Recipe: Potato Recipes (12) - 07-14-2000 Recipe Swap (updated 09-16-2014)
Recipe Collections12 POTATO RECIPES
Recipe Swap - July 14, 2000
RECIPES IN THIS FILE:
Sweet Potato and Pecan Casserole (using apricot nectar)
Russian Potato Casserole (with caramelized onions)
Scandinavian Sugar-Browned Potatoes
Parmesan Baked Potatoes
Danish Sugar Browned Potatoes (Brunede Kartofler)
Oven Fries with Garlic and Parmesan Cheese
Onion Roasted Potatoes (using onion soup mix)
New Generation Potato Salad with Blue Cheese Dressing
Balsamic Mashed Sweet Potatoes
Potato "Souffle"
Perfect Roasted Potatoes
Long Island Potato Salad - German Style
SWEET POTATO AND PECAN CASSEROLE
From: Judy/AZ
3 pounds sweet potatoes, boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 teaspoons margarine
1/2 cup pecans, chopped
Place cooked, sliced sweet potatoes in a 13x9x2-inch baking pan; set aside.
In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, 1/2 cup hot water and orange peel. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
Bake, uncovered, at 350 degrees F for 20-25 minutes.
These are from another board by a very talented cook.
RUSSIAN POTATO CASSEROLE
From: Judy/AZ
5 tbsp. plus 1/2 cup butter, divided use (not margarine)
4 tbsp. olive oil
6 large sweet onions, diced or sliced thinly
1 tbsp. sugar
About 4 lbs. Russet potatoes
Chicken stock (as needed)
4 eggs, beaten to blend
3 cups sour cream, divided use
1 cup heavy (whipping) cream
1 tsp. dried dill weed
Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes, stirring. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock.
Mash the potatoes. Add the remaining 1/2 cup butter, cut into pieces to melt; set aside.
Stir the beaten eggs into 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Stir in the heavy cream and the dill weed. Add enough of the reserved chicken stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the remaining 2 cups of sour cream.
Bake at 350 degrees F for 30-35 minutes, or until the top is lightly browned.
SCANDINAVIAN SUGAR-BROWNED POTATOES
From: Judy/AZ
Makes 4 servings
These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.
2 tablespoons butter
2 tablespoons sugar
10 small boiled potatoes, peeled
1/2 teaspoon salt
Melt butter in heavy frying pan. When hot, stir in sugar. Brown the sugar, taking care not to scorch.
Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt.
Serve with meat or poultry.
PARMESAN BAKED POTATOES
From Judy/AZ
Makes 8 servings
I usually serve these with my BBQ ribs. Never got a complaint yet!!
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.
Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.
DANISH SUGAR BROWNED POTATOES
(BRUNEDE KARTOFLER)
Makes 6 servings
12 small potatoes
1/4 cup sugar
1/4 cup butter
Cook potatoes in boiling salted water until tender. Drain and peel.
Cook sugar in a skillet over low heat until sugar turns brown. Add butter. Stir constantly until smooth. Add potatoes. Roll potatoes in sugar-butter mixture until coated and golden brown.
OVEN FRIES WITH GARLIC AND PARMESAN CHEESE
Source: Abby Mandel, The Weekend Cook, Chicago Tribune
Makes 6 servings
5 large Idaho potatoes (about 10 oz each)
2 1/2 tablespoons Light olive oil (not extra-virgin)
1/3 cup freshly grated Parmigiano Reggiano cheese
3 large garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
Salt
Peel potatoes, quarter lengthwise and place in cold water to cover. Drain potatoes and blot dry with paper towels.
Heat oil in shallow roasting pan over medium high heat. When hot, add potatoes in single layer without crowding them too much. Brown, turn and brown other sides, about 9 minutes total. Remove from heat. Can be made several hours in advance up to this point and kept at room temperature.
To finish, heat oven to 425 degrees F; set rack in middle of oven.
Place potatoes in pan in hot oven. Bake until tender, about 25 minutes. Use tongs to turn once midway.
Just before removing, toss with garlic, red pepper and cheese. Return to oven for a few minutes until cheese melts and garlic is fragrant.
ONION ROASTED POTATOES
Source: Lipton
Makes 8 servings
1 envelope onion soup mix
2 pounds potatoes, cut in 1 1/2-inch pieces
2 tablespoons olive oil
Chopped fresh parsley (optional, for garnish)
Preheat oven to 450 degrees F.
In large plastic bag or bowl, add (dry) onion soup mix, potatoes and olive oil. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking pan or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
NEW GENERATION POTATO SALAD
Source: Dairy Council Inc.
