Extremely Frugal Hot Dutch Potato Salad

Dutch Potatoes
Originally uploaded by Simply Frugal

Potatoes	2 lbs
Celery	3/4 C
Onion	3/4 C
Bacon	4 strips
Sugar	1/4 C
Vinegar	6 Tbsp
Water	2 Tbsp
Celery seed	1 tsp
Egg	1

Boil potatoes and cut into 1/2 inch slices.
Chop celery and onion.
Cook bacon until crisp. Remove bacon and add sugar, vinegar, water, and celery seed. Bring to a boil and simmer 5 minutes.
Stir 2 tablespoons of the mixture into the well-beaten egg, and then stir back into the skillet.
Mix well and remove from heat.
Combine potatoes, celery, and onion in a bowl. Pour mixture over and mix well.
Place in a casserole and crumble bacon over the top.
Bake at 350° F for 30 minutes.

If you add 8-12 ounces of canned tuna or left-over chicken, you have a hearty dinner.

Extremely Frugal Mashed Potatoes

Mashed Potatoes
Originally uploaded by Simply Frugal

Potatoes	2 lbs
Butter	3 Tbsp
Salt	1 tsp
Milk	1/2 C

Boil potatoes for about 30 minutes, until they are cooked through. Quartering them speeds this up. Pour off the water and return the potatoes to the hot pan. Shake them over the hot burner for a few minutes to dry them completely.
Heat the milk.
Use a hand potato masher or electric beaters to whip potatoes. Add butter and warm milk to smooth them to the proper consistency. Season to taste with salt and pepper.

I usually leave the skins on, but they are easier to mash to a creamy consistency if you peel them.

Simple Scalloped Potatoes

Simple Scalloped Potatoes
Originally uploaded by Simply Frugal

Potatoes	2 lb
Flour	2 Tbsp
Butter	5 Tbsp
Onions	2 Tbsp
Ham	1/2 C
Milk	1 1/4 C
Salt	1 tsp
Paprika	1/2 tsp
Dry mustard	1/4 tsp

Preheat oven to 350° F.
Peel and thinly slice potatoes. Drop into boiling water and parboil about 8 minutes.
Dice ham, finely mince onions. Mix with butter and flour.
Grease a baking dish and alternate layers of potatoes with layers of ham.
Heat the milk, and season it with the slat, paprika and dry mustrd. Pour over potatoes.
Bake for 35 minutes.

Ham is optional. Chop a couple strips of bacon if you don't have ham.

Simple Potato Salad

Potato Salad
Originally uploaded by Simply Frugal

Potatoes	4 medium
Oil	1 Tbsp
Vinegar	1 Tbsp
Thyme	1/16 tsp
Basil	1/4 tsp
Dry Mustard	1/8 tsp
Marjoram	1/4 tsp
Celery seed	1/4 tsp
Sugar	1/4 tsp
Celery	1/4 C
Onion	1/4 C
Green olives	2 Tbsp
Mayonnaise	1/4 C

Boil whole potatoes until tender.
Mix oil, vinegar, thyme, basil, dry mustard, marjoram, celery seeds, and sugar.
When potatoes are tender, peel if desired, and cut into 1/2 inch dice while still hot.
Pour oil and vinegar mixture over hot potatoes, tossing gently. Let sit for half an hour or refrigerate for up to 24 hours.
When cool, mix in chopped celery, minced onions, and chopped green olives.
Stir in mayonnaise until potatoes are lightly coated.
Serve chilled.

Notes:
Buy 'salad' olives rather than the perfectionist whole stuffed olives.
Go light on the mayonnaise. It doesn't need to be visible to taste like potato salad.

Extremely Frugal Colcannon

A traditional Irish potato and cabbage dish

Colcannon

Cabbage, shredded	2 C
Potatoes	4 C
Green onions	6
Milk	1/2 C
Butter	1/4 C

Boil cabbage, chop fine. Peel and boil potatoes, then mash. Chop green onions.
Bring milk to boil, add onions, salt and pepper to taste.
Add butter and cabbage to milk, fold in mashed potatoes.
Beat well until light and fluffy.

Simplify:
Substitute 1/4 C chopped onions for the green onions.

Brynt Potatis I Ugn (Extremely Frugal Roasted Potatoes)

From a Swedish friend

Roasted Potatoes

4 Servings
Potatoes	4	1
Butter	4 Tbsp	1 Tbsp
Salt	1 tsp	1/4 tsp

Preheat oven to 450 F
Melt butter.
Cut each potato into 6 wedges. Blanch for 3 minutes in boiling water and dry.
Butter a baking dish and place potatoes in a single layer.
Dribble melted butter over the wedges and sprinkle liberally with salt.
Roast for 1 minutes in a 450 F oven, turn and roast another 15 minutes.

Simple Rosemary Roasted Chicken and Potatoes

An easy oven dinner.

Rosemary Roasted Chicken
4 servings

	4 serv
Chicken leg quarters	2.5 lb
Potatoes	1 lb
Oil	1 Tbsp
Garlic	3 cloves
Rosemary	1 Tbsp
Salt	1 tsp

Cut potatoes into thick wedges.
Rub potatoes and leg quarters with oil*.
Crush garlic and rub over leg quarters.
Crush rosemary and sprinkle over potatoes and leg quarters.

Place in covered roasting pan and put in oven.
Turn oven to 350 F** and roast chicken for 45 minutes.
Remove cover, and roast 15 minutes more or until potatoes are browned.


*Olive oil tastes especially good.
**There is no need to preheat the oven