King Pak Potato Salad
3poundsKingPak 3tablespoons
whitepotatoes sweetpicklerelish
6eggs,hard-boiled 1tablespoonvinegar
1onion,chopped Garlicsalt
2teaspoonsceleryseed Saltandpepper
2/3 cup mayonnaise Paprika
2 teaspoons yellow mustard
1. Place potatoes in a pot. Add salted water to
cover by 1 inch. Bring to a boil, reduce heat and
simmer until tender. Drain and run cold water
over potatoes until cool. Peel and cut into chunks.
2. Place potatoes in a bowl; chop 4 eggs and
stir into potatoes with onion and celery seed.
3. Combine mayonnaise, mustard, relish and
vinegar; stir into salad. Season to taste with
garlic salt, salt and pepper.
4. Slice remaining 2 eggs. Arrange on top of
salad and sprinkle with paprika. Refrigerate.
Makes 8-12 servings.
Russet Potato Exchange
Twice-Baked Potatoes
Russet Potato Exchange of Bancroft, Wisconsin,
uses soil from rich glacial deposits and water
from deep underground aquifers to grow large,
tasty russet potatoes.
4largeBiggins* 3tablespoonscrumbled
russetpotatoes cookedbacon
2/3cupgrated 2tablespoonsbutter
MontereyJackcheese 2tablespoonssliced
1/2cupcrumbledbluecheese greenonions
3/4 cupsourcream 1/2teaspoongroundnutmeg
1/3 cup heavy cream Salt and pepper
1. Preheat oven to 350°F. Pierce potatoes with a
fork (do not wrap in foil); bake on oven rack for
70-85 minutes, or until tender; remove and let
cool for 10-15 minutes.
2. In a large bowl, mix cheese, sour cream, cream,
bacon, butter, onions and nutmeg.
3. Preheat broiler. Cut a thin slice off the top of
each potato. Scoop out centers, leaving a shell.
Combine potato centers with cream mixture and
blend. Season to taste with salt and pepper.
Spoon mixture into shells.
4. Place on a baking sheet 5 inches from broiler.
Broil for 4-6 minutes, or until golden brown. Turn
off heat; close door and leave for 7-10 minutes,
or until heated through. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Kirschenman Hot German
Potato Salad
For three generations the Kirschenman family has
been involved in growing potatoes. This recipe
from Ginny Kirschenman is a favorite made with
California red or white potatoes.
10 medium white potatoes
1/2pound butter
1 onion, minced
21/2cups water
2 tablespoons vinegar
2 tablespoons sugar
11/2teaspoons salt
1/4 teaspoon pepper
3 tablespoons flour
1. Preheat oven to 275°F. Boil, peel and slice
potatoes. Place in a large covered baking dish.
2. Melt butter in a large frying pan over medium heat
and cook onion until translucent. Stir in water, vinegar,
sugar, salt, pepper and flour to make a sauce.
3. Pour sauce over the cooked potatoes, cover and
bake for about 11/2 hours. Makes 12 servings.
