Southwestern Potato Salad / #FarmersMarketWeek

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It is the third day of #FarmersMarketWeek, and I thought this was the perfect day for a side dish! I love a little bit of zip in my food, and this Southwestern Potato Salad, with its creamy sauce of both mayo and sour cream, onion, peppers, and cilantro for a start, definitely delivers the flavor!

Make this recipe a couple hours ahead of your serving time. Time spent in the fridge once the salad is put together, helps the ingredients come together in a melody of happy harmony.

Southwestern Potato Salad

(serves 7-10)

(printable recipe at end of page)

1.5 pounds Baby Red Potatoes

1.5  pounds Baby Yellow Potatoes

1 cob of Corn

Butter

sprinkles of Chipotle Seasoning

1 small Red Pepper

1 small Yellow Peppers

1/2  cup Mayonnaise

1 tablespoons Sour Cream

1/2 teaspoon Mustard

2 teaspoons Sugar

1-2 Scallions 

Fresh Cilantro

I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace. 

Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill. 

Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.

Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers char all around. You don't want them completely burned. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.

Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.

Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.

     

 Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.

Enjoy your Southwestern Potato Salad! 

 Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more!

Thank you for stopping by today! I am so happy that you did! Find a printable copy of this recipe at the end of the page!

Here’s more Farmer’s Market Week Recipes: Check these out!

Breakfast Recipes

• Glazed Peach Scones by Our Good Life
• Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

• Air Fried Zucchini Fries by West Via Midwest
• Bacon Wrapped Pickles by Take Two Tapas
• Chilled Cucumber Melon Soup by Cookaholic Wife
• Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
• Raspberry Lemonade Limoncello Cocktail by Books n' Cooks
• Strawberry Pesto Brie Bites by Kate's Recipe Box
• Watermelon Rind Pickles by Palatable Pastime
• Zucchini Nachos by Magical Ingredients

Side Dishes Recipes

• Air Fryer Brussel Sprouts by Devour Dinner
• Diner-Style Breakfast Potatoes and Onions by Family Around the Table
• Honeyed Carrots with Citrus Basil Gremolata by Jolene's Recipe Journal
• Southwestern Potato Salad by The Freshman Cook
• Twice Baked Potatoes by Hostess At Heart
• Zucchini Corn Fritter by The Fresh Cooky

Main Dish Recipes

• Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
• Philly Style Pepper Steak by A Kitchen Hoor's Adventures
• Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
• Steak and Bell Pepper Salad by The Redhead Baker

Dessert Recipes

• Apple Squash Quick Bread by Hezzi-D's Books and Cooks
• Corn Ice Cream by House of Nash Eats
• Homemade Peach Ice cream by SueBee Homemaker
• Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms

potatoes, sour cream, mayo, corn on cob, chipotle seasoning, cilantro, peppers

side dish, picnic food, backyard eating,

american

Yield: 10-15

Author: The Freshman Cook

Southwestern Potato Salad

This Southwestern Potato Salad is bursting with flavor, and is easy to put together. The flavors are amazing with chipotle seasoning, baby red potatoes, baby yellow potatoes, mayo, cilantro and scallions.

Ingredients

• 5 pounds Baby Red Potatoes
• 5 pounds Baby Yellow Potatoes
• 1 cob of Corn
• Butter
• sprinkles of Chipotle Seasoning
• 1 small Red Pepper
• 1 small Yellow Peppers
• 1/2 cup Mayonnaise
• 1 tablespoons Sour Cream
• 1/2 teaspoon Mustard
• 2 teaspoons Sugar
• 2 Scallions
• Fresh Cilantro

Instructions

1. I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
2. Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
3. Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are charred.
4. Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
5. Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
6. Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
7. Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
8. Enjoy your Southwestern Potato Salad!

https://www.thefreshmancook.com/2021/08/southwestern-potato-salad.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Southwestern Potato Salad

Southwestern Potato Nachos

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The flavors of the southwest are one of my favorites. I never get tired of them. So when I found out that the theme for this month's Best BiMonthly Recipe Challenge Blog Hop Ever! was potatoes, I knew exactly what I wanted to create. Southwestern Potato Nachos! The base of the nachos are made of egg washed potato wedges. They are topped with lots of great southwestern flavor from salsa, green onions, black beans, 2 types of cheeses, roasted peppers and more. The secret to making this easy to assemble and keeping it hot for serving is to have all the ingredients cut and chopped prior to baking. Once it is out of the oven, it comes together quickly. Mix up the way the ingredients are added or change some of the ingredients if you want. Make it yours with your favorite southwestern flavors!

Southwest Potato Nachos

Scalloped Potatoes

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Today is reveal day for Secret Recipe Club! This month I was assigned a wonderful, fun blog,
A Day in The Life. It is authored by Danielle, who is the mother to 2 adorable little boys, and she lives in beautiful Kentucky, which is right across the river from where I grew up, and it holds a special place in my heart. Danielle's blog has many recipes to choose from, but I chose this particular recipe because I thought it would be a wonderful addition to our Father's Day festivities. And it was! Delicious Scalloped Potatoes!

