Light Potato Salad

So it's a couple weeks into the New Year. How's those resolutions going? Trying to get in shape, lose weight, be healthier? Me too. But I hate giving up my starchy food. Fortunately I'm from Idaho and potatoes have their own food group. Seriously, people can actually survive healthily on a diet of potatoes supplemented only with milk and butter, which contain the two vitamins not provided by potatoes (vitamins A and D). (Love my Wikipedia. I kinda knew that before I looked it up.) 

 This potato salad is a great way to make potatoes. It only has minimal mayonnaise (use light if you have it) and extra veggies. Everyone seemed to love it at my family get-together. Plus it makes fantastic leftovers. If you don't have a large group to feed I would actually probably halve the recipe, it makes a lot! I've made this before with those little rainbow potatoes and that was a lot of fun except the purple potatoes look a little muddy. For extra flavor try roasting the potatoes instead of boiling. I don't do that because I don't like adding the extra olive oil to get them roasted. It's great either way! I hope you enjoy!

Light Red Potato Salad

12 cups cubed red potatoes
1 cup chopped green bell pepper

1/2 cup minced red onion
1/2 cup olive oil

1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate. 

From The Food Network

What's in the Fridge Hash

It's the week of Thanksgiving, which means I'm trying to clear my fridge out as much as possible in preparation for the yummy goodness that will be happening. So in a random surplus of energy I decided to whip up a hash for lunch for my friend and I. Oh my goodness it was good. Totally hit the spot and I will definitely be making this regularly! I love hash's too because they are great for breakfast, lunch or dinner.

This one I used a leftover baked potato, onion, red pepper, orange pepper, eggs, and bacon. All of which needed to be used up about last week. Seriously, my peppers were as shriveled as an elephants skin and my bacon was a week past its best by date. But it's all good cause I'm still alive and not sick so I'm assuming it was fine!

What's in the Fridge Hash

1 baked potato, cooled, cut into 1/2 inch cubes

1/2 onion, diced

1/2-1 red bell pepper, diced

1/2-1 orange bell pepper, diced

4 eggs

12 oz bacon, cut up

Salt and pepper to taste

Shredded cheese

(Seriously try whatever you want in here! As long as you have a potato or sweet potato)

Heat oven to 350°. Sauté bacon over medium heat. Remove from pan and drain all the grease except a couple tablespoons. Sauté peppers and onion. Add diced potato and sauté another couple minutes. Salt and pepper. Add bacon and stir. Make four little wells and crack the eggs into each one. Break the yolk if you like hard eggs or leave intact if not. Salt and pepper. Put the pan in the oven (wrap the handle with foil if it is not oven safe) and bake for about 5-10 minutes depending on desired doneness of the eggs. Top with shredded cheese. Ta da! Another fast meal that the family will love!

Potatoes and Leek Soup

One of my favorite things to do on a Saturday morning is to go get my Bountiful Basket. I love seeing all the different fruits and veggies that I get to use in my cooking all through the week. In my basket a few weeks back we received leeks, sweet potatoes and a pluthera of other yummy produce. I decided to take a classic soup, Potato and Leek Soup, and put my own little spin on it. It was delicious! I still used mostly russet potatoes, but threw in a sweet potato (okay, a yam, but everyone uses them interchangeably) to give it more depth of flavor and a great color. My husband does not like sweet potatoes and he loved this soup, as did my kids and myself. If your totally opposed to sweet potatoes (or yams), by all means, use only russet, or new, or red potatoes. Whatever whim you wish to follow.

Potatoes and Leek Soup

2 Tbsp unsalted butter

1 large or 2 small leeks chopped, white & green parts only
1/2 c chopped yellow onion
1 lb russet potatoes, peeled & chopped

1 sweet potato, peeled & chopped
2 cup chicken or vegetable stock
1 cup milk
1/4 cup light sour cream

Salt & pepper

Chives for garnish

Crispy bacon for garnish if desired

In a large soup pot, melt the butter over medium-high heat. Add the leeks, onions & potatoes then sauté for 3 minutes. Add the stock. Bring to a boil. Reduce heat heat, cover & simmer until tender, about 15 minutes. Pureé the soup in a blender or with an immersion blender. Add the milk and sour cream. Season with salt & pepper. Simmer for 5 - 10 more minutes. Pureé again is you want it even creamier. Serve sprinkled with chives. I also drizzled in some cream.

To make crusty croutons: Slice up a baguette in 1/2 inch slices. Butter both sides of each slice generously with butter and fry in a non stick skillet or cast iron pan.