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Potato Salad with Old Bay and Potato Chips


Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

Ingredients

  • 2 pounds small waxy potatoes, scrubbed, halved
  • ¼ cup cup olive oil, plus more for drizzling
  • 1 small red onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon (or more) coarsely ground black pepper
  • 2 cups kettle-cooked potato chips
  • ¼ cup coarsely chopped parsley
  • 3 tablespoons finely chopped chives

Recipe Preparation

  • Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry out; let cool.

  • Meanwhile, heat ¼ cup oil in a medium skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally, until soft, about 5 minutes.

  • Transfer onion to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine. Taste and season with salt and black pepper if needed; drizzle with more oil.

  • Do Ahead: Vinaigrette can be made 3 days ahead; cover and chill.

Reviews Section

Old Bay and Potato Chip Ice Cream

It may sound odd, but the crunch of the potato chips, which are almost candied with spicy and sweet Old Bay seasoning, perfectly contrasts the creamy ice cream.

Ingredients

  • FOR THE POTATO CHIPS:
  • 1 whole Medium-sized Yukon Gold Potato
  • ½ cups Brown Sugar
  • 2 Tablespoons Water
  • 1 teaspoon Old Bay Seasoning
  • FOR THE ICE CREAM:
  • 1 cup 1% Milk
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 cup Heavy Cream, Whipped

Preparation

This recipe makes about 5 1/2 cups of ice cream.

For the potato chips:
Preheat the oven to 425 F. Slice the potato, skin on, as thinly as possible. Place them in one even layer on a baking sheet that you’ve covered in parchment paper. Bake for 15 minutes, or until crisp.

Meanwhile, combine the brown sugar, water and Old Bay in a small saucepan. Cook over high heat until it bubbles, then remove it from the heat and set aside.

Once the potato chips are done, add them to the syrup and crush them just slightly with your wooden spoon and make sure all of the potato chips are completely covered in syrup. Pour the chips and excess syrup onto a sheet of parchment paper and spread them out just a little bit. Let them sit until the ice cream is finished.

In a medium-sized bowl whisk together the milk, 1 cup of heavy cream, brown sugar and cornstarch until all of the sugar and cornstarch have dissolved. Fold in the whipped cream and place the mixture in the freezer for about 15 minutes to chill it.

Once the mixture has chilled, make the ice cream in an ice cream maker according the manufacturer’s instructions.


Recipe Summary

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ½ cup sweet pickle relish
  • ¼ teaspoon garlic salt
  • ¼ teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • ¼ cup mayonnaise

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.


Old Bay Style Potato Wedges

Move over plain old fries, there is a new king in town. These Old Bay Style Potato Wedges pack so much more flavor, and are super easy to make. You can whip up a batch in the time it takes to make boring old bagged, frozen fries.

Ingredients

Old Bay-style Spice Rub

  • 1 tablespoon ground bay leaves
  • 2 1/2 teaspoons celery salt
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cardamom

Instructions

  1. Combine all spices in a small bowl.
  2. Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
  3. Heat grill to high.
  4. Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

Baking instructions:

  1. Combine all spices in a small bowl.
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. Cut each potato lengthwise into 8 slices.
  4. Brush potatoes with oil and season with the "Old Bay-style" spice rub.
  5. Cover a baking tray with tin foil. Spray it evenly with cooking spray to keep the potato from sticking.
  6. Arrange your potato evenly on the baking tray and bake for 20 to 25 minutes, flipping once mid-bake.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.


Related Video

This is, by far, my familiy's favorite potato salad recipe. I also get lots of compliments from others whenever I bring it to a party or cook-out. We are not big fans of pickles so I omit them and add a tablespoon of fresh chopped dill.

My favorite potato salad recipe, as-is.

I have never changed a thing to this recipe and it always comes out great. I make it all the time for BBQ's and everyone loves it!

This was great, basic potato salad. It didn't knock my socks off, but it made a huge quantity and was a big hit. It will definitely be my standard go-to potato salad recipe from now on. It was very easy to make. I splashed in some pickle juice, per the reviewers' suggestions, but perhaps I didn't splash in enough, because the extra kick of flavor wasn't noticeable.

Wonderful recipe. I modify to our personal taste a bit. I add 3/4C of sour cream to the mayo and mustard mixture and fold it all in at the end. I also add one 3oz bag of Oscar Mayer pre cooked bacon bits. When I'm in the mood I've also added shredded cheddar and or capers. Depends on what I'm pairing the potato salad with. My belief is that potato salad should basically be a cold picnic style turned out fully loaded baked potato.

