Category: Vegetables & Sides

• 2 lbs russet potatoes
• 1 tbsp kosher salt (for boiling)
• 1/2 c celery, 1/8-inch dice
• 1/2 c mayonnaise
• 1/4 c dill pickle relish
• 2 tbsp red onions, 1/8-inch dice
• 2 tbsp minced parsley
• 1 1/2 tsp dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 2 hard boiled eggs, 1/4″ dice

1. Peel potatoes and cut into 3/4-inch pieces, placing into pot with 1 tbsp kosher salt and cold water an inch higher than potatoes.
2. Simmer potatoes until fork tender, about 8 min.
3. Drain water and cool potatoes completely.
4. In large bowl, stir together remaining ingredients, then gently stir in potatoes.
5. Cover and chill overnight.

Yield: 6 servings
Prep Time: 40 minutes + overnight chill
Source: https://www.jessicagavin.com/all-american-potato-salad/

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• 16 cups stale white bread
• 24 oz turkey or chicken broth
• 2 cups diced onion
• 2 cups diced celery
• 1/2 cup butter (1 stick)
• 2 eggs
• 1/4 cup chopped parsley
• 1 tbsp minced sage
• 1 tbsp minced thyme
• salt and pepper

1. Melt butter in large skillet over medium heat.
2. Add onions, celery, sage, thyme, salt and pepper; cook five minutes.
3. Add broth and bring to a simmer.
4. Beat eggs with parsley in a large bowl, then add bread.
5. Pour the vegetable-broth mixture over the bread and toss.
6. Transfer to a buttered baking dish and dot with butter.
7. Cover and bake 30 minutes at 375°; uncover and bake until golden, 30 more minutes.

Source: http://www.foodnetwork.com/recipes/articles/50-stuffing-recipes.html?oc=linkback

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• 3.5 lbs Russet or Yukon Gold potatoes
• 6 cloves of garlic, crushed
• 16 oz half and half
• 2 T salt
• 6 oz Parmesan cheese, shredded

Poach the garlic in the half and half for 10 minutes, then remove from heat and cover.

Wash, peel, and slice potatoes. Soak in cool water 30 minutes, then drain.

Place potatoes into a pot of water large enough to hold potatoes and an inch and a half of water above them. Add salt.

Bring to a boil over high heat, then reduce to low heat. Simmer until potatoes break easily with tongs (approx. 30 min.).

Drain the water, return to heat. Add the garlic cream mixture.

Mash the mixture together, add Parmesan cheese and mash it in by hand.

Allow to rest five minutes.

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“They are to die for!”

• 1 bag of Ore Ida hash browns (shredded, not cubed)
• 2 cans cream of chicken soup (or cream of celery)
• 1 onion chopped
• 8 oz sour cream
• 8 oz cheddar cheese (or more!)
• 1/2 c butter, melted
• 1 c corn flakes, crushed

1. Heat oven to 350°.
2. Mix everything together except butter and corn flakes.
3. Spread in 9×13 dish.
4. Sprinkle corn flakes over top.
5. Drizzle w/butter.
6. Bake for an hour or so.
   

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• 4 medium baking potatoes
• 2 T butter, melted
• 2 T vegetable oil
• salt
• fresh chives & sour cream for garnish

Heat oven to 475°. Cut potatoes into 1/4″ thick slices, but don’t cut all the way through.

Arrange potatoes on baking sheet. Mix butter and oil in small bowl. Brush half the mixture over potatoes and between slices. Sprinkle with salt.

Bake 30 minutes, then baste with remaining butter/oil. Bake until potatoes are tender and golden, about 30 min.

Garnish with chives, serve sour cream on side.

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• 1 lb baby carrots
• 1/4 c butter
• 2 1/2 T honey
• 1 T lemon juice
• 1/8 t ground ginger
• Fresh dill, chopped

Steam carrots.

Melt butter in skillet. Stir in honey, lemon juice, ginger and dill. Add carrots; stir to coat. Cook 2-3 min over medium heat, stirring occasionally.

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