Pink Potatoes Recipes

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PINK POTATOES



Pink Potatoes image

This is one from a German grandmother. She will often cook hamburger with onion and make a gravy to blend with it to pour over the pink potatoes.

Provided by Sageca

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

6 medium size carrots
6 medium potatoes
1/2 medium onion, chopped fine
1/2 cup milk or 1/2 cup cream
4 tablespoons butter
2 tablespoons flour
salt and pepper

Steps:

  • Cook the potatoes with salt until done.
  • Drain into a colander.
  • Cook the carrots separately with some sugar and salt until tender.
  • Drain into the colander.
  • In one of the pots add the butter and melt and saute the onion till tender.
  • Add the flour and cook one minute.At this point stir in the milk.
  • Add the potatoes and the carrots and Mash together until smooth.
  • Add the salt and pepper and some garlic or onion powder if desired.

Nutrition Facts : Calories 424.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 34.8, Sodium 199.3, Carbohydrate 70.3, Fiber 9.9, Sugar 7.4, Protein 9

PINK POTATO SALAD



Pink Potato Salad image

Provided by Food Network

Categories     side-dish

Yield Colorfully serves 6-8

Number Of Ingredients 12

7 or 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste

Steps:

  • Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
  • Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
  • Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
  • Refrigerate for about 2 hours before serving.
  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
  • This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

CRISPY FINGERLING POTATOES



Crispy Fingerling Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds fingerling potatoes
Kosher salt
1/4 cup olive oil
1 tablespoon grill seasoning
2 teaspoons paprika
Freshly ground black pepper

Steps:

  • Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
  • Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
  • Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

PINK POTATO SALAD



Pink Potato Salad image

Use red or white small potatoes if fingerling potatoes are unavailable.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika

Steps:

  • Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
  • Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
  • Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

PINK POTATO SALAD



Pink Potato Salad image

A vivid pink potato salad with beats, even beat haters like it! Always a conversation piece at potlucks! This is a Colombian recipe.

Provided by WonderMima

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 medium potatoes, peeled, boiled and diced
2 carrots, peeled, boiled and diced
1 onion, diced small
1 (15 ounce) can diced beets
1 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Drain beets and combine all ingredients and mix together.
  • Refrigerate until chilled.
  • You can also use fresh beets- just boil and dice, but this will add to the cooking time.
  • Serve and Enjoy!

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER



Salt-Baked New Potatoes With Pink-Peppercorn Butter image

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.

Provided by Gabrielle Hamilton

Categories     dinner, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds small, yellow-fleshed waxy potatoes (it's fine if skins are red or purple or yellow)
2 pounds kosher salt
2 tablespoons fresh rosemary needles, stripped from their branch
2 tablespoons pink peppercorns
1 tablespoon pink peppercorns
1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)
4 ounces salted Irish butter, tempered at room temperature until cool and waxy

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes.
  • In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
  • Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
  • Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
  • Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
  • Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
  • While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
  • To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

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