Kittencals Dill Baby Potatoes Recipes

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS

Steps:

• Wash and scrub the outside of the new potatoes (do not peel).
• Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
• Remove to a bowl and cool to room temperature.
• Slice the cooled potatoes in half.
• Add in green onions and sliced eggs; toss to combine.
• In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
• Season with black pepper to taste if desired.
• Chill for a minimum of 3 or more hours before serving.

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Steps:

• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
• Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
• Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
• Spread the mixture into prepared baking dish.
• If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
• Cover and refrigerate for up to 3 days.
• When ready to bake set oven to 350 degrees F.
• Bake uncovered for about 25-30 minutes or until hot.
• If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

KITTENCAL'S FRIED POTATOES AND CABBAGE

Steps:

• Cook the potatoes until tender; drain well.
• Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
• Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
• Sprinkle with Parmesan cheese and serve immediately.

KITTENCAL'S POTATO SALAD WITH EGGS

Steps:

• Cook the potatoes in boiling salted water until just fork-tender.
• Lift out with a slotted spoon into a large bowl.
• Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
• Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
• Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
• After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
• Pour over the dressing and mix well to combine.
• Season with more salt and pepper.
• Cover and chill for a minimum of 2 hours before serving.