Sheet pan suppers. I love sheet pan suppers. Everything all on one or two baking sheets, baked at the same time in the oven. No fuss, no muss. Deliciously simple.
If you are a person who is cooking only for one or two people, dinner cannot get much easier than this.
Everything roasts on one pan. Your whole dinner. This makes for ease in cooking and an easy clean-up when you are done. Sometimes you just feel lazy. I get it. I feel lazy sometimes too. You cannot beat this kind of meal for times like that!
You may not think it is possible for you to cook your meat, vegetable and potatoes all in the same amoun of time using a sheet pan, but it is ABSOLUTELY possible.
Easy Sheet Pan Chicken Nachos
One of the things I love to make when we have leftover roasted or rotisserie chicken is Nachos. They are easy to make, and very easily adapted to your individual tastes.
They also make for a very quick week night supper, or if you are feeling particularly indulgent, something to munch on whilst watching a game or a film on the telly at the weekend!
These are really quick and easy to make! Cheesy, crisp tortilla chips, layered with flavourful chicken, black beans and a variety of toppings!
You just can't go wrong! They are real people pleasers!
Crispy Sheet Pan Chicken Milanese
Crispy Sheet Pan Chicken Milanese, perfectly sized for just two people! With this one you get lovely tender, crisp golden crumb and cheese chicken breasts, flavoured with garlic and lemon.
They are baked rather than fried, which makes them a bit healthier. You also have crisp golden brown potatoes . . . again flavoured with butter and garlic.
Add to the mix, beautiful crispy tender green beans, again flavoured with butter and garlic . . . near the end baby plum tomatoes are added.
The tomatoes are drizzled with a bit of Balsamic vinegar, to help bring out their natural sweetness, and pop everything back into the oven just until the tomatoes are wilted and beginning to caramelise.
Altogether, this is quite simply gorgeous.
Sheet Pan Sausage & Peppers
A delicious mix of smoked sausage, mixed peppers and onions. All baked together on a sheet pan until the sausage is golden brown and the vegetables lightly caramelized.
Delicious in a toasted bun or on the side of a baked potato, with pasta, etc. This simple supper is tasty, tasty, tasty!
Simple Lemon & Herb Chicken
Dishes like this lemon herb chicken thighs, baked all on one sheet and sized for just two fit the bill perfectly when you are feeling rather lazy but still want to put a delicious meal on the table!
You begin by cutting new potatoes into wedges and tossing them with melted butter and seasonings and roasting them on a rimmed baking tray for about 15 minutes.
At the end of that time period, you add some boneless skinless chicken thighs, and asparagus cuts, which have also been tossed with a bit of melted butter and seasoning. A tsp of honey is spread on each chicken thigh, and then I like to top them with a spring of fresh thyme and a slice of lemon.
With perfectly cooked vegetables and tender flavorful chicken with tangy lemon, honey and buttery juices to spoon over top . . . and a slight touch of herbiness.
Honey, lemon and thyme, a triune of beautiful flavors that go wonderfully well with chicken cuts of any kind. A bit of chicken heaven.
This is really a beautiful meal with juicy tender and flavour filled chicken, crisp potatoes and tender asparagus.
Sheet Pan Roasted Sea Bass Dinner
No fuss, no muss, and little to no clean up involved. It is also perfectly sized for just two people, but of course you can increase the amounts to serve more if you wish.
What you end up with is two beautifully roasted pieces of fish and beautifully caramelized onions, crispy roasted potatoes, and roasted tomatoes.
This not only looks fabulous, but its healthy and delicious as well!
Sheet Pan Chinese Pork Tenderloin
In this tasty entrée pork tenderloin gets seasoned and thrown onto a baking sheet. along with quartered new potatoes and half a bag of frozen yellow beans, the four serving sized bag.
The potatoes and beans are tossed with some seasoning and a bit of olive oil. The pork gets rubbed with a rub which I created using Oriental flavors, and then brushed with hoisin sauce. Everything cooks to perfection on the one pan.
This is a really tasty treat!
Sheet Pan Roast Chicken Dinner
With this recipe the chicken gets a head start in the oven first and then you add the potatoes and vegetables afterwards. Everything finishes at the same time. Easy peasy.