Makes 10 servings
3 pounds red-skinned potatoes
1/2 cup thinly sliced green onions
3/4 teaspoon garlic salt, divided use
1/4 teaspoon fresh ground black pepper
FOR THE BLUE CHEESE DRESSING:
1 cup plain low-fat yogurt
2 tablespoons buttermilk
1 cup (4 oz) crumbled blue cheese
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain.
Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine; set aside.
Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours.
BALSAMIC MASHED SWEET POTATOES
Source: Gourmet magazine, November 1998
From: calliope, NY
Makes 6 servings
"Extraordinary! I made it several times for us and for guests, we are all in awe. The balsamic vinegar and sour cream nicely cut the sweetness of the potatoes." from calliope...I too made this and loved it.
3 pounds sweet potatoes
2 to 3 tablespoons fine-quality balsamic vinegar
1/2 teaspoon ground cinnamon, divided use (or cloves, or allspice or combination)
1/4 cup (or more) sour cream
Preheat oven to 425 degrees F.
With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours.
When potatoes are cool enough to handle, remove skins and discard.
In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth. Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt and pepper.
(Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat sweet potatoes, covered, in a 350 degree F oven about 30 minutes.)
Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon.
POTATO "SOUFFLE"
From: calliope, NY
"Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! It's worth the effort."
5 lbs. boiling potatoes, boiled and put through a ricer (or mashed, but the ricer makes for a much better texture)
2 to 3 large eggs, well beaten
The following are suggestions and you may use them in whatever combinations and amounts you choose:
Sour cream or buttermilk, I prefer buttermilk!
Regular or unsalted butter.
Cream cheese.
Salt and black pepper (try a little cayenne too, if you like).
Chives, parsley, roasted garlic, horseradish, sage.
Sometimes I mix in some minced scallions too.
Dust the top with paprika.
When all combined, put into a large buttered, round glass baking or souffle dish.
Bake at 400 degrees F for 40-45 minutes, until top is golden.
PERFECT ROASTED POTATOES
(and onions, *garlic......optional)
From: calliope, NY
5 pounds red skinned new potatoes (creamers), unpeeled, halved*
2 onions, cut into chunks (optional) or see**
You could also roast some whole garlic cloves if you like garlic
1/2 cup olive oil (may need more)
Juice of one large lemon (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
(or more of the above amounts if using fresh - you don't have to use all the herbs.)
Salt and freshly cracked black pepper
1 tbsp. or more minced fresh rosemary
3 tbsp. or more minced fresh parsley
Ground cayenne pepper and paprika (for dusting)
Preheat oven to 375 degrees F.
Wash and cut the potatoes to size of choice. (You'll have to do this many potatoes in batches.)
Begin by sauteing the potatoes in olive oil in a large skillet for about 10-15 minutes, then cover, turn heat down and steam another 8-10 minutes with some whole, fresh sprigs of rosemary or oregano.
Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG or Cajun Spice blend) and lightly sauteed onions (if using them).
Then spread both of them in a roasting or jellyroll pan and roast at 375 degrees F for about 20 minutes, or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness, empty them into a big bowl and add the minced scallion and lemon juice (if using); toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well but may loose some of the crunchiness, so don't enclose them completely when you reheat, unless you like them moister.
*Obviously you don't have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.
**2 (6-inch) stalks, scallion, sliced thinly (but added after roasting!!!) Or you can roast some sliced red or yellow onions with them, or add the red ones raw and finely minced, instead of the scallions depends on your taste.
LONG ISLAND POTATO SALAD - GERMAN STYLE
From: calliope, NY
Tastes even better when served, re-warmed, the next day or you can serve it cold, if you like.
8 medium Long Island Potatoes (or potatoes of choice)
Oil
6 strips of cooked, turkey bacon (or regular bacon), minced
1 cup chopped onion (yellow and/or red)
1 cup chopped celery
1/4 cup of water or stock
1/2 cup cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed
1/8 tsp. paprika
1 tbsp. Dijon mustard
1/2 chopped dill pickle
Chopped fresh parsley and/or chives and scallions
Chopped hard-boiled eggs (optional, for garnish)
Boil the potatoes in their skins in a medium saucepan but do not overcook. Peel, or not, and slice potatoes while still warm; set aside.
Heat a bit of oil in a skillet. Mince the bacon and saute with onion and celery. Don't saute the onion and celery past "tender-crisp"!
Heat to boiling 1/4 cup of water or stock with vinegar, sugar, salt, pepper, celery seed, paprika and mustard.
Pour the boiling mixture into the skillet and add the chopped pickles. Gently add the potatoes and mix to coat with the parsley and chives.
