Best 3 Lindas Picnic Potatoes Recipes

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Prepare to be amazed by the delectable flavors of Linda's Picnic Potatoes! These irresistibly crispy and flavorful potatoes are the stars of any picnic or outdoor gathering. Whether you prefer them as a delectable side dish or as the main attraction, Linda's Picnic Potatoes are guaranteed to impress your taste buds with their unique blend of spices, herbs, and zesty tang. Get ready to embark on a culinary adventure as we unveil the secrets behind this tantalizing potato dish, ensuring that your next picnic or party becomes an unforgettable savory experience!

Check out the recipes below so you can choose the best recipe for yourself!

PICNIC POTATOES



Picnic Potatoes image

We love potatoes, so I'm always searching for new ways to make them. I came up with this recipe as a change of pace from the usual baked potatoes. This dish travels well to a picnic or other gathering.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

8 to 10 medium potatoes, peeled and cut into wedges
1-1/2 cups prepared ranch salad dressing
2 cups shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon. , Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 547 calories, Fat 37g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

LINDA'S FLUFFY MASHED POTATOES



Linda's Fluffy Mashed Potatoes image

These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.

Provided by Lindas Busy Kitchen

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 large potatoes, peeled, and quartered
1 teaspoon sea salt
freshly cracked pepper, to taste
1/2 cup butter
3/4-1 cup milk
1/2 cup sour cream (optional)
2 eggs

Steps:

  • In a large pan, boil potatoes with salt until tender, 15-20 minutes.
  • Drain water, and add remaining ingredients.
  • Mash until smooth, with a potato masher.
  • Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
  • Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
  • You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
  • For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

LINDA'S MEXICAN SCALLOPED POTATOES



Linda's Mexican Scalloped Potatoes image

One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!

Provided by Lindas Busy Kitchen

Categories     Ham

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups frozen hash browns or 4 cups fresh potatoes
1 (10 ounce) can evaporated milk
3 tablespoons flour
3/4 cup onion, chopped
1 (12 ounce) can Rotel tomatoes & chilies
1/2 teaspoon chili seasoning mix
1 (8 ounce) package shredded Mexican blend cheese, more cheese for the top
2 cups ham, diced, as much as desired

Steps:

  • Layer half the potatoes and ham in a baking dish.
  • Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
  • Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
  • Pour half the tomato mixture over the potatoes and ham.
  • Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
  • Top with remaining cheese.
  • Bake at 350, for 30-35 minutes.

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape best when boiled, making them ideal for picnic potatoes.
  • Boil the potatoes until just tender: Overcooked potatoes will become mushy when tossed in the dressing.
  • Make the dressing ahead of time: This allows the flavors to meld and develop.
  • Use a variety of fresh herbs: Herbs like parsley, chives, and dill add a burst of flavor to the potatoes.
  • Don't be afraid to experiment: You can add other ingredients to the dressing, such as crumbled bacon, chopped nuts, or grated cheese.

Conclusion:

Picnic potatoes are a classic summer dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious side dish that will be the star of your next picnic or potluck. So next time you're planning a picnic, don't forget to add picnic potatoes to your menu.

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