Russian Potato Salad

Recipe

Total Time: 60min

Servings: 10

Ingredients
10 medium potatoes, peeled and chopped
4 hard boiled eggs, 2 sliced and 2 diced
1 cup red onion, diced
1 cup red, yellow and green pepper, diced
1.5 cups mayo
1 cup canned pineapple, diced
1oz canned pineapple, sliced
2tbsp salt
1tsp salt

Steps

1. Boil enough water to cover potatoes
2. As soon as water boils add 2tbsp salt and potatoes
3. Boil potatoes until tender, but not mashable
4. In the meantime, soak onions in hot water for a couple of minutes. This will make them milder. Drain and set aside

5. Thoroughly mix mayo, peppers, onions, diced eggs, diced pineapples and 1tsp salt
6. Drain potatoes and let them cool for 5 minutes
7. Carefully mix the dressing with potatoes
8. Serve and garnish with sliced pineapples and eggs

Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Coconut Rice (To be published May 28 2013)

 

Baked Mashed Potatoes

Recipe

Total Time: 60 min

Servings: 10

Ingredients
18 medium-size potatoes, washed, peeled and cut into 4 pieces
3/4 cup butter
1 tsp butter
3/4 cup mayonnaise
1/2 cup milk
2.5 tsp salt
1.5 cup Swiss cheese, shredded
Oregano leaves

Steps

1. Preheat the oven to 350 degrees F
2. Grease a glassware pan with 1 tsp butter and set aside for future use
3. Place the potato chunks in a large pot pan and cover them with water. Bring to a boil
4. Cover, reduce heat to medium and let simmer 30-40 minutes or until potatoes are tender when pierced with a fork
5. When potatoes are cooked remove from heat and drain thoroughly in a colander
6. In the glassware pan, mash potatoes with a potato ricer while adding 3/4 cup butter, mayonnaise, milk and salt
7. Mix these ingredients until they are well combined
8. Cover the mashed potatoes with swiss cheese
9. Bake for 15 minutes or until the cheese melts
10. Broil until cheese is golden brown for about 10 minutes
11. Garnish with oregano leaves

Serve with

Vegetarian Brown Rice (Published January 11 2013)

Sweet and Sour Beef Tenderloin (Published January 11 2013)

Tastiest Salad Ever (Published January 11 2013)

Mash Potatoes Breaded Balls

Recipe

Total Time: 60 min

Servings: 6

Ingredients
16 small red potatoes, washed, peeled and cut into 4 pieces
1/2 cup butter
1 tsp butter
1 1/4 cup bread crumbs
2 Eggs
1/4 cup mayonnaise
2 tsp salt, divided

Steps
1. Preheat the oven to 350 degrees F.
2. Place the potato chunks in a large pot pan and cover them with water
3. Bring to a boil. Reduce heat to medium and let simmer 30-40 minutes or until potatoes are tender when pierced with a fork

Cooked potato chunks

4. Meanwhile, grease a glassware pan with 1 tsp butter and set aside for future use
5. When the potatoes are cooked remove from the heat and drain thoroughly in a colander
6. Mash potatoes with a potato ricer while adding 1/2 cup butter, 1/4 mayonnaise and 1.5 tsp salt. Mix these ingredients until they are well combined
7. Beat the eggs in a small bowl and add 1/2 tsp salt mixing them together. Set aside
8. Pour the bread crumbs in a separate small bowl and set aside

Mash potatoes

9. Shape potato mixture into small balls with your hands. Dip each of the balls into the eggs and then roll potatoes into the bread crumbs until they are fully covered
10. Place the breaded mash potato balls in the glassware pan, leaving about 1/2 inch between each ball

11. Bake for 30 minutes in the preheated oven or until the crust is light golden brown

Serve with
Rosemary and Parmesan Crusted Veal Scallopini (Published December 26 2012)

Eggplant Casserole (Published December 26 2012)

Garlic and Cilantro Small Potatoes

Recipe

Total Time: 30 min

Servings: 2

Ingredients

12 small potatoes

2 1/12 tbsp cilantro, minced

4 large garlic cloves, minced

1/2 cup butter

1 tsp vegetable oil

1/3 tsp salt

Steps

1. Boil water on a large pot
2. Add potatoes and cook until tender for about 12-15 minutes
3. Heat oil and butter on a large frying pan over medium heat
4. Add the potatoes as soon as the butter melts
5. Add salt, cilantro and garlic and mix with potatoes for about 10 minutes over medium-low heat

Serve with

Almond Crusted and Tarragon Tilapia (Published December 26 2012)

Refreshing Spinach and Peach Salad (To be published December 26 2012)