Food Like That: Recipes your mouth will like

I never make mayonnaise-based potato salads, but lean towards German-style vinegar dressings. I often add mustard because a) I love Dijon and b) it adds a bit of creamyness. This particular mix has me adding cream cheese, because it happened to be sitting around and seemed a good fit for the fresh mint.

From the super fabulous Catalan Cuisine cookbook that I picked up on a recent trip to Barcelona. Chocolate and cinnamon plus meat are unfamiliar combos for me, but I was quite pleased with how this turned out.

Estofat de Bou would be the Catalan name for this dish. 

Not at all like "mashed" potatoes. Tender white or red potatoes that are boiled, then crushed in a baking pan and finished in the oven.

Making potato pancakes today resulted from my search of local produce:

Potatoes from the Fraser Valley, Onions from BC, Eggs from Bowen Island, and Apples from our neighbour's winter supply.

North American version of an Indonesian standard dish -- roughly potatoes, cauliflower, and peanut-butter based sauce.