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Potato Recipes

    Garden Potato Salad

  • 6 medium red Maine potatoes, cubed
  • 3/4 cup diced celery
  • 1 1/2 cup broccoli florets
  • 3/4 cup green beans (blanched)
  • 1/2 cup cauliflower
  • 1/2 cup red pepper
  • Dressing:
    • 1/4 cup fat free Italian salad dressing
    • 1/2 cup low fat mayonnaise
    • 2 tsp. fat free dry ranch dressing
    • pepper

    Cook potatoes - cool, add all other ingredients. Cover and chill. Makes 10 servings

    Italian Potatos

  • 2 Cups 1" cubed unpeeled Maine baking potatoes (approx. 3 med.)
  • 3/4 cup finely chopped onion (1 1/2 med.)
  • 1/2 cup finely chopped carrot (1 med.)
  • 1/2 cup low sodium chicken broth
  • 2 Tbsp. tomato paste
  • 1/4 tsp. pepper
  • 2 Tbsp. parsley
  • 1/4 tsp. salt
  • 2 cloves garlic finely chopped
  • Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley. Makes 6 servings.

    Potato Bread

  • 1 small Maine Potato, shredded  
  • 1/2 cup orange juice concentrate  
  • 1/4 cup water  
  • 1/3 cup orange marmalade  
  • 1/4 cup vegetable oil  
  • 1 egg, beaten
  • 3 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp. salt
  • Cook the shredded potato in just enough water to cover it, for 10 min. Cool & drain. Combine cooled & drained potato with orange juice concentrate, water, marmalade, oil and egg. In a large bowl, soft together the flour, sugar, baking powder and salt. Add the liquid ingredients and stir just until combined. Spoon batter into 3 greased mini loaf pans and bake at 350 for 30-35 min. or until tester comes out clean. Cool in pans for 10 min. then remove from pan and let cool.

    More Potato Recipes