Lauras Potato Salad Recipes

LAURA'S LEMON ROASTED POTATOES

Laura's Lemon Roasted Potatoes image

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

LAURA BUSH'S SOUTHWESTERN POTATO SALAD

Laura Bush's Southwestern Potato Salad image

I found this recipe in the local paper. Haven't tried it yet but it sounded interesting. (after all it is the first lady)

Provided by Just Cher

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

12 medium red potatoes
4 large hard-boiled eggs, diced
1/4 cup kalamata olive, pitted & chopped
2 pickled jalapeno peppers, chopped
3/4 cup mayonnaise (or more to taste)
2 teaspoons whole grain mustard
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh oregano
salt and pepper

Steps:

Cook potatoes in boiling water to cover 15 to 20 minutes or until tender.
Rinse under cold water, peel and dice in a large bowl.
Add chopped egg, olives& jalapeno, tossing gently until combined.
Combine mayonnaise, mustard, cilantro and oregano.
Stir gently into potato mixture.
Season to taste with salt& pepper.

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Fill a pot with water and add in a good pinch of salt. Add the potatoes, bring the water to a boil and cook the potatoes for about 15 minutes or until tender but not mushy. Drain the potatoes and Place them in a single layer on a paper towel lined baking sheet to absorb the excess water as much as possible.
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Preheat your oven to 375 degrees, place your potatoes in the oven and bake them until tender, about an hour or so. You can omit this step if you want cubed pieces of boiled potatoes. Just peel and cut your potatoes into small cubes and boil until tender.
Allow the potatoes to cool, cut them in half and using a small spoon, scoop out the flesh into a bowl (you’re meant to have smaller pieces and slightly bigger pieces, this makes the salad extra good), add the vinegar and toss the potatoes with the vinegar.
In a small bowl, whisk together the mayo, sour cream, paprika, granulated garlic, yellow mustard and just a touch of salt and pepper, set aside.
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Preheat your oven to 400 degrees, line a baking sheet with some parchment paper, toss the potatoes with the oil, salt, pepper and granulated garlic, roast until golden brown and crispy, about 45 minutes making sure to toss half way through, allow to cool to room temperature.
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Add the dressing to the bowl with the potatoes and veggies, toss really well to make sure the potatoes are well coated, then cover and pop it in the fridge for about an hour before serving.

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Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside.
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Cook the potatoes in salted boiling water for about 20 minutes or until fully cooked through. Drain and set aside.
In a food processor, add the lemon zest and juice, garlic, basil, Dijon mustard, mayo, salt and pepper and blend until smooth.
Pour the dressing over the cooked potatoes along with the scallions and celery and toss everything together gently so you don’t break up the potatoes
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