Scalloped Potatoes

1 1/2 cups Heavy Cream 

1/2 teaspoon dried Thyme

2 Garlic Cloves, minced

1/2 teaspoon ground Nutmeg

2 pounds Russet Potatoes

1/2 cup freshly grated Parmesan Cheese

1/2 cup shredded Cheddar Cheese

Preheat your oven to 375 degrees. 

         Butter or spray a casserole dish.

Peel your potatoes, and then

using a mandolin or slicer, cut your potatoes

into 1/8" slices.

In a medium saucepan, over medium low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.

Place a layer of potatoes in the bottom of your prepared casserole dish, overlapping slightly.
Season with pepper. 

Pour about 1/3 of the cream mixture over the potatoes.
Sprinkle some of the parmesan and cheddar over the potatoes.

Do this for 2 more layers.

Bake, uncovered, for 40-45 minutes.

Enjoy!








Thanks Danielle for a great recipe, that was loved by all and made a delicious
addition to our Father's Day celebration!


I made a few changes to this recipe. To see Danielle's exact recipe
go to www.danielledeskins.blogspot.com. 

Au Gratin Potatoes

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This weeks side dish is Au Gratin potatoes. It's the perfect potato for a beginning cook, or for anyone that is tired of mashed or baked potatoes. It's a great comfort food dish, and there are so many variations of the basic Au Gratin, it's mind boggling.  But today, we are making basic Potatoes Au Gratin. You're gonna love em!

Au Gratin Potatoes

4 Idaho Potatoes

1/4 cup Butter

1/2 medium Onion

1/2 tablespoon Flour

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Half and Half

1 cup shredded Cheddar Cheese

1/4 cup Dry Bread Crumbs

Cut the potatoes in half.

Cut a piece off the bottom, so they will be flat to go

through the food processor.

Put through a food processor to slice the potatoes.

They should look like this. You can also slice the potatoes

on a mandolin if you have one.

Cut the half onion in half.

Slice the half onion.

Chop the slices.

Put the butter and the chopped onion in a saucepan.

 Cook until soft. Stir a few times.

Add flour, salt, & pepper. Cook over low heat,

until mix is bubbly.

Stir in milk and 3/4 cup cheese. Heat to boiling,

stirring constantly. Boil and stir for 1 minute.

Ready to go.

Place potatoes in a 1 quart casserole 

sprayed with pan spray.

Pour the cheese sauce over the potatoes.

Bake in the oven at 375 degrees for 

1 hour uncovered.

Mix the rest of the cheese and the bread crumbs, and

sprinkle over the potatoes.

Bake for 15 minutes longer, until brown and bubbly.

Enjoy!

Thanks for joining me today!

Please stop by tomorrow when we will be making

Fried Ice Cream!

Hope to see you then!

Mini Re-Bakes

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This weeks side dish is mini re-bakes. There is something great about making re-bakes. They can be made fancy or simple. It all depends on what you put in them. When you think about it, almost anything will work. You can stuff your potatoes with bacon, mushrooms, onions, or even cilantro, sun dried tomatoes, asparagus, chicken, or smoked salmon. The sky is the limit. When I made these mini re-bakes, I put the mashed potato and the ingredients into the potato with a spoon. If you are looking for a little fancier result, you can pipe your potato with a pastry bag and a decorating tip. Anyway you make them, they will be great!

Potatoes

Bacon

Milk

Butter

Cheese

Wash your potatoes, then prick the skin with a fork

to help the steam release when they are cooked, 

and they won't explode. (It happens)

Microwave your potatoes. I know some people don't

like to microwave potatoes. I have heard comments that

the potatoes don't taste the same. I kind of agree. 

They do taste a little different, just not enough to

make any difference to me. So, go ahead and

bake them in the oven if you want to. Your 

potatoes are small, so it shouldn't take longer than about

5-6 minutes to cook. After they are cooked, let them cool

for about 15 minutes.

While the potatoes are cooking, fry your bacon.

You want it crisp so you can chop it up for the potato.

Drain the bacon on a paper towel.

While your bacon is cooling, cut your potatoes in half.

Then, scoop out the pulp in your potato. Leave a 

little around the diameter of the potato to keep 

some stability. 

Put the pulp in a bowl.

Add milk.

Mix together until creamy.

Put the mixed potatoes back in the potato shells.

Top the potatoes with chopped bacon and cheddar.

Put in the microwave to melt the cheese.

If you want to put them in the oven, cook at 

325 degrees for about 10 minutes. Keep an eye on them.

Enjoy your mini re-bakes.

Thanks for joining me for this weeks side dish.

I hope you enjoy the potatoes, and make them often.

Tomorrow we will be making this weeks dessert,

Key Lime Mousse Shooters.

They are delicious and habit forming.

See you then!