I followed the advice below and generously salted the water. I also only used 1/2 a cup of mayo and about 1.5 tbs of dijon. It was fantastic!

This is a great all-around potato salad recipe. My only adjustment would be to use less dijon as it was a bit overpowering. I also added a little sweet pickle juice. Everyone devoured it!

Wow, this is the best potato salad recipe I've found. Remarkably simple - the pickles really make it.

Made this recipe 3 ways and here are my reviews: <P> As is (no cilantro nor curry): Good, basic like Grandma used to make. I would rate it 3 stars. <P> With Cilantro and Curry (3 stars) Interesting but found the cilantro to be a bit too much would make it with 1/3 or 1/2 cup of cilantro next time rather than the 2/3 cup. <P> To get the THE WOW factor (4 star rating): Made the recipe as is, but add 2 Tbsp of the pickle juice and 2 Tbsp dry mustard (yes in addition to the 2 tbsp. dijon). 11 guests gave it the Wow rating and want the recipe so if you prefer a like grandma's potato salad with little pop or zip added to it try these add ons. =) <P> Enjoy! We will be making this a few more times this summer. <P> Oh, and for 12 guests I found you don't need to double the recipe. I made a single recipe and it served us all but then there was also grilled corn, green salad, chips and guacamole and salmon, cantaloup with prosciutto, and Mojitos on the menu so. a lot of good food.

I've always tried to make "gourmet" potato salads and they never quite deliver. Wouldn't you know that the recipe with the most common ingredients can be the best. This salad is FANTASTIC! By far the best potato salad I've ever made. The addition of pickles added so much flavor. This will be my standard potato salad recipe from now on.

Adding the cilantro and curry powder was absolutely delicious! I thought it might overpower, but it was perfect.

WONDERFUL! Made it for the 4th of July. This IS the potato salad of choice for my family now! I made it exactly as called for in the recipe. Found it helpful to measure this time around so I knew what the portions should be like -- 8 of the dill pickle spears I had would have been too many for 1.5 cups.

I really like this potato salad. I'm not a fan of dijon mustard, but it's not too overpowering. I added a little Old Bay seasoning to it and it totally rocked!

Fantastic, simple, balanced, perfect. I read all the reviews, considered everyone thoughts valuable but in the end discarded all the variations, wanting to givr the integrity of this recipe a fair try before changing it. It was perfect. Everyone enjoyed the salad, even those who typically pass up potato salad.

Great potato salad! Not heavy on mayonnaise flavor. I used sour dill pickles which added a great taste. I also cut the potatoes while hot and drizzled italian dressing over them and then let them cool before assembling the salad. I would make again!

Do try the cilantro, it is an awesome flavor with the rest of the ingredients. Since I started making this, people rave about my potato salad and ask for the recipe.

Everyone loves this! I make half the batch with eggs and half without. I thought it was too simple at first, but the flavors are incredible and everyone asks me for the recipe. I add about 1 tablespoon of coarse harvest mustard in addition to the dijon mustard.

classic, simple and great. What else is there is there to say?

A very basic salad much like I've had all my life (and I'm 52. ) One thing to point out is the suggestion to let this slad sit out at room temperature for an hour before serving - not the brightest idea with a mayonaise based dressing, especially during the summer and possibly at picnics where there's already a problem with keeping food properly chilled.

This is the only potato salad that I make. I just use a little less mayo. And kosher salt and pepper. Perfect.

I've been looking of a good, simple potato salad recipe that would remind me of what we ate at picnics and parties when I was young. This is it!

This recipe was wonderful. I don't even like potato salad but I really liked this. I made it for a BBQ and everyone loved it. I added the pickle juice like other reviewers suggested, plus the cilantro and curry powder-- YUMMY! This is a winner.

I used kosher dills, which are brined, rather than vinegar pickled. I found I had to add a splash of white vinegar to compensate. Also, the dijon I used may have been old and the mustard bite not as strong so next time I will buy fresher mustard or add more. I omitted the celery and missed the crunch but didnt miss the flavor. I added in some green onion tops for color and flavor. My guests ate it up and asked for the leftovers as we were packing up from the picnic

This has become our family favorite. It is Excellent! The pickles are wonderful in this salad. I do usually take most of the peel off the potatoes(kids). I don't think it would be as good if you skipped any of the ingredients, the combination is perfect.

