Week 18 Recipes

Red Potatoes with Herb Vinaigrette
(serves 2-4 people)

5-8 small red potatoes
2 Tablespoons chicken broth
1 Tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/3 cup olive oil
1/4 cup red onion, finely diced
2 Tablespoons fresh tarragon, chopped
2 Tablespoons fresh parsley, chopped

Quarter potatoes and cook in a pot of boiling water until done. Do not overcook! Drain potatoes and set aside.

While potatoes are cooking, in a small bowl whisk the chicken broth, lemon juice, garlic, Dijon mustard, salt and pepper. Slowly whisk in the olive oil to make an emulsion.

Place potatoes in a bowl and pour vinaigrette over the top. Stir to coat. Toss in the onion, tarragon and parsley. Add salt and pepper to taste.

Cover and refrigerate for awhile to let potatoes soak up some yummy flavors.

note: I made this tonight for dinner tomorrow, and I think I prefer this dish warm. You can serve it either warmed or chilled.


Creamy Scalloped Potatoes
Sharon Johnson

8-10 (4 lbs) potatoes
1/4 cup butter
1 can Cream of Chicken Soup
1 pt sour cream
1 1/2 cups cheddar cheese, shredded
2 green onions, chopped (optional)
salt to taste

Boil potatoes 15 minutes until ALMOST done. Cool, peel and slice thin. Spray a 9x13 pan with Pam and layer sliced potatoes inside.

In a large bowl, microwave butter until melted. Add soup, sour cream, cheese & onions. Stir until creamy and blended. Taste to see if it needs salt. Pour cream mixture over potatoes. Top with a bit more shredded cheese. Bake at 350 for 20-30 or until heated through and bubbly.