It’s time for another summertime side dish edition with this great New Red Potato Salad recipe. It is a perfect recipe to make ahead of time.
A Lebanese side dish loaded with fresh herbs, lemon, and lots of potatoes! It's a great side dish for any dinner or cookout and couldn't be easier to make.
These traditional Greek potatoes come out soft, tender, & mouthwatering and are smothered in a traditional light red sauce with hints of cinnamon.
Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They're then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!
Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes
The perfect midweek dinner! This roasted red pepper and sweet potato soup is simply delicious with its sweet roasted flavors. The addition of coconut milk makes it super creamy and the recipe only requires minimal effort to make.
With just a few simple ingredients, this classic Danish warm potato salad with corn and red onions cooked in vinegar and tossed with baby greens comes together…
Cambodian Chicken Red Curry, known as Somlar Kari Saek Mouan or sometimes Khmer Red Curry, is a rich, flavorful curry made with coconut milk, chicken, eggplant, green beans, potatoes, sweet potatoes, and a wonderful red curry paste called kroeung. It's similar to Thai red curry, but not as spicy.
I absolutely love duck but it is definitely something that we only really eat for a special occasion meal (though I'm not really sure why!). If you've never tried it please do – as long as you are a meat eater I'm sure you will love it! The key is to keep it pink so that the meat is melt in your mouth – just like you would eat a steak. The red wine sauce is the perfect accompaniment and goes so well with the caramelized shallots. I appreciate that serving Roasted Garlic Mashed Potatoes might not be your idea of something to eat for a romantic meal, however my theory is as long as you're both eating it, then it's fine! That being said if you'd rather miss out the roasted garlic you can easily serve plain mashed potatoes or add some finely chopped herbs such as parsley and chives to make it herb mashed potatoes. As promised here is my 'Get Ahead' plan to ensure you're not frantically running around at the last minute trying to get everything organised! Have fun and enjoy! Things you can do in Advance: *Roast the garlic *Make the red wine sauce *Peel and cut the potatoes then put in a pan of cold water *Prepare the shallots – as far as peeling and if necessary cutting. *Prepare the asparagus by snapping off the tough, woody bottom. *Prepare the duck – remove any excess fat and score the top as per recipe. Serves 2 (easily doubled although the sauce is enough for 4) For the Duck and Red Wine Sauce: 2 duck breasts Salt and pepper 1 tbsp olive oil 1 shallot 1 clove of garlic, crushed 1 tbsp balsamic vinegar 2 tbsp redcurrant jelly 1 tsp fresh thyme (or ½ tsp dried) 250ml red wine Salt and pepper Small knob of butter For the Roasted Garlic Mashed Potatoes: 1 bulb of garlic Drizzle of olive oil 750g potatoes 25g butter 50ml milk, warmed Salt and pepper 1 tbsp parsley, finely chopped (optional) For the Caramelized Shallots: 6-8 shallots 1 tbsp butter 1 tsp sugar Salt and pepper To Serve: Asparagus (or other green veg of your choice) Small knob of butter Salt and pepper Pre-heat the oven to 200C/400F/Gas mark 6. Start by preparing the garlic for the mashed potatoes. Cut the top off the garlic bulb about 1cm down (not the end that has the root). The idea is to expose all the cloves so that they turn golden as they cook and the flavour mellows. Place on a square of aluminum foil large enough to wrap around the garlic and season with a little salt and pepper and then drizzle with the olive oil. Wrap securely in the foil and place in the oven on a medium shelf for approximately 40 minutes. When ready, remove from the oven and leave to cool. While the garlic is roasting make the red wine sauce. Heat the oil in a small pan and gently sauté the onion or shallots for 5 minutes until softened but not coloured. Add the garlic and continue to cook for another minute before adding the balsamic vinegar. Increase the heat and cook until the vinegar has evaporated (a few minutes). Add the redcurrant jelly, thyme, wine and seasoning and leave to simmer gently for 15-20 minutes, stirring from time to time. If you prefer, make the sauce in advance then simply reheat before serving. Peel the potatoes and cut into large chunks then pop in a pot filled with cold salted water. Cover with a tight fitting lid and bring to the boil. Reduce the heat and simmer gently for approximately 20 minutes or until they are tender. While the potatoes are cooking prepare the shallots. Add