Roasted Fingerling Potato Salad from Bon Appetit

Roasted Fingerling Potato Salad from Bon Appetit

1. This gave me a huge "DUH" moment when it comes to roasting fingerling potatoes. Seriously people, follow the directions from this recipe. Each time. Every time!

2. I will just say no to tarragon the next time I make this recipe. I really don't care for the licorice-y taste and I didn't like the taste with roasted potatoes one little bit. The rest of this recipe really shined as good enough to think of a substitute. Next time I make this I'll be using fresh thyme.

Potluck Potato Casserole

Potluck Potato Casserole

From Cooking Light

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

1 1/2 cups fat-free sour cream

1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons minced fresh onion

5 teaspoons butter, melted

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt1/8 teaspoon ground red pepper

1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)

1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)Cooking spray

1 cup coarsely crushed cornflakes

2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Yield: 10 servingsCALORIES 194 (30% from fat); FAT 6.4g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 21mg; CALCIUM 166mg; SODIUM 283mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 27.1g Cooking Light, NOVEMBER 2005

German Potato Salad

German Potato Salad
(adapted from Boy Meets Grill, Bobby Flay)

3 lbs. new potatoes
1 yellow onion, quartered
½ lb bacon, diced
1 large red onion, diced
¾ cup cider vinegar
1 tbsp mustard seed
¼ cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
¼ cup chopped fresh parsley leaves

Place potatoes in a large pot with the quartered onion and cover with cold water. Allow water to come to a boil and cook until potatoes are tender. Drain, discard the onion. Cut the potatoes into cubes when they are cool enough to handle. Place potato cubes in a large bowl and cover to keep warm.

In a large skillet, cook bacon until crisp. Remove bacon from skillet with a slotted spoon and drain on a paper-towel-lined plate. Add the red onions to the rendered bacon fat in skillet and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil. Season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.