Purple Creamer Potato Salad

The daughter and I went to Sunflower Farmer's Market yesterday to pick up a few things for the week. Whilst there, I picked up a bag of the purple creamer potatoes for potato salad. I do realize these are primarily for smashed taters but I thought I'd try them for salad. One of the only things I did different from my regular potato salad was to slightly undercooked them so that they wouldn't fall apart in the salad. I also added some steamed edamame (soy beans) to the salad for a slight difference in texture as well. I used the rest of the ingredients from my regular recipe of mayo, hard boiled eggs, chives, fresh ground pepper, chopped celery and a splash of lemon juice. It sure is pretty and as always yummier the next day.

Oven Roasted Stew - Creamer Potatoes

My daughter asked me to write down the receipt that I used to make the supper last night. She was the genesis of the idea as she brought home a bag of red, white and purple creamer potatoes from the New Sunflower Farmer's Market the other day. WE REALLY LOVE these potatoes. They are like "buttah".

I had also gotten a package of Super Cherry Tomatoes and Baby Carrots as freebies when I went to the opening of the market on Wednesday, so an idea was born.



When I realize that we needed something fairly soon for supper yesterday and I looked at the taters and I thought, Hmmmm?

So, I proceeded to wash and quartered the red potatoes as they are rather small in size. I am saving the purple and white ones for smashed taters later on. I then washed and quartered baby carrots, Super cherry tomatoes, sliced up some celery and added some little beef filets that I cut into bite size pieces to the mix.

I placed all these ingredients in a cast iron skillet and then added a couple of grinds of black pepper, a bay leaf, a tablespoon of dried garlic chips, 2 tablespoons of olive oil, a tablespoon of Kitchen Bouquet and a half cup of water. I put the skillet in a 350 degree oven and we went off to Big Lots in search of P.O.T.s (plastic organizer thingies).


The stew was nearly ready when we returned from the store. I boiled a pot of water for spinach fettuccine and wallah, supper was done.

Oven Roasted Stew

Oven at 350 degrees

6-8 red creamer potatoes, washed and quartered
10-12 baby carrots, quartered
6 small tomatoes, quartered
2 stalks of celery, sliced
1/2 to 3/4 pound beef, cut bite sized
2 tablespoons olive oil
1/2 to 3/4 cup water (depending on the amount of gravy you want)
1 tablespoon Kitchen Bouquet
ground pepper to taste (salt too, if you use it)
1 bay leaf
1 tablespoon dried garlic chips

Place all ingredients in the cast iron skillet, give a good stir to coat the ingredients and roast for about an hour or until done to your liking.

Serve over spinach fettuccine or other pasta of choice.

Enjoy! I do wish that I had taken a picture of the finished and plated stew as the colours were as lovely as a Braque painting when assembled...