germanpotatosalad

German Potato Breakfast Casserole


PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

Courtesy of: The Sweetest Occasion

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 8 large eggs

  • 1/2 cup light cream

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon sea salt

  • 1 cup shredded Cheddar cheese

  • 1/2 bell pepper, thinly sliced

  • 3 scallions, diced

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 350°F.

  2. Drain two cans of potato salad well, until most of excess moisture is removed. Do not rinse.

  3. Spray bottom and sides of 10-inch cast iron skillet (or similar baking dish) with nonstick cooking spray. Spread potato salad evenly into skillet.

  4. Whisk eggs, light cream, pepper and salt together vigorously in medium mixing bowl until all egg whites have been whisked smooth.

  5. Fold in cheese. Spread egg and cheese mixture evenly over potatoes. Place bell pepper slices, one by one, along top of the egg mixture then sprinkle with diced scallions.

  6. Bake, uncovered, 30 to 35 minutes or just until cooked through. Cover with aluminum foil for last 5 to 10 minutes if top is browning too quickly.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 250 calories; 11g protein; 15g carbohydrate; 16g fat; 430mg sodium; 220mg cholesterol; 1g dietary fiber; 1.44mg iron; 0.03mg thaimin; 1024.53IU vitamin A; 7.28mg vitamin C.

Loaded Baked Potato Soup


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Courtesy of: Layla Nia

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 3/4 cup shredded sharp Cheddar cheese

  • 3/4 cup sodium free chicken broth

  • 3 ounces diced cooked bacon

  • 1/2 teaspoon salt, optional

  • 1/2 teaspoon pepper

  • 1/4 cup chopped fresh parsley

  • 6 sourdough bread bowls (see note)

  • Chopped green onions, optionla

  • Diced cooked bacon, optional

  • Shredded Cheddar cheese, optional

DIRECTIONS

Makes 6 servings.

  1. Pour potato salad into large bowl. Using kitchen shears, cut potatoes in half or large pieces, set aside.

  2. Heath large Dutch oven or 3-quart saucepan over medium heat. Add olive oil; swirl to coat. Add chopped onion. Cook 5 to 7 minutes or until onion starts to brown, stirring occasionally.

  3. Stir in potato salad, cheese, broth and bacon. Bring to boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley. Stir to combine.

  4. Ladle soup into sourdough bread bowls or soup bowls and top each with green onions, diced bacon and cheese, if desired.


Note: Some supermarkets sell pre-made bread bowls in the bakery section. To make bread bowls, cut about 1/2 to 3/4 inch off the top of a small round bread loaf. Pull bread from inside, leaving a 1 to 1-1/2 inch thick border. Brush inside of bowl with olive oil. Bake on cookie sheet at 350°F about 10 to 15 minutes or until lightly golden brown inside the bowl. Add soup to warm bowl.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 600 calories; 26g protein; 68g carbohydrate; 25g fat; 1640mg sodium; 55mg cholesterol; 5g dietary fiber; 4.47mg iron; 0.66mg thaimin; 763.55IU vitamin A; 8,02mg vitamin C.

Loaded Chicken Bake


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES | STAND TIME: 10 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES | STAND TIME: 10 MINUTES

Courtesy of: Eddie Sanchez

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 4 cups shredded rotisserie chicken, or other cooked chicken

  • 1/2 cup heavy cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon finely ground black pepper

  • 3/4 cup shredded sharp Cheddar cheese

  • 1/4 cups crumbled cooked bacon

  • French fried onions, optional

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 375°F.

  2. Lightly coat 9 x 13-inch baking dish with cooking spray.

  3. Spread German potato salad evenly in dish. Top evenly with chicken.

  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.

  5. Sprinkle with cheese, bacon and onions, if desired.

  6. Bake 15 minutes or until casserole is bubbly. Let stand 10 minutes. Top with onions, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 410 calories; 23g protein; 21g carbohydrate; 27g fat; 750mg sodium; 110mg cholesterol; 2g dietary fiber; 1.57mg iron; 0.02mg thaimin; 708.81IU vitamin A; 3.13mg vitamin C.

German Potato Salad Gnocchi


PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

Courtesy of: Kasim Hardaway

INGREDIENTS

  • 1 can (15 ounces) READ German Potato Salad

  • 1 egg, beaten

  • 1-1/2 cups all-purpose flour

Garlic-Brown Butter Sauce:

  • 1/3 cup unsalted butter

  • 1 small clove garlic, minced

  • Coarse grind black pepper

  • 1/4 cup crumbled cooked bacon

  • Chopped parsley

DIRECTIONS

Makes 6 servings.

  1. For gnocchi, in large bowl, combine German potato salad and egg. Gently mash with potato masher or large spoon until no large pieces of potato remain.

  2. Slowly stir in flour, 1/4 cup at a time, just until dough comes together (all of flour may not be needed).

  3. Turn dough out onto a floured surface. Divide into 5 pieces. Roll each piece into 1/2-inch thick rope. Cut each rope into 1/2-inch pieces.

