Potato Salad, Cupcakes and Frosting! GF.

A couple recipes that are completely GF without altering the orginal recipe(as long as you check all ingredients!)

I got this recipe directly from the food network. The first time I made it - I loved it. I am not a big Potato Salad person; however, it tastes a little different than a generic potato salad. Easy and quick to make. I have made it with BBQ ribs and sausages so far. It was suggested for beach BBQs. Which means I need to go to the west coast and use this at the beach... I think. ;-)

The second time I made it I thought it had too much pepper and mustard. So maybe be careful to be sparing in those ingredients.

Potato Salad Ina Garten (off food network)

Ingredients

• 3 pounds small white potatoes
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Directions:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

On another note I also made vanilla cupcakes with butter frosting. AMAZING! What I loved about all the recipes I am throwing out there today, not a single one is altered. All these are GF straight up. Of course check your individual ingredients!

CupcakesI used the Betty Crocker Gluten Free Cake Mix - Yellow

1 Bag mix
2/3 Water (I used buttermilk - and I have also used 2% milk)
1 Stick room temperature butter (1/2 cup)
2 Teaspoons GF Vanilla
3 Eggs

Preheat oven to 350 degrees F. Beat/Mix bag mix, water (or milk), butter, vanilla and eggs. Bake for cupcakes 18-23 minutes. I always go till the max and sometimes a minute or two longer. Personal preference.

Frosting: Fluffy Vanilla Frosting (directly from Martha Stewart's Cupcakes pg. 302)

I am starting to love Martha's cupakes book, at least for frostings, more than I like the Joy of Cooking - which in the past was my icing staple.

1 1/2 cups (3 sticks) unsalted butter (I did 3/4 or 1.5 sticks butter)
1 pound (4 cups) confectioner's sugar, sifted (I did 1/2 pound or 2 cups)
1/2 teaspoon pure GF vanilla extract (I did 1/2 teaspoon - maybe more of 1 teaspoon GF vanilla)

Using electric mixer beat butter on medium-high speed until pale and creamy - about 2 minutes.

Reduce speed add sugar 1/2 cup at tim, beating and scraping down bowl as needed. Martha estimates this should take 5 minutes and that they frosting will be very pale and fluffy. (I did not bother timing myself - but this is most likely accurate).

Add vanilla and beat until frosting is smooth.

What I LOVE about this recipe is the frosting can be stored for up to ten days and just needs to be re-beaten when used. I have not tried this, but I will at some point - I am sure. This is a great frosting for using food coloring on.