20 Ways to Celebrate National #PotatoLoversMonth from the #BlogHealthy Community


Welcome back to Recipe Wednesday; another avenue to promote your very best content, this time in the form of your most favorite recipes on your blog. Each Wednesday when you visit HLB you’ll find the theme for the newest recipe round up.

Some weeks our themes read like cookbook chapters, spotlight ingredients or flavors, or simply request the best recipe for a certain situation. Find an appropriate recipe from your blog archives to fit the theme and add to the collection. Or be inspired to create a new theme-friendly dish worth posting about before next Wednesday.

Each week we feature 20 fantastic recipes from our HLB Members [learn how to become a Member here: HLB Membership How-To,] giving even more exposure to some of the best content you’ve shared from your own kitchen. Let’s get to it, shall we?

Today we’re celebrating National Potato Lovers Month with a collection of spudtacular dishes! Here are some of our favorite recipes from around the HLB community to add to your meal plan this month:

Healthier Potato Leek Soup from After Dinner Dance // Most potato leek soups tend to rely on heavy cream and/or half and half, but this version uses neither and also uses very little butter. And it tastes just as good!

Potato Pizzas from Apple Crumbs // Who knew you could be so creative with a big potato.  

Potato & Grilled Corn Salad with Fresh Dill from Killer Bunnies Inc // This was easy enough, I had some leftover corn from grilling and I took it off the cob before storing so it whipped together easily. It’s quite tangy which I like and I’m really glad I used the dill.

Salt-Oil-Sugar-Free Vegan Cheesy Potato Tacos from The Balanced Blonde // For a salt-oil-sugar-free vegan, potatoes are a literal godsend. They are satiating, nutritious, dense, easy to prepare and store, super affordable, and extremely versatile. I find myself using them in everything these days from French fries to salad toppings to baked and loaded with avocado and other veggies to the using them as the key ingredient in creamy dips to now a TACO FILLING!

Irish Potato and Cabbage Stew from Delights and Delectibles // The perfect way to put extra cabbage to use!

Cranberry Walnut Potato Salad Recipe from Daily Garnish // This creation was equal parts creativity and pantry-leftovers – you have to work with what you have, right?  The end result was, in my opinion, the best potato salad I’ve ever made. 

Parsley Red Potatoes from Yum Yucky // My Parsley Red Potatoes are great as part of a family meal, holiday meal (think Easter), or anytime meal on a day when you’ve worked out hardcore and need some extra fuel.

Perfect Creamy Herbed Scalloped Potatoes from Zen and Spice // Layers of thinly sliced Yukon gold potatoes covered in a creamy herbed sauce and baked until soft and golden brown. These scalloped potatoes are the perfect comforting side dish to any meal this Fall or Winter season. 

Southwestern Potatoes from Wholistic Women // Very filling, and totally addictive when served with cheese and sour cream. I could see multiple variations on this recipe–the addition of black beans, for example. The diced chiles weren’t overpowering at all, and I used about half of one of those little cans.

Roasted Purple Potatoes: The End of the Veggie Rainbow from Veggie Quest // I can’t say I’ve ever made purple potatoes before, so I read up a bit before preparing them to avoid any surprises. (Like anyone can really do that when cooking’s involved!) Apparently amethyst spuds cook up just like any other potatoes, although I read one place that boiling blue potatoes can make them turn gray (yep, blue potatoes—who knew?). So be on the safe side, I decided to stick with roasting.

Caribbean Creamy Mash Potato from That Girl Cooks Healthy // The best mash potato recipe using Caribbean red skinned sweet potatoes with roasted garlic, herbs and whipped into a velvety smooth mash.

Potato and Leek Waffles from Sweet Salty Spicy // These waffles are quite easy to make and are delicious! Crispy on the outside and creamy on the inside, they made me think of a cross between hash browns and mashed potatoes. I thought they are quite similar to the frozen or fast food hash brown patties, which I used to love. The garlic and leek give the waffles a bit of additional flavor, but you can’t taste them a lot so it may be a great way to sneak in some leek if you don’t like it that much.

Mouthwatering Vegan’s Eggplant, Chickpea, Potato, and Coconut Curry from The Blissful and Fit Chef // This curry has strong Thai origins, since coconut is such a major player in Thai cuisine. Eggplant, which is so effective at absorbing juices, marries beautifully with the chickpeas, potato and spices. You could also substitute spinach for the eggplant.

Tri-Color Potato and Bacon Arugula Salad from Savoring the Thyme // I have said it at least 5 times: you want your kids, or anyone really, to try something, add bacon. We had a few leftover roasted potatoes so I sliced them and tossed them on the salad. Use whatever greens you wish as the spicy bite of arugula may throw some children off a bit. But do not forget the bacon or you have a 1% chance of getting them to eat this.

Lentil Stuffed Baked Potatoes from Rhodey Girl Tests // Lentil stuffed baked potatoes, paired with a nice big salad, make a great dinner! Bake the potatoes ahead of time, and dinner can come together in 20 minutes or less.

Cheesy French Onion Baked Potato from No Thanks to Cake // The Laughing Cow Cheese adds an amazing creaminess and oniony flavor to the potato.  I MUCH prefer this potato to traditional potatoes toppings like butter and sour cream.  It’s sort of the best of both worlds!

Broccoli Cheddar Twice-Baked Potatoes from Kathryns Kitchen // these cheesy beauties are stuffed with a creamy potato mixture and loaded with broccoli pieces. these make the perfect side dish to any meal. this is a great way to add extra veggies to your meals!

Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu from Heather’s Dish // If ever there was a comfort food that can soothe the soul, I would say that enchiladas is it – specifically these Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu. Warm, cozy, comforting – not to mention there are about a million ways to make them. They are probably one of the most highly customizable dishes out there.

Indian-Style Cumin Idaho Potatoes from Healthy Slow Cooking // This Indian potato dish is perfect for when the month lasts longer than your grocery budget does. Aloo jeera just means cumin seed potatoes. It’s simple and requires just a few spices. If you don’t have them on hand, you can get a lot cheap at the Indian market or just exactly the small amounts you need from your local co-op’s bulk bins.

Sambal Potatoes from Healthy Nibbles // These sambal potatoes have it all—richness, spice and tangy flavor. Roasted potatoes are tossed in a delicious, mouth-watering sauce made of sambal oelek, tomatoes and spices. Enjoy the sambal potatoes with a side of rice!

Now it’s time for you to add to the recipe collection! Find a recipe on your blog that fits this week’s theme and leave a comment with a link to your post below. We’ll share any posts you share to our social media schedule next week to help #PromoteYourBlog and share your favorite content.

If you don’t have a recipe that fits this week’s theme on your blog, why not make one and share it this week? Let HLB’s Recipe Wednesday series be a pool of inspiration for your recipe creation and post ideas.

Please limit yourself to 2 recipes per blogger. If you enjoy our weekly roundups, we’d love if you shared about Recipe Wednesdays with your blends and followers!

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