Gerri's Recipe Corner

Bringing great recipes from our kitchen to yours. Enjoy some of our great potato recipes perfect for all occasions. Keep coming back as we add more favorites for you to enjoy. Try one today . . .


Potatoes with Green Chile-Cilantro Salsa


  • 2 lbs. medley of “3 bite” Tasteful Selections potatoes
  • 3 tbsp. cider vinegar, divided
  • 2 fresh jalapeños, seeds and ribs removed
  • – Juice from 1/2 fresh lime
  • 1 c. fresh cilantro, coarsely chopped
  • 1 shallot, coarsely chopped (or 1/4 c. onion)
  • 1 garlic clove, coarsely chopped
  • 1/4 c. extra-virgin olive oil

In a saucepan, cover potatoes with water, add salt and boil potatoes for about 13 - 17 minutes, or until tender. Do not cook through or potatoes will fall apart.

While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining 2 tbsp. vinegar until finely chopped.

Drain potatoes and rinse under cold water until slightly cooled. Cut into bite size pieces while still warm and gently toss with 1 tbsp. vinegar. Cool potatoes to room temperature. When potatoes are cool, toss with pepper mixture and serve.

Potatoes & Roasted Red Pepper Salad


  • 24oz. “1 bite” Tasteful Selections potatoes
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 6.5 oz. jars marinated artichokes, drained (optional)
  • 1 7 oz. jar roasted red peppers, chopped
  • 1/2 large red onion, chopped
  • – Large bunch fresh flat leaf parsley, roughly chopped

Boil potatoes and salt in saucepan on medium heat until tender—about 15-20 minutes.

Do not cook through or potatoes will fall apart.

While potatoes are cooking, mix the oil, garlic, artichoke, red pepper, onion and parsley. Season with salt and pepper to taste. Drain the potatoes and set aside to cool. When cool, toss potatoes with remaining mixture and transfer to a platter for serving.

Potato and Ham Steak Soup


  • 3 medium potatoes peeled, finely chopped
  • 1 cup chopped celery
  • 1 medium onion
  • 1 can chicken broth
  • 1 stick butter or margarine
  • 1/2 cup all purpose flour
  • 2 1/2 cups whole milk
  • 1/8 tsp. coarsely ground black pepper
  • 1 lb. ham steak, finely chopped

Combine potatoes, celery, onions, and broth in large saucepan. Bring to a boil over a high heat. Reduce heat to medium–low; simmer 15 minutes.

Add ham; cook an additional 2 minutes or until heated through, stirring occasionally.

Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute. Gradually stir in milk. Cook 5 minutes or until thickened, stirring constantly. Season with pepper. Add to hot soup; mix well.

Dublin Potatoes Gratin


  • 1 3/4 lbs. russet potatoes, peeled and sliced 1/8” thick
  • 1 envelope white sauce mix, like Knorr
  • 1 cup shredded mild cheddar cheese, divided
  • 1 cup French’s fried onions, divided
  • 1/4 cup chopped chives, divided

Heat oven to 350 degrees. In saucepot over high heat, bring potatoes and enough water to cover to a boil. Cook 3 minutes; drain. Meanwhile, prepare white sauce according to package directions. Combine potatoes and ½ white sauce; place 1/2 mixture in 1 1/2 qt. greased casserole dish. Top with 1/2 cheese, 1/2 onions and 1/2 chives. Add remaining potatoes and sauce. Cover; bake 30 minutes. Remove foil. Top with remaining cheese, onions and chives. Bake 15 minutes; or until bubbly. Let sit 10 minutes.

Creamy Lime Potato Salad


  • 4 lbs. small red potatoes, scrubbed
  • 1 tsp. salt
  • 1/4 cup fresh lime juice
  • 3/4 tsp. grated lime peel
  • 1 tsp. cumin
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup minced red onion
  • 1 (8 oz.) container plain low-fat yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley

Place potatoes & salt in water to cover in large sauce pot. Bring to boil over medium-high heat and cook until potatoes are just tender. Drain. Cool 15 minutes.

Meanwhile, combine lime juice, lime peel, cumin, 1 tsp. salt and the pepper in large bowl. Cut warm potatoes into 1/2 inch slices and add to lime dressing. Cover and cool completely. (Can be made ahead. Cover and refrigerate up to 24 hours.) Stir onion, yogurt, mayonnaise, and parsley together in small bowl. Stir into potatoes.

Fingerling Potatoes with Asti Spumante


  • 2 lbs. Fingerling Potatoes, cut in half lengthwise
  • 1/2 Bottle Asti Spumante
  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. Chopped Fresh Italian Parsley
  • 1/2 Tsp. Coarse Salt

Place the potatoes and Asti Spumante in a large saucepan over high heat and bring to a boil. Cover the pan, reduce heat to medium low, and simmer until potatoes are tender – about 15 minutes. Drain the potatoes and transfer to a large serving bowl. Add butter, parsley, and salt and toss to coat. Serve Immediately. Serves 6.