Tag Archives: red potatoes

Winter Salad

This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

Winter Salad
Winter Salad

4 servings
151 calories per serving

½ lb. small red potatoes, quartered
10 oz. Brussel sprouts, quartered
1 red apple in ½ inch chunks
2 stalks celery, thinly sliced
3 scallions, thinly sliced
½ c apple juice
1/3 c white vinegar
2 T flour
1 T brown mustard
1 T white horseradish
1 t oil
½ t salt

Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

Pork Medallions and Potatoes

Sometimes the simplest of ingredients makes the best meals. This recipe has just a few components, but they complement each other beautifully. This was an excellent meal !

Pork Medallions and Potatoes
Pork Medallions and Potatoes

4 servings
285 calories per serving

2 T oil
1 lb. red potatoes cut into small cubes
Salt and pepper to taste
1/2 c water
3 scallions, thinly sliced
1 lb. pork tenderloin
1 lemon, sliced thin
1/4 c cilantro leaves
Salt and pepper to taste
½ t garlic powder

Heat 1 T oil in skillet over medium high heat. Add potatoes and season with salt and pepper. Cook 8-10 minutes or until brown. Add 1/2 c water, cover and cook until potatoes are tender, about 10 minutes. Add scallions and cook 2 minutes longer. Transfer to a bowl and keep warm. Cut tenderloin into 12 slices and press down to flatten into even pieces and dry on a paper towel (wet meat will not brown up nicely), sprinkle with salt, pepper and garlic powder. Heat 1 T oil in skillet on medium high heat. Cook pork in batches 2-4 minutes per side. Serve with potatoes and lemon slices and garnished with cilantro leaves.

Home Fries

If you can resist the urge to stir these, the outsides get so nice and crispy ! Combine that with the soft and fluffy insides and it’s quite a taste treat. The dry mustard gives these an unexpected flavor – very subtle but still noticeable.

Home Fries
Home Fries

6 servings
122 calories per serving

1 T oil
1 ½ lb. small red potatoes cooked and quartered (to cook, boil in unsalted water 15 minutes or until tender)
2 medium shallots, chopped
1 t paprika
½ t parsley flakes
½ t dry mustard
¼ t salt
¼ t pepper

In a large skillet heat oil on medium high heat. Add potatoes and cook on one side 3-4 minutes. Resist the urge to stir 🙂 If you let them sit, they will get a nice brown ‘skin’ and taste so much better ! Turn potatoes, add shallots and cook another 4 minutes or so. Stir in the rest of the ingredients and mix well. Saute 1-2 minutes or until potatoes are completely done.

Green Beans and Potatoes

This really dresses up green beans and the added potatoes make it more satisfying than just a regular bean casserole. If you don’t have fresh tomatoes on hand, substitute a can of diced tomatoes. Don’t skimp on the cilantro, it gives this dish a nice flavor burst. This dish really calls for Mise en Place preparation, it makes the steps go much easier.

Green Beans and Potatoes
Green Beans and Potatoes

8 servings
70 calories per serving

1 1/2 T oil
2 garlic cloves, minced
1 1/2 c diced red potatoes, skin left on
1/2 c chopped cilantro
1/2 c celery, sliced thinly
1 pound green beans, ends removed
3/4 lb. plum tomatoes, peeled and chopped
1/2 c water
1/4 t fresh ground black pepper
1/4 t red pepper flakes
Salt to taste

Heat oil in skillet over medium high heat. Add garlic and sauté 1 minute, stirring constantly. Do not let the garlic brown or it will become bitter. Add potatoes, celery and salt and sauté 4 minutes. Add the beans and sauté another 3 minutes. Add water. Cover and cook 7 minutes. Add tomatoes, reduce heat and cook 4 minutes longer or until tomatoes soften. Stir in pepper flakes and serve immediately.

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