onion and garlic. Drizzle with olive oil; toss using hands, coating vegetables with oil. Bake at 400°F for 50–65 minutes, turning once with spatula, until potatoes are tender and crisp.
Meanwhile, in large bowl combine taco seasoning, yogurt, mayonnaise, and salsa, and mix well. Add corn, bell peppers, and jalapeño and mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
Cover salad and refrigerate for at least 3 hours until chilled. Or you can serve the salad immediately.
PER SERVING
Calories:..........447
Fat:..........20 g
Protein:..........10 g
Sodium:..........263 mg
Fiber:..........6.5 g
Carbohydrate:..........61 g
Potato Substitutions
Yukon Gold potatoes are a distinct variety of buttery– tasting potato with a yellow tint. You can substitute russet potatoes for the Yukon Gold potatoes in this recipe. Don't substitute red potatoes; they are waxy and won't keep their shape after baking.
Black Forest Potato Salad
This tasty recipe is surprisingly light for a potato and bacon salad, making it an ideal side dish for heavier entrées, such as fried chicken or cheeseburgers.
INGREDIENTS | SERVES 6
4 medium red potatoes
4 slices bacon, chopped
2 tablespoons white onions, chopped
Vegetable oil
2 tablespoons cider vinegar
1 tablespoon sugar
½ teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon pepper
Scrub the potatoes well and boil or steam, whole and unpeeled. When done, drain well, let cool, and slice thinly.
Meanwhile, sauté the bacon and onion over medium heat until the bacon is done; remove and reserve the drippings, adding enough vegetable oil to make 2 tablespoons.
Return the bacon and onion to the skillet and add the vinegar, sugar, mustard, salt, and pepper. Mix well and bring to a boil.
Add the potatoes and toss gently. Serve warm.
PER SERVING
Calories:..........134
Fat:..........4 g
Protein:..........4.5 g
Sodium:..........329 mg
Fiber:..........2 g
Carbohydrate:..........20 g
Chopping Bacon
The key to chopping raw bacon without making a mess is to use chilled meat and a wet knife blade. Chilling the bacon well ensures the fat is solidified and easy to cut. When the bacon is too warm, the fat becomes slimy and difficult to slice. The wet knife blade helps prevent fat and meat from sticking as you cut.
Sausage and Sauerkraut Potato Salad
Using turkey sausage instead of beef or pork makes the salad healthier and the mellow flavor helps balance out the strong sauerkraut.
INGREDIENTS | SERVES 8
2 pounds Yukon Gold potatoes
8 ounces smoked turkey kielbasa sausage, diced
½ cup sauerkraut
2 tablespoons sauerkraut juice, reserved
3 tablespoons mayonnaise
1 teaspoon honey mustard
1 teaspoon fresh dill, minced
3 tablespoons olive oil
½ cup celery, diced
3 tablespoons green onions, sliced
Scrub potatoes and place in a pot of boiling water. Cook potatoes until just tender, drain, and place back in pot. Cook potatoes over low heat for 2 minutes, stirring constantly, to dry them out. Remove potatoes from heat and let cool for 10 minutes.
Add sausage to a large frying pan over medium heat. Cook sausage, stirring frequently, for 5 minutes, or until warm and lightly browned. Remove pan from heat.
Chop cooled potatoes into bite-size cubes and place in a large mixing bowl. Drain sauerkraut and reserve 2 tablespoons of the juice. Chop the sauerkraut into small pieces and add to potatoes.
Whisk reserved juice, mayonnaise, honey mustard, and dill together in a small bowl. Whisk oil into bowl and mix until emulsified. Drizzle dressing over potatoes. Toss gently to coat and mix fully. Add celery, onions, and sausage to potatoes. Toss gently to coat and mix fully. Serve immediately.
