The potato spectrum

It’s official!  Thanksgiving is just one week away.  The countdown has started.  I feel like I’m on a roller coaster ride, my head is spinning out of control, and I still haven’t decided what to bring to the Thanksgiving feast.  Not a good feeling, I can tell you that!  Hopefully, this week will give me some good ideas. 

We are talking about potatoes, again.  I told you before that I hate boiling potatoes.  However, the best part of overcooked potatoes is that I always end up with mashed potatoes, which I happen to adore!  They are rich, buttery and the perfect starch component of a dish.  I’m a devoted fan of the simple, creamy mashed potatoes with a hint of fresh parsley in the mix, which my grandma Vicki makes.  Yet, over time I’ve learned to play around with my potatoes and to add various ingredients and flavors to make them more fun, colorful and interesting; and trust me, there is a lot you can do with mashed potatoes!  

By the way, did you know that, according to Food Network Magazine (November 2011), one Russet potato has more potassium than a banana and is packed with vitamins C and B6, iron, magnesium and fiber?  In addition, there is an immense variety of potatoes and colorful potatoes for that matter, from sweet potatoes and cranberry red potatoes, to purple fiesta or purple majesty potatoes and all-blue potatoes; and they are all packed with antioxidants and vitamins, such as beta-carotene, vitamin C, iron, anthocyanins and lutein.  I guess… I’ll keep eating my potatoes. 

These mashed potatoes are creamy and cheesy, while the mixed herbs add freshness, balance out the flavors, and cut though the richness.  Mashed potatoes are essential on the Thanksgiving table, so don’t miss out on this recipe!  

Mashed Potatoes with Cheddar Cheese and Mixed Herbs

Adapted from Food Network Magazine (November 2011)

Serves: 4-6 servings

Ingredients:

·         2 pounds whole russet or Yukon gold potatoes

·         Kosher salt and black pepper

·         1 stick softened butter

·         1 cup whole milk

·         2 Tablespoons fresh parsley, chopped

·         2 Tablespoons fresh dill, chopped

·         2 Tablespoons fresh chives, chopped

·         1 cup Cheddar cheese, shredded

Instructions:

Put the potatoes in a saucepan.  Cover with cold water and add 2 Tablespoons salt.  Bring to a simmer over medium heat and cook, uncovered, until tender, about 45 minutes.  Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. 

Add the butter to the potatoes.  Add the milk, 2 teaspoons of salt, and pepper to taste.  Mash with a potato masher.  Stir the parsley, dill and chives into the potatoes.  Fold in the cheese.  Spoon the mashed potatoes into a serving dish and enjoy responsibly! 

An affair…

I have a confession to make: I’m having an affair… with white chocolate!  I’ve always loved white chocolate.  I can’t explain why exactly I like it better than the other types of chocolate.  Perhaps because I feel it resembles the vanilla flavor that I love so much.  White chocolate is light, silky, elegant, and it’s the chocolate I run to when I’m in the mood for chocolate.  So, when I came across Giada’s Mascarpone and Dark Chocolate Cream in White Chocolate Cups recipe, there was no doubt in my mind – I had to try it!

It’s true.  Making these cupcakes was different and slightly more challenging than making other cupcakes.  There is actually no baking involved.  These are definitely my first cupcakes, which I didn’t have to bake in the oven.  When I was making them, I felt like a painter.  I wasn’t painting the Mona Lisa or the Sistine Chapel, but I was painting the ultimate chocolate treat!  I’m no Michelangelo; however, these cupcakes are a work of art!  Not to mention that the whole confection is edible. 

These cupcakes are creamy, rich, crunchy, and just fabulous!  The contrasting colors make them elegant and sophisticated.  When you unpeel the cupcake liner, the white chocolate shell displays perfect ridges.  They are like small, delicate trinkets – you don’t know whether to eat them or to admire them.  If you are not a fan of white chocolate, you’ll be converted!  

