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California Avocado Tri-Color Potato Salad

Salad

This lightened-up and festive tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy chunks of fresh California Avocados, which are in season spring through fall. Featuring a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing, it provides an excellent source of dietary fiber and a good source of potassium and protein. This delicious and nutritious

Potatoes Boulangère

Appetizer, Side Dish, Main Dish

Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.

Classic Thanksgiving Mashed Potatoes

Side Dish

For many families, Thanksgiving dinner wouldn’t be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them – an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter. The November 2019 issue of San Francisco Magazine suggests pairing mashed potatoes with Sauvignon Blanc since the crisp wine with notes of citrus will cut

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Main Dish

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it rest

Potato Salad with Vidalia Onion Vinaigrette

This Potato Salad with Vidalia Onion Vinaigrette is perfect for picnics and BBQs because it has a dairy-free dressing which won’t spoil quickly when left in the sun. Kids will have fun drizzling olive oil into the food processor, watching the vinaigrette emulsify. You’ll have extra Vidalia onion vinaigrette leftover to dress for future salads. Recipe courtesy of The Kids Cook Monday and Andrea’s Recipes. Ages 8-11

Yummy Baked Potatoes

Winner of the US Potato Board’s Ultimate #TopTater Recipe Contest, in partnership with Better Homes and Gardens magazine, this flavorful Yummy Baked Potatoes recipe combines baked potatoes with tasty leeks and kale. Photo by Better Homes & Gardens Contributing Food & Lifestyle Editor Gaby Dalkin.