This looks like the potato salad I used to eat as a child (nice bright yellow color). But somehow, it's not quite right. The "sauce" was a little thin, and I thought it could have used less onion. It's possible to perk this up a bit with additions, but working just with these ingredients and directions as printed, I wasn't a huge fan of this edible, but forgettable potato salad.


POTATO PEEL RECIPES . - budget cooking with Boris

Cooking with brick? OF COURSE. It was not really a challenge. But it is also not what I had planned. Turned out to be some solid forest survival tips.

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Cooking basics part 2 - The bay leaf!

How to use the bay leaf. Explained by professional Boris.
Cutting boards, spatulas and cards here:
Basics part 1:

0:00 Intro
0:31 The bay leaf
1:40 Egg boiling and peeling
5:39 Frying egg
7:39 Adding mayonez
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POTATO PEEL RECIPES . - budget cooking with Boris

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POTATO PEEL RECIPES - budget cooking with Boris
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0:00 The setup
4:15 Recipe 1 – The Classic
5:48 Recipe 2 – The Pub Way
7:13 Recipe 3 – The Full Meal
8:26 Recipe 4 – The Classic+
9:28 Recipe 5 – The Siberian Bear
10:21 Recipe 6 – The Professional
11:48 Recipe 7 – The Surprise

Low budget cooking is nothing without getting on the level of frying peel of potato. Here are 7 different recipes to try at home. Most salty, one sweet. Tastes amazing.
Enjoy!

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PLUM IN POTATO - Knedle recipe

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We make Knedle ze śliwkami.
It's like pelmeni but with more fruit than normal.
And no meat.
And there is mashed potato.
Potato pelmeni with plums served on dotted plate.
Perfect!

Ingredients:
10 small plums
5 small potatoes
about 200g flour
some salt
a lot of sugar
1 egg from rear end of chicken
some butter, breadcrumbs and sugar for sweetness covering mix
some vanilla sauce on top if you have it

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Cheeki Breeki Chebureki - Cooking with Boris

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Let's cook chebureki. At cousin Anatoli's place.
Objective is not to burn house down and not wake everyone up with the excess cheeki breeki.
Cooking with Boris is very easy if you follow video and do not try to skip most important part like adding salt and vodka.

Ingredients:
For dough:
1 egg
3 cups flour
1 shot of vodka
1 tablespoon sugar
1 teaspoon salt
1 cup water
sunflower seed oil

For filling
400g/14oz beef or pork minced meat
Some green onion, parsley and dill
Some ground black pepper
2 small onions
1 clove garlic
3 teaspoons salt

Serve with parsley and dill
Eat with side of mayonez

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SURVIVAL ROUND - How to survive 4 weeks on 50€

This is cooking on a budget. How to survive on a very low income.
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NEVER FORGET THE SALT AND PEPPER
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Shopping list:
1 cucumber (big one)
7 apples (or other fruit that is cheap)
500g macaroni (NOT INSTANT NOODLES)
1 loaf of bread
1kg oat flakes
250g cheese (I suggest get more if you have enough money)
5 onions
5 carrots
500g doctor's sausage (or other similar bologna etc)
10 eggs
butter
10 potatos

At start of next week, only buy things you ran out of. No point buying a warehouse of onions if you havent eaten them yet.

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Cheap vs expensive shashlik - Cooking with Boris

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Ingredients?
I don't really remember. I did not assume anyone wants to make expensive paprika lamb with caviar and semechki..

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Medovik cake - Advanced cooking with Boris

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Boris makes cake over many years. Main ingredient is attention and patience.

Ingredients:
3 egg
150g sugar
1tsp baking soda
400g flour
4 tbsp honey
100g butter

filling:
500g sour cream
100g or more of condensed milk

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It's layered. Filmed completely on a smartphone. I can. So you can too.
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Ingredients:
300g meat (pork, beef, moose, whatever)
oil (use sunflower seed for authenticity)
1 large onion
salt
3 carrots
water
1 whole garlic
rice 300g
parsley for serving

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7 LAZY WAYS TO MAKE INSTANT NOODLES - budget living

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Chocolate sausage with Anatoli - The Slav budget dessert - Cooking with Boris

