Warm Baked Potato Salad; Party Potatoes - Cuisinart PSC-400C Instruction And Recipe Booklet

Warm Baked Potato Salad

This salad may be assembled and served while potatoes are warm,
or chilled to serve later.
Makes 6 cups (1.5 L)
½ cup (125 ml) fat-free plain yogurt,
strained to yield ¼ cup (50 ml)*
½ cup (125 ml) lowfat mayonnaise
1½ tablespoons (25 ml) fresh lemon
juice or white balsamic vinegar
2 teaspoons (10 ml) Dijon-style mustard
2 teaspoons (10 ml) dill weed
(dry, double if using fresh)
Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper in
the work bowl of the Cuisinart ® Food Processor fitted with metal blade. Process until
blended and smooth, 20 seconds.
Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl with
celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to coat
potatoes. Serve warm, or cover and refrigerate until ready to serve.
*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter.
Place over bowl and allow the whey to drain out; the yogurt will thicken and may be
used as a spread or in dressings without being watery.
Nutritional information per ½-cup (125 ml) serving:
Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
3 "Almost" Baked Potatoes, still warm
1 rib celery, thinly sliced
¹⁄ ³ cup (75 ml) finely chopped red onion
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Party Potatoes

Makes 8 servings
2 pounds (1 kg) russet potatoes, peeled
and cut into 2-inch (5 cm) pieces
1½ teaspoons (7 ml) kosher salt, divided
2 tablespoons (30 ml) unsalted butter
1 medium onion, peeled and chopped
¼ teaspoon (1 ml) freshly
ground pepper
In a Cuisinart ® 3¾-quart (3.5 L) saucepan, cover the potatoes with cold water; add
1 teaspoon (5 ml) salt. Cook over medium-high heat until tender, drain well and
place in large mixing bowl.
While the potatoes are boiling, prepare the onions for topping. Melt butter in a
12-inch (30 cm) Cuisinart ® skillet. Cook onion, stirring occasionally, until reduced
and very lightly browned. Season with remaining salt and pepper. Transfer to large
mixing bowl.
Beat potatoes with a Cuisinart ® SmartPower
Add sour cream, cream cheese and minced garlic. Turn mixer to medium high;
beat until smooth and slightly fluffy. Cut a piece of aluminum foil about 24 inches
(61 cm) long. Fold in half lengthwise, then fold in half again two more times to
create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a
"cradle"; reserve.
Spray the bottom and sides of a 1-quart (0.9 L) soufflé dish with cooking spray. Fill
with potato mixture. Top with onions. Set the dish in the centre of the long strip of
folded foil and bring up the sides to meet – twist together to form a handle. Place the
rack into ceramic pot of a Cuisinart ®
the foil cradle to help lift the dish, and carefully lower the dish into the pot and place
on the rack.
Cover and press the On/Off button to turn the unit on. Set time to 5 hours and
press Low. Slow Cooker will automatically switch to Warm until ready to serve.
Potatoes will be puffed and onions browned. Remove the soufflé dish from the slow
cooker using the foil strips to lift it.
Nutritional information per serving:
Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g
• chol. 20mg • sod. 527mg • calc. 91mg • fiber 3g
²⁄ ³ cup (150 ml) lowfat sour cream
6 ounces (170 g) lowfat cream
cheese, cut into 1-inch (2.5 cm)
pieces
1 clove garlic, peeled and minced
cooking spray
® Hand Mixer, starting on low speed.
Slow Cooker. Place soufflé dish on rack, using
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