With garden fork in hand, the family gathers around the first plant and anticipation grows as the fork is carefully inserted into the ground.
Will there be potatoes to harvest as the plant is removed from the soil?
Harvesting potatoes is like a treasure hunt: some plants will yield more than others, and loud cheers might ensue if the fork hasn’t penetrated the largest potato on the vine.
This week’s recipes offer ideas in which freshly harvested spuds are in the spotlight.
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Warm German Potato Salad
6 cups cooked new potatoes, cubed or sliced
6 bacon slices
1 small onion, chopped
3/4 cup water
1 tsp. dried parsley
2 tbsps. flour
1/4 cup vinegar
salt and pepper to taste
Boil potatoes but do not overcook. Fry bacon, crumble and set aside.
Fry onion in bacon fat until soft and clear. Stir in flour. Add water and vinegar. Stir until thick. Stir in parsley, salt and pepper and bacon.
Add hot potatoes and stir until covered evenly. Serve immediately.
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Herb Roasted Baby Potatoes
2 lbs. baby potatoes, quartered
1/4 tbsp. or more Dijon mustard
2 tbsps. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
Par-boil potatoes for 10-15 minutes.
Mix all other ingredients in a large bowl. Add boiled potatoes and toss to evenly coat.
Place potatos on a greased baking sheet. Bake at 425 degrees F for 15-25 minutes. Serve hot.
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Potato Casserole
Small new potatoes, with peel
1-10 oz. can cream of chicken soup
1/4 tsp. garlic powder
1 small onion, minced
salt and pepper to taste
1/3 cup grated cheddar cheese
Arrange potatoes in a single layer in an ungreased casserole.
Mix soup, onions, garlic powder and salt and pepper and stir to mix well.
Spoon over potatoes.
Sprinkle the cheese on top.
Bake, uncovered, at 400 degrees F for about 20-25 minutes. Cover the casserole and bake another 20-25 minutes or until potatoes are tender. Makes about 4 servings.
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Potato Vegetable Salad
4 cups cubed potatoes, cooked and chilled
5 hard boiled eggs, chopped
1/2 cup grated carrot
1/2 cup chopped celery
2 green onions, sliced
1/2 cup salad dressing or mayonnaise
2 tbsps. sweet green relish
salt and pepper to taste
3 tbsps. milk
5-6 tiny tomatoes, quartered
1 tbsp. reserved dressing
Combine potatoes, eggs, carrot, celery and onion in a large bowl.
In a small bowl mix salad dressing, relish, salt and pepper and milk. Remove 1 tbsp. of the dressing mixture and set aside.
Add remaining mixture to potatoes and toss well.
Spread tomato pieces over potato mixture and then drizzle with the reserved dressing. Chill until ready to serve.
Note: tiny broccoli pieces may also be added to the salad.
Joyce Walter can be reached at ronjoy@sasktel.net
