boiled salt potatoes

 https://www.mamagourmand.com/boiled-salt-potatoes/

Potato Curry

Putting it here for reference so I don't lose it.
From http://vegrecipes.livejournal.com/1342699.html

4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper maybe start with 1/4 or 1/2 tsp, add more later. 3/4 was too much.
2 teaspoons salt (or to taste)
1 can diced tomatoes (~15oz size)
1 can of coconut milk (~15oz size)
1 can garbanzos, rinsed and drained (~15oz size)
1 can peas (I used 1/2 a package of frozen peas)

Boil potatoes til (just barely) soft. Sautee onions and garlic til soft. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.

Polish Sausage Kraut Skillet

from http://www.yummly.com/recipe/external/Polish-Sausage-Kraut-Skillet-AllRecipes

2 tablespoons butter
1 onion, sliced
2 cloves garlic, minced
1 cup water
2 potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules (I used vegetarian chicken bouillon)
1 teaspoon white sugar (omitted)
1/2 teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage vegetarian sausage I used Tofurkey italian sausage
 2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste

Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes.

Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.

Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Colcannon

Traditionally this is made with milk or cream, but I make it with yogurt because it tastes better.

Potatoes (maybe 6 small and one larger Russet)
1 small head of cabbage
1 onion
~2 cups of yogurt
salt
pepper


Cut potatoes into pieces and drop into boiling, salted water. Boil until soft.
Meanwhile, slice up cabbage and onions. With cabbage I go for pieces about the size of a finger. Onions too, I guess. Heat some oil in a second large pot on medium. Saute the onions for a while, until almost soft, and then dump in the cabbage and stir around a bit. After you get tired of that, add some water (maybe 1/2 cup?) (use reserved water from the potatoes if you have it) and a few sprinkles of salt. Cover the pot and let the cabbage steam/braise until soft but not mushy.

Drain the potatoes, mash them up with the yogurt, then add that to the pot of cabbage. Add salt and pepper to taste.