Potatoes/Pommes de terre

Warm potato salad by Trish Donnelly

Boil new potatoes in heavily salted water until fork tender. Add a dollop of grainy mustard, a dollop of dijon mustard, a glug of white wine vinegar, fresh herbs such as parsley, tarragon, chives and/or green onions, olive oil, salt and pepper to taste, to a stainless steel bowl and combine.  Dice 2 stalks celery, 1/4 red onion, pickles to taste and toss with dressing along with potatoes. Serve warm.

Roasted garlic mashed potatoes
Garlic herb potato wedges
Crispy smashed fingerling potatoes
Fingerling potato salad
Scalloped potatoes
Root Vegetable Cobbler with Chive Biscuit Topping
Potato, scallion and goat cheese frittata
Potato latkes
vegetarian gravy for homemade poutine!

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