Delicious Potato Salad

Prep Time: 35min Cook Time: 25min

My family loves potato salad, so I am going to share it. This salad is really a mix of my family's and my husband's family's potato salad. There are items that my mom puts in hers, items that his mom puts in hers and then there are the yummie items that my husband and I threw in, to top off the deliciousness of our potato salad.

The great thing about this potato salad, is that you can put in as many of the inredients below as you want. Furthermore you can put as much or little of them as you want. When I'm pregnant, we usually leave out the onions alltogether or when we're out of one or the other vegetable, we just leave that out.

Ingredients:

*10 large potatoes

*10 strips of bacon, finely chopped

*1/2 onion, finely chopped

*1 large tomato, diced

*3 pickles, finely

*2 eggs (boiled), coarsly chopped

*10-15 broccoli florets, chopped

*some grated skimmed Mozzarella cheese (or any other cheese you may like)

*1 can of white, flaked tuna

Preparation:

Start out by laying the bacon out on a cookie sheet, covered with parchment paper. Bake for 15min at 350 or until you can tell the bacon is crispy on one side, then turn it to the other side and bake for another 5min or so. While the bacon is in the oven, peel and chop the potatoes and boil them for 20min. Also boil the eggs for 10 min.

Pour this salad dressing in the salad bowl. Add quite a bit (4-5tablespoons) of low fat Hellman's mayonnaise (or miracle whip if you prefer) and whisk well. Chop the onion, tomotoes, pickles, broccoli florets, slice the eggs and grate some cheese.

To make things a bit easier, when stirring, pour some potatoes in the bowl first, then add some of each vegetable etc. and stir. Repeat this process until everything is in the bowl, by this point, hopefully nicely mixed. Sprinkle a bit of cheese on top and top with some parsley for nice presentation. Enjoy!

Linking up with: Skip to my Lou

Rösti Recipe

You know, this whole "working for a living" thing sucks.  There is never enough time now to juggle work and kids and recipes.  I know most people have/are going through it, but I haven't since I have been married with kids up until a couple of weeks ago, so it is fairly new.  Anyway, to continue on with my Swiss fair recipes, I am going to share my version of rösti.  So what is rösti anyway, you ask?  Well, it is like a potato pancake or hash brown kicked up a notch.  You could have it for breakfast I suppose, but we typically make it for dinner, as it is really filling and takes some time to make.  Here is what you need and how to make it:

4-5 white potatoes (you could probably use any, but that is what I usually use) coarsely shredded
2 shallots or one medium onion, finely shredded
2 cloves of garlic, minced
4 eggs, divided
4 slices of ham
Raclette cheese (if you can find it) or cheese curd
generous amount of salt
pepper

Shred the potatoes and put into a sieve.  Try to squeeze out as much of of the moisture in the spuds as possible.  Sprinkle some salt on the potatoes to help prevent them from getting brown.  Put the shredded potatoes in a bowl, add in one egg, the onion, pepper and garlic.

Pre-heat the oven to 350 degrees fahrenheit.  In an oven safe frying pan (non-stick if possible), heat to medium heat, and put in a generous amount of olive oil.  Toss in the potato mixture into the pan and constantly stir for about 10 minutes to start cooking the potatoes. After the 10 minutes, form the potatoes into a patty and cook, for about another 10 minutes, until golden brown on the bottom.  Flip the patty over, (which may seem difficult, but you can either flip it in the pan, or slide it onto a plate and flip it back onto the frying pan), and cook for another few minutes.  Put the ham onto the rösti and then the cheese and toss into the oven for about 10 minutes, or until the cheese is nice and gooey.  Fry up the remainder of the eggs (traditionally, served sunny side up, but we like them over easy) and put on the rösti when out of the oven.  Cut into sections and serve.

Alternatives:

-You could make the rösti smaller without the toppings and serve as a side with a steak.

-To kick it up a notch, toss some raw bacon or pancetta into the potato mixture.

-You could also toss in some finely chopped broccoli and/or cauliflower to hide some veggies (we've done it before, and turned out well)

Hopefully, I will be able to post again before another two weeks, but really, it is all chore dependent.  This post took around 12 hours to get through.

-d