Who doesn’t love potatoes? Yes, they have lots of carbs, but they also have potassium, so enjoy these potato recipes!
Wonderful grilled potatoes
1/4 C Italian vinaigrette dressing
1 TBS pesto
2 cloves garlic, minced
1 tsp. paprika
1 lb. new potatoes, halved
1 small red onion, coarsely chopped
3 slices cooked bacon, crumbled
Heat grill to medium-high heat. Mix first 4 ingredients in large bowl. Add remaining ingredients; toss to evenly coat. Spoon onto 4 large sheets heavy-duty foil; fold to make 4 packets. Grill 35 min. or until potatoes are tender. Cut slits in foil to release steam before opening packets.
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Potato salad with bacon
2 lb. red potatoes (about 4 potatoes)
1/3 C mayonnaise
1/3 C sour cream
2 tsp. Thick & Creamy Ranch Dip, Dressing and Recipe Mix
1/4 C whole milk
1 C shredded cheddar cheese
1 C real bacon bits
1 C diced green onions
In a large pot, cover potatoes with cold water and bring to a boil. Boil for 20-30 minutes, until fork tender. Strain potatoes and set aside to cool.
In a medium bowl, whisk together mayo, sour cream, dressing mix and milk. Add cheese, bacon bits, green onions and stir. Peel skin off potatoes and cut into 1/2 inch cubes. Add potatoes to dressing mix and gently stir until combined.
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Potato bacon quiche
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 lb. new potatoes, cooked, sliced
4 slices bacon, cooked, crumbled
1 C shredded Swiss cheese
5 eggs
1/3 C mayonnaise
1/3 C milk
1 TBS finely chopped fresh rosemary
Heat oven to 400 degrees. Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge. Layer potatoes, bacon and cheese in crust. Whisk remaining ingredients until blended; pour over ingredients in crust. Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
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Some of the best from humorist Will Rogers:
Never slap a man who’s chewing tobacco.
Never kick a cow chip on a hot day.
There are two theories to arguing with a woman. Neither works.
Never miss a good chance to shut up.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysville.com)