This is a delicious Chicken dinner with perfectly cooked, tender and moist chicken, with a crisp and flavour-filled skin and perfectly cooked vegetables on the side. The potatoes have golden brown caramelised edges and the broccoli is wonderfully crispy tender.
The mix of spices and herbs that you sprinkle over top really compliment everything, so each article although cooked the same and in the same time, come out tasting individually really nice.
Sheet Pan Beef & Broccoli
I confess Beef & Broccoli is one of my favourite all time Chinese entrees! This sheet pan version is a very quick, easy and simple way to make a tasty supper for two!
No spatters to clean off the stove top, and no dishes to wash except for the eating ones? Count me in!
The lush sauce acts as a marinade, which helps to tenderise the meat and penetrate it with its gorgeous flavour.
All you need is a bit of rice on the side and with those almost instant microwavable pouches of rice you can buy today, this dinner is a real doddle!
Garlic & Brown Sugar Pork Chops
I love the idea of using garlic and brown sugar to rub into these flavour-filled succulent pork chops. It reminds me of my favourite Italian Brown Sugar Chicken Thighs. I have not made them in a long time. (Time to change that!)
The potatoes are chunked and tossed together with some oil and seasoning before scattering them on a foil lined baking sheet. This makes for no sticking, and again, an easy clean up afterwards.
You can also add a peeled and chunked sweet potato as a substitution for half of the regular potato. Sweet potatoes go very well with pork.
The chops get massaged with a mix of the leftover oil from the potatoes, brown sugar and plenty of garlic. And I do mean plenty. Garlic and pork have a natural affinity for each other.
Baked to perfection you end up with perfectly seasoned and baked succulent pork chops and crispy golden potatoes. This is good eating!
Sheet Pan Pumpkin Pie
I also cut the recipe in half to feed only two people with leftovers. But do make the full recipe if you want to feed more.
It has a beautiful velvety texture and the flavour was rich and full. Making it with cream probably added to the richness and creaminess of the end result.
Blueberry & Lemon Sheet Pan Pancake
When my own children were growing up, I made pancakes on Shrove Tuesday for supper of course, and thenm anytime they had a friend stay over or on special occasions (like Birthdays) I would make them for breakfast.
If I had had a recipe as simple as this sheet pan pancake I think I might have made pancakes even more often, although I would have had to double the with my crew! My two oldest boys would have gobbled this up all by themselves!
Each quarter of the pancake Is drizzled with some lemon curd and then topped with a few blueberries prior to baking in a very hot oven. After only 15 minutes bake time it is ready to serve . . . yummilicious!
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The other week my sister and I picked up some frozen Chinese food which was on offer. We thought it would make a simple, quick and easy supper. I don't know what we were thinking really, because it was pretty disgusting.
Frozen vegetable chow mien? DON'T WASTE YOUR MONEY! Sorry for shouting, but really. We paid $4.99 for what was essentially some noodles with a watery tasteless sauce and you could have counted the vegetables that were in it on one hand. They were few and far between.
My daughter and her husband buy those frozen Chinese dinners all the time, thinking they are getting a good deal, but in all honesty, they could make a simple and nutritious stir fry very easily. It would take very little effort or time.
I know a lot of singletons and smaller families cave to the temptation of buying these small sized frozen Chinese entrees as well, I suppose the thought is that they are quick and easy and not overly large.
I aim to change all of that. What if I told you that you could fix a quick and easy Vegetable Chow Mien which is delicious and nutritious and contains plenty of crunch and colour?
Today I have used fresh cabbage, carrots, cooking onions, and spring onions along with some fresh bean sprouts, mushrooms and a few water chestnuts for plenty of crunch.
If you are afraid to use fresh bean sprouts (listeria) then by all means use half a can of the tinned ones. You can always freeze the other half of the tin in a freezer container to use another time. Trust me when I say that this is going to be something you will make frequently!
If you are not a vegetarian and want to turn it into a meat option, you can add cooked beef, pork or chicken very easily. This dish is a great way to use up some of those leftovers that might otherwise get thrown away!
