Thursday, June 25, 2009


I received this kind of funny video about how to peel a potato very easily. At first, I thought it was a joke but after watching the video I've decided that it might be very useful. I can see using this method of peeling a potato when making potato salad or mashed potatoes. If you need to boil and peel a boatload of potatoes, give this method a try. I'm definitely going to try it since peeling potatoes is one of my least favorite cooking tasks. We all do it but I don't know anyone who really enjoys it. In honor of discovering this new easy method to peel potatoes, I thought I would provide a few great potato salad recipes and an interesting potato ice cream recipe. We haven't tried it yet but I think we will.

Southern Potato Salad

Serves 4


4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste


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

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.


Serves 4


4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste


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

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.


Serves 8


8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup minced onion
5 hard-boiled eggs


1. Boil peeled potatoes in salted water till done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix next 7 ingredients in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.


By H. Alexander Talbot

500g raw russet potatoes, cut into quarters lengthwise
530g skim milk
80g agave nectar
4g salt
370g whole milk yogurt

Cook the potato quarters on the grill until they are charred on all sides. Once the potatoes are grilled, cut them into chunks and put them in a pot with the skim milk, salt and the agave nectar. When the potatoes are falling apart, turn off the heat and fold in the yogurt. Use a food mill to coarsely pulverize the base mixture.

Chill the mixture. We use a pacojet to make ice cream, a device which thinly shaves the frozen mixture into creamy ice cream. In lieu of the pacojet, I would recommend quickly pulsing the ice cream mixture in a blender to smooth the mixture. This process must be done quickly so as not to overwork the gluten in the potatoes. At this point, freeze the mixture in an ice cream maker.

Grilled Idaho® Potato Ice Cream


2 cups milk
2 cups cream
4 - 5 each skins of grilled Idaho® potatoes
¾ cup sugar
9 egg yolks


Bring the milk and cream to a boil with the potato skins.

Whisk the yolks and the sugar together. Temper the liquid into the yolk mixture and return to stovetop.

Cook until the mixture thickens enough to coat the back of a spoon.

Strain and cool in an ice bath. Process in ice cream machine.