Mascarpone and Semisweet Chocolate Cream in White Chocolate Cups

Adapted slightly from Mascarpone and Dark Chocolate Cream in White Chocolate Cups by Giada De Laurentiis

Serves: 8 servings

Ingredients:

·         8 ounces good-quality white chocolate like Ghirardelli, chopped

·         4 ounces bittersweet or semisweet chocolate, chopped (I used semisweet chocolate because I’m not a big fan of dark chocolate, but if you love dark chocolate I would definitely use that, instead)

·         1 cup heavy cream

·         3 Tablespoons confectioners’ sugar

·         8 ounces mascarpone cheese

·         1 teaspoon grated orange peel

·         ¼ teaspoon vanilla extract

·         White chocolate curls, for garnish

Instructions:

Line 8 muffin cups with paper liners.  Melt the white chocolate in top of a double boiler over simmering water, stirring until smooth.  Spoon 1 Tablespoon melted chocolate into each paper liner.  Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners.  Freeze until the chocolate is firm, about 30 minutes.  Remelt the white chocolate in the bowl.  Spoon 1 Tablespoon into each cup and brush over the bottom and up the sides, forming a second coat.  Freeze until completely set, about 1 hour. 

Melt the semisweet or bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth.  At this point, set aside to cool completely.

Using an electric hand mixer beat the cream and confectioners’ sugar in a large bowl until soft peaks form.  Set the whipped cream aside. 

Using an electric hand mixer, beat the mascarpone cheese, melted semisweet chocolate, orange peel, and vanilla extract in a large bowl just until smooth and glossy, about 30 seconds (do not overmix).  Fold the whipped cream into the chocolate mixture in 2 batches.  Transfer the mousse to a pastry bag fitted with a star tip.  Pipe the mousse into the white chocolate cups.  Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.  

Once you try these cupcakes, you’ll definitely fall in love with white chocolate.  Your guests will also be blown away and you’ll receive nothing but compliments.  These are the ultimate treat for any chocoholic!  Enjoy!     

Nutella: The European peanut butter

I grew up eating toast with Nutella every morning as a kid.  Nutella is for Europeans what peanut butter is for Americans – a staple food.  The only difference is that Nutella is a chocolate-hazelnut spread.  Just like with peanut butter, you can indulge yourself in Nutella straight from the jar – a very dangerous thing to do!  For that reason, I try to store my Nutella in the very back of my pantry so that I don’t have easy access to it; otherwise, I could devour it in one sitting, and then go to the store and buy a brand new one.   

I was in middle school when Nutella became extremely popular in Romania.  At first, my mom didn’t really understand what all the fuss was with this new chocolate spread on bread.  She thought that the two didn’t go together at all and hoped that my fixation would just go away.  It didn’t.  In fact, my love for Nutella continued throughout high school.  Every morning, it was the same – toast and Nutella with a cup of tea or cocoa.  This was my ultimate breakfast.  I still love Nutella to this day, although my breakfast choices have evolved since.  However, from time to time, I still like to make myself a nice cup of cocoa and enjoy it with toast and Nutella.  It immediately brings back childhood memories.  

But aside from eating the hazelnut spread from the jar with a spoon or on toast, I also like to make sweet, rich, decadent treats with it.  Anything tastes better with Nutella!  So, when I found Giada’s recipe with Nutella I was immediately hooked, intrigued and ready to try it.  I’ve always loved calzones.  I’ve had calzones before at various pizzerias, like I imagine many of you have, but I’ve never had a dessert calzone, or better said a Nutella calzone.  Let me tell you, these ricotta and chocolate-hazelnut calzones are over the top!  

Ricotta and Chocolate – Hazelnut Calzones

Adapted slightly from Ricotta and Chocolate-Hazelnut Calzones by Giada De Laurentiis

Serves: 6 servings

Ingredients:

·         ¾ cup ricotta cheese, at room temperature

·         ¼ cup mascarpone cheese, at room temperature

·         1 large egg yolk, at room temperature

·         2 Tablespoons confectioners’ sugar, plus more for dusting

·         8 ounces frozen strawberries or any other berries you prefer, thawed (I used 16 ounces of frozen strawberries and it worked perfectly)

·         2 Tablespoons sugar

·         2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature

·         3 Tablespoons heavy cream, at room temperature

·         6 (2-ounce) pieces homemade or purchased pizza dough, cold

·         1 large egg, beaten to blend

Instructions:

Blend the ricotta, mascarpone, egg yolk, and confectioners’ sugar in a food processor until smooth and creamy.  Transfer the ricotta mixture to a small bowl, cover and refrigerate for 30 minutes. 

