Jul 142018
 

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Summer Potato Salad With Tomatoes and Olives

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients

  • 2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
  • 1 ¾ pounds Roma tomatoes, seeded and chopped
  • 4 stalks celery, diced
  • 1 cup Castelvetrano olives, pitted and quartered lengthwise,
  • ½ Red onion, sliced thin
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Champagne or white wine vinegar
  • Freshly ground pepper
  • 1/4 cup fresh basil, coarsely chopped
  • 1/3 cup chopped fresh chives

Instructions

  1. Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
  2. Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
  3. Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
  4. Scatter the basil and chives over the salad and season with salt and pepper to taste.

Notes

Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe. 

https://karneyfamilyrecipes.com/2018/07/14/summer-potato-salad-with-tomatoes-and-olives/

Facebooktwittergoogle_plusredditpinterestmailby feather
May 252012
 

Here’s a interesting variation on mashed potatoes.

Horseradish and Rosemary Mashed Potatoes

Ingredients

  • Boiled Potatoes
  • Prepared horseradish
  • Chopped fresh Rosemary
  • Butter or butter substitute
  • Salt and pepper

Instructions

  1. Boil the potatoes as you normally would. Skin on or off according to preference.
  2. Drain the potatoes just when the start to get soft and crumbly.
  3. Add butter or substitute to taste and mash with potato masher.
  4. Add prepared horseradish and chopped Rosemary to taste.
  5. Add a little milk or almond milk if the potatoes are too stiff. (Be careful, too much milk will make the potatoes heavy and pasty.
  6. Garnish with Rosemary sprigs.
https://karneyfamilyrecipes.com/2012/05/25/horseradish-and-rosemary-mashed-potatoes/

Facebooktwittergoogle_plusredditpinterestmailby feather
Feb 212012
 

This was one of my favorite foods as I was growing up. In my family, it was one of the few traditional Hungarian foods that we ate on a regular basis. It’s still one of Jeff’s favorites, as well as mine, and he makes it more than any of us.

I’ve never been able to find this in Hungarian cookbooks, but when Jared went to Hungary, he figured out that the recipe was North Hungarian or Slovakian. This made sense as the town that my family originated in, Batyan, is now a few miles across the northern border of Hungary, in Slovakia. Wherever it’s from, we love it.  Here is my mother’s original recipe.

Krumpli Galuska (Potato Dumplings)

Prep Time: PT15-20M

Cook Time: 45 minutes

We like this so much that we eat it as a main dish. We use it as a side on holidays.

Ingredients

  • 3 large Potatoes
  • 2 or 3 cups of Flour
  • 1 large can or jar of Sauerkraut (without Caraway seeds)
  • 1 Egg
  • Oil and butter
  • Salt

Instructions

  1. Peel and dice the potatoes.
  2. Use a blender or food processor to grind them to pulp.*
  3. Add 1 egg, a couple teaspoons of salt and enough flour to make a very stiff dough.
  4. Bring a pot of salted water to a boil and put some of the dough on a small cutting board which you can rest on the edge of the pan.
  5. Use a paring knife to cut off small (1"x3/8") pieces of dough and drop them into the boiling water. Dipping your knife in the water after every few cuts will help keep the dough from sticking to it.
  6. Cook slowly for about 10-15 minutes, then remove each batch with a slotted spoon.
  7. Rinse well and drain.
  8. Wash the sauerkraut well and squeeze to remove as much water as possible.
  9. Brown the Sauerkraut in 1/4 cup of Canola oil.
  10. Mix the dumplings in with the Sauerkraut and add butter if desired.
  11. Heat through and serve.

Notes

*You can grate the potatoes by hand with a grater if you don't have a food processor. This is probably the more traditional way of making it. I've done it both ways and don't see much difference in the results.

Krumpli Galuska freezes very well. Just reheat it in the pan with a little more butter.

https://karneyfamilyrecipes.com/2012/02/21/krumpli-galuska-potato-dumplings/

Facebooktwittergoogle_plusredditpinterestmailby feather