Kentucky Proud potatoes...

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Kentucky Proud potatoes are available from July through the end of October.

Selecting Kentucky Proud potatoes

 

Potatoes should be fairly clean, firm and smooth.  You should avoid buying potatoes with soft dark areas, wrinkled sin, or with a green appearance. 

Storing Kentucky Proud potatoes

You should store potatoes in a cool, dry, dark place that is well ventilated.   If the storage place is between 45 and 50 degrees, potatoes will keep for several weeks.  However, in a warmer place, potatoes will keep about a week before they start to sprout.  Don't leave potatoes in the light, because they turn green.  Green patches should be pared off before the potato is used.  Don't put potatoes in the refrigerator.

A Kentucky Proud potato treat...Spicy Red Potato Salad

You'll need:

15 Kentucky Proud red potatoes

5 medium hard-cooked Kentucky Proud eggs, chopped

1 cup chopped Kentucky Proud onion

1/2 cup chopped Kentucky Proud celery

1/2 cup chopped Kentucky Proud green bell pepper

1 1/2 cups mayonnaise

2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

Scrub the potatoes.  Place in a saucepan and cover with water.  Cook over medium-high heat for 20 minutes or until soft.  Drain and rinse under cold water.  Drain again and blot with paper towels until they reach room temperature.  Place the potatoes in a bowl and chop coarsely with a knife.   Add the hard-cooked eggs, onion, celery, bell pepper and mayonnaise and mix well.  Stir in the garlic powder, salt, black pepper and red pepper flakes.  Chill, covered, for 1 hour before serving.

Yield:  12 servings

Recipe from the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

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