If you are a vegetarian and want to add some protein, simply add some cubed tofu. Easy peasy.
This is also a great "clear-out-the-fridge" kind of a meal as well. Its a great opportunity to use up that half sweet bell pepper or little bit of broccoli that is languishing in the bottom of your vegetable drawer!
This is a very basic recipe which I am sharing with you, but you can easily adapt it to use whatever vegetables you have on hand. The more the merrier in my humble opinion!
Just make sure to keep the quantity down or you risk turning this into a dish for four rather than two. I would say 2 cups of vegetables in total are plenty!!
You can use the packages of Chinese noodles which you can buy in the foreign food aisle of the grocery store, or you can just use spaghetti. I often use spaghetti. I like the whole wheat one, which adds extra fiber and nutrition.
At the end of the day I don't think it really matters what kind of noodle you use so long as it is a noodle and somewhat robust! You want it to have a bit of substance. The ones that were in that frozen pack? BLAH! They were mushy and over-cooked.
Any kind of noodle you use needs to be al-dente in my opinion! To have some bite to it.
Chinese food wasn't something I really grew up with. I am sure there were Chinese restaurants around, but it wasn't until I was in my late teens that one opened up near where we lived. It was right in town and my parents used to go there for coffee every evening.
We never ate there. My mother always told the story about how they were in there one night having coffee and someone at the next table pulled a long piece hair out of their food. Somebody wasn't wearing their hair net!
Although I never ate there myself, it was actually a very popular restaurant, always busy and filled with people. Lots of people went there in groups to eat, maybe church groups, clubs, etc and they always enjoyed the food. Interesting story here.
I got married the first time when I was only 19 and had my oldest son about 10 months later. That marriage did not work out actually, for a variety of reasons which are personal.
However the day I decided to leave I remember bundling my son up and some things into a suitcase and catching the bus back to Greenwood where my parents lived.
It was very brave of me actually as I was only just 20 years old at that point and I had very little confidence in myself. Anyways, I bought the ticket and away I went. The bus stop near where my parents lived just happened to be outside the Chinese Restaurant.
I had not told my then husband I was leaving or anything. I think I left a note. (I know, cowardly.) Guess who was sitting there eating in the Chinese restaurant when I got off the bus. HIS mother. Yikes!
Talk about Murphy's law! What are the chances of that! I couldn't believe it. Anyways, I grabbed a quick cab from the cab station right next door and was on my parent's doorstep about 5 minutes later and that was that.
Talk about the luck of the Irish eh? Anyways, I do hope you will try this quick easy and delicious dish!
I am a true carbaholic and I like to enjoy this with a nice slice of buttered crusty French bread, the fresher the better. That's me!
Vegetable Chow Mien (small batch)
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, easy, delicious and built for just two!
Ingredients
- 1 TBS vegetable oil
- 1/2 TBS minced fresh ginger
- 1/2 tsp minced fresh garlic
- 1 small brown onion, peeled, halved and cut into half moons
- 1 small carrot, peeled and cut into julienne
- 2 spring onions, thinly sliced
- 1/4 head of cabbage, thinly sliced
- 4 closed cap mushrooms, sliced
- 4 ounces (115g) Chinese noodles, cooked according to the package directions, drained and rinsed
- 4 water chestnuts, drained and rinsed and sliced
- 1 cup fresh bean sprouts
- 2 TBS dark soy sauce
- 1/2 tsp toasted sesame oil
- salt and pepper to taste
- additional sliced spring onions to garnish (optional)
Instructions
- To begin with, have all of your ingredients prepped and ready to go. If you do this everything goes together in a flash!
- Heat the vegetable oil in a wok or a large skillet. Add the onion and cook, until the onion is wilted, without browning. Add the ginger and garlic and cook for one further minute.
- Toss in the cabbage and carrots and cook until crispy tender.
- Add the mushrooms and bean sprouts. Toss and cook until the mushrooms have cooked.
- Add the spring onions, water chestnuts, soy sauce and sesame oil.
- Toss together until everything is coated and well mixed.
- Season to taste with salt and pepper if desired, and serve. If you want you can scatter a few additional sliced spring onions on top to garnish.