Serve at once topped with chopped egg, if you wish.
Recipe Swap - July 14, 2000
RECIPES IN THIS FILE:
Sweet Potato and Pecan Casserole (using apricot nectar)
Russian Potato Casserole (with caramelized onions)
Scandinavian Sugar-Browned Potatoes
Parmesan Baked Potatoes
Danish Sugar Browned Potatoes (Brunede Kartofler)
Oven Fries with Garlic and Parmesan Cheese
Onion Roasted Potatoes (using onion soup mix)
New Generation Potato Salad with Blue Cheese Dressing
Balsamic Mashed Sweet Potatoes
Potato "Souffle"
Perfect Roasted Potatoes
Long Island Potato Salad - German Style
SWEET POTATO AND PECAN CASSEROLE
From: Judy/AZ
3 pounds sweet potatoes, boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 teaspoons margarine
1/2 cup pecans, chopped
Place cooked, sliced sweet potatoes in a 13x9x2-inch baking pan; set aside.
In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, 1/2 cup hot water and orange peel. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
Bake, uncovered, at 350 degrees F for 20-25 minutes.
These are from another board by a very talented cook.
RUSSIAN POTATO CASSEROLE
From: Judy/AZ
5 tbsp. plus 1/2 cup butter, divided use (not margarine)
4 tbsp. olive oil
6 large sweet onions, diced or sliced thinly
1 tbsp. sugar
About 4 lbs. Russet potatoes
Chicken stock (as needed)
4 eggs, beaten to blend
3 cups sour cream, divided use
1 cup heavy (whipping) cream
1 tsp. dried dill weed
Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes, stirring. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock.
Mash the potatoes. Add the remaining 1/2 cup butter, cut into pieces to melt; set aside.
Stir the beaten eggs into 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Stir in the heavy cream and the dill weed. Add enough of the reserved chicken stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the remaining 2 cups of sour cream.
Bake at 350 degrees F for 30-35 minutes, or until the top is lightly browned.
SCANDINAVIAN SUGAR-BROWNED POTATOES
From: Judy/AZ
Makes 4 servings
These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.
2 tablespoons butter
2 tablespoons sugar
10 small boiled potatoes, peeled
1/2 teaspoon salt
Melt butter in heavy frying pan. When hot, stir in sugar. Brown the sugar, taking care not to scorch.
Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt.
Serve with meat or poultry.
PARMESAN BAKED POTATOES
From Judy/AZ
Makes 8 servings
I usually serve these with my BBQ ribs. Never got a complaint yet!!
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.
Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.
DANISH SUGAR BROWNED POTATOES
(BRUNEDE KARTOFLER)
Makes 6 servings
12 small potatoes
1/4 cup sugar
1/4 cup butter
Cook potatoes in boiling salted water until tender. Drain and peel.
Cook sugar in a skillet over low heat until sugar turns brown. Add butter. Stir constantly until smooth. Add potatoes. Roll potatoes in sugar-butter mixture until coated and golden brown.
OVEN FRIES WITH GARLIC AND PARMESAN CHEESE
Source: Abby Mandel, The Weekend Cook, Chicago Tribune
Makes 6 servings
5 large Idaho potatoes (about 10 oz each)
2 1/2 tablespoons Light olive oil (not extra-virgin)
1/3 cup freshly grated Parmigiano Reggiano cheese
3 large garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
Salt
Peel potatoes, quarter lengthwise and place in cold water to cover. Drain potatoes and blot dry with paper towels.
Heat oil in shallow roasting pan over medium high heat. When hot, add potatoes in single layer without crowding them too much. Brown, turn and brown other sides, about 9 minutes total. Remove from heat. Can be made several hours in advance up to this point and kept at room temperature.
To finish, heat oven to 425 degrees F; set rack in middle of oven.
Place potatoes in pan in hot oven. Bake until tender, about 25 minutes. Use tongs to turn once midway.
Just before removing, toss with garlic, red pepper and cheese. Return to oven for a few minutes until cheese melts and garlic is fragrant.
ONION ROASTED POTATOES
Source: Lipton
Makes 8 servings
1 envelope onion soup mix
2 pounds potatoes, cut in 1 1/2-inch pieces
2 tablespoons olive oil
Chopped fresh parsley (optional, for garnish)
Preheat oven to 450 degrees F.
In large plastic bag or bowl, add (dry) onion soup mix, potatoes and olive oil. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking pan or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
NEW GENERATION POTATO SALAD
Source: Dairy Council Inc.
