GOSHEN — The Elkhart County 4-H Fair’s “Anything Goes with Red Potatoes” contest winner for 2013 was Goshen’s Meribethe Lawton who prepared a German potato salad. The popular open class Home & Family Arts competition was held July 24.
Carol Anglemyer of Goshen placed second with her garlic cheesy red potatoes. Goshen’s Ryan Meade was third with an Italian red potato salad and Goshen’s Gail Janssen was fourth with a bacon gorgonzola stuffed baby red potatoes dish.
The competition was sponsored by Sweet Corn Charlie Produce, LLC
Meribethe Lawton, Goshen
German Potato Salad
8 red potatoes
8 slices bacon
2 T. all-purpose flour
4 T. white sugar
2/3 cup water
1/2 cup white vinegar
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon and potatoes to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Carol Anglemyer, Goshen
Garlic Cheesy Red Potatoes
2 lbs. red potatoes
2 tsp. minced garlic
8 slices bacon, cooked and crumbled
1/4 cup butter, melted
2 T. lemon juice
1 cup sour cream
3 T. parmesan cheese, grated and divided
1 tsp. salt or Italian seasoning
1 cup sharp cheddar cheese, shredded
Peel and slice or chunk potatoes. Combine all ingredients except one tablespoon of parmesan, the cheddar cheese, potatoes and parsley; mix well. Add potatoes and stir until coated. Place in 8-by-8-inch, lightly greased baking dish. Sprinkle with leftover parmesan. Bake at 350 degrees for one hour or until potatoes are done. Sprinkle with shredded cheddar cheese. Return to oven until cheese is melted. Sprinkle with chopped parsley.
Ryan Meade, Goshen
Italian Red Potato Salad
6-8 medium potatoes, washed and cubed
Diced red bell pepper
Diced green bell pepper
1/4 cup parmesan cheese
Sliced black olives, for garnish
Italian salad dressing
Boil potatoes in salt water until tender. Drain and cool. In a large bowl, add potatoes and diced vegetables. Pour in enough Italian dressing to soak potatoes, about half a bottle. Add cheese and mix. Before serving, sprinkle with more cheese and add black olives for garnish.