Chrissy Teigen's Creamy Potato Salad with Bacon

Servings: 8-10          Active Time: 30 Minutes           Total Time: 1 Hour 15 Minutes


  • 4 lbs fingerling potatoes

  • Kosher salt

  • 12 ounces bacon

  • 1 1/2 cups mayonnaise

  • 3 tbs Dijon mustard

  • 2 heaping tbs sweet pickle relish

  • a squeeze of yellow mustard

  • 1/2 tsp freshly ground black pepper

  • 4 hard-boiled eggs, chopped

  • 1/2 cup finely diced red onion

  • 1 large jalapeno pepper, seeded and finely diced


In a large pot, combine the potatoes with water to cover. Salt it until it tastes good, and bring to a boil over high heat. Reduce the heat to a simmer and cook until you can pierce the potatoes easily with a fork, 20 to 25 minutes. Drain and cool to room temperature, then cut them into bite-size pieces and transfer to a large bowl.

Cut the bacon into 1/4 inch pieces. In a medium skillet, cook half the bacon over medium heat until crispy, about 10 minutes. Drain on paper towels. Repeat with the remaining bacon.

In a small bowl, whisk together the mayo, Dijon mustard, relish, yellow mustard, black pepper and 2 tsp salt until smooth.

Add the dressing to the potatoes along with the bacon, eggs, onion and jalapeño. Gently toss to combine.

~ Recipe adapted from Chrissy Teigen’s Cravings

potato salad_1.jpg
potato salad_2.jpg
potato salad_3.jpg
potato salad_4.jpg
potato salad_5.jpg

Chrissy Teigen's Cheesy Spicy Breakfast Hash

Servings: 4          Active Time: 20 Minutes           Total Time: 40 Minutes


  • 1 1/2 lbs fingerling potatoes, skin on, cut into 1/2 inch dice

  • 1/4 cup avocado oil

  • 1 large red onion, cut into 1/2 inch dice

  • 6 cloves garlic, coarsely chopped

  • 1 large green bell pepper, seeded and diced

  • 2 jalapeño peppers, diced (take the seeds out first if you don’t get excited by a lot of spice)

  • Kosher salt

  • 1/2 tsp freshly ground black pepper

  • 1 tsp paprika

  • 1/2 cup vegetable or chicken broth (or water)

  • 1 cup grated cheddar cheese

  • 6 eggs, cooked sunny-side up, for serving

  • Hot sauce, for serving


In a microwave-safe bowl, combine the potatoes and 1 inch of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain the potatoes and set aside.

Heat the oil in a large cast-iron skillet over medium-high heat until simmering-hot. Add the onion, garlic, bell pepper, and jalapeños and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes.

Reduce the heat to medium, then stir in the potatoes, 1 tsp salt, the black pepper and paprika. Pour the broth into the skillet and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes.

Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More


Chrissy Teigen's Crispy Buffalo Smashies

Servings: 6          Active Time: 15 Minutes           Total Time: 50 Minutes


For the Crispy Potato Smashies

  • 1 1/2 lbs fingerling potatoes

  • 1/4 cup olive oil

  • 1 1/2 tsp Kosher salt

  • 1 tsp freshly ground black pepper, or more to taste

  • 2 tbs chopped fresh flat-leaf parsley

For the Blue Cheese Sauce

  • 1/4 cup sour cream

  • 1/4 cup crumbled blue cheese

  • 2 tbs mayonnaise

  • 2 tbs buttermilk, shaken

  • freshly ground black pepper

For the Buffalo Sauce

  • 3 tbs butter

  • 1 clove garlic, finely minced

  • 1/4 cup Frank’s RedHot sauce

  • 1/4 tsp cayenne pepper

  • freshly ground black pepper

MAKE THE SMASHIES. Preheat the oven to 425 degrees.

Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 15 and 20 minutes (check after 10 minutes; if they’re still hard, return them for another 5, and so on, replenishing the water, if necessary). Remove, uncover, drain well, and cool until just warm.

Using a fork, lightly smash the potatoes down while retaining their shape. You want them to hold together, so be gentle. In Chrissy’s words ~ “Love your potatoes, even when you’re smashing them in the face.”

Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper. Arrange the smashes on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Put it on the floor of the oven (yep) and roast until the undersides are crispy but not burnt, 10 to 15 minutes. Remove the pan from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, another 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with parsley.

MAKE THE BLUE CHEESE SAUCE. Now while the potatoes are roasting, make the 2 sauces. In a small bowl, whisk together the sour cream, blue cheese, mayo, buttermilk and black pepper to taste.

MAKE THE BUFFALO SAUCE. In a small saucepan, heat the butter and garlic over medium-high heat until the butter melts and the garlic is fragrant, about 2 minutes. (Or you can microwave them together for 45 seconds to 1 1/2 minutes.) Whisk in the hot sauce, cayenne and black pepper to taste and return to the heat just to warm it back up. Cover to keep warm.

ASSEMBLE THE POTATOES. When the potatoes are done, remove them from the oven and dump them onto a serving platter. Pour the warm Buffalo sauce (reheat if you need to) over the potatoes and drizzle with the blue cheese sauce. Season to taste with black pepper.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More


Chrissy Teigen's Taters, Shrooms & Peas with Parmesan Cheese

Servings: 4          Active Time: 15 Minutes           Total Time: 45 Minutes

Serve as a side dish or add fried eggs for a complete meal :)


For the Parmesan Cream

  • 1 cup heavy cream

  • 1 1/2 cups finely grated Parmigiano-Reggiano cheese, plus more for garnish

  • 1/2 tsp Kosher salt

  • a few gratings of fresh nutmeg (about 1/8 tsp)

For the Vegetables

  • 1 lbs fingerling potatoes, skin on, cut into 1/2-inch cubes

  • 4 tbs avocado oil or ghee

  • 1/2 lbs white mushrooms, quartered

  • 1 large shallot, thinly sliced

  • 1/2 tsp dried thyme

  • 1 tbs butter

  • 1 cup frozen peas

  • Kosher salt and freshly ground black pepper

MAKE THE PARMESAN CREAM. In a small saucepan, bring the cream to a simmer over medium-low heat and reduce by half, about 5 minutes. Whisk in the Parm, salt and nutmeg. Cook 1 additional minute, whisking, then remove from the heat and cover to keep warm.

COOK THE VEGETABLES. Place the potatoes in a microwave-safe bowl and add 1/2 inch of water to the bowl. Cover the bowl with a plate or plastic wrap, poke some holes in the plastic, and microwave on high until the potatoes can be pierced with a fork, 8 to 10 minutes (stop the microwave at 8 minutes to check the potatoes’ progress). Drain the potatoes and set aside.

Meanwhile, in a large skillet, heat 2 tbs of the oil over medium-high heat until hot but not smoking. Add the mushrooms, spread them out in one layer, and cook, without touching them, until they get a little golden, about 3 minutes. Add the remaining 2 tbs of oil and shallots and cook until translucent, about 2 minutes.

Add the potatoes and thyme and cook, stirring occasionally, until the potatoes turn a little golden, 6 to 7 minutes. Add the butter and peas and cook until the peas are heated through, about 3 minutes. Season to taste with salt and pepper (but remember that delicious salty Parm cream is gonna go in there too), cook for another minute to let the seasoning soak in, and transfer to a serving dish. Drizzle the Parm cream (start with about half and add more as desired) over the vegetables and gently toss. Season to taste with salt and pepper and garnish with some grated Parm.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More


Purple Potato Roses

Servings: 4          Prep Time: 15 Minutes           Cook Time: 40 Minutes


  • 6 purple majesty potatoes

  • 2 tbs cold-pressed extra virgin olive oil

  • 3/4 tsp Kosher salt

  • 1/2 tsp ground pepper

  • 1/2 tsp garlic powder


Preheat oven to 400 degrees. Coat a 12-cup mini muffin pan with a non-stick oil, such as coconut. Wash purple majesty potatoes. Cut into VERY THIN slices (short ways, so you have rounds as opposed to long oval pieces). Place potatoes in a large microwave-safe bowl. Add oil and seasonings. Toss with hands to coat. Microwave potatoes for 2 minutes. Let cool. Place 15 or so slices in a row, making sure the slices overlap and are placed close together. (In other words, place one slice down, then the next on top of that one, but 1/4” to the right.) Starting from the left, roll the line of potato slices up like a sleeping bag and quickly place in a cup of the mini muffin pan. Repeat until you have created 12 potato roses. Bake for 35-40 minutes or until browned on the edges. Let cool slightly and serve.

~ Recipe from Mom Loves Baking

purple potato roses 1.jpg
purple potato roses 2.jpg
purple potato roses 4.jpg
purple potato roses 3.jpg
purple potato roses 5.jpg