, blend, then strain reserving milk. 

    In non-stick pan heat oil and remaining chopped coconut for 2-3 minutes.Set aside.

    Heat oil and sauté half the onions for 2-3 minutes and set aside.

    Heat oil and sauté red chilis, coriander, mustard, fenugreek, cumin seeds, cinnamon, pepper, cloves for 30 seconds and remove from heat.

    Now put coconut, onions, spices, into a blender.  Add turmeric and paprika and tamarind and ½ cup water and grind to smooth paste. 

    In saucepan, 4 T oil sauté ginger and garlic for 15 seconds, followed by balance of chopped onions for 7-8 minutes until translucent, add spice paste and sauté for 2 minutes, then add a little water and sauté potatoes for 5 minutes.  Salt, add water to cover and cook 5-7 minutes. 

    Then add cauliflower, coconut milk and cook until done.

    Serve with rice.

    If that recipe is too tough or you don’t have all the ingredients, you can substitute a can of coconut milk and you can always use a curry powder that has most of the ingredients above.  Feel free to leave out the potatoes or to add some carrots to the mix or just use califlower alone.    Best vegetarian dish!