TOP BRASS
Grilled Red Potato Salad
4 pounds California Fresh Top Brass* red potatoes,
scrubbed and cooked until tender, drained and halved
1/2 cup olive oil, divided
Salt and pepper
3/4 pound bacon
1 large red onion, thinly sliced
1/4 cup white wine vinegar
1 tablespoon sugar
1/4 cup chopped fresh parsley
1 cup crumbled blue cheese
1. Preheat grill.
2. Toss potatoes in a bowl with 1/4 cup olive oil and salt and pepper to
taste. Grill potatoes for 3 minutes on each side; set aside.
3. Cook bacon in a skillet until browned and crisp. Remove from the pan,
cool and then crumble.
4. Remove all but 2 tablespoons of bacon fat from the pan. Add onions
and cook over medium heat until soft, 5-6 minutes. Stir in 1/4 cup olive
oil, vinegar and sugar; cook until sugar is dissolved.
5. Place potatoes in a large bowl. Pour onions over potatoes; add bacon,
parsley, and salt and pepper to taste. Toss to mix. Sprinkle with crumbled
blue cheese. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
L&M
Nature’s Delight Baked Potato Salad
8 L&M Nature’s Delight baking potatoes, cooked, peeled and diced
1 pound Velveeta or similar cheese, cubed (light works fine)
1 cup real mayonnaise
1/2 cup chopped onions
Salt and pepper
1/2 pound bacon, fried and crumbled
1. Preheat oven to 325°F.
2. In a large bowl, combine potatoes, cheese, mayonnaise, onions, and
salt and pepper to taste. Place in a 9-by-13-inch glass baking dish. Top
with crumbled bacon.
3. Bake, uncovered, for 1 hour. Do not overbake, as it tends to separate.
Makes 12 servings.
This recipe was submitted by the Baskett family of L&M Companies in Raleigh, North Carolina.
* Brands may vary by region; substitute a similar product.
