Potato and Shrimp Salad

Recipe Name: Potato and Shrimp Salad

Story: With a little imagination and wanting something different, I looked in the refrigerator and started pulling ingredients that I thought might go well together, be simple and tasty. We enjoyed it but still a work in progress, particularly as far as quantities.

Years you've been making it: 1 year

Author / Creator: Suzy

Submitted by: Suzy

Ingredients: 

• 1/2 lb shrimp
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 1/2 to 1 tsp Old Bay seasoning or zataran creole seasoning
• 2 baking potatoes
• 1 cup of mayo (I add 1 to 2 tbls plain low fat yogurt to thin the mayo)
• Pinch of salt

Directions: 

1. Thaw shrimp if frozen, if fresh, cook and peel and devein, then cool in the refrigerator
2. Sprinkle half of the seasoning on the shrimp
3. Cut the shrimp into small pieces
4. Bake the potato until just done. I usually cook in the microwave for time saving and simplicity
5. Cool potatoes in the refrigerator. Then peel and cut into small cubes
6. Mix the onions, celery, mayo, yogurt, and remainder of seasoning.
7. Combine mixture with the potatoes and shrimp. Then refrigerate for a couple of hours to get all the flavors melded together.
8. Serve on lettuce. If desired, top with parsley or cilantro.

Notes: 

I usually keep cooked, peeled and deveined shrimp in the freezer to have available for multiple recipes.

When I went online to look for a similar picture, I found many recipes much like mine. So there are many versions that can be adapted to my recipe.

 

Mayo Potato Salad

Recipe Name: Mayo Potato Salad

Story: One of my friends, Lindsay, makes the absolute best potato salad ever. I've manage to make something close, an "acceptable" variation, but of course never quite the same as when someone else makes it!

Years you've been making it: Since 2018 or so

Author / Creator: Combination from AllRecipes, Serious Eats, Lindsay, etc

Submitted by: Dustin

Ingredients: 

• 3 lbs Yukon gold potatoes, diced into preferred bit size, roughly 3/4 in cubes (with or without skin, your preference)
• 1/2 cup mayo
• 4 green onions, thinly sliced
• 1 tbls country dijon mustard
• 4 eggs, shredded with box grater
• Optional, 2 tbls fresh dill

Directions: 

1. Add 2 quarts cold water to a large pot. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. 
2. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. 
3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool until still warm, but not hot, about 10 minutes.
4. While the potatoes are cooking, mix the mayo, onions, mustard, and dill (if using) together.
5. Once the potatoes have cooled slightly mix in the mayo mixture. Once incorporated, add the shredded eggs, and mix until combined.
6. Refrigerate and enjoy!

Notes: 

The method of boiling the potatoes with salt, sugar, and vinegar might sound odd, but this way the potatoes will be seasoned throughout and with hold their texture. This was a trick I learned from Serious Eats. I use this method whenever I make any version of potato salad.

*The picture is not my exact dish, it is just an example.

Potato Pancakes (Placki Ziemniaczane)

 

Recipe Name:  Potato Pancakes (Placki Ziemniaczane) 

Story:  Christina is one of my good friends in Nashville.  We met through work roughly 10 years ago.  We both share the love of cooking, and she has made these potato pancakes many times and they are incredible!  The Whittier family on Grammy's side is also Polish / Russian, so I imagine our family also made something similar back in the day.  I asked her for Christmas if she wouldn't mind sharing the recipe.  Here is her story:

This recipe has been made by my family for generations, starting in Poland and moved to the states along with them. Since moving away from Chicago and not having immediate access to Polish food here in Nashville, I tend to get crazy cravings for anything Polish. This dish instantly brings me back to being a child in the kitchen with my Babcia and eating all of her wonderful cooking.

Years you've been making it:  Since 1999

Author / Creator:  Christina Timis

Submitted by:  Dustin

Ingredients:  

• 2.5 lbs Russet potatoes
• 1 Medium Yellow Onion
• 1 Egg
• ½ cup All Purpose Flour
• 2 tsps Salt
• Pepper to taste
• Canola Oil
• Sour cream (used for dipping)

Directions:  

1. Wash and peel potatoes
2. Using a hand grater, grate the onion and potatoes using the finest side of the grater into a bowl.
3. Add the egg, flour, salt and pepper and mix together thoroughly. Depending on how liquid the mixture is, you may need to add a little more or less flour, but you want this to have a pretty thin consistency.
4. In a large frying pan, heat up the oil over medium-high heat
5. Add the potato batter to the oil, ¼ cup per pancake.
6. Using the back of a spoon, spread the batter until the pancake is about 1/4 inch thick.
7. Fry for about 3 minutes per side, until they are nice and crispy.
8. Place the pancakes on paper towels (sprinkle with a little bit of salt, optional) to drain while you fry the rest of the batter.
9. Serve with sour cream and enjoy

Notes:  

These are great used as a side for dinner, but also reheat very nicely in a toaster oven for breakfast or lunch!

This is the side of the grater to use:

This is the consistency you're going for:

A picture of the pancakes while cooking: