Amish Basque Potatoes Recipes

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AMISH POTATO SALAD



Amish Potato Salad image

This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.

Provided by melissa master cavell

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 15

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
¾ cup white sugar
1 teaspoon cornstarch
½ teaspoon salt
⅓ cup apple cider vinegar
½ cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 49 g, Cholesterol 162.6 mg, Fat 30.5 g, Fiber 4.7 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 425.3 mg, Sugar 23.3 g

AMISH BASQUE POTATOES



Amish Basque Potatoes image

A simple side dish.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 50m

Number Of Ingredients 9

1/2 c finely chopped onion
1/2 c chopped celery
1/2 c shredded carrot
1 clove garlic, minced
parsley, chopped
2 c chicken broth
4 c potatoes, pared and cubed
salt and pepper, to taste
2 Tbsp butter

Steps:

  • 1. Saute onion, celery, carrot and garlic in melted butter in a 10-inch skillet until tender.
  • 2. Add chicken broth, potatoes, salt and pepper.
  • 3. Cover; simmer for 10 minutes. Remove cover.
  • 4. Simmer, stirring occasionally, 20 minutes or until broth has thickened.
  • 5. Sprinkle with parsley.

BASQUE STYLE POTATOES



Basque Style Potatoes image

Spicy potatoes. You can do these in the oven if you like, but I find the stovetop to be easier when I have a limited amount of time and/or energy. When I'm feeling especially lazy, I sub out a premixed creole seasoning for the seasonings. Always add the fresh garlic though.

Provided by graffeetee

Categories     Potato

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb new potato, scrubbed but not peeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper (to taste)
1/4 teaspoon salt

Steps:

  • Melt the butter in the evoo in a skillet.
  • Add potatoes and roll around to coat with the oil/butter.
  • Sprinkle in the seasonings except for the garlic.
  • Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
  • Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.

BASQUE POTATOES



Basque Potatoes image

An all in one side dish from the Basque Region in Northern Spain - creamy mashed potatoes topped with sauteed vegetables.

Provided by SusieQusie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium potatoes, peeled and cut into 1 inch cubes
1/2 cup milk (approx)
salt
black pepper
1 1/2 tablespoons olive oil
1 large onion, cut into thin wedges
1 small green sweet pepper, deseeded and cut into thin strips
1 large garlic clove, crushed
2 small tomatoes, cut into 1/2-inch wedges
2 ounces pimento stuffed olives, sliced
1 strip orange rind
1 teaspoon dried basil or 1 tablespoon fresh basil
3/4 cup dry white wine
2 tablespoons freshly chopped parsley

Steps:

  • Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
  • Drain well then mash with a potato masher or fork until smooth.
  • Add the milk, season with salt and pepper and beat well. Cover and keep warm.
  • Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
  • Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
  • Remove the orange peel and adjust the seasoning.
  • To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.

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