  4. Bring large pot of water to boil. Add gnocchi (in batches if necessary). Cook 2 to 3 minutes or until gnocchi float to surface. Drain.

  5. For sauce, in medium skillet, melt butter over medium heat. Add garlic; cook and stir 3 to 5 minutes or until butter is lightly browned; reduce heat if garlic is browning too quickly. Skim foam if necessary. Add black pepper, as desired. Add cooked gnocchi to sauce.

  6. Cook, stirring gently, just until gnocchi are covered in sauce and lightly browned. Top with bacon and parsley.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 310 calories; 7g protein; 37g carbohydrate; 15g fat; 380mg sodium; 65mg cholesterol; 2g dietary fiber; 2.08mg iron; 0.27mg thiamin; 528.87IU vitamin A; 1.52mg vitamin C.

Potato Leek Soup


PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

Courtesy of: Teresa Barajas

INGREDIENTS

  • 1 tablespoon unsalted butter

  • 2 leeks, trimmed, cleaned, finely chopped

  • 1 can (15 ounces) READ German Potato Salad

  • 1 cup reduced-sodium vegetable stock or broth

  • 1/4 cup half-and-half

  • 1 teaspoon extra-virgin olive oil, divided

DIRECTIONS

Makes 4 servings.

  1. Melt butter in large saucepan over medium heat.

  2. Add leeks; cook 5 minutes or until softened, stirring occasionally.

  3. Stir in German potato salad and vegetable stock. Bring to boil. Cook 5 minutes, stirring frequently. Reduce heat to low. At this point, the soup can be pureed or partially pureed, if desired. Stir in half-and-half. Cook 3 minutes or until soup is heated through, stirring frequently. Ladle soup into bowl. Garnish each bowl with 1/4 teaspoon olive oil.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 120 calories; 2g protein; 13g carbohydrate; 7g fat; 175mg sodium; 15mg cholesterol; 1g dietary fiber; 1.25mg iron; 0.03mg thaimin; 969.04IU vitamin A; 3.07mg vitamin C.

Chicken Corn Chowder Hand Pies


PREP TIME: 20 MINUTES | COOK TIME: 18 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 18 MINUTES

Courtesy of: Lauren Vavala

INGREDIENTS

  • 2 packages (14.1 ounces each) refrigerated pie dough

  • 1 can (15 ounces) READ German Potato Salad

  • 1 cup shredded rotisserie chicken, or other cooked chicken

  • 3/4 cup canned low-sodium cream style corn

  • 1 egg, beaten

DIRECTIONS

Makes 8 servings (2 hand pies per serving).

  1. Preheat oven to 400°F.

  2. Cut each of four pie crusts into quarters.

  3. Place potato salad in medium bowl. Using a spoon, cut potato slices into bite-sized pieces. Add chicken and creamed corn to potato salad; stir to combine well.

  4. Spoon 2 tablespoons potato salad mixture onto each pie crust quarter, leaving a 1/4-inch border. Moisten dough edges with water; fold long edge of dough over to meet other edge. Crimp edges with tines of a fork to seal.

  5. Place 8 hand pies in a single layer onto lightly greased baking sheet. Brush half of egg evenly over hand pies. Place remaining 8 pies onto another lightly greased baking sheet and brush with remaining egg. Bake 18 minutes or until golden brown. If it is necessary to use two oven racks to fit both pans, switch pans halfway through baking, or bake one pan at a time.

  6. Remove pies from pan. Serve immediately.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 570 calories; 9g protein; 65g carbohydrate; 31g fat; 650mg sodium; 40mg cholesterol; 3g dietary fiber; 1.75mg iron; 0.08mg thiamin; 199.92IU vitamin A; 2.37mg vitamin C.

Cheesy German Potato Soup


PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES


Recipe courtesy of Today's Creative Life

Ingredients

  • 1-1/2 cups shredded Cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, sliced into pieces
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans (15 ounces each) READ Salads German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chopped parsley or chives (optional)

Directions

Makes 8 (1-1/2 cup) servings.

  1. Place cheeses in gallon-size zip top bag. Add flour. Close bag. Shake until all cheese is covered with flour; set aside.
  2. In large Dutch oven, cook bacon pieces over medium heat until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside for garnish. 
  3. Pour off all but 2 to 3 tablespoons bacon drippings; discard excess. Place Dutch oven back on medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, about 3 to 4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in German Potato Salad. Continue cooking over medium heat about 5 minutes or until potatoes are heated through, stirring occasionally. 
  4. Reduce heat to low. Slowly stir in cream and milk. Cook 5 to 8 minutes, until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
  5. Serve immediately, topped with reserved bacon, and parsley or chives, if desired.

Option: Add chopped broccoli or cauliflower to soup along with chicken broth. 


Nutrition Information

Nutrition information per serving (1/8 of recipe): 470 calories; 17g protein; 29g carbohydrate; 32g fat; 870mg sodium; 90mg cholesterol; 3g dietary fiber; 1.49mg iron; 0.12mg thiamin; 6823.03IU vitamin A; 3.32mg vitamin C