Potato Salads - Three Easy, Healthful Recipes

Potato salads are not just for picnics! They're good year-round, and the variations are endless. Try adding chunks of red-skinned potatoes to just about any tossed salad recipe, or make your own versions of my recipes by adding any other ingredients you like.

I never peel potatoes for salads. The skins of the red ones are pretty in a salad and if you throw them away, you waste their fiber. Just scrub the potatoes with a plastic scouring pad.

Favorite Potato Salad

6 red potatoes

1/2 cup chopped celery

1/4 cup chopped onion

1/2 cup non-fat yoghurt

1/4 cup dijon mustard

2 teaspoon celery seed

1/4 cup snipped fresh dill

Freshly ground pepper to taste

1/2 cup no-fat mayonnaise

Boil the potatoes until just tender, about 20 minutes. Cool and dice. Combine with the remaining ingredients except the mayonnaise and chill at least 30 minutes. Mix in mayonnaise just before serving.

4-6 servings

Green Bean-Potato Salad

1 pound green beans

1 pound red potatoes, preferably tiny baby potatoes

1 red onion, chopped

1 clove garlic, minced

2 tablespoons wine vinegar

1 tablespoon fresh oregano leaves (or 1/2 teaspoon dried)

Freshly ground pepper to taste

1/2 cup no-fat yogurt or mayonnaise

Cut the green beans in 1" pieces and steam until they are crisp-tender. Cut the potatoes into ½" cubes (leave baby potatoes whole) and cook them until they are just tender, about 10-15 minutes. Drain, rinse in cold water to stop the cooking; chill. When ready to serve, toss the potatoes with the remaining ingredients.

4-6 servings

New Potato Salad

For the dressing:

1/2 cup yogurt

2 tablespoons Dijon mustard

2 tablespoons balsamic or rice vinegar

2 teaspoons fennel seeds

Freshly ground black pepper, to taste

For the salad:

1 pound tiny red new potatoes

1 red bell pepper, chopped

2 stalks celery, chopped

1 bunch green onions, sliced (white part)

1/2 cup chopped Italian parsley

Combine the dressing ingredients.

Cook the potatoes in boiling water to cover for about 10 minutes or until just tender. Drain and rinse them with cold water to stop the cooking. If they are larger than bite-size, cut them in halves or quarters. Combine the potatoes with the remaining salad ingredients, stir in the dressing and serve, or chill for later.

4-6 servings

Man Eating Potato Pt.2

The thrilling conclusion to the terrifying Man Eating Potato.



http://www.youtube.com/watch?v=NEKjvdxbK1s&hl=en

Man Eating Potato Pt.2

The thrilling conclusion to the terrifying Man Eating Potato.



http://www.youtube.com/watch?v=NEKjvdxbK1s&hl=en

Chicken, Corn & Potato Chowder With Green Chiles & Cheddar Cheese

Damn, I'm a good wife! A few days ago, my husband dropped a few hints - Hiroshima-sized ones - that he would be tickled if a bowl of chicken and corn chowder dropped from the heavens into his eager hands. Ask and you shall receive. Okay, so maybe I felt the need to make up for the frequent accumulation of papers that I have squirreled away in various parts of our house. Not cool when your husband is neat as a pin on a clutter-phobe's pincushion. Or perhaps it's the guilt over smashing his beloved Red Tail Ale pint glass. Whatever it was, my infractions of the "live in harmony" law were pardoned after the first slurp of this creamy, aromatic soup.

This chowder is based off of a recipe from Cooking Light Magazine. Even after considerable changes, I believe we can still call it light. As my husband is rather fond of southwestern flavors and a little heat, I added a can of chiles and a pinch of cayenne pepper. The original recipe called for 2% milk. However, since there was none to be found in my fridge, I substituted skim milk. To make up for the richness lacking in skim milk, I added a can corn to accompany the whole kernels. Oh yeah, and I added an extra strip of bacon. No excuses required for that. The robust aroma gave way to an intensely satisfying soup that indulged my husband's craving and warmed us to our toes.

First, bacon is cooked in a large saucepan. Once crisp, the bacon is set aside for later garnishing. Bite-sized pieces of chicken and a mixture of vegetables, including onion, red bell pepper, and garlic are sauteed. Next, a can of green chiles is added for a boost of flavor and a little heat. Once chicken broth and potatoes are included, the soup simmers for about 20 minutes before the corn is stirred in.

To aid in the transition from soup to chowder, a slurry of milk and flour is added to the pot and the mixture is simmered for an additional 15 minutes. Right before serving, a handful of sharp Cheddar cheese and a pinch of cayenne pepper are thrown in to round of the flavors. The chowder is then ladled into bowls and garnished with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.

What an easy, satisfying meal for any night of the week.