Chocolate sausage, The Slav budget dessert - Cooking with Boris

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Today I bring Anatoli to assist me think of a gift idea. Anatoli has the great plan to make some Slavic Tiramisu. It's basically like regular Tiramisu but is not. There is butter, condensed milk, cookies, marmelade candy and sugar. This recipe is also known as Chocolate Salami or Chocolate Sausage in Russian - Шоколадная колбаса.
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Ingredients:
100g melted butter
150g vanilla cookies
1tbsp sugar
2tbsp cocoa
50g condensed milk

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Russian holiday feast - Cooking Kulebyaka with Boris

Russian salmon log, the Kulebyaka (Кулебяка/Coulibiac) - Cooking with Boris
A coulibiac (from Russian: кулебя́ка, kulebyáka) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.

Dough:
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half teaspoon salt
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some cooking oil
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Blins:
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1 egg
half teaspoon salt
1 teaspoon sugar
some cooking oil

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100g rice
500g salmon
green onion and dill
6-9 mushrooms
1 medium onion
50g butter
salt, pepper

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Making zefir by hand - cooking with Boris

Zefir. This slavic marshmallow is made from eggwhites, sugar and apples. Simple recipe but preparation takes some skill. Follow this video and you will get a nice smooth zefir every time.
You can replace self made applesauce with your own jam of choosing. About 200g will do fine.
Thickening agent you can choose of your own liking:
pectin - plant based. used in store bought zefir, makes the hardest zefir and fast. hardest to find in store.
agar agar - seaweed based. makes medium hardness zefir and fast. should be available in a variety of stores worldwide.
gelatin - animal based. takes extra step to add to mix. takes longer time to set and makes softer zefir. sold in most shops anywhere.
powder gelatin needs to expand in a 1/4 glass of cold water. after that it needs to warm up in waterbath. and then finally added into whisked eggwhites same time as sugar syrup (don't boil gelatin!).

ingredients:
1 egg
2 medium apples
300g sugar
100ml water
2tsp thickening agent (gelatin, agar agar or pectin. choice is yours)
pinch of salt (optional)
some lemon juice (optional)
powdered sugar (somewhat optional)

tools:
pot
big bowl for mixing
sieve
whisk (or mixer if you are low on energy)
measuring cup (or scale, but not necessary)

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How to make Pavlova cake to get free food - cooking life hack with Boris

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Most people do not take the effort to make dessert. Not to mention, a whole cake. This is why people will happily bring some crumbs of food for you if you invite them over for cake. Everyone bring one sausage and some cheese. Everyone get one piece of cake. Easy win. Invite 10 people, eat sausage for weeks.

INGREDIENTS:
4 eggs
1tbsp potato starch (if using regular sugar)
200g sugar (regular white or powdered)
1tsp apple vinegar or lemon juice (optional)
pinch of salt
300ml whipping cream
3tbsp white sugar
strawberries
kiwis

INSTRUCTION:
set oven to 200C
agg 4 eggwhites to bowl
add 200g sugar of your choice
add 1 tbsp potato starch (not needed if using powdered sugar)
add pinch of salt
mix with mixer until hard
then add lemon juice or apple vinegar if you want. i do not. mix it into the mixture.
place baking paper on cooking tray
make two round shaped bases on the paper. not too thin, they will crack.
turn oven to 150C and place bases in oven for 1h
you can let bases cool off in the oven for an extra 1h after turning off temperature. this adds more texture.
add whipping cream and 3tbsp sugar into bowl and mix by hand until whipped.
evenly place half of whipped cream on one base.

add sliced kiwi and strawberries on top of whipped cream.
add second base on top. there add rest of whipped cream and more strawberries and kiwis.
done.
refrigerate for 1h for best result.
is good. enjoy.

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Dont Throw Those Potato Peels Away! Turn Them Into This Crunchy Snack

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How to Slav Your Spanish Food - Cooking with Boris

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Boris makes Spanish recipes, but adds some slav flavour.
Anise pancake is something I tried in restaurants in Spain. I think they skipped out on the best part though.
Spanish omelette, otherwise known as Tortilla De Patatas or spanish tortilla is a very confusing dish. It is simple to make but easy to improve. My version has additional extras.

