We try to eat seasonally at home, and by the end of winter we are usually ready for a break from cabbage, winter squash, beets and sweet potatoes, much as I love them. When spring arrives and brings with it a harvest of new vegetables for me to select at the farmer’s market, I’m excited to welcome them into my kitchen.
Some of the first spring vegetables to appear in the Mid-Atlantic region where I live are artichokes, asparagus, arugula, peas, spinach and new potatoes. If the ground has had its last freeze where you live, this is an ideal time to plant your own herb and vegetable garden so you can harvest some of your homegrown bounty before too long.
New potatoes aren’t actually a variety of potatoes, but are any variety of potatoes that are harvested when they are young and small. They tend to have thinner skins and a slightly sweeter taste than potatoes that are harvested later in the summer or fall. I like to keep their skin on and boil new potatoes and toss them with a little butter or oil and fresh herbs, or use them to make a potato salad, such as the Warm Potato Salad with Scallions and Parsley, below.
Here are a few more creative ideas using new potatoes this spring from some of our favorite food bloggers: