Recipe For Potatoes Biography
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10 Best Potato Recipes"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." - AA Milne
The ever so versatile, humble ingredient, used widely in almost all types of cuisines. The world's favorite root vegetable was brought to India by the Portuguese. The word potato comes from the Spanish word 'patata'. Potatoes were the world's first vegetable to be grown in space. Fried, baked or boiled, despite tasting delicious in any form it's often touted as a starchy companion.
The skin of the potato, which is removed in most recipes, contains the maximum nutrients. It is also fascinating to know that potatoes are very eco-friendly crops. They are easy to grow and require minimum fertilizers and chemicals.
Did you know that potatoes can reduce face blemishes if you wash your face with cool potato juice daily? Here are our 10 best potato recipes which we think are a must try!
Pakistani Style Potatoes Bhujia with Besan ki Roti
Recipe by Chef Mehmood Akhtar
Potatoes stirred in with cross border flavors. Made in desi ghee, a mash up of potatoes, capsicum, sweet corn, cabbage & a few spices. Served with freshly made besan ki roti.
best-potato-recipes-1
Dum Aloo Lakhnavi
Recipe by Chef Andy
Dum aloo made Lakhnavi style! Fried potatoes stuffed with paneer, mingled in a rich, masaledar onion and tomato gravy. Great for laying out an elaborate spread!
best-potato-recipes-2
Batata Vada
Recipe by Chef Kishore D Reddy
A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.
best-potato-recipes-3
Honey Chilli Potatoes
Recipe by Chef Nishtha Asrani
An oriental favorite with many! A quick and easy snack to impress those unannounced guests.
best-potato-recipes-3
Dilli Ki Fried Aloo Chaat
Recipe by Chef Aditya Bal
A popular deep fried potato chaat from the streets of Delhi. Tossed in tamarind and mint chutney, this fried aloo chaat is a must try.
best-potato-recipes-4
Gratin of Potatoes with Garlic Cream
Recipe by Chef Vicky Ratnani
Dig deep into the layers of thinly slices seasoned potatoes and cheese, baked golden brown. A meal that satisfies the soul!
best-potato-recipes-5
Spicy Potato
Recipe by Chef Marut Sikka
For all the spice lovers! Potatoes cooked with the tang of tomatoes and the fire of chillies. Perk up your everyday meals with this fiery recipe.
best-potato-recipes-6
Achar Ke Aloo
Recipe by Chef Roopa Gulati
Fried potatoes tossed in achaari flavours of chillies, mustard seeds, vinegar and sugar. A recipe that makes for a light and interesting meal!
best-potato-recipes-7
Bangbang Batata
Recipe by Chef Tara Deshpande
A quick and crispy potato snack. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book "A Sense for Spice".
best-potato-recipes-8
Heeng Aur Dhaniye Ke Chatpate Aloo
Recipe by Chef Meraj Ul Haque
Potatoes stir fried with aromatic masalas, lemon juice, ginger, chillies and the pungent taste of heeng. Perfect as a quick, hassle-free side dish.
1 1/2
pounds round red or white potatoes (about 6 medium), peeled
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
2
medium stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
4
hard-cooked eggs, chopped
Paprika, if desired
SAVE ON THIS RECIPE!
SearchLOCATION
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Kroger (1 on sale)
Meijer (1 on sale)
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Directions
1Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into
cubes.
2Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Heirloom Recipe Creamy Potato Salad
medium potatoes, peeled (2 pounds)
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
2
medium celery stalks, chopped (1 cup)
4
hard-cooked eggs, chopped
SAVE ON THIS RECIPE!
SearchLOCATION
Aldi (1 on sale)
Trader Joe's (1 on sale)
See all sales
Directions
1Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. Stir a tablespoon or two of pesto into the dressing for an extra flavor hit. Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes won’t turn brown while you’re peeling the remainder.
Get new recipe inspiration every week! Free Newsletters
Nutrition Information
Serving Size: 1 Serving Calories430 ( Calories from Fat325 ), Total Fat36 g (Saturated Fat6 g, ), Cholesterol130 mg Sodium600 mg Total Carbohydrate22 g (Dietary Fiber2 g ), Protein6 g ; % Daily Value*: Vitamin A4%; Vitamin C6%; Calcium4%; Iron4%; Exchanges:1 Starch; 1 Vegetable; 7 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
RATINGS & REVIEWS
Overall Rating: *
mkno1
So easy to make and absolutely delicious. Made it for a holiday get together and every one was RAVING about it. :)
When you taste this the way I make it (using less egg yolks for lower-fat), adding a teeny bit more mustard, and hold the vinegar, sub 1/4 of the celery for extra sliced dill pickles, you will be in LOVE!! :-) (well, and own special seasoning) :-) My tato salad is getting famous amongst my relatives! :-)
I add 1/2 cup each of chopped green pepper, sliced radish and peeled and seeded cucumber. Love the extra veggies.
Great recipe. I chopped 3 pieces of bacon and sauted them with some of the onions. Very good.