the shallots to a pan of boiling water and cook for 2 minutes. Drain and leave until cool enough to handle, then remove the skins and set aside. If you have any large shallots cut them in half so that they are all similar in size. Trim any excess fat from the duck breasts and then score the skin with a roughly 5 or 6 diagonal cuts – be careful that you only score the skin and don't cut through to the meat. Season the skin side with some salt and pepper. Heat a large frying pan until hot and add the duck breasts, skin side down. Cook over a high heat until the skin is golden brown and crispy then turn and cook for another 30 seconds (watch 'cause there will be a lot of fat in the pan and it will spit!!) Remove from the pan and put in an oven proof dish and place in the oven, skin side up, for 7 minutes. Remove from the oven when ready, transfer to a plate then cover with foil and leave to rest. Meanwhile, finish cooking the shallots. Melt the butter in a pan that has a lid and add the shallots, sugar and seasoning. Cover with the lid and cook over a medium heat for approx. 10 minutes, shaking the pan from time to time, until tender and caramelized. Boil some water for the asparagus in a pan. Prepare the asparagus by ‘snapping’ off the woody bottoms. (Take one stem of asparagus, hold it at both ends and bend it – it will snap naturally near the bottom.) Once the water is boiling add a good pinch of salt and cook the asparagus for 2-3 minutes (depending on how thick they are) then drain. Return to the pan and add the butter. Cover with a lid and keep warm. Drain the potatoes when they are ready and mash well with the butter and warmed milk. Squeeze in roughly half of the garlic cloves from the bottom of the bulb and mash into the potatoes. It may seem like a lot of garlic but the flavour will be far less intense than raw garlic and almost sweet. Season with salt and pepper and add the parsley if using. When ready to serve, spoon some of the mashed potato onto each plate then slice the duck into approx. 6 pieces and arrange on each serving plate on top of the potatoes. Add the vegetables and the top with the red wine sauce and serve immediately, then sit back and enjoy your delicious meal with a glass of wine!
This stupidly simple sweet potato tagine gets a big hit of flavour from rose harissa and ticks both the vegan and vegetarian options and is just as good as a main course as it is as a side dish.
My FAVORITE recipe for the classic salad with a tangy dressing that everyone LOVES!! Flavor and texture galore in this EASY salad that's perfect for parties, picnics, and potlucks!!
It's classic, creamy, and seriously good.
Oh I'd been searching and searching for a good Bavarian Potato Salad. One that would remind us of the years we were stationed in Germany, and enjoyed all kinds of German delicacies. This Bavarian Potato Salad is one to enjoy year 'round! It pairs perfectly with a variety of pork dishes, but is equally good served with Brats or hot dogs, and grilled or roasted chicken. I finally found one we all really love and agree it's the most authentic we've been able to find. In fact, a very good friend of mine, Michele Wynn Gerhard, a renowned Chef who is unfortunately no longer with us, spoke lovingly about this recipe when I shared it with her. "THANK YOU, Mary! In my opinion, this is THE German potato salad recipe!!! Seriously! I can definitely picture my German mother-in-law in her kitchen. I can definitely smell the Kartoffelsalat from here, and I can almost taste it! The picture looks almost identical to hers. I'm talking MEGA drool here! If I'm ever able to get in the kitchen and cook again, this will be the first thing I make! KEY - the right potato (never Russet "baking" potatoes!), right balance of vinegar & oil, using a good MILD vinegar, and please, please, please don't omit the chicken (or beef) broth, even if it sounds weird to you. YES, pour the vinegar over the warm potatoes, and yes, to just a small amount of sugar. It enhances the flavor somehow, but doesn't make the salad taste sweet. And, as "Mutti" says, NEVER serve hot or cold, always warm, by which I mean room temperature. In all these years, I've never seen a recipe that came so close to describing exactly what Mama Mizzi did 1,000's of times, at least. Her kids, grandchildren, and daughter-in-laws learned to make it by watching her. Ditto for all her best dishes. I've never seen her consult a recipe, not even when baking. Oh yeah, the fresh herbs are important, too. She always had a great garden and used whatever was available to her there - always parsley & chives, dill if she had it. Yes, freshly ground black pepper, and she was just as