Dana’s Red Potato Salad
Skagit Valley’s Best Produce/
Wallace Farms/Valley Pride
12 medium Washington*
red potatoes
10 eggs, hard-boiled,
peeled and sliced
1 small kosher dill pickle,
chopped
1/2 medium Walla Walla
sweet onion, finely
chopped
4 celery stalks, finely
chopped
2 cups mayonnaise
1 tablespoon chopped
fresh dill or
1/2 teaspoon dried
1/2 teaspoon yellow or
Dijon mustard
Salt and pepper to taste
Preheat oven to 350°F.
Scrub potatoes with a vegetable brush under cold
running water. Cut a slit in each potato, place on a
cookie sheet and bake until just tender, about 30-40
minutes, depending on the size of the potatoes. Let
cool, then refrigerate for 2 hours or overnight.
Reserve 1 potato and mash with hands. Cut remaining potatoes into bite-size chunks. Put all potatoes in
a large bowl.
Add all remaining ingredients and mix well. Chill until
ready to serve. Makes 8-10 servings.
Tip: For variety, add finely chopped green bell pepper,
roasted sweet red pepper, cooked and crumbled
bacon, and/or Italian dressing. Serve with parsley and
pickled beets.
From Dana’s Restaurant, Moses Lake, Washington.
* Brands may vary by region; substitute a similar product.
Artichoke Jalapeño Potato Pancakes
Reser’s Fine Foods
2 1/2 cups Reser’s*
Mashed Potatoes
1/2 cup Stonemill Kitchens*
Artichoke Jalapeño Dip
1/4 cup ( 2 ounces) grated
Parmesan cheese
2 tablespoons chopped
red bell pepper
2 tablespoons chopped
fresh parsley
1 cup plain dry bread
crumbs or panko
Oil or clarified butter
for frying
In a medium bowl, mix mashed potatoes, dip,
Parmesan, bell pepper and parsley together until
blended. Shape into 12 round patties, about 1 inch
thick. Coat in bread crumbs and set on waxed paper.
Heat a heavy skillet on medium-low, and add oil or
butter. When oil is hot, add cakes and cook until
golden, about 5 minutes per side. Makes 12 cakes.
Tip: Serve as an alternative to mashed potatoes, or
as an appetizer.
Brands may vary by region; substitute a similar product.