I have a recipe from and old Betty Crocker Cookbook .. try using red potatoes .. always best for salad .. waxy texture hold together better. Boil them, unpeeled, in pot filled with water until fork tender. Remove them and let them cool a bit and then peel them and cut into cubes. For the dressing I use mayonnaise,celery and mustard and 6 eggs just as they recommend but then I add about a half cup of sweet relish. This gives it the sweetness you desire. Let it cool for at least 6 hours. Overnight is better. NOTE: do ot cut the eggs up into small pieces..bigger chunks is better... work and kids go wild over it...enjoy
This recipe is very simular to the one my mother made and now I make. She never used the celery and my son doesn't like cunchiness of celery, so I sprinkle celery seeds to get the taste of celery. Also we always used sugar to cut the vinegar and mustard. I have many friends asking me to make this when it comes to potlucks. I even used mustard with horse radish in it and it gave it alittle different taste, but good.
This is good but I like the way my grandmother made it even better. She used Miracle Whip, no vinegar or sugar, and used sweet pickle juice in it. Mmmmmmmm........ Gave it a sweet/tangy taste.
I wonder what Rice Vinegar would be like in the recipe. A catering friend of mine said that he uses it so that the food is not so soar. I think I may try it. I have rice vinegar I rarely use.
GramaLinda
This is the exact same recipe my Grandma passed on down to me and is a family favorite!! Everyone always asks for it at family get-togethers. I must say we also add a little sugar and always have.
cochranton
This is good, but to make it even better, peel and cut the potatoes into salad-size cubes before boiling; start in cool water and bring to a full boil for about 10 minutes (check for doneness but don't overcook). Drain into collander. Allow to cool slightly and combine with dressing while potatoes are still warm. This will allow the flavor to go into the potatoes, instead of merely coating them.
1 1/2
pounds round red or white potatoes (about 6 medium), peeled
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
2
medium stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
4
hard-cooked eggs, chopped
Paprika, if desired
SAVE ON THIS RECIPE!
SearchLOCATION
Aldi (1 on sale)
Kroger (1 on sale)
Meijer (1 on sale)
See all sales
Directions
1Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into
cubes.
2Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Heirloom Recipe Creamy Potato Salad
medium potatoes, peeled (2 pounds)
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
2
medium celery stalks, chopped (1 cup)
4
hard-cooked eggs, chopped
SAVE ON THIS RECIPE!
SearchLOCATION
Aldi (1 on sale)
Trader Joe's (1 on sale)
See all sales
Directions
1Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. Stir a tablespoon or two of pesto into the dressing for an extra flavor hit. Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes won’t turn brown while you’re peeling the remainder.
Get new recipe inspiration every week! Free Newsletters
Nutrition Information
Serving Size: 1 Serving Calories430 ( Calories from Fat325 ), Total Fat36 g (Saturated Fat6 g, ), Cholesterol130 mg Sodium600 mg Total Carbohydrate22 g (Dietary Fiber2 g ), Protein6 g ; % Daily Value*: Vitamin A4%; Vitamin C6%; Calcium4%; Iron4%; Exchanges:1 Starch; 1 Vegetable; 7 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
RATINGS & REVIEWS
Overall Rating: *
mkno1
So easy to make and absolutely delicious. Made it for a holiday get together and every one was RAVING about it. :)
When you taste this the way I make it (using less egg yolks for lower-fat), adding a teeny bit more mustard, and hold the vinegar, sub 1/4 of the celery for extra sliced dill pickles, you will be in LOVE!! :-) (well, and own special seasoning) :-) My tato salad is getting famous amongst my relatives! :-)
I add 1/2 cup each of chopped green pepper, sliced radish and peeled and seeded cucumber. Love the extra veggies.
Great recipe. I chopped 3 pieces of bacon and sauted them with some of the onions. Very good.
I have a recipe from and old Betty Crocker Cookbook .. try using red potatoes .. always best for salad .. waxy texture hold together better. Boil them, unpeeled, in pot filled with water until fork tender. Remove them and let them cool a bit and then peel them and cut into cubes. For the dressing I use mayonnaise,celery and mustard and 6 eggs just as they recommend but then I add about a half cup of sweet relish. This gives it the sweetness you desire. Let it cool for at least 6 hours. Overnight is better. NOTE: do ot cut the eggs up into small pieces..bigger chunks is better... work and kids go wild over it...enjoy
This recipe is very simular to the one my mother made and now I make. She never used the celery and my son doesn't like cunchiness of celery, so I sprinkle celery seeds to get the taste of celery. Also we always used sugar to cut the vinegar and mustard. I have many friends asking me to make this when it comes to potlucks. I even used mustard with horse radish in it and it gave it alittle different taste, but good.
This is good but I like the way my grandmother made it even better. She used Miracle Whip, no vinegar or sugar, and used sweet pickle juice in it. Mmmmmmmm........ Gave it a sweet/tangy taste.
I wonder what Rice Vinegar would be like in the recipe. A catering friend of mine said that he uses it so that the food is not so soar. I think I may try it. I have rice vinegar I rarely use.
GramaLinda
This is the exact same recipe my Grandma passed on down to me and is a family favorite!! Everyone always asks for it at family get-togethers. I must say we also add a little sugar and always have.
cochranton
This is good, but to make it even better, peel and cut the potatoes into salad-size cubes before boiling; start in cool water and bring to a full boil for about 10 minutes (check for doneness but don't overcook). Drain into collander. Allow to cool slightly and combine with dressing while potatoes are still warm. This will allow the flavor to go into the potatoes, instead of merely coating them.
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Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
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Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
Recipes For Potatoes Recipes For Potatoes Soup And Sausage And Ground Beef And Onions And Eggs And Bacon And Tomatoes with Cheese And Chicken Photos
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