Meanwhile, blend the strawberries and sugar in a clean food processor until smooth.  Transfer the strawberry sauce to a small bowl and set aside.

Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.

Position the oven rack in the center of the oven and preheat to 450°F.

Line a heavy large baking sheet with parchment paper.  Roll out each piece of pizza dough into a 7-inch-diameter round.  Spoon the ricotta mixture atop the center of the lower half of each pizza dough.  Spoon the chocolate-hazelnut mixture atop the cheese mixture.  Brush the upper edges of the dough with egg wash.  Fold the plain dough halves over the filling, forming half circles.  Pinch the edges of dough firmly together to seal.  Using a pastry wheel, trim the edges to make them look pretty.  If you don’t have a pastry wheel, don’t worry, just use a fork and press on the edges – that’s what I did and I was pleased with the final product.  Transfer the calzones to the prepared baking sheet, spacing evenly.

Brush the tops of the calzones with more egg wash.  Bake until the calzones puff and become golden brown, about 10 minutes.  Transfer the baking sheet to a rack and cool for 15 minutes.  Transfer the calzones to plates and dust with the confectioners’ sugar.  Drizzle the strawberry sauce around the calzones and serve.  

The sweet cheese mixture is light, the chocolate is rich and creamy, and the strawberry sauce is tart and brightens up the flavor and color of these sweet pockets.  They are unique, chocolaty, totally different, and a definite must-try! 

Chocolate land

We are entering chocolate land.  And when I’m saying chocolate land, I’m not kidding, I’m getting down to serious business.  I’m not a chocoholic, I’m more of a vanillaholic (is that even a word…well…it should be), but who doesn’t like chocolate?  I definitely have to have some chocolate from time to time.  And the holidays are the time to have it.  Dark, milk, white, you name it; this will be a chocolate adventure!  Chocolate is and always will be paramount when it comes to desserts.  One might even say that anything tastes better with chocolate.  Chocolate is rich, luscious, bold, decadent, and an eternal aphrodisiac.  If you want to impress a girl, bring her chocolate.  All right…maybe some flowers, too. 

Chocolate is everywhere and has a positive impact on everyone.  In the movie Chocolat, the main character, Vianne Rocher, moves to a small French village with her daughter, Anouk, and opens a chocolate shop.  At first, Vianne is met with skepticism and resistance. But little by little, her friendly personality and mouth-watering chocolate confections win the locals over.  I guess that chocolate can work its magic on anyone.        

Chocolate is so important in the sweet world that famous pastry chef Ron Ben-Israel, the so called Sweet Genius on the Food Network’s newest show, dedicates an entire challenge to chocolate on his show.  In this competition, the contestants, who are all premier pastry chefs by the way, have to create whimsical and delightful desserts using the surprise ingredients and inspirations provided by Ron Ben-Israel, the host of the show.  Did I mention that they have to come up with these sweet creations in a finite amount of time, and that chef Ron critiques their work?  And he’s not holding back a thing.

The three challenges are: frozen, baked and chocolate.  In the first challenge, the competitors have to create something frozen, in the second one something baked, while in the third one something chocolaty.  The show is so intense and keeps you on the edge of your seat for a whole hour.  You cheer and suffer together with the contestants, and wish to be able to taste their desserts alongside chef Ron.  Some of the combinations that the chefs put together makes you think that would never work.  But when you see chef Ron mesmerized by the taste of some of the creations, it makes you curious, you want to try them, and, ultimately, invent a delicious and whimsical sweet treat, too.  

I’m no sweet genius… yet, but these chocolate chip and mascarpone cupcakes might just well be!  In addition, they incorporate a bit of all the three challenges on the Sweet Genius show (not that I was looking to do that) – frozen, baked and chocolate.  Most importantly, they are rich, luscious, moist, crunchy and oh, so chocolaty.  If you didn’t have an affinity for rich, chocolaty, indulgent sweets, you will now. 