ANISE SIESTA PANCAKE
ingredients (approximate):
2 shots anise
some lemon peel
one pinch salt
4tbsp sugar
200ml cow milk (use kefir instead for super slavic effect)
200g wheat flour
2 chicken eggs

instruction:
mix all components in bowl in whatever order you want
fry on pan 1 minute on both sides
serve with mayonnaise or jam
enjoy
probably don’t drive for few hours after

SPANISH OMELETTE (POTATO CAKE)
ingredients:
6 eggs
4 medium potatos
2 medium onions
some salt
doctor’s sausage or something similar
some pepper
some cheese

instruction:
cut onion into pieces, not too small
cut potato into pieces, also not too small
add enough oil into a pan to easily cover the onions
heat up the oil and add onion to fry
when onion gets soft, add potato on top
optionally add some diced sausage for flavour
not optionally add bay leaf because we are not animals here
cook until potato is soft enough to stick fork through easily
in bowl, add 6 eggs. do not mix or whisk
add potato mix on the eggs. do not worry about it cooking the egg.
add salt and pepper. also cheese if you are feeling brave
mix the mix
pour the mix on hot pan and cook for 2 minutes on both sides
you will need to flip it while top is still uncooked, so use a large plate as assistance.
serve with mayonnaise. is good.
enjoy.

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Stay cheeki breeki!

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In this video I show you how to make crisps out of potato peel. These can be adapted to other vegetables like sweet potatoes, carrot or courgette peel. Make it your own with different spices. Thanks to my friend Tara for giving me the recipe!

The ingredients list is only indicative, since you can adapt the recipe and the amounts depend of what you have available.

Potato peel
oil
Salt
Pepper
Spices of your choice

Soak the potato peel overnight, in the refrigerator, in salted water. When ready to cook, preheat the oven to 180-190C/340-350F. Rinse the peel and dry on a paper towel. Drizzle with oil, rub with salt, pepper and spices and rub to distribute the oil and seasoning.

Place on a baking sheet on a single layer and bake until golden and crispy.

Slav snacks - Slav party tutorial

Here are 34 snacks, drinks and desserts for your slav theme party. Never again you have to offer popcorn and mozzarella sticks to friends. Throw away the chips and dip. Bring out the pickles and blins.

Here are videos of how to make the things:
Buterbrod:

Herring under fur coat: coming soon!
Garlic rye bread:

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. Crispy Oven Fried Potato Peel

Do you peel your potatoes before mashing them? Ever wonder if there's a recipe for those potato peels / skins? Well yes there is crispy fried potato skin recipe!

Le Gourmet TV Is Now - Glen & Friends Cooking!

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Please watch: . How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER.

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Herring under fur coat - Cooking with Boris

Today in Cooking with Boris: Herring under fur coat a.k.a Shuba. It is like a salad but is not. It is more like a cake with onion and fish. And many layers of mayonez. It is glorious!
In Russian it is called селедка под шубой which literally translates as.. herring under fur coat.

This is my layering sequence to make Shuba:
Potato, fish, onion, mayonez, carrot, beet, mayonez, egg

Ingredients:
3 potatos
2-3 beets
2 eggs
2 onions
mayonez
1 large carrot
herring fillet (smoked or salted)
dill and parsley for decoration

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Cats try 42 snacks - Artyom vs neighbours cat

Cats try 42 snacks - Artyom vs neighbour's cat - Life of Artyom
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01:11 1. dog food
01:39 2. cat food
01:57 3. celery
02:22 4. pizza
02:39 5. radish
03:03 6. sushi
03:35 7. carrot
04:02 8. a rose
04:35 9. toilet paper
05:18 10. banana
05:39 11. raw beef
06:27 12. raw potato
06:53 13. processed potato
07:36 14. raw fish
07:55 15. doctor's sausage
08:22 16. honey
08:32 17. sour cream
08:45 18. cardboard
09:07 19. hair ties
09:36 20. holodets
09:54 21. kotlet
10:02 22. toothbrush
10:20 23. potato salad
10:40 24. milk
10:54 25. pashtet
11:19 26. q-tips
11:42 27. cotton pads
12:23 28. wood
13:03 29. kefir
13:34 30. tourist delight
13:54 31. charger cable
14:18 32. yarn
14:47 33. grapes
14:59 34. babushka jam
15:23 35. melon
16:02 36. onion
16:42 37. mayonez
16:58 38. grass
17:18 39. leaves
17:28 40. lemon
17:43 41. bay leaf
18:00 42. ice cubes

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"This was a wonderful way to use up extra tomatoes. The basil was the crowning touch. It really boosted the flavor."