Notes:
If you have any leftover cooked meat such as chicken, beef or pork, you can dice 1/2 cup of this and add to the brown onion when you are cooking it.
Don't worry though, most of what I make can always be easily doubled, or even tripled Also if there is any doubt you can always message me with any questions, which I am always more than happy to answer!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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I love potatoes. I could not live without them. A day without a potato is not a good day for me. In fact you could take away my chocolate, and I might protest a bit . . . but if you tried to take away my potatoes, I would be really upset. They are an important part of my life and have been since I was a child.
I used to think a potato was a potato was a potato. I came to learn later in life, and after much experience, that all potatoes are not the same. I have also learned that certain potatoes are better for certain preparations than others.
With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.
There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.
Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.
There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.
Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.
Waxy potatoes are much lower in starch, with a higher water content. They are firm in texture and normally have a shiny skin. They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins.
Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing
Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.
Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing
Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.
Now, with all that in mind, I thought it would be fun to share some of my favorite potato recipes with you today, although having said that, I have never eaten a potato recipe I didn't fall in love with. Enjoy!!
BAKED POTATOES
Here are some recipes which make great use of baked potatoes, or which are created by baking potatoes, in a casserole, on their own, etc.
Chicken & Pancetta Stuffed Jacket Potatoes
I like to use up all of my leftovers. I just hate waste and in today's economic climate, it just makes sense to use up all that we have. Good use of leftovers makes good food budget economy, and I am all for that!
A great use of leftovers with cooked chicken, diced pancetta, some spinach and a delicious creamy cheesy sauce, spooned over a baked jacket potato. A tasty bit of this and a tasty bit of that!
Cheese and Broccoli Stuffed Jacket Potatoes
Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar.
These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
Twice Baked Potatoes
These are all that and more with bits of vegetables, cheese and spring onions added. Nothing goes to waste.
Salmon Pie Stuffed Baked Potatoes
Of all my favourite childhood food memories, the most favourite of all has to be my mother's Salmon Pie. It's very much a French Canadian thing and is delicious.
These delicious stuffed baked potatoes are a riff on that delicious pie. My favourite savory pie filling stuffed into a crisp potato shell. What's not to love?
All Dressed Bloomin'Baked Potatoes
I saw a few recipes for these bloomin potatoes that looked really good. I thought I could improve on them by combining them with a recipe I have been making for years for potato wedges. The end result was quite simply fabulous.
Petal cut potatoes, brushed with a scrumptious butter mixture, baked until crisp and served with your favourite toppings.
FRIED POTATOES
These recipe involve frying potatoes. Deep, or pan fried, fried potatoes are a much beloved favourite of many people.
Potatoes O'Brien
This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the colour it adds to potatoes when you are frying them.
Basically it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning.
Its delicious!
Bombay Potatoes
An East Indian version of fried potatoes. Delicious and spicy with a bit of heat that you can control by either increasing or lessening the amount of chili powder you use.
A delicious accompaniment to any curry, meatwise or vegetarian.
Pan Fried Potatoes
These were always a real favourite when I was growing up. When my mother made these we were all very happy! Of course she could never make enough of them! She used to only make them if she had cold leftover boiled potatoes. Nowadays I boil potatoes purposely just so that I can make these!
Nothing could be any simpler really. You just slice the potatoes and onions, and bang them into a hot pan of butter and oil . . . with some seasoning of course. Crisp, buttery and delicious!
Dirty Fries & Fry Sauce
These easy oven chips have seeds added to them which helps to increase the fibre and makes them a bit more diabetic friendly.
A bit of olive oil . . . dehydrated onion and garlic flakes . . . white and black sesame seeds, poppy seeds, some flaked sea salt, ground black pepper and paprika. You can use hot or sweet paprika. Its up to you.
Roasted/oven fried until crisp and golden brown they are delicious served with this lush fry sauce.
Slow-fried Lemon & Oregano Potatoes
Sliced salad potatoes slowly fried in some olive oil and butter, along with lemon zest, lemon juice, garlic, oregano, salt and black pepper.These are braised at the start until the potatoes are soft, deliciously golden brown and almost jammy.
Crisped over high heat and some spinach added and you have a delightfully different potato side dish! Simple and delicious.