Chocolate Chip and Mascarpone Cupcakes

Adapted slightly from Chocolate Chip and Mascarpone Cupcakes by Giada De Laurentiis

Serves: 22-24 cupcakes

Special Equipment: 2 (12-count) muffin pans with paper liners

Ingredients for the cupcakes:

·         5 ounces unsweetened chocolate, chopped

·         1 cup water

·         1/3 cup mascarpone cheese, at room temperature

·         2 ¼ cups sugar

·         1 cup vegetable oil

·         3 large eggs, at room temperature

·         1 Tablespoon vanilla extract

·         3 cups all-purpose flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         ½ teaspoon baking powder

·         6 ounces semisweet chocolate chips (recommended: Nestle morsels)

Ingredients for the ganache:

·         6 ounces semisweet chocolate chips (recommended: Nestle morsels)

·         2/3 cup heavy cream

·         ½ teaspoon vanilla extract

Instructions:

For the cupcakes:

Place an oven rack in the center of the oven and preheat to 325°F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes.  Cool for 2 minutes.  Off the heat, whisk in the mascarpone cheese until the mixture is smooth. 

Using a hand mixer, beat the sugar, oil, eggs, and vanilla extract in a large bowl for 30 seconds.  Using a rubber spatula, stir in the mascarpone and chocolate mixture.  In a medium bowl, whisk the flour, baking soda, salt, baking powder, and chocolate chips.  In 3-5 batches, add the dry ingredients to the chocolate mixture.  Stir until just blended. 

Using an ice cream scoop, divide the batter among the prepared muffin pans filling them three quarters of the way up.  For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking.  Bake for 40 to 45 minutes until a tester inserted into the center of a cupcake comes out with no crumbs attached.  Cool the cupcakes completely before dipping, about 1 hour.  

For the ganache:

Place the chocolate chips in a small bowl.  Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream mixture over the chocolate chips.  Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet.  Place the dipped cupcakes in the refrigerator to set, about 15-20 minutes.  Allow cupcakes to return to room temperature before serving.  

When I first made these chocolate cupcakes, I thought that the vanilla side in me would not be able to handle this much chocolate.  I was wrong.  Once I ate one, I wanted more.  Now, I make these cupcakes almost all the time.  They are pure chocolate goodness.  I can say that our chocolate therapy has already begun!

A vision in red

Do you know that store, Anthropologie?  It’s a unique clothing and home store.  It has a bohemian flair that just draws you inside.  My friend Rachel introduced me to this store for the first time.  Before her initiation, I had only heard about this store, but I hadn’t known about it.  Today, I do frequent the store from time to time.  Every time that I’m in there, I feel as if I were in an antiquity museum.  The atmosphere, with scented candles burning all over the store, transcends me to a different era.  It is magical.  Sometimes, I feel that I go there only to relax and clear up my mind.  For me, this works better than yoga!   

Unfortunately, clothing wise, I hardly ever find anything that would fit me.  But I always find something in the home section that would fascinate me.  I practically get lost in their house & home area.  From their colorful cups and lemon-shaped sugar holders, to their interior design ideas and cookbooks, Anthropologie has it all, and they all catch my eyes and curiosity.  Sometimes, I get lost in there, in the ideas and selections.  I simply forget about the world outside, and get transported into a whimsical world.  

I can’t help myself and I always skim through the pastry books, especially those about cupcakes.  I sprawl onto a sofa and start getting mesmerized.  I really like cupcakes!  They deliver a delectable array of flavors and colors in a petite, elegant, individual package.  You can make them extra special on top, and dress them up in any kind of paper costume you like.  Not to mention that they are so fun and easy to make.  What else can you ask for?

This week, I’ve decided to try something new.  I’ve never made red velvet cupcakes.  I’ve always been intrigued by the red velvet cake, so I thought, why not transform the cake into cupcakes?  And for that, I found the perfect recipe – Chuck Hughes’s Red Velvet Cupcakes recipe.  Chuck Hughes is a world-renowned Canadian chef.  He loves food so much that he has his favorite foods tattooed on his arms.  If you didn’t know he was a chef, you would think he’d be a tattoo artist or some rock and roll, unconventional, tough guy.  But, fortunately for all of us, he is an amazing chef, who shows a lot of finesse and creativity in his food.  And these cupcakes are here to prove it!

