Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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4 posts tagged potato salad

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Nicoise Salad with Raspberry Potato Salad I like this kind of assembled ingredients salad in summertime, with one cooked thing. The potatoes in this potato salad were grown in our front yard! It was really fun harvesting these. I’ll definitely plant more potatoes next winter, they were so easy and thrived with very little care. Oh, and  most importantly, home grown potatoes are far more delicious than anything else.  For the potato salad: Cook potatoes in boiling water & salt and pepper, reduce heat to simmer and keep an eye on them. Once you can easily pierce with a knife, turn the heat off, cover and let sit in the hot water for another 5 minutes. Rinse with cold water to stop cooking and drain. Cut into potato salad bites & dress with a mixture of 1 crushed and smashed garlic clove, celery salt and pepper, juice of 1/2 lemon, 1 tsp honey, 1/4 cup plain yogurt, 2 tblsp mayo, dried dill, fresh chopped parsley. Add the juice of 10-12 fresh or frozen raspberries pushed through a sieve.  Serve with garden greens, sliced tomatoes, olives, and tuna. Dress with your favorite vinaigrette. We used a mixture of 1 tblsp each lemon juice, olive oil, and raspberry vinegar. Yum! This was my first time growing potatoes. They grow in cool temperatures. Growing them took appx. three steps. 1) I Plant them in pots, or in well worked soil, in a sunny spot, very early in the spring. We watered about 2 x a week, depending on the rain. 2) Add extra soil to hill them up when they get about 5 inches high, and 3) Mulch with a thick layer of straw once they’re about 8 - 10 inches high. They grew this way for about 5 months, since late January, and recently the plants started to die back. Once the plants dry up a little bit in the heat, dig around in the soil. I found enough potatoes to fill a large colander. I’m amazed by nature!

Nicoise Salad with Raspberry Potato Salad

I like this kind of assembled ingredients salad in summertime, with one cooked thing. The potatoes in this potato salad were grown in our front yard! It was really fun harvesting these. I’ll definitely plant more potatoes next winter, they were so easy and thrived with very little care. Oh, and  most importantly, home grown potatoes are far more delicious than anything else. 

For the potato salad: Cook potatoes in boiling water & salt and pepper, reduce heat to simmer and keep an eye on them. Once you can easily pierce with a knife, turn the heat off, cover and let sit in the hot water for another 5 minutes. Rinse with cold water to stop cooking and drain. Cut into potato salad bites & dress with a mixture of 1 crushed and smashed garlic clove, celery salt and pepper, juice of 1/2 lemon, 1 tsp honey, 1/4 cup plain yogurt, 2 tblsp mayo, dried dill, fresh chopped parsley. Add the juice of 10-12 fresh or frozen raspberries pushed through a sieve. 

Serve with garden greens, sliced tomatoes, olives, and tuna. Dress with your favorite vinaigrette. We used a mixture of 1 tblsp each lemon juice, olive oil, and raspberry vinegar. Yum!

This was my first time growing potatoes. They grow in cool temperatures. Growing them took appx. three steps. 1) I Plant them in pots, or in well worked soil, in a sunny spot, very early in the spring. We watered about 2 x a week, depending on the rain. 2) Add extra soil to hill them up when they get about 5 inches high, and 3) Mulch with a thick layer of straw once they’re about 8 - 10 inches high. They grew this way for about 5 months, since late January, and recently the plants started to die back. Once the plants dry up a little bit in the heat, dig around in the soil. I found enough potatoes to fill a large colander. I’m amazed by nature!

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Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken.  This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado.  In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook.  They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks. Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken. 

This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado. 

In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook. 

They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks.

Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

oops…. Nat King Cole and the Trio sing “Solid Potato Salad”

* Pink Potato Salad * 

This is a yummy potato salad to make for your little girls birthday party.

The sweet /savory combo of this dressing is delicious. Also, it’s not really so pink when it’s done, but the dressing starts out pink because you mix fresh raspberries with your favorite vinegar till they’re nice and mushed up and give off their juice. 

Cook 4 or 5 medium sized potatoes by bringing them up to a boil and then turning the heat down to a simmer. Cook until just fork tender.

Mix a small handful of fresh or frozen raspberries with a few tablespoons vinegar of your choice. I used rice wine vinegar. Red wine vinegar is also good for this recipe. Smash 1 garlic clove and add this to the vinegar mixture. Mush the berries and garlic around with a fork until they give off their juice. Strain this fruit puree into a small bowl and discard the seeds and garlic clove. 

Mix 1/2 cup light mayo with the raspberry vinegar, salt, pepper, and 1/2 tsp dry dill or tarragon, and 1/4 tsp organic sugar

Chop 2 large stalks celery, 1 small onion, and a small bunch of fresh parsley

Toss the pink dressing with the potatoes and veggies. Garnish with a bit of sweet paprika and some edible flowers, like pansies, borage, or nasturtiums. Yum!

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