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Old 07-24-2011, 12:52 PM   #21
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For me fingerling potatoes scream to be doused in a little olive oil, salt and pepper and some finely chopped rosemary, then roasted till tender and yummy.
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Old 07-24-2011, 12:55 PM   #22
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Topped with a butter dill sauce is also tasty.
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Old 07-24-2011, 01:09 PM   #23
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And here's my potato salad - just perfect for Memorial Day or July 4th barbecues (but good anytime).

Breezy Red, White, & Blue Potato Salad
(adapted from a recipe by Alton Brown)
Makes approximately 4 servings

One 1-pound bag of mixed fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
2 tablespoons tarragon vinegar or cider vinegar
Approx. cup mayonnaise, or to taste
teaspoon dry ground mustard
Approx. cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon leaves
1 garlic clove, peeled & minced
1 shallot “clove”, peeled & minced
6 Cornichon pickles, roughly chopped
1 small or a large celery stalk, chopped
Salt & freshly ground black pepper to taste

Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.

In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.
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Old 07-25-2011, 04:31 AM   #24
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I skimmed over the answers and if I'm stepping on someone's toes, apology. Mom always cooked any "baby" potatoes in butter ... not really frying, more slow cooking. I add a little olive oil to keep the butter from burning if it gets too hot. Then, when soft, turn up the heat a bit, and toss in a hand full of your favorite herb. Toss and serve.
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