 
Red Velvet Cupcakes
Adapted slightly from Red Velvet Cupcakes by Chuck Hughes

Yield: 20 - 24 cupcakes

Ingredients for the cupcakes:

•    1 ½ cups sugar
•    2 eggs, at room temperature
•    1 ½ cups vegetable oil
•    1 cup plain yogurt, such as Dannon
•    2 Tablespoons red food coloring
•    1 teaspoon vinegar
•    1 teaspoon vanilla extract
•    2 ½ cups flour
•    1 Tablespoon cocoa
•    1 teaspoon baking soda
•    1 teaspoon salt

Ingredients for the icing:

•    2 cups mascarpone or cream cheese, at room temperature
•    1 cup confectioners’ sugar, sifted
•    ½ cup heavy cream
•    Zest of 1 lemon

Instructions:

For the cupcakes:

Preheat the oven to 350°F.

In a large bowl, beat the sugar, eggs, oil, yogurt, vinegar and vanilla with an electric hand mixer.  Using a rubber spatula, mix in the food coloring.

In a medium bowl, sift together the flour, cocoa, baking soda and salt.  Add the dry ingredients to the red mixture and blend until just incorporated.

Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn’t overflow.  Bake for 25-30 minutes.  Remove the cupcakes and let cool.
 

For the icing:

In a bowl, blend the mascarpone, confectioners’ sugar, heavy cream, and lemon zest together until the mixture is smooth.  Spoon a dollop of mascarpone cream on the cupcakes.  

The cupcakes are red and elegant on the outside, velvety and moist on the inside, and the lemon zest in the mascarpone icing brightens them up.  Like Chuck says, “these sweet bundles of heaven are just delicious”.  And they will definitely bring a pop of color to your holiday table.  Enjoy!

A girl on a mission

I’m a girl on a mission!  With Halloween behind us, we have officially entered the holiday season.  As a result, for the weeks to come, I will share with you inspiring recipes, which will enrich your holiday table, whether it is Thanksgiving, Christmas or your traditional Sunday dinner.  I will share with you anything from savory to sweet and everything in between, in order to add excitement, fun and deliciousness to your holidays and mine, as well.  Besides, it will also help me decide what to bring to the upcoming Thanksgiving dinner.

So let’s start then.  First, I have to say though that Halloween is one of those holidays that didn’t really have much impact on me as a European.  Fortunately, I can’t say the same thing about Thanksgiving.  As a matter of fact, I fully embraced Thanksgiving ever since my first year in the U.S., and it has rapidly become one of my favorite holidays and one that we get to spend with our family here in the States.  For the past few years, Adrian and I have been regular guests to our family friends’ Thanksgiving feast, which always brings me joy and gratitude.  Thank you Tom and Louise for making us part of your beautiful family!   

Have you heard of popovers?  You probably have.  Well… I haven’t until the November issue of the Food Network Magazine, where Alton Brown apparently shares the foolproof formula for these old-fashioned favorite delights straight from his latest cookbook, Good Eats 3: The Later Years.  I will have to take Alton’s word for it because I’ve never had popovers until his recipe, and they were phenomenal!  These popovers are light and fluffy on the inside, and perfectly crafted on the outside. 

But I’m getting ahead of myself.  When I read the article, I instantly knew that I had to try this recipe.  But first I had to buy the popover pan.  So, first thing the next morning I went in a hurry to Williams-Sonoma.  When I got to the store I couldn’t find the pan on the shelves in the baking aisle; fortunately, one of the ladies working there found extra popover pans in the back.  To be honest, I almost always have to ask the nice ladies in the store to help me find what I’m looking for because I can never find it due to the immense variety they offer; I always get lost at Williams-Sonoma because of the amount of choices and temptations, which my eyes and mind can’t handle all at once.  This time, I was a good girl; I didn’t break the bank, and only bought myself a lovely popover pan, which I couldn’t wait to put to the test.  Nevertheless, the cashier lady did ask me: “Is this all for today?  You know that we have a 15% discount on all kitchen tools, this week!”  I did take a good look around, but in the end I just said, “This is all, thank you!”  And then, the weirdest thing happened, she started telling me how she never liked popovers as a kid, but that now she did.  I suddenly started to second guess myself and wondered whether I was just impulse buying this pan, and if these popovers would only be some bland fancy looking dough.  I felt a bit strange and out of place, nodded and smiled, and hoped that she didn’t see it on my flustered face that I had never had a popover in my life. 

