Right out of the ground, and into my kitchen.
Spin, baby, spin!
Ready for salads, and mindless munching. No salt needed.
Scrubbing potatoes reveals the pretty colors. Once I knew what I had, I just peeled them dirty...to save time!
Good looking 'taters.
Tarragon and dill potato salad with soybeans. Matching bowl unintentional, but fabulous ;-)
Here's my recipe~~open to interpretation!
About 2 pounds of new potatoes (peeled or not--the skin is thin, so it's your choice)
For the dressing, mix together:
1 Cup Mayonnaise (I used Kraft Mayo with Olive Oil)
2 Tbs good vinegar (White wine, Tarragon, Champagne...I had Hibiscus vinegar on hand)
2 Tbs freshly squeezed lemon juice
1 Tsp freshly ground black pepper
3 Tbs minced shallot (or red onion or scallions, if you prefer)
2 Tbs minced tarragon leaves
2 Tbs minced fresh dill
Soybeans or some bright green English peas to garnish
Put the peeled potatoes in a large pot and cover with water, add a little kosher salt, BTB/RTS--bring to a boil and return to simmer for 20-30 mins, til fork tender. Drain off the water and immediately get the dressing on and toss, so the potatoes can drink it up. Let it sit for 20 mins for flavors develop, sprinke on some additional chopped tarragon and some salt...and serve at room temperature.
Life is good (and delicious!) Level & Plumb.