What to do with those red potatoes

Red Potato Salad

All summer long we've been getting red potatoes in our produce box and I just can't figure out what to do with them. And, in warm weather baking them or frying them... ugh. Over 4th of July, I had a delicious and light red potato salad at a potluck. I was told the gist of the recipe but was afraid I'd fail miserably, it was sooo good. After perusing a few recipes, I came up with my own adaptation based on items I usually have on hand. Like most of my recipes, they are forgiving and substitutions can easily be made.

Ingredients:

    Potatoes:
-About 2 1/2- 3 cups red potatoes, cut in bite sized pieces
-1 tsp chicken flavored "Better than buillon" (or 1 chicken buillon cube)
-1 1/2 tbs white wine vinegar

    Dressing:
-1 1/2 tbs white wine vinegar
-2 tbs olive oil
-1 tsp yellow mustard
-1 tbs light mayonnaise
-1/8c finely minced red onion
-1/8c julienned leeks (or scallion, or green onion)
-1/8c finely chopped green or sweet pepper
salt and pepper

Steps:
1) Fill large sauce pan 3/4 full with water, add buillon and 1 1/2 tbs white wine vinegar. Bring to boil.
2) While bringing water to boil, in a bowl combine remaining white wine vinegar, olive oil, mustard, mayo, onion, leeks, pepper, add salt and black pepper to taste. Let combination sit while potatoes boil.
3) Add potatoes and gently boil for about 10 mins or until potato splits with fork
4) When potatoes are done, drain from water and let cool for about 30 mins.
5) Mix dressing mixture with potatoes. Serve warm or cold.

Tips: While I do a lot of swapping out based on what's on hand, this tastes best when potatoes are seasoned while cooked. So cooking them in some combo of buillon or stock with some white wine vinegar, will make a big difference. Also, this tastes best when onion, leeks, and peppers are cut small. Also yummy with bacon and/or diced celery.

Filling Pancake

When my daughter requested pancakes for lunch, I wondered if it was possible to make her a healthy-ish version. I came across a recipe that had eggs, oats, and cottage cheese. My reaction was "eww!" But, I had an abundance of those three things so thought I'd give it a try. My kids LOVED them and asked for more! These are filling and almost taste more like french toast. I've made some adaptations to fit our taste and needs so here it is.

Yields about 12 flapjack-size pancakes

Ingredients:
1c oats
1c cottage cheese
3 eggs
1/4c milk (or water)
1 tbs agave (or sugar)
*optional 1/2 tsp vanilla, 1/2 tsp cinnamon

Directions:

Start to warm your pan or griddle on medium heat.

1) Blend oats, cottage cheese, milk. I use an immersion blender and get the batter pretty smooth.

2) Add additional ingredients and blend until well incorporated.

3) Spray skillet/griddle with cooking spray

4) Cook over medium heat. I make several small pancakes at once.

5) Add any toppings you like! It's very yummy to use these for peanut butter sandwiches :)