Tag Archives: potatoes

Pesto Potato Salad

With summer in full swing, barbeques and potlucks are plentiful. And of course, I’m always debating about what to bring for these events. Since it really depends on the group your serving, and if you’ve been assigned a specific dish or not.  It can be tough to bring a side that stands out, but at the same time will tempt most palates. For a different take on a potato salad, try this pesto infused travel-friendly version. It’s super easy to throw together and pretty tasty as well.

Shopping List:

1 pound baby new potatoes, halved

2 cobbs of fresh corn, with corn cut off

1/2 pound green beans, trimmed and cut into 2-inch peices

1 red pepper, roughly chopped

1/2 cup of prepared pesto, here’s my version of pesto.


1. Bring a small pot of water to boil, with a 1 teaspoonn of salt.

2. Add the potatoes to the pot and set the timer for 10 minutes. At ten minutes throw in the green beans for only two minutes. And then immediately, toss them all in ice water to stop the cooking process. The potatoes should be a tender, but still crisp.

3. While the potatoes are warm stir in the pesto sauce, the corn and red pepper. Then, it’s ready to serve.

Serves: 6-8 people

Other Potluck Friendly Sidedish Posts:

Israeli Couscous Spa Salad

White Bean Picnic Salad

Make-Ahead Mushroom Salad

Thai Carrot Slaw


Stuffed Potato Chowder

With all of the parties and fancy foods, sometimes it feels really good to just satisfy a had a craving for Marie Calendar’s Potato Cheese Soup.

I am a soup lover, for sure. I always have been–no doubt about it. And if you’ve followed this blog I’m sure you’ll recall some of my favorite qualities of soup. See below for a list of some of my older posts about soup.

But back to my inspiration for this soup, it used to be that I would order this soup for take out pretty often when I was living at home during college. And that habit turned into an absolute fascination with potato chowders.

Since then, I have tried many versions at countless restaurants, but I have never found one I like as much as the one at this restaurant. Now, I’ve given this soup a lot of thought. And, I think what makes this soup so wonderful is that is so rich and thick that’s it’s almost like eating a bowl of mashed potatoes–which by the way, who could resist that?

So of course when I was recovering from my recent illness it was natural that I would return to my old favorite soup, but this time instead of heading over to the supermarket for the blah version from the deli counter, I decided to give it a shot and try to recreate it myself.

Turns out this soup is super easy thanks to a few prepped ingredients from the grocery store, which translates to very little hands on time. And it’s ready in under 30 minutes start to finish. How great is that!

Shopping List:

4 cups frozen hash brown potato cubes

2 cup low sodium chicken broth

2 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup chopped green onions or chives

4 cloves garlic, smashed

4 slices of bacon, chopped as finely as desired

2 dry bay leaves


1. In a medium-sized stock pot over medium-high heat cook bacon and garlic until the bacon is cooked, but not crispy. This takes about 5 minutes.

2. Add to the pot the frozen potatoes, the broth and the bay leaf. Bring it to a boil and then reduce the heat to low to cook uncovered for an additional 20 minutes.

3. After about 20 minutes the potatoes will have started to disintegrate. Take it off the heat and take out the bay leaf and add the cheese and sour cream. Stir it all together so that the cheese really melts into the potatoes.

4. Plate in a bowl and top it with a tablespoon of chives.

Serves: 4

Are you looking for my other soup recipes? Check out these links to previous posts: White Bean Soup, Spicy and Tipsy Tomato Soup, Chicken Enchilada Soup, Lentil Chorizo Soup, Pasta e Fagioli Soup, and Simple Technique: Chicken Stock.

Spinach and Feta Mini Quiches

So you might be expecting a Halloween inspired post from me this week, but I haven’t been satisfied with any of the treats for tricking that I have attempted lately. So this one is to kick off the impending party season.

This is a classic and simple vegetarian brunch option that could make an appearance as an horsd’oeuvre too. And of course, a Quiche is always a nice treat for your lunch break.

Shopping List:

1 1/2 cups frozen potatoes O’Brien-style

1 pound baby spinach

1 clove garlic, minced

1/4 cup feta cheese crumbles

8 organic eggs

1/3 cup low-fat milk


1. Heat the oven to 325 degrees. And grease with butter or spray with cooking spray a 12- cup muffin pan.

2. In a large saute pan over medium heat, warm garlic in 1 tablespoon olive oil for about 1 minute. Then add the spinach to flavored oil.Stir the spinach as you let it cook down. It will reduce to almost 1/4 of the size, after about 5-7 minutes.

3. In a medium-sized bowl (preferably one with a spout) beat the eggs and milk together.

4. Divide the frozen potatoes, spinach and feta between the 12 cups. I put the potatoes on the very bottom of the cup, but the order doesn’t really matter too much.      

5. Pour the egg mixture on top of the veggies and place the muffin pan in the oven. Let it bake for approximately 17 minutes. You want to make sure the tops are no longer wet and then they are ready.

Makes 12 mini Quiche.