Potato Recipes - Salads
Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster
2-3 COLORADO russet variety potatoes
1 head romaine lettuce
Caesar dressing of choice
Freshly grated Parmesan cheese
Preheat oven to 425". Bake potatoes until tender; cool. Cut head of romaine in half lengthwise, move and discard core, wash leaves, pat dry with paper towels. Refrigerate until needed. Cut With a small paring knife, remove the meat from the center of each ring, being careful not to break the ring, leaving a well about 1/4-inch thick. Fry each ring in hot oil until the interior is golden and the exterior is crispy. Drain on paper towels and set aside momentarily. Toss the romaine leaves with Caesar dressing. Taking three to five leaves at a time, align the bottom edges, roll tightly and gently slide into a potato ring until the bottoms are flush. Serve upright and garnish with fresh grated Parmesan cheese. Makes 6-8 servings.
Nutritional Information Per Serving: Calories 83,- Protein 3g; Carbohydrates 31 g; Fat 3g; Cholesterol 8 mg; Sodium 97 mg.
6-8 COLORADO Sangre red potatoes, peeled if desired, cubed
1/2 cup sour cream
1/4 cup minced purple onion
2 tablespoons chopped fresh dill
2 ounces smoked salmon, cut in thin slices
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lemon rind
Cook potatoes in boiling water until tender; drain and cool. Combine sour cream and next 7 ingredients in a large bowl, stirring until blended; add potato and gently toss to coat Cover and chill. Makes 6-8 servings.
Nutritional Information Per Serving: Calories 190; Protein 5g; Carbohydrates 33g; Fat 4.6g; Cholesterol 10.7g; Sodium 252mg.
4 slices bacon
3/4 cup chopped onion
3 Tbs. flour
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. pepper
3/4 cup vinegar
2 hard-cooked eggs (optional)
1 cup water
4 cups sliced Peeled COLORADO potatoes
Cook potato slices in boiling salted water until tender, then drain. Meanwhile, cook bacon in skillet. Drain on paper towels and set aside. Cook onion in bacon drippings until soft; do not brown. Combine flour, sugar, salt, celery seed and pepper. Blend in vinegar and water. Stir into onion in skillet and heat until bubbly. Combine hot potatoes, bacon and eggs. Add hot vinegar mixture, toss gently and serve at once. Makes 6 servings.
Nutrient Information Per Serving: 222 calories, 4 grams protein;32 grams carbohydrates; 8 gram" fat; I 0 mg. cholesterol; 660 mg sodium; 2 grams fiber
3/4 cup heavy cream
1/2 cup mayonnaise
7 small red onion, minced
2 Tbs. lemon juice
7 small clove garlic, crushed
3/4 tsp. Salt
1/2 tsp. freshly ground pepper
1/4 cup minced parsley
1/4 cup minced fresh dill
Lettuce leaves
1 Tbs. Dijon-style mustard
2 pounds medium red COLORADO potatoes, quartered
1 pound asparagus, cut into 2-inch lengths
1 10-oz. package frozen peas
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
Cover potatoes with salted water. Cook 12 minutes or until tender; drain. Place in large bowl; keep warm. In boiling water, cook asparagus, peas and peppers 2 minutes or until just tender; drain. Add vegetables to bowl containing potatoes, and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt and pepper. Cook, stirring, until boiling; stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter and top with potato salad. Makes 6 to 8 servings.
Nutrient Information Per Serving: 363 calories; 7.6 grams protein; 35 grams carbohydrates; 22 grams fat; 44 mg. cholesterol; 458 mg sodium; 4.7 grams fiber
Nutritional Information Per Serving:
Serving Size: One Medium Potato (1/3 pound or 148 grams)
100 Calories
4 grams Protein
26 grams carbohydrates
0 g Fat
3 grams Dietary Fiber
5 mg. Sodium
720 mg Potassium
One pound of Potatoes Equals:
A small Potato is about 4-5 ounces
A medium potato is about 6-7 ounces
A large potato is about 8-10 ounces
MICROWAVING THE POTATO
Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.
High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.
For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.
Tater Tips:
Colorado Potato Cookbook
P.O. Box 25
Hilliard, OH 43026
1-800-242-4643
Cost: $12.95 + $3.50 shipping and handling.
Note: This price may change at any time. Contact them before ordering.