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How to make purple potato salad

Now, making purple potato salad is just like making any other kind of potato salad: except the potatoes are purple! Here you boil the purple potatoes like you would any other potato. Then combine them with the electric pink of peppery radishes and bright green onions, which makes for quite the eye catching salad. We added a creamy dressing inspired by Jamie Oliver that’s super simple: just sour cream, olive oil and lemon.

The resulting purple potato salad is visually stunning and pairs well with just about anything. We found every bit of the prep worth it – for the novelty, at least! It’s fantastic to take to a summer barbecue or pitch in. We can imagine it next to Greek Veggie Skewers or Mango Skewers, or next to our Best Grilled Veggie Burger. How would you serve it?


The Candid Appetite

Potatoes and I go hand in hand. I wake up every day and thank the heavens that I did not live during the potato famine. In fact, it happens to be my favorite vegetable.

If I could I would have it in every dish, each and every day. I can’t even begin to tell you how many 10 pound bags I go through a year. With potatoes, the no two starches rule, goes flying out the window for me. Baked, fried, mashed, roasted, grilled….and I forget all about those silly rules. Its not a starch, its a vegetable of course! (Ok ok, it is a starch, but still…)

I decided to make potato salad as a side, the other day. But I wanted to upgrade the tired old recipe. I wanted to remix it and knock people out of the park. So this isn’t a plain, ordinary jello of a potato salad. This is the crème brûlée of potato salads.

Are you drooling already? I know I am.

First thing we need is hard boiled eggs. Place the uncooked eggs in a pot, and fill it with cold water. Don’t try to take shortcuts by using hot water, thinking it will boil faster. Always start with cold water when you are boiling. Why should your food suffer? What did the eggs ever do to you, beside provide you with pure deliciousness?

Bring the water to a boil.

Once boiled cover immediately with a lid (my pot doesn’t have a lid, so I’m improvising here). Leave covered for 10 minutes.

Then pour out the water and run cold water over the little eggs.

Construct a make shift water bath by throwing in a bunch of ice, to completely shock the little guys. Again, why dirty another bowl? This works fine.

Lastly, peel all the eggs under running cool water.

Boiling eggs is that easy! So now you know.

Okay, back to the potato salad. It’s bacon time because everything is better with bacon…

…Sorry vegetarians. I can’t resist.

Ahhhhhhaaahhhhhhaaahhhhhhhwhwhwhwhwhw (the heavens just parted).

The potato is the star. The potato is the star. The bacon is the star. The potato is the star. The potato is a star.

Cut the porky salty strips in half.

Then dice it up. Any size dice you’d like. Small or big, depending on your taste preference. You could also fry up the slices and then just crumble it in with your hands, for a more rustic feel.

I can’t help it, I’m drooling already and it’s not even cooked yet. Place the bacon in a hot skillet and cook until golden brown and crispy.

Stirring occasionally to ensure even cooking and browning. About 7-10 minutes.

Once cooked, strain with a slotted spoon and move onto a plate lined with napkins, to soak up the excess fat.

Set aside for later. Try not to sneak too many bacon bites. One or two is fine. You have to taste the quality. Just keep telling yourself that. It works.

Are you still there? Have you passed out from the crispy bacon goodness yet?

How lovely….bacon grease. You know how many people would kill for this? Is there anything better. Two words for you.

Let’s get started on the veggies. Grab some potatoes.

Cut the potatoes into a medium dice. I like to keep the skin on, not only because of laziness, but because of all the nutrients in the skin….okay mom!

Start by cutting the potatoes in half, length wise.

Cut the potatoes into long strips. Depending on the size, either 1-2 strips. I did 3.

Dice them, going in the other direction, making small to medium cubes. Make sure all your cubes are relatively the same size. You don’t want some big pieces and then some tiny ones, because they wont cook evenly.

Repeat with all the potatoes until you have a pile of them. A mound. A mini mountain ready to be climbed.

Mt. Tater. Looks more like a steep hill to me.

Place them on a foil lined baking dish and drizzle with olive oil.

Season potatoes with: Salt and pepper, paprika (more for color, than anything else), garlic powder, onion powder, and fresh or dried thyme.

Toss the potatoes to fully coat eat one.

Now this is what separates our potato salad from the ordinary. Place in a pre-heated 425 degree oven and roast for about 20-25 minutes.

Ooooh the crispiness of it all.

