Potato dishes that look and taste superb

Grand Island Dispatch, June 7, 2007

The art of the potluck super or the family reunion probably started the bring-a-dish-to-pass tradition. It is an art, you know, because if it looks good enough to eat, you will serve yourself a portion.

After the get-together is over, you retrieve your dish. If it was eye appealing and there weren’t too many other offerings of the same or of a similar effort, there won’t be much left for you to pack up and take home. On the other hand, if it looks the same as when you put it on display, there is something to be learned here.

I was always proud of Mother’s efforts to a table. As a youngster at church picnics or Girl Scout events, she came up with quite spectacular contributions.

The top of her potato salad was her canvas. Strips of green pepper, capers, carrot slivers and hard-boiled eggs are only a few of Mom’s decorations. Aside from the beauty of the potato salad, it tasted good, too.

Of course, I’ve kept her rules for making any dish tempting. And it (mostly) works. My biggest mistake has been labeling the offering. Tell what it is if it’s an old family favorite in the company of friends or family that know the product. If it is a new crowd or a weird ingredient (rhubarb, zucchini or pine nuts), it’s best to let the newcomers taste it and judge for themselves. At the close of the day, you might say that you were happy that everyone liked your zucchini bars – then again, it’s your secret. Who knows?

Cooking is always an art. Everything you choose to produce should take careful thought. Who are you trying to please? Even if you are cooking for one, make the meal pleasing.

It isn’t only color, though, is it? Textures, flavors, aroma all count, but even that isn’t enough. If it is warm when it should be cold or cold when it should be warm, you need to take the extra time to put the whole presentation together. It is worth it. Why cook anything – even a microwavable meal – if it doesn’t meet the above criteria?

Relax, you’ve done the very best that you can. Now, enjoy it.

I disagree with the usual method of cooking the potatoes – 100 percent. And, I don’t use the standard ingredients, either. Here goes. Add or subtract whatever you please, but I think the most important part to follow is method.

Potato Salad

6 medium Russet potatoes, peeled and cubed. Set aside in cool water to cover.
1 cup thinly sliced or minced celery
1 small onion, minced
3 to 4 tablespoons pickle relish (I use sweet, not dill)
1 peeled and minced carrot
1 hard-boiled egg
Approximately 1 cup of mayonnaise
1/2-teaspoon salt
1/4-teaspoon pepper
Leaf lettuce for garnish

Drain potatoes and put back enough water to barely cover or use your own method for cooking cubed potatoes. Cook (boil) for 12 to 13 minutes. Drain.

Add minced onion, salt and pepper.

Cool in refrigerator until quite cool.

Add all of the rest of the ingredients. Mix well.

Add just enough of the mayonnaise to coat mixture to your taste. Adjust seasoning – adding whatever ingredients you think I may have forgotten. (I have one or two that make this salad my family’s signature masterpiece.)

Line an appropriate-sized bowl with leaf lettuce. Gently add potato salad mixture.

Slice the egg. Place egg on top of salad. Add quartered tomato, carrot sticks, green pepper sticks or green olives to garnish.

Looks good enough to eat and serve eight to 10 generously.

Anybody here for scalloped potatoes? This is so easy, your 10-year-old can put it together after you peel and slice the spuds.

Scalloped potatoes

4 medium (Russet) potatoes, washed, peeled (or not) and thinly sliced
3 tablespoons butter or margarine
3 tablespoons flour
1/2-teaspoon salt
1/4-teaspoon freshly ground pepper
1 and 1/3-cups milk

In a two-quart ceramic casserole sprayed with non-stick cooking spray, place one single layer of potatoes. Dot with small pieces of butter. Sprinkle with several teaspoons of flour, a dash of salt and of pepper.

Continue layering in as above, finishing with butter, flour and seasonings. Pour in, at one side, enough milk to barely cover potatoes.

Cover and bake in a 350-degree oven for 35 or 40 minutes.

Uncover and bake for about 15 minutes, or until slightly browned.

A variation that we like is to layer in thin slices of carved ham.

This next recipe, my husband Bob says makes him know I love him. (It takes time)

Twice-baked potatoes

4 medium Russet potatoes
1/2-cup milk
1/2-teaspoon salt
1/4-teaspoon pepper
2 tablespoons butter or margarine
For garnish, 1 tablespoon of snipped chives or parsley

Scrub and prick potatoes with a fork. Let dry.

Bake at 425 degrees for 40 to 60 minutes or until tender. Take out of oven and let stand for five or 10 minutes.

Cut each baked potato in half. Scoop out pulp, leaving a quarter-inch of pulp in each half. Put pulp from all potatoes into a bowl. Add butter, salt and pepper. Mash. Add milk and beat until smooth. Spoon seasoned pulp into eight half-potatoes. Bake for another 20 minutes on a cookie sheet until slightly browned. Sprinkle with garnish. Serves four. And, ta-dah!

Home fries

3 to 4 medium potatoes
1 small onion, minced
1/2-teaspoon salt
1/4-teaspoon pepper
2 tablespoons butter or margarine

Wash, peel and chunk potatoes. Boil about 10 minutes; drain.

In a 10-inch skillet, melt butter. Add onions. Cook and stir onions until translucent. Add drained, cooked potatoes. Chop, turn and fry – all on a medium heat, cooking the potatoes until slightly browned. (I sort of burn them a little.) Add salt and pepper.

Best served with homemade chili sauce.

Serves 4 to 5.

Don’t forget – each plate is your canvas. Create edible art.