POTATO STORAGE CONTAINERS RECIPES

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SOUTHERN POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Southern Potato Salad Recipe: How to Make It - Taste of Home image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

SWEET CORN AND POTATO GRATIN RECIPE: HOW TO MAKE IT



Sweet Corn and Potato Gratin Recipe: How to Make It image

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup whole milk
2 pounds medium Yukon Gold potatoes, peeled and cut into 1/8-inch slices
2 cups fresh or frozen corn
1 can (8-1/4 ounces) cream-style corn
3/4 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 213 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 452mg sodium, CarbohydrateContent 37g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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