Recipes from “small potatoes” cookbook

Burbank Potato vs Early Rose Potato
Burbank Potato vs Early Rose Potato

Burbank potato salad

This original recipe was created especially for the Burbank potato by Pia Micheli. Reprinted from small potatoes: a potato cookbook from the Luther Burbank Home & Gardens

8 large Burbank potatoes, cooked
6 hard-boiled eggs, chopped
2 TB chopped parsley
1 TB chopped onion
1 TB chopped radishes
1/2 cup wine vinegar
1/2 cup olive oil
1 tsp ground horseradish
salt and pepper to taste

Mash potatoes. Mix well with the chopped eggs, parsley, onion and radishes.

Mix vinegar, oil, horseradish, salt and pepper. Add to potato mixture. Spoon into bowl and place in spring water to cool.

Note: If you don’t have any spring water handy, a refrigerator will have to do! Those who have made this salad recently say the taste and texture is excellent.

herbed yogurt mashed potatoes

4 large potatoes, peeled and quartered
1.5 cups unflavored yogurt
3 TB minced chives
2 TB parsley
1.5 tsp herb mixture of your choice
salt & pepper
2 TB butter

Simmer potatoes, covered, until tender; drain and mash.
Beat potatoes and yogurt with electric mixer until fluffy.
Stir in chives, parsley and herb mixture; add salt and pepper to taste.
Pile into greased 1 qt baking dish and dot with butter.
Bake at 375 for 15-20 minutes.

Serves 4 – 6

potato pancakes with spicy applesauce

3 potatoes
ice water
1/4 cup grated onion
2 eggs
2 TB flour
3/4 tsp salt
dash nutmeg and pepper
salad oil


3 lbs. Gravenstein apples
1/2 cup water
1/2 cup sugar
1 TB cinnamon
1/4 tsp allspice

Grate pared potatoes into ice water and let stand 15 minutes.
In medium bowl beat eggs; add onion, flour, salt, nutmeg and pepper.
Drain potatoes, place on towel, roll and pat until thoroughly dry and add to egg mixture.
Using 1/4 cup potato mixture for each pancake, flatten each into 4″ diameter and fry in oil, 2-3 minutes each side.
Serve hot with applesauce or sour cream.


Wash apples and drain well; cut into quarters and core but do not peel.
In large kettle, combine apples with 1/2 cup water. Simmer until apples are almost tender; add sugar and spices, stir, and continue simmering until done.

Serves: 4 -6
Yields: 12 cakes