Recipes

BAKED POTATO SALAD

Serving Size: 8

Ingredients:

2 lbs. red potatoes, washed

2 ounces canola oil

2 teaspoons kosher salt

8 ounces bacon, diced & cooked crisp

1 cup sour cream

1 bunch scallion's, chopped

8 ounces sharp cheddar cheese, grated

4 ounces butter, cubed

2 teaspoons kosher salt

2 tablespoons cracked black pepper

Directions:

1. In a large bowl toss potatoes in canola oil and kosher salt until coated.

2. Place potatoes on a sheet pan and bake at 350 degrees until potatoes are tender.

3. While potatoes are baking, cook bacon in a small pan until crisp, then drain excess bacon fat and set bacon aside.

4. When potatoes are done and cool enough in work with, cut potatoes in large chucks and place in a large mixing bowl.

5. Add in bacon, sour cream, green onions, cheddar cheese and butter.

6. Season with kosher salt and black pepper and fold all ingredients together being careful to leave the potatoes chunky.

MAYTAG BLUE CHEESE CHIPS

Serving Size: 8

Ingredients:

FOR THE SAUCE

1 cup heavy cream

4 ounces blue cheese, crumbled

1/2 ounce lemon juice

2 teaspoons cracked black pepper

1 teaspoon kosher salt

ASSEMBLY

8 ounces potato chips, non-ruffled, thick cut

1 ounce Maytag blue cheese, crumbled fine

1 ounce chives, snipped

Directions:

FOR THE SAUCE

1. In a medium sauce pan, bring cream to a simmer.

2. Thicken with cornstarch slurry.

3. Blend in cheese using an immersion (stick) blender.

4. Season with lemon juice, salt, and pepper.

5. Strain through a chinois.

TO ASSEMBLE

1. In a heat resistant bowl, warm potato chips in a 350 degree oven.

2. Remove chips from oven and add warm cream.

3. Toss gently until all the chips are coated evenly.

4. Place in a serving dish and sprinkle with crumbled Maytag and chives.

5. Serve immediately.