Crispy Smashed Potato Salad

Ingredients

• 2 lbs baby potatoes, scrubbed
• 1 tbs olive oil
• salt and pepper to taste

Salad:

• 3/4 cup Greek yogurt
• 1/2 cup kewpie mayo
• 2 tsp Dijon mustard
• 1/2 large lemon, juiced
• 2 tsp red wine vinegar
• 1 large garlic clove, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 medium cucumber, seeded + fine chop

Instructions

Potatoes:

• Preheat your oven to 425℉. Line an XL baking sheet with parchment paper.
• Boil your potatoes for 7 minutes or until fork tender. Dry and transfer to your baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
• Save some crispy brown potato bits on the side for garnish.

Slow Cooker Potatoes (Melanie Feser)

 Photo courtesy Damn Delicious
                   Recipe from Melanie Feser

Ingredients:

5 pounds Serra gold potatoes or red potatoes, diced with peel
1 C water
1 C butter, cut into chunks
1 TBSP salt
3/4 tsp ground black pepper
1 1/3 Cups milk, warmed

Instructions:

• 1. Wash and place potatoes, water, and butter into a slow cooker
• 2. Season with salt and pepper
• 3. Cover, and cook on high for 4 hours
• 4. Do not remove the excess water from the slow cooker. This adds to the creamy texture.
• 5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve the desired consistency.
• 6. Keep warm on low until serving.
• 7. Potatoes keep consistency for  a couple of hours after mashing. Just keep lid on slow cooker and serve directly from there.

This recipe is also yummy when done only through step 3, and super easy.

Potato Salad

Ingredients

• 2 lbs. red potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup mayonnaise
  
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)
• 2 tsp mustard
• 1/2 tsp garlic minced

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 to 15 minutes. Drain and cool.
2. Combine mayonnaise, vinegar, salt, garlic, mustard, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. Tastes better if made the day before.

Dutch Oven Scalloped Potatoes

5 peeled and sliced potatoes
1 can cream of chicken soup
1/4 cup finely chopped onion
1 can evaporated milk
1 clove garlic minced
1 cup grated cheddar cheese
Mrs. Dash to season

Lightly grease dutch oven and layer with finely sliced potatoes. Mix remaining ingredients and pour over the potatoes. Place dutch oven lid on and top with 12 coals and 12 coals under the base. Let cook 45 min aprox or until potatoes are to your desired softness.

Potato Casserole (Funeral Potatos)

5 Large potatoes or shredded potatoes frozen 1" deep in 9x13 dish
3 Tablespoons butter melted
1 can 10 1/2 ounces cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup of regular or sharp cheddar cheese shredded
3/4 cup cornflake crumbs or dry bread crumbs mixed with melted butter
2 tablespoons melted butter
3 tablespoons parmesan cheese

Boil unpared potatoes until tender. Drain and peel. Shred coarsely. Place in 2 or 3 quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions and cheese. Pour evenly over potatoes. Eo not mix. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8 to 10 servings.