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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ready, Set, Cook! Special Edition Contest Entry: For years, my sister and I have been creating great tasting food that is fancy and fun. It has helped us turn fussy eaters into food connoisseurs. Making these potatoes was no exception. In order to get my son to try potato salad, I experimented with a few recipes, putting them in special containers to entice him to taste them. This particular recipe was a favorite. It contains goat cheese and dill along with a few other unique ingredients. The flavor combination was a hit. Now, I serve these at all my parties and it has become a crowd favorite. This recipe will require 12 empty, plastic push-up pop containers (available on ). Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
3 tablespoons dill, finely chopped or 3 tablespoons freeze-dried dill |
1 cup sour cream |
1/2 cup goat cheese, crumbles |
1 garlic clove, minced |
1 (16 ounce) carton chicken broth |
3 scallions, finely chopped greens only |
1/4 cup white vinegar |
1/4 cup olive oil |
1 tablespoon lemon juice |
salt and pepper |
4 radishes, finely chopped |
2 dill pickles, finely chopped |
5 ears corn, roasted (yields approx. 2 cups of roasted corn) |
2 cups of crumbled cooked bacon |
Directions:
1. In a saucepan, add potatoes to chicken broth and bring to a boil. Continue boiling for 2-3 minutes. Once the potatoes are cooked, drain them, return to pot and stir in white wine vinegar. Let cool to room temperature.
2. To roast corn, spritz whole hulled corn cobs with olive oil, place on broiler pan and brown slightly in the broiler for 5-8 minutes. Once done, let cool and cut corn off the cob. Set aside.
3. In a bowl, whisk together the sour cream, goat cheese, garlic, olive oil, and lemon juice. Add dill and scallions, mix well. Stir in the potatoes. Season to taste with salt and pepper.
4. Using plastic push-up containers, layer all ingredients listed including potato salad. First, add one layer of potato salad. Then, add a thin layer of diced radishes. Next add a thin layer of finely chopped dill pickles. Now add a layer of crumbled bacon. Finally, add one more layer of potato salad and top it with a layer of roasted corn. Put cap on container. Repeat these steps for all 12 containers.
5. Serve in a chilled bowl of ice to keep cool.
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