Creamy Potato Tort

This is a simple potato tort that I haven't yet made but will make soon. My mouth watered just looking at it. The measurements weren't giving so I'll try to guess them (heaven forbid!).

Ingredients (approx. measurements):

• 5 medium potatoes (waxy potatoes are best for retaining their shape)
  
• 1/2 container of sour cream
• 1 c. plain yogurt OR 1 brick of softened cream cheese (I always use light products)
  
• 2 tbsp minced garlic
  
• 2 tbsp parsley
• Salt (I use No Salt) and pepper to taste
  
• 2 large sheets of puffed pastry
  
• 1 egg
  

Preparation:

• Boil potatoes until tender throughout and let cool (if they've been chilled in the fridge, they'll be easier to dice). Slice them into finger widths and put aside.
  
• In a large mixing bowl, combine the sour cream, yogurt or cream cheese, garlic, parsley, salt and pepper
  
• Lay one of the puff pastry sheets flat. Cover with one layer of potato leaving about 2" (about 4 cm) free at the sides.
  
• Add a generous layer of the prepared cream filling.
• Add another layer of potatoes making the second layer a little smaller than the bottom layer (like making a pyramid) then add another layer of cream filling.
• Add the third layer of potatoes again making the layer smaller than the last and add the final layer of cream filling.
• Place the second sheet of puff pastry over the layers.
• Trim the bottom layer to meet the second layer leaving an inch around the sides. Trim the corners of the pastry leaving 1" there as well.
• Fold the sides of the pastry up to seal everything in.
• In a small bowl, mix the egg. Brush on the folded sides to help seal everything in and brush onto the top to give it a golden crust when cooked.
• Bake until cooked (use recommended puffed pastry directions).
• When cooked, remove from oven and serve hot.
  

Amazing Warm Potato Salad

I was watching some cooking show and the hostess had a couple of great recipes that I intend on trying. Without a doubt, they will taste amazing. This is a simple potato salad that would be rich in flavour and I'm adding a couple of modifications to it. The other is a potato tort that was making my mouth water just looking at it. Both are extremely simple, there's no messing them up really. The measurements weren't giving so use your best judgment based on the amount of people you're cooking for.

Ingredients:

• Several potatoes (waxy potatoes are best for retaining their shape)
  
• Bacon - cut into finger-width slices before cooking
• Minced garlic
• Thinly sliced red onion
  
• White wine vinegar
  
• Chicken Stock
• Grape seed or olive oil
  
• Salt (I use No Salt)
• A little pepper
  
• Green peas (I will substitute with chick peas)
• A generous amount of parsley (not originally called for but I think it will make a good addition)
  

Preparation:

• Boil potatoes until tender throughout and let cool (if they've been chilled in the fridge, they'll be easier to dice). Dice them into bite-sized pieces and put into a large mixing bowl.
  
• In a pan, fry bacon until crisp. Once cooked, drain most of the fat but not all (leave a few tablespoons in it). Place back on heat and add garlic and onion. Sautee for about 5 minutes.
  
• Add the white wine vinegar to release the browned bacon bits stuck on the bottom of the pan. Once the bottom of the pan is cleaned, add the chicken stock. peas, and grape seed oil. Warm thoroughly, remove from heat and pour over the potatoes.
  
• Add salt and pepper to taste. Add parsley and mix all ingredients well then serve.