On my way home, I regained some of my confidence, curiosity and enthusiasm, which sent me to the store in the first place, and knew that I would bake some amazingly flavorful fancy looking dough.  And I was right!  These popovers will pop your socks off! 

Basic Popovers

Adapted slightly from Food Network Magazine (November 2011)

Makes: 6 large popovers 

Ingredients:

·         1 Tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for greasing the pan

·         4 ¾ ounces (135 grams) all-purpose flour

·         1 ½ teaspoons (10 grams) kosher salt

·         2 large eggs, at room temperature

·         1 cup (250 ml) whole milk, at room temperature

  

 

Instructions:

Heat the oven to 400°F (200°C). 

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Combine the 1 Tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds. 

Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full.  Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door.  Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape.  Serve warm. 

If you want to substitute your basic Thanksgiving bread basket, and go with a twist this year, these giant airy golden puffs might be the perfect option and will definitely do the trick.  These popovers are strong contenders for my big feast.  They are impressive looking (you just know that your guests and family will be jaw-dropping at first glance), and also soft, warm, moist and strikingly delicious.  And if you didn’t love them as a kid, trust me – now, it will be love at first bite! 

Oktoberfest – Don’t forget the Potato Salad

“Once is happenstance. Twice is coincidence. Three times is enemy action” (Ian Fleming).  Potatoes are my enemies, actually boiling potatoes.  I have to be honest.  I hate having to boil potatoes because, for some strange, inexplicable reason, I always manage to overcook them and they come out watery and way too soft.  I then become frustrated, I start hitting the floor with my right foot as if I would be a raging bull ready to attack the facing matador; I slouch and cross my arms, and I refuse to accept any kind of help or suggestion.  Horrible!  At that point, the best thing to do is to just stay away from me.  

So, that’s why I don’t make too much potato salad, although I love it.  But I did want to try my grandmother’s potato salad for Oktoberfest week.  I just couldn’t leave out the potato salad!  Maybe, fourth time the charm.  Throughout the entire cooking process, my heart was racing as if I were running the marathon.  I was nervously sweating while wondering whether I would turn fork tender before the potatoes.  By the time my potatoes were perfectly cooked, (although I checked them ten times before I turned off the stove) I was exhausted, ready to go to bed and forget all about the potato salad.  However, thinking that I overcame the most difficult part made me realize that I could actually bring this dish to the finish line.  And I did.  It’s a very easy dish to make once you’ve past the stage of boiling the potatoes, which for me is always nerve-racking. 

Potato Salad

By Simply Romanesco inspired by my Grandma Vicki

Yields 4 servings

Ingredients:

·         2 pounds (1.25 kg) potatoes, such as Red, Yukon Gold or Russet potatoes

·         1 small to medium yellow onion (depending on how much you like onions in a salad), sliced

·         Olive oil or vegetable oil

·         Salt and pepper

·         A pinch of paprika (optional)

Instructions:

Slice the onion; put it in a medium bowl and season with 1 teaspoon of salt.  Mix well and let it sit in the salt for 30 minutes until it softens. 

Meanwhile, put the potatoes in a large pot and cover with cold water.  Bring to a boil and cook the potatoes for 20-25 minutes, uncovered.  Drain the potatoes and let them sit until just cool enough to handle, about 10-15 minutes.  Peel the potatoes and slice them. Put them in a large bowl.

Drain the onion with your hands and mix it in with the sliced potatoes.  Season with salt and pepper to taste.  Drizzle with olive or vegetable oil and stir well.  Serve with a pinch of paprika on top.  Enjoy!

Note: Instead of oil you can also use mayonnaise.      

This is a very simple dish.  You can serve it as an appetizer, as a side dish, or as a light lunch.  The only thing that you may want to take into consideration is to have Life Savers, Tic Tacs, or any kind of hard mints on hand, afterwards. 

P.S.:  Happy Halloween!