Oh yes I did….I just took it there.

Try not to continuously open the oven door to check on them. Forget about the little tots, opening only once, halfway through to toss the potatoes. You don’t want to lose all that hot air.

Its the crisping mechanism.

When completely brown and tender (check by popping a cooled one in your mouth, yum) remove from oven and allow to slightly cool.

Forget about them as we make the dressing. Er – Sauce. What do you call it?

Grab a bowl. For the dressing. Sauce.

Drop in some mayo. And please no miracle whip. Don’t you dare. There’s no place for that here.

Squirt some dijon mustard. Or Grainy mustard *Note to self, that would taste great*

A splash of apple cider vinegar. My mom’s secret ingredient. Not a secret anymore. You’re welcome.

Garlic Powder. These are powders not salt.

Old Bay Seasoning. Trust me.

Its missing a little green pop. Chives. Yup. We need chives.

Give them a good run through with your knife. Small, tiny pieces.

Whisk the sauce, dressing until smooth. Taste, adjust seasoning accordingly.

Let’s cut vegetables now. Grab a red onion.

Grab some sunglasses and place them on. It helps with the crying.

Slice off the end. Peel the onion, and cut in half. Then make uniform slices across, from root to cut. Mince but cutting in the opposite direction.

Toss in a big mixing bowl.

Don’t forget about the leafy tops. I can’t believe how many people cut the leafy tops off and throw it away. I mean calm on people. There’s tons of flavor in them.

They want to come to the party too.

Make long, match stick-like cuts lengthwise.

Line them all up and give a chop. Similar in size to the onion. Toss into the mixing bowl.

Slice off the ends and the very tips. Mince through and toss in the bowl again.

Oops, forgot the mince scallion beauty shot. “Insert imaginative picture here.” Use your imagination.

Grab some pickles. Yes pickles. Any kind works. I had hamburger pickles in the fridge….why not?

Give them a rough chop. Hack away.

Its the great pickle massacre Charlie Brown.

Grab the hard boiled eggs. Remember those from earlier? Super easy.

Admire all the yummy food confetti.

Give them a toss with a spatula.

Grab those golden brown crunchy potatoes.

Toss them all in the bowl.

Put the potato cube in the bowl.

Stop sneaking some into your mouth.

Give the ingredients a toss. Grab the dressing/sauce and pour it it.

My heart just skipped a beat.

Get it all in. Don’t waste any. Okay, you can lick the bowl.

Give it a good toss to coat completely, every single morsel.

STOP!! Don’t forget about the bacon!

What was I thinking? Toss it in. Reserve some for the top garnish.

Mouth. Is. Watering. Give it another toss.

You have to give it a try, uhh to check the seasonings of course.

Lucky for me I have a taste tester at hand.

When you get the go ahead, put into a nice serving bowl. It’s all about presentation.

Sprinkle with reserved bacon and chives.

That’s it. Total bliss. Make this and you ever look back to your plain old humdrum recipe. Take this to BBQ’s or pot lucks. Dinner parties, or just any night of the week. Fair warning though, you’ll want to eat the whole bowl. Or if you take it to a party, be sure to serve yourself some first, because it’ll be gone in two seconds – flat.

Here’s the recipe. Although it can easily be accommodated to make any portion you’d like. Super easy recipe.

Not Your Ordinary Potato Salad

Ingredients:

  • 4 Eggs
  • 4 Slices of Bacon or more if you’re a bacon lover like me
  • 5-6 Small potatoes, or 3-4 large ones
  • 1 tbs. Olive Oil
  • 1/2 tsp Paprika
  • 2 Sprigs Fresh Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt
  • Pepper
  • 1 Small Red Onion
  • 3 Stalks of Celery
  • 2 Whole Pickles or 1/4 cup Pickle Chips
  • 3 Scallions
  • Handful of Chives

For the Dressing:

  • 3/4 Cup Mayonaise
  • 2 tbsp Dijon Mustard or Grainy Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 2 Dashes of Hot Sauce
  • Salt
  • Pepper
  • 1/4 tsp Old Bay

Preparation:

Pre-heat oven to 425 degrees.

Bring eggs to a boil in a pot. Once the water comes up to a boil, shut off the heat, and place a lid on it. Leave alone for 10 minutes, it’ll carry over cook the eggs to perfection. After ten minutes, run cold water over the eggs and add some ice into the pot, while the water is running. This will allow the eggs to cool completely and stop the cooking process. Once cooled, peel the eggs under cool running water, and set aside.

