I like to make this with red potatoes, for a nice touch of colour.

Potato Salad With Bacon

• 1-1/2 lbs new potatoes
• salt and pepper
• 4 slices bacon
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp dried dill

1. In large pot, cover potatoes with water.
2. Add 1 tsp salt, and simmer until tender, about 15 minutes
3. Drain, and run under cold water until cool.
4. Cut potatoes into quarters.
5. Meanwhile, cook bacon in skillet over medium high heat, until crispy, about 6 minutes.
6. Transfer bacon to paper towels to drain.
7. When cooled, crumble bacon.
8. In large bowl, whisk oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper.
9. Toss dressing with potatoes, bacon and dill.

Note: Salad can be prepared 1 day ahead, then add the bacon just before serving.

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The cookbook was published with the Canadian Heart Foundation, so you can benefit from the recipes which are heart-healthy. They’re also easy to follow, and very tasty. The cookbook was published in 1988, so we’ve been using it for about 20 years, and several of our family favourites have come from it.

Herbed New Potatoes

• 1 lb tiny new potatoes
• 1 tbsp chopped fresh basil
• 1/2 tbsp chopped dill
• 1/2 tbsp chopped chives
• 1/2 tbsp lemon juice
• 1 tbsp olive oil
• Freshly ground black pepper

1. In a saucepan, boil the unpeeled potatoes until tender, about 15 minutes.
2. Drain the potatoes.
3. Add basil, dill, chives, lemon juice, oil and pepper to taste.
4. Mix lightly and serve.

Makes 4 servings.
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You can find more information on the gluten free section of my Excel tips website.

It’s adapted from The 250 Best 4-Ingredient Recipes by Margaret Howard, in which I’ve found many excellent meal ideas.

If you’ve got a meat or poultry main dish planned for tonight, this would make a very tasty side dish.

Baked Summer Vegetable Layers

• 4 medium potatoes, thinly sliced
• 1 onion, diced
• 1 small zucchini, thinly sliced
• 1 grated carrot
• 2 tbsp fresh basil, chopped (optional)
• Salt and ground black pepper
• 2 tomatoes, sliced
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 425°F
2. In greased 8″ shallow baking dish, arrange half the potatoes in an even layer.
3. Spread onions, zucchini and carrot on top.
4. Sprinkle evenly with 1 tbsp basil (optional), salt and pepper.
5. Add remaining potatoes, and top with tomato slices.
6. Sprinkle with remaining basil (optional).
7. Add 1/4 cup water.
8. Cover and bake in preheated over for 20 minutes.
9. Uncover and sprinkle with cheese.
10. Bake for 20 minutes more, or until potatoes are tender.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.

Run the potatoes through the food processor slicer, or use a mandolin to slice then thinly. That will help them cook evenly.

The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook. The original recipe calls for cream of mushroom soup, so our recipe uses a few more ingredients, to replace that with gluten free substitutes.

Ground Beef and Potato Scallop

• 1 lb lean ground beef
• 4 tbsp potato starch
• 10 oz can sliced mushrooms
• 1-1/2 cups gluten free beef broth
• 1/2 tsp garlic powder
• 4 cups thinly sliced peeled potatoes
• 1/2 cup thinly sliced onion

1. Stir fry ground beef in a large greased frying pan over medium heat, for about 10 minutes, or until no longer pink.
2. Drain meat, sprinkle with potato starch, salt and pepper, and stir.
3. Spread meat mixture in ungreased 2 quart casserole.
4. In a large bowl, mix mushrooms, broth, and garlic powder.
5. Add potato, onion and a sprinkle of salt and pepper, and stir.
6. Spoon potato mixture over meat.
7. Bake, covered, in 350°F over, for 1 hour.
8. Bake, uncovered, for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.

There’s only a little butter in them, and you don’t have to add butter or gravy at the table, so that keeps them relatively low fat and low calorie.

Next time we’ll make them in the cast iron pan, to make them a bit crispier.

Pan Roasted New Potatoes

• 2 lbs (about 12-14) small new potatoes
• 1½ cups chicken broth
• 2 tbsp butter
• 1 tsp dried thyme
• ½ tsp dried rosemary (optional)
• 2 tbsp chopped fresh parsley
• salt and pepper

1. Cut the potatoes in half and fit as many as possible in one layer in a large frying pan.
2. Pour the broth over the potatoes.
3. Bring the liquid to a boil over medium heat.
4. Cover the pan, and cook until the broth is almost gone, about 20 minutes.
5. Just before the liquid is boiled away, reduce the heat to medium low.
6. Add the butter, thyme and rosemary.
7. Continue cooking, covered, shaking the pan often, for another 10 minutes. The potatoes should be soft but not mushy, with a deep golden brown crust. Add a bit of water to the pan if the potatoes start to burn.
8. Sprinkle on the parsley, and season with salt and pepper.
9. Serve immediately, or leave covered and keep warm in a 250°F oven for up to 15 minutes.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.