Makes 10 servings
3 pounds red-skinned potatoes
1/2 cup thinly sliced green onions
3/4 teaspoon garlic salt, divided use
1/4 teaspoon fresh ground black pepper
FOR THE BLUE CHEESE DRESSING:
1 cup plain low-fat yogurt
2 tablespoons buttermilk
1 cup (4 oz) crumbled blue cheese
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain.
Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine; set aside.
Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours.
BALSAMIC MASHED SWEET POTATOES
Source: Gourmet magazine, November 1998
From: calliope, NY
Makes 6 servings
"Extraordinary! I made it several times for us and for guests, we are all in awe. The balsamic vinegar and sour cream nicely cut the sweetness of the potatoes." from calliope...I too made this and loved it.
3 pounds sweet potatoes
2 to 3 tablespoons fine-quality balsamic vinegar
1/2 teaspoon ground cinnamon, divided use (or cloves, or allspice or combination)
1/4 cup (or more) sour cream
Preheat oven to 425 degrees F.
With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours.
When potatoes are cool enough to handle, remove skins and discard.
In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth. Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt and pepper.
(Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat sweet potatoes, covered, in a 350 degree F oven about 30 minutes.)
Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon.
POTATO "SOUFFLE"
From: calliope, NY
"Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! It's worth the effort."
5 lbs. boiling potatoes, boiled and put through a ricer (or mashed, but the ricer makes for a much better texture)
2 to 3 large eggs, well beaten
The following are suggestions and you may use them in whatever combinations and amounts you choose:
Sour cream or buttermilk, I prefer buttermilk!
Regular or unsalted butter.
Cream cheese.
Salt and black pepper (try a little cayenne too, if you like).
Chives, parsley, roasted garlic, horseradish, sage.
Sometimes I mix in some minced scallions too.
Dust the top with paprika.
When all combined, put into a large buttered, round glass baking or souffle dish.
Bake at 400 degrees F for 40-45 minutes, until top is golden.
PERFECT ROASTED POTATOES
(and onions, *garlic......optional)
From: calliope, NY
5 pounds red skinned new potatoes (creamers), unpeeled, halved*
2 onions, cut into chunks (optional) or see**
You could also roast some whole garlic cloves if you like garlic
1/2 cup olive oil (may need more)
Juice of one large lemon (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
(or more of the above amounts if using fresh - you don't have to use all the herbs.)
Salt and freshly cracked black pepper
1 tbsp. or more minced fresh rosemary
3 tbsp. or more minced fresh parsley
Ground cayenne pepper and paprika (for dusting)
Preheat oven to 375 degrees F.
Wash and cut the potatoes to size of choice. (You'll have to do this many potatoes in batches.)
Begin by sauteing the potatoes in olive oil in a large skillet for about 10-15 minutes, then cover, turn heat down and steam another 8-10 minutes with some whole, fresh sprigs of rosemary or oregano.
Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG or Cajun Spice blend) and lightly sauteed onions (if using them).
Then spread both of them in a roasting or jellyroll pan and roast at 375 degrees F for about 20 minutes, or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness, empty them into a big bowl and add the minced scallion and lemon juice (if using); toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well but may loose some of the crunchiness, so don't enclose them completely when you reheat, unless you like them moister.
*Obviously you don't have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.
**2 (6-inch) stalks, scallion, sliced thinly (but added after roasting!!!) Or you can roast some sliced red or yellow onions with them, or add the red ones raw and finely minced, instead of the scallions depends on your taste.
LONG ISLAND POTATO SALAD - GERMAN STYLE
From: calliope, NY
Tastes even better when served, re-warmed, the next day or you can serve it cold, if you like.
8 medium Long Island Potatoes (or potatoes of choice)
Oil
6 strips of cooked, turkey bacon (or regular bacon), minced
1 cup chopped onion (yellow and/or red)
1 cup chopped celery
1/4 cup of water or stock
1/2 cup cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed
1/8 tsp. paprika
1 tbsp. Dijon mustard
1/2 chopped dill pickle
Chopped fresh parsley and/or chives and scallions
Chopped hard-boiled eggs (optional, for garnish)
Boil the potatoes in their skins in a medium saucepan but do not overcook. Peel, or not, and slice potatoes while still warm; set aside.
Heat a bit of oil in a skillet. Mince the bacon and saute with onion and celery. Don't saute the onion and celery past "tender-crisp"!
Heat to boiling 1/4 cup of water or stock with vinegar, sugar, salt, pepper, celery seed, paprika and mustard.
Pour the boiling mixture into the skillet and add the chopped pickles. Gently add the potatoes and mix to coat with the parsley and chives.
Serve at once topped with chopped egg, if you wish.
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