Potato Pepperoni Hot Dish Food

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NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.

Provided by Food Network

Time 3h5m

Yield 6 to 8 servings (about 8 cups)

Number Of Ingredients 9

6 small russet potatoes (about 3 pounds)
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
8 slices bacon
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea)
2 scallions, thinly sliced, white and green parts separated

Steps:

  • Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
  • Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
  • Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
  • Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
  • Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

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