Fried Potato Salad
I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad. It's a bit different than your usual salad . . . and very tasty! I love fried potatoes . . . so why not fried potato salad?
Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown. Tossed with a punchy honey-mustard vinaigrette dressing, these always go down a real treat!
Blue Cheese & Cheddar Stovies
Ahhhh . . . stovies . . . that traditional Scottish Dish which consists of potatoes, leftover roast from the Sunday roast, and onions stewed in beef drippings and broth on top of the stove . . . until the potatoes are tender and golden.
The whole thing becomes amazingly deliciously scrummy, with little golden bits of potato and onion. This version has cream and cheese added to the broth. Not fond of blue cheese, use all cheddar, or add some Swiss cheese in it's place.
Guaranteed to please!
MASHED POTATOES
I don't know about your family, but my family love, LOVED mashed potatoes. Mashed potatoes need never be boring!
Traditional Irish Champ
Comfort food, pure and simple. These go with anything, even on their own with just a slice of bread and butter. A delicious carb-fest!!
Cheesy Potato Pancakes
Cheesy Potato Pancakes are almost like a mashed potato fritter and are excellent served with a fried egg on top and a side of grilled bacon!
You make the mashed potatoes for these the night before and put it in the refrigerator to get really cold. Then when you get up you simply add in the remaining ingredients, shape and fry.
You might think that they aren't going to stay together, but trust me, they will and once you brown the first side, they hold together well and it is easy to flip them over and brown the second side. Delicious!
Crispy Two Potato Tacos
These Crispy Two Potato Tacos are one of my favourite things to eat. I adore Mexican flavours, and I adore potatoes, both the sweet and the white.
Combining the two, potatoes and Tex Mex flavours, is like a marriage made in Heaven! I just don't think you can get much better!
Twice Baked Mashed Potatoes is the perfect size for two people to enjoy and makes great use of store cupboard ingredients.
Frozen mashed potatoes, crumbled cooked bacon, minced chives, sour cream, cream cheese . . . a bit of cheddar on top.
Of course you can use real mashed potatoes and double or triple the recipe to serve more. Fabulously tasty!
Potato Pie
Basically this is just cheesy mash baked in a casserole until golden brown! The casserole dish is well buttered and dusted with bread crumbs, so that you end up with a buttery crust on the outsides.
A butter brushed top guarantees the top bakes up crisp and golden brown as well. Delicious served on its own with pickled beets and buttered brown bread. Recipe can be doubled, tripled, etc.
Triple Mash with Horseradish Crumbs
Potatoes mashed together with parsnips and swede (rutabaga to you North Americans) in a mash that gives you a triple whammy of deliciousness!
Add a crispy bread crumb topping and you have a beautiful dish, guaranteed to please anyone and everyone!
Parsnip & Potato Mash with Spiced Onions
Parsnips cooked with and mashed together with potatoes. The two together are white bliss! Especially when you add some cream and a knob of butter.
Add a delicious topping of spiced and fried onions and you have a marriage made in heaven!
Crispy Mash Hash
Mashed potatoes, fried up in a skillet with onions until you have lots of lovely crispy bits, mixed with the creamy mash.
Add leftover vegetables from the roast dinner, and you have bubble and squeak.
Delicious any way you do it!
ROASTED & CASSEROLED POTATOES
There is something about roasting a potato that makes everyone sigh with pleasure. Crisp on the outsides, tender inside, what's not to love? Popped into a casserole and baked brings the same amount of pleasure.
Nigel's Potatoes
This is basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like.
You just layer it all up in a baking dish and pop it into the oven. Simple and delicious.
Crunchy Cheese Potatoes
These potatoes are as simple as peeling and slicing potatoes and then stirring them into a sour cream/milk mixture a pouring them into a buttered baking dish.You tightly cover them with foil and bake, until the potatoes are fork tender.
The timing depends on the type of potatoes you use. Older potatoes seem to take longer to cook.
Once they are tender you just sprinkle some cheese and cornflake crumbs over top and return to the oven to crisp them up. A scattering of fresh chives on top and Bob's your Uncle. They're ready to serve!