PER SERVING
Calories:..........248
Fat:..........14 g
Protein:..........6 g
Sodium:..........403 mg
Fiber:..........2.5 g
Carbohydrate:..........24 g
New Potato Salad
Off for a summer picnic? This is a great potato salad to tote along because it doesn't
Meanwhile, in large bowl combine taco seasoning, yogurt, mayonnaise, and salsa, and mix well. Add corn, bell peppers, and jalapeño and mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
Cover salad and refrigerate for at least 3 hours until chilled. Or you can serve the salad immediately.
PER SERVING
Calories:..........447
Fat:..........20 g
Protein:..........10 g
Sodium:..........263 mg
Fiber:..........6.5 g
Carbohydrate:..........61 g
Potato Substitutions
Yukon Gold potatoes are a distinct variety of buttery– tasting potato with a yellow tint. You can substitute russet potatoes for the Yukon Gold potatoes in this recipe. Don't substitute red potatoes; they are waxy and won't keep their shape after baking.
Black Forest Potato Salad
This tasty recipe is surprisingly light for a potato and bacon salad, making it an ideal side dish for heavier entrées, such as fried chicken or cheeseburgers.
INGREDIENTS | SERVES 6
4 medium red potatoes
4 slices bacon, chopped
2 tablespoons white onions, chopped
Vegetable oil
2 tablespoons cider vinegar
1 tablespoon sugar
½ teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon pepper
Scrub the potatoes well and boil or steam, whole and unpeeled. When done, drain well, let cool, and slice thinly.
Meanwhile, sauté the bacon and onion over medium heat until the bacon is done; remove and reserve the drippings, adding enough vegetable oil to make 2 tablespoons.
Return the bacon and onion to the skillet and add the vinegar, sugar, mustard, salt, and pepper. Mix well and bring to a boil.
Add the potatoes and toss gently. Serve warm.
PER SERVING
Calories:..........134
Fat:..........4 g
Protein:..........4.5 g
Sodium:..........329 mg
Fiber:..........2 g
Carbohydrate:..........20 g
Chopping Bacon
The key to chopping raw bacon without making a mess is to use chilled meat and a wet knife blade. Chilling the bacon well ensures the fat is solidified and easy to cut. When the bacon is too warm, the fat becomes slimy and difficult to slice. The wet knife blade helps prevent fat and meat from sticking as you cut.
Sausage and Sauerkraut Potato Salad
Using turkey sausage instead of beef or pork makes the salad healthier and the mellow flavor helps balance out the strong sauerkraut.
INGREDIENTS | SERVES 8
2 pounds Yukon Gold potatoes
8 ounces smoked turkey kielbasa sausage, diced
½ cup sauerkraut
2 tablespoons sauerkraut juice, reserved
3 tablespoons mayonnaise
1 teaspoon honey mustard
1 teaspoon fresh dill, minced
3 tablespoons olive oil
½ cup celery, diced
3 tablespoons green onions, sliced
Scrub potatoes and place in a pot of boiling water. Cook potatoes until just tender, drain, and place back in pot. Cook potatoes over low heat for 2 minutes, stirring constantly, to dry them out. Remove potatoes from heat and let cool for 10 minutes.
Add sausage to a large frying pan over medium heat. Cook sausage, stirring frequently, for 5 minutes, or until warm and lightly browned. Remove pan from heat.
Chop cooled potatoes into bite-size cubes and place in a large mixing bowl. Drain sauerkraut and reserve 2 tablespoons of the juice. Chop the sauerkraut into small pieces and add to potatoes.
Whisk reserved juice, mayonnaise, honey mustard, and dill together in a small bowl. Whisk oil into bowl and mix until emulsified. Drizzle dressing over potatoes. Toss gently to coat and mix fully. Add celery, onions, and sausage to potatoes. Toss gently to coat and mix fully. Serve immediately.
PER SERVING
Calories:..........248
Fat:..........14 g
Protein:..........6 g
Sodium:..........403 mg
Fiber:..........2.5 g
Carbohydrate:..........24 g
New Potato Salad
Off for a summer picnic? This is a great potato salad to tote along because it doesn't
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