POTATO SKINS DESCRIPTION RECIPES

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SOUTHERN POTATO SALAD : TASTE OF SOUTHERN



Southern Potato Salad : Taste of Southern image

Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.

Provided by Steve Gordon

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 18

Number Of Ingredients 10

5lbs Potatoes
1 medium Onion, diced
1 medium Bell Pepper, diced
4 hard boiled Eggs, chopped
1 cup Duke’s Mayonnaise
¼ cup Sweet Pickles, diced
1 Tablespoon Yellow Mustard
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Black Pepper

Steps:

  • Wash, peel, and cube the potatoes.
  • Place potatoes in boiling water, boil until tender. About 10 minutes.
  • Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
  • Dice the bell pepper.
  • Dice the onion.
  • Chop the boiled eggs.
  • Chop the sweet pickles.
  • Add the bell pepper, onion, eggs, pickles.
  • Add the mustard, sugar, salt, black pepper, and mayo.
  • Gently stir everything together until potatoes are coated.
  • Taste, add more salt and pepper as desired.
  • Refrigerate for at least one hour before serving for best flavor.
  • Enjoy!

BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE



Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories     Lunch    Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  • Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

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BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
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