fussy about her vinegar as she was about the type of potato she used. Thanks again, dear Mary... this is a treasure, for sure!" Love, Michele RECIPE Ingredients 5 pounds Yukon Gold or Red potatoes (not Russet) 1 small onion, finely chopped 1/2 pound bacon, cooked and crumbled 1 tbls. dill weed 1/4 cup parsley leaves 1/4 cup chicken stock 1 tsp. sugar 2 tsp. sea salt 1 tsp. course-ground black pepper 3/4 cup red wine vinegar 1/2 cup vegetable oil (or less; add small amount at a time) Method Cook bacon until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Next dice the onion. Boil the potatoes, skin on, until fork tender (approx 20-30 minutes) in water. Drain and let sit in cold water to cool down enough to handle; gently rub off the peel. Once all of the potatoes are peeled, cut each potato in half and then bite size pieces, or slices, however you prefer. Pour the vinegar, salt and pepper on to the warm potatoes and wait for a few minutes, stirring once. Let the mixture absorb into the potatoes, which takes just a few minutes. Add the bacon, onion, dill weed, the reserved bacon fat, and chicken stock. Gently stir with a large wooden spoon being careful not to press the potatoes too much. Add about 1/2-3/4 cups of the vegetable oil and combine (you may need more later). Add 1 teaspoon of sugar, taste and adjust the salt, if necessary. Add a little more vinegar, if necessary so it has a mild tart taste. The potato salad should have a nice shine to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. Add the parsley last and stir to combine. Serve at room temperature. Adapted from A Feast for the Eyes Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!
This Three Potato Salad is a fun mix of three kinds of potatoes - sweet, russet and red - and it makes a delicious potato salad! Careful, this dish is highly addictive!
Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They're then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!
Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Batata harra is a popular Middle Eastern dish made with crispy, spicy potatoes, flavored with garlic, chili, and cilantro. This Lebanese dish is perfect as a vegetarian appetizer, a side dish, or as part of a mezze platter. This recipe can be made in the oven or the air fryer.
This recipe only has a few ingredients but North African spice blend ras el hanout adds a big punch of flavour
Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce. Make this in the oven, on your stove or even in a slow cooker - instructions provided for all!Note: This is my original lamb shanks recipe. There is also a more involved Restaurant-style red wine lamb shanks version in my cookbook which is more "fine-dining" style and involves an overnight marinade. See Note 7 for more information!
Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce. Make this in the oven, on your stove or even in a slow cooker - instructions provided for all!Note: This is my original lamb shanks recipe. There is also a more involved Restaurant-style red wine lamb shanks version in my cookbook which is more "fine-dining" style and involves an overnight marinade. See Note 7 for more information!
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
This festive German-inspired Christmas menu features roast goose or beef rouladen, braised red cabbage, spaetzle, potato dumplings, and Stollen.
A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.
This protein-packed soup requires little supervision, takes only a few minutes to prep, and simmers away on the stove by itself until it's ready to be enjoyed! We aways like to make a huge pot, and store batches in the freezer to enjoy later on.
Red Snapper with Baby Potatoes, Wild Mushroom and Artichoke Ragout with Vierge Sauce. Discover our recipe rated 3.9/5 by 54 members.
Here are some of our very favorite German-inspired potato recipes, including warm potato salads, tender dumplings, savory pancakes, and more.
Potato pancakes in my family were served mostly on Fridays. They are easy to make and taste delicious! Polish serve them with sour cream, so savory.
This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!
Those anthocyanins tho.
Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!
An upgraded version of mashed potatoes, our spin on Irish Colcannon adds leeks and kale to a cheesy and creamy mash. This is the perfect side dish for St. Patrick's Day, Thanksgiving, Christmas, or even the holiday its traditionally served on, Halloween!
my classic braised short ribs recipe full of red wine and hearty herbs, served with roasted root vegetables and whipped potatoes servings: 6
Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.