Dauphinoise Hasselback Potatoes
These are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed.
Baking potatoes, sliced almost all the way through at 1/3 inch spaces and then the spaces stuffed with seasoned and herbed butter, alternating with thin slices of Parmigiano Reggiano cheese.
Baked until golden brown, drizzled with some cream and sprinkled with a bit more cheese and baked again. What more could a person ask for?
Cheese, Potato and Onion Pie
Who says that a savoury pie has to have meat in it to be good? This pie is absolutely fabulous! You can adapt it to use the cheese which you have in the house. It can be a tiny bit fiddly with the making of the pastry, but absolutely worth all of the fiddle!
Its a rough puff pastry and incredibly flakey. The end result is delicious and crisp and just really, REALLY nice!
The filling is not that hard either. There is no bottom pastry, just top. You simply caramelize some onions, boil some potato slices, and then layer them in a pie dish with a cheese and cream mixture and a mix of grated cheeses, and bake, until that pastry is scrumptiously golden brown.
Can you say yummilicious?
Crispy Potato Roast
These are simply gorgeous . . . just buttery enough, with plenty of flavour . . . nice and tender inside, but there were also plenty of lovely crisp golden edges to satisfy.
Crisp potatoes? Count me in!
Two Potato Gratin
Sweet Potatoes really shine in dishes like this lovely two potato gratin which I have prepared here today . . . layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese. There is no butter . . . you don't need butter with the cheese.
There is no cream . . . once again the cheese adds a richness that cream often adds . . . it is thickened merely with a bit of flour between the layers . . . it's only seasoning is a bit of salt and pepper . . . and the moisture comes from ordinary milk.
POTATO SALADS
I don't know about you, but one thing I really enjoy using potatoes in is salads, and I have a multitude of different ways to enjoy them in this manner. From the traditional to the unusual. All delicious! (Of course!)
Mom's Potato Salad
Pure and simple. Potatoes, celery . . . a tiny bit of onion, some peeled cucumber for crunch, and plenty of chopped egg, salt and pepper and miracle whip.
This is my favourite way to make a mayonnaise based potato salad. It is perfect in my opinion, with just the right amount of dressing. Nicely flavoured with a bit of crunch from the celery and the cucumber.
Honey Mustard Potato Salad
Not only is this an incredibly simple potato salad, but it uses two kinds of potatoes, sweet and regular.
With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise based potato salads!
A Healthier Potato Salad
This is a somewhat healthier version of the traditional potato salad in that it uses half the amount of mayonnaise as my regular one. I make up for that by combining it equally with a low fat plain yogurt. This gives the dressing a lovely tang.
I have added plenty of crunch with the additon of chopped sweet pickles. I use sweet gerkins, but you can use whichever sweet pickles you have to hand which you enjoy.
Creamy Roasted New Potato Salad
This is a really nice potato salad and quite a bit different than the usual one that we see with lots of mayonnaise, eggs, etc. This salad has none of those.
With gorgeous roasted new potatoes, bacon, spring onions and a creamy ranch dressing, this makes for a deliciously different potato salad.
Dilled Potato Salad
I love the simplicity of this delicious salad. It doesn't take a multitude of ingredients. With a quick and easy homemade mayonnaise using lemon, Dijon, egg yolk, light olive oil, seasoning. Simple really. You just can't get much easier or tastier.
I just love this salad with its simple ingredients of boiled new potatoes, eggs, chopped dillweed and that lush dressing. Yummy!!
Potato, Egg & Green Bean Salad
When you dress potato salads with a vinaigrette salad while the potatoes are still quite warm, they absorb some of the dressing which imparts a lovely flavour to the potatoes, it doesn't just coat them.
This is one of my favourite ways to make a mayonnaise based potato salad. It is perfect in my opinion, with just enough mayo and lots of flavour. The flavour of the potato really shines through. Plus you get the added crunch of the beans and the creaminess of the boiled egg.
This compendium of recipes is just the tip of the iceberg when it comes to the variety of potato recipes here on the blog. If you are interested in seeing more just pop the word potato into the search option!
If these don't whet your whistle for popping to the shops and picking up a bag of potatoes, I don't know what will!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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