Pre-heat a small skillet over medium heat. Cut the strips of bacon into small pieces and place in the hot pan. Cook, stirring occasionally until golden brown and crispy. About 5-7 minutes. Once finished, transfer the bacon onto a paper lined plate, using a slotted spoon. Allow to cool. Set aside.

This dish can easily be made into a vegetarian dish by omitting the bacon. Or if you are religiously against it, by all means, leave it out.

Wash and dry the potatoes, or if you’d like, peel the potatoes. Cut them into a medium dice, all the same size to ensure even cooking. Drizzle with the olive oil, and sprinkle in the spices and thyme. Place in the pre-heated oven on the middle rack and roast for 20-25 minutes, turning over once, half way through. Once fork tender and golden brown remove from the oven and allow to cool on pan, on a cooling rack or counter top.

Meanwhile cut the remaining vegetables, red onion, celery, scallions, pickles, into uniform small pieces and put in a large mixing bowl. Dice the hard boiled eggs from earlier and put them in the bowl as well. Toss the ingredients to combine well.

Pour the warm potatoes into the mixing bowl along with the cut veggies. Toss.

In a small bowl place all of the dressing ingredients and whisk to combine. Pour dressing over potato veggie mixture and toss well, to coat all of the dressing into the potato salad.

Sprinkle in the bacon from earlier and stir once again, reserving some for the garnish. Taste to make sure seasoning is spot on. Adjust accordingly.

Place in a serving dish and garnish with reserved bacon and chives. Serve as a side dish for any number of summer recipes. Eat immediately or wrap with plastic wrap. Can easily be made days in advance, stored in the fridge. Actually gets better the next day, cold. Yum. Enjoy.


Homemade Baked Potato Chips

Another one of those No-Recipe-Recipes . yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!

Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.

By the way, as noted in the recipe, I'm using unpeeled, red skin potatoes here, rather than russets. Russets are too starchy and don't perform the same, so do use the larger sized red potatoes, not the small new potatoes, for these chips.

Once slices, spread them out in a single layer on a baking sheet that has been brushed with a bit of olive oil. Here's where you can really have fun! Season them however you like! I used Bacon Salt seasoning, Slap Ya Mama Cajun seasoning, and salt and pepper on this tray. Try some BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, cayenne, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning, Greek seasoning, Old Bay seasoning, or whatever you like!

You'll bake them at about 400 degrees F for right about 20 minutes, or until they crisp up. Remember all ovens vary, so your time may differ. I highly recommend using an inexpensive oven thermometer to ensure that your oven thermostat is accurate for baking purposes. Remove the potatoes from the baking sheet to a paper towel to soak up excess oil, then transfer to a serving bowl and enjoy their lovely crispiness! Yes, they should be crisp - just like the ones you buy in the bag.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Homemade Baked Potato Chips

  • 2 medium sized red-skinned potatoes ,unpeeled
  • 1 tablespoon of olive oil
  • Kosher salt
  • Additional seasonings (see below)

Lay out two layers of paper towels. Preheat oven to 400 degrees F. Slice potatoes very thin, preferably with a mandolin and lay onto the paper towels. Top with another layer of paper towels and press to remove water. Place into a bowl and toss with the oil. Brush a baking sheet lightly with oil and lay the potato slices out in a single layer on the baking sheet. Sprinkle with salt and any additional seasonings, and bake at 400 degrees F for about 20 minutes, or until potatoes have browned and are crisp. Because there are hot spots in ovens, check frequently and pull off any that are already browned. Use a metal spatula to transfer the potato chips to a paper towel to cool, then to a serving dish.

Additional seasonings: Bacon Salt, Cajun seasoning, Creole seasoning, cayenne pepper, lemon pepper, BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning mix, Greek seasoning, Old Bay seasoning or any of those hundreds of seasoning blends on the market these days.

To Deep Fry: While I like these much better baked in the oven, you can also do them in the fryer. If you're frying, try Yukon Gold potatoes, but soak them a bit before frying and then pat them very dry. This helps to remove some of the starch that makes them soggy. Preheat fryer to 375 degrees and drop potato slices in the fryer basket, shaking to make sure the chips separate and do not stick together. Fry until light golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and/or desired seasonings.

Check These Recipes Out Too Y'all!

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