Spices add flavor to unusual potato salad

January 08, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

POTATOES ARE THE star in this one-dish meal with South American overtones. Serve this giant potato salad with a variety of different condiments.

The Potato Board is offering a free brochure with six recipes from around the world. Send a stamped, self-addressed business-size envelope to: The Celebrated Potato, 1385 South Colorado Boulevard, Suite 512, Denver, Co. 80222.

South American Potato Platter

6 cups chicken broth

2 pounds potatoes, cut into 1-inch chunks

2 lemons, halved

3 fresh or canned jalapeno peppers, quartered lengthwise

1 tablespoon ground cumin

1/2 pound boneless, skinless chicken breasts

1 small bunch cilantro

2 cups diced tomatoes

1/4 cup fresh or canned diced mild green chiles

1 tablespoon chopped cilantro

1 tablespoon white wine vinegar

1/4 teaspoon each salt and pepper

To prepare potatoes and chicken, in large saucepan or Dutch oven combine broth, potatoes, lemons, jalapeno peppers and cumin. Bring to boil, reduce heat and simmer eight minutes. Add chicken; simmer about seven minutes longer until potatoes are just tender and chicken is cooked. Remove from heat; add cilantro bunch to saucepan. Cool potatoes and chicken in broth 30 minutes.

Meanwhile, make salsa. In small bowl, combine tomatoes, chilles, cilantro, vinegar, salt and pepper. Drain potatoes and chicken, reserving one cup broth and discarding cilantro. To assemble, mound potatoes in center of large platter. Shred chicken and arrange on platter. Pour one-half cup broth over potatoes; serve remaining one-half cup in sauce boat.

Arrange accompaniments on platter. Accompaniments can include any of the following: three hard-cooked eggs, quartered one red bell pepper, julienned one cup pimiento-stuffed green olives, six whole green onions, crumbled feta cheese, raisins, peanuts, sour cream and tortilla chips.

Serve immediately with salsa on the side. Serves four to six.

Cheddar-Potato Broccoli Soup

1 tablespoon butter

1 cup chopped onion

1 1/3 pounds potatoes, peeled and cut into 3/4 inch cubes

2 1/2 cups boiling water

2 chicken bouillon cubes

10 ounces frozen broccoli cuts, thawed and drained

6 ounces shredded cheddar cheese

salt and pepper to taste

In two- to three-quart saucepan melt butter, Add onion, saute five minutes. Add potatoes, water and bouillon. Cover, bring to boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes. Remove one cup of potatoe cubes with a slotted spoon; set aside. Pour contents of saucepan into container of electric blenderr. Blend until smooth, return to saucepan. Mix in reserved potatoes and broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese in completely melted. Season. Serves four.

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