BLUE POTATO RECIPE RECIPES

BLUE ON BLUE POTATOES RECIPE - FOOD.COM

Blue on Blue Potatoes Recipe - Food.com image

I hope blue's your favorite color! Adapted from a recipe in New York Times. Blue potatoes can be found at specialty stores and farmers' markets. Substitute any potato variety, Yukons being especially good.

Total Time 35 minutes

Prep Time 0S

Cook Time 35 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs blue potatoes, peeled and thickly sliced
3 tablespoons butter (NOT margarine)
1 tablespoon culinary grade dried lavender, crushed slightly
salt, to taste
fresh ground pepper, to taste

Steps:

Preheat oven to 350 degrees.
Sauté lavender in butter on medium heat until fragrant (approximately 2 minutes).
Add potatoes and turn to coat thoroughly with the lavender butter. Transfer potatoes into buttered casserole dish and season with salt and pepper.
Bake at 350 until potatoes are tender and browned, about 35 minutes.

Nutrition Facts : Calories 170.5, FatContent 5.9, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 48.5, CarbohydrateContent 27.4, FiberContent 2, SugarContent 0.9, ProteinContent 3.3

TRUE-BLUE POTATO SALAD RECIPE: HOW TO MAKE IT

True-Blue Potato Salad Recipe: How to Make It image

"Blue cheese makes this a deliciously different potato salad," writes Wilma Bailey of Sedona, Arizona. "It disappears fast at family gatherings or potluck dinners."

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 pounds small red potatoes
3/4 cup chopped green onions
3/4 cup chopped celery
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup (2 ounces) crumbled blue cheese

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes., In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 175 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 31g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

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