If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
3 pounds potatoes, peeled
1 1/2 ounces white chocolate, chopped*
3/4 teaspoon salt
6 dashes hot red pepper sauce, such as Tabasco sauce*
1 1/2 cups fat-free milk
Preparation
Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain, then return potatoes to the pan and place over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.
Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce.
Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. Makes 8 servings.
Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.
Ingredients
1 pound medium red potatoes, scrubbed
Salt to taste
2 tablespoons balsamic vinegar
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped scallions
1 tablespoon chopped fresh dill
Freshly ground white or black pepper to taste
Preparation
1. Boil potatoes in salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.
2. Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix. Taste and adjust seasonings. Serve at room temperature.
