Potatoes go with everything!
Granny's Cookbook
Potato Salad
6 potatoes, peeled, cubed and boiled
3 eggs, hard boiled and chopped
2 slices bacon, fried and crumbled
2 carrots, peeled and chopped
1 dill pickle, diced
1 tsp. onion powder or 1/4 onion finely chopped, or to taste
1 tsp. garlic powder, or to taste
Salt to taste
Mix everything in a large bowl. You can adjust the ingredients to add more or less
of something if you want.
Dressing:
1/4 cup Miracle Whip
2 Tbsp. to 1/4 cup sour cream
2-3 Tbsp. ranch dressing
Adjust the amount of dressing ingredients depending on how large the potatoes
are. You can mix the dressing ingredients together first if you prefer, but it's easier to mix them right in with the salad ingredients. If the potato salad seems a little dry,
add a couple tablespoons of milk to make it more moist.
(When making potato salad, add the dressing to the warm potatoes. It will absorb
the flavor better and give you a better taste.)
Potato Chips
If you can’t eat just one potato chip, blame it on chef George Crum. He reportedly created the salty snack in 1853 at Moon’s Lake House near Saratoga Springs, New York. Fed up with a customer who continuously sent his fried potatoes back, complaining that they were soggy and not crunchy enough, Crum sliced the potatoes as thin as possible, fried them in hot grease, then doused them with salt. The customer loved them and "Saratoga Chips" quickly became a popular item at the lodge and throughout New England.
Eventually, the chips were mass-produced for home consumption, but since they were stored in barrels or tins, they quickly went stale. Then, in the 1920s, Laura Scudder invented the airtight bag by ironing together two pieces of waxed paper, thus keeping the chips fresh longer. Laura was also the first person to put a date on packaging. I remember Laura Scudder potato chips from when I was a girl growing up in California…I also read where the male-dominated insurance companies wouldn’t insure her delivery trucks, but she finally found a lady insurance agent who took a chance on her. The Laura Scudder name was sold to Borden in the late 1980s and now it is used by Smucker’s for a natural peanut butter. I’ll have to look for it next time I’m out in California!
Here is a list of terms used on bags of chips...something to keep in mind as you buy them:
•
Classic or original potato chips: The chips are moved through a fryer on a conveyor belt.
Classic or original potato chips: The chips are moved through a fryer on a conveyor belt. •Kettle-cooked chips: The snacks are made in small batches without a conveyor belt.
Kettle-cooked chips: The snacks are made in small batches without a conveyor belt. •Handmade or hand-cooked chips: No automated machinery is used to peel, slice, or fry the potatoes.
Handmade or hand-cooked chips: No automated machinery is used to peel, slice, or fry the potatoes. •Baked chips: Cooked in an oven rather than fried in oil, they contain less fat and fewer calories than fried chips.
Baked chips: Cooked in an oven rather than fried in oil, they contain less fat and fewer calories than fried chips. •Crisps: These are made from potatoes that have been dehydrated, flaked, rehydrated, and pressed into uniform shapes. Pringles and Lays Stax are crisps.
Crisps: These are made from potatoes that have been dehydrated, flaked, rehydrated, and pressed into uniform shapes. Pringles and Lays Stax are crisps. •Natural potato chips: According to the Food and Drug Administration, natural potato chips cannot contain artificial flavorings, colors, or preservatives.
Natural potato chips: According to the Food and Drug Administration, natural potato chips cannot contain artificial flavorings, colors, or preservatives. •Light chips: The product contains half the fat of, or one-third fewer calories than, regular chips.
Light chips: The product contains half the fat of, or one-third fewer calories than, regular chips. •Reduced-fat chips: Contain at least 25 percent fewer calories than the standard product.
Reduced-fat chips: Contain at least 25 percent fewer calories than the standard product. 
Ranch Roasted Red Potatoes
Ingredients:
12 oz red potatoes, washed and quartered
1 packet Ranch Dressing Dry Mix
non fat, olive oil cooking spray
1 tsp salt
Directions:
Preheat oven to 425 degrees. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.
Entire recipe makes 4 servings
