Potatoes

Line pie pan with foil. Arrange washed (never peeled) Fingerlings in pan. Slice larger Fingerlings in half lengthwise to ensure even cooking and keep the smaller ones whole. Add olive oil, Fleur de Sel, Pepper, Rosemary, and Garlic and toss Fingerlings to coat with oil and seasonsings. Roast in oven at 350 F until the largest Fingerling is tender when pierced with a knife, 20-30 minutes. Shake pie pan a couple of times during cooking to baste Fingerlings. Serves four.

For some variety (thanks to one of our clients) - You can add some carrots along with a fresh bay leaf. When the carrots were crisp-tender and the spuds done, you can add a sprinkling of cut fresh sage leaves (2 very large), a cup of fresh peas and some fresh cherry tomatoes plus a dollop of butter. Re-tossed the lot - turn off the oven to heat through and voila! Great looking plate of beautiful veggies.

This is a light tasting potato salad... and pretty with the combination of blue, orange and green.

Combine chopped, cooked and cooled Blue Potatoes with chopped carrots and chopped cucumbers in a bowl.

In a seperate bowl prepare the dressing... which is a simple mix of Renee's Poppy Seed dip/dressing, combined with a tablespoon or two of plain yogurt, a dash of lemon juice and some fresh chopped basil. Pour the sauce over the potato mix, and serve!

Pre-heat oven to 400 C. Scrub potatoes and cut into 1/4 inch slices. Spread on paper towels to remove starch. Coat large baking sheet with half the oil. Spread the potatoes on sheet, overlapping only slightly. Brush remaining oil on potatoes; sprinkle with salt and pepper and rosemary. Bake until crisp on the outside, tender on inside, and golden brown, about 35-40 minutes.

Boil potatoes until fork tender with skins on. Blanch green beans. Hard boil some eggs. On a bed of baby greens pile up the potatoes, beans, eggs, some olives, sliced onion- (green, red, white) any fresh herb - Then add a vinaigrette, made with plain yogurt, cider vinegar, honey, grainy mustard, a little bit of Hellmens, and salt & pepper .

Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat. Reduce heat to medium-low and boil gently, partially covered, until potatoes are just tender when pierced with a skewer, from 20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.

Meanwhile, whisk yogurt with mayonnaise, Dijon, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to keep from breaking potatoes. Salad can be served right away, but flavor does improve with overnight chilling. Covered and refrigerated, salad will keep for 2 days.