Tasty Prince Edward Island Potato Recipes

Dilly PEI Potato Salad
A great salad, easily and quickly prepared. Makes 4 servings.

3 cups new PEI Potatoes, cubed 750ml
6 tbsp bottled cucumber salad dressing 75ml
2 tbsp fresh dill, chopped 25ml
1-2 tsp dried dill (dill weed) 5-10ml
1/2 cup fresh asparagus or green beans 125ml

Wash and cut potatoes in large cubes. Cook until tender, drain. While still hot blend in cucumber dressing and dill. Meanwhile cook until tender crisp the asparagus or green beans; cut into 1inch lengths. Blend into salad. Refrigerate covered or serve immediately.

TIP: When new PEI Potatoes are not available use mature potatoes and remove the skins, if desired.

PEI Potato Salad with Tuna
Potato salads are always popular. Marinate leftover potatoes from dinner tonight for a tasty salad tomorrow. Makes 4 servings.

4 medium cooked PEI potatoes 4
1/2 cup bottled Italian dressing, divided 125ml
1 7 ½ oz (213g) can salmon or
tuna, flaked
1/4 cup chopped celery 50ml
2 tbsp sliced green onion 25ml
1/4 cup chopped green and red pepper 50ml
to taste Salt and pepper to taste
to garnish Lettuce, tomato and cucumber slices to garnish

Reheat leftover potatoes in microwave for 2 minutes on HIGH; peel, if needed. Cut in chunks. Pour ¼ cup (50ml) of dressing over potatoes; mix gently and refrigerate. Marinate potatoes several hours or overnight. At serving time add remaining dressing and rest of ingredients except lettuce, tomato and cucumbers. Toss gently. Arrange salad on lettuce leaves with cucumber and tomato slices.

PEI Potato and Tomato Scallop
A wonderful combination of PEI Potatoes and stewed tomatoes. Leftover potatoes can be
used or microwave your potatoes and then peel and slice. Makes 6 servings.

4-5 PEI Potatoes cut in ¼ inch (6mm) slices 4-5
1 onion, finely chopped 1
1/4 tsp pepper 1ml
1 tsp dried thyme 5ml
1/3 cup Parmesan cheese 75ml
19 oz can stewed tomatoes 540 ml

Butter a 12 cup (3 litre) microwave safe casserole dish. Layer ½ of potatoes, tomatoes, thyme, onion, pepper, and cheese. Repeat layers. Cover and cook in microwave 12 - 15 minutes on High or until potatoes are tender. Turn casserole dish ¼ turn once during cooking.

TIP: Reduce your cooking time by thinly slicing potatoes and/or using a large flat casserole dish.

PEI Potato Vegetable Layers
Preparation time: 20 minutes. Cooking time: 1 hour. Makes 6 servings.

1 tbsp margarine or butter 15ml
1 tbsp brown sugar 15ml
1 red onion, chopped 1
2 carrots, sliced thinly 2
2 large PEI Potatoes, thinly sliced 2
to taste salt & pepper to taste
2 stalks celery, sliced 2
3/4 cup turnip or rutabaga, thinly sliced 175ml

Melt margarine in medium skillet over medium heat. Cook onions five minutes. In a 9inch (23 cm) pie plate, layer potatoes, celery, 1/3 cooked onions, turnip or rutabaga, then sprinkle with brown sugar, 1/3 onions, carrots, 1/3 onions. Sprinkle each layer very lightly with salt and pepper. Cover and bake at 375ºF (190ºC) for 1 hour until vegetables are tender.

Roasted PEI Potatoes & Peppers
Preparation and cooking time: 40 minutes. Serves 4

1 1/2 lbs small new PEI Potatoes 750 g
1 onion 1
1 red, yellow or orange pepper 1
1 1/2 tbsp olive oil 20 ml
1 clove garlic, crushed 1
1 tsp dried rosemary (optional) 5 ml
1/8 tsp salt 0.5 ml
1/8 tsp pepper 0.5 ml

Preheat oven to 375°F (190°C). Wash potatoes. Halve or quarter larger potatoes. Cut onion into eight pieces. Cut peppers into one-inch pieces. Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings. Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

All recipes courtesy of the Prince Edward Island Potato Board