Warm New Potato SaladWe 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:

Food-pleasure-health-potato-salad Potato Salad Nepali-Style from Food, Pleasure & Health

Ranch-Roasted-Fingerling-Potatoes-with-Buffalo-Yogurt-Dipping-Sauce

Ranch Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce from Heather’s Dish

Black-girl-chefs-whites-bacon-smashed-potatos_singleBacon Smashed Potatoes from Black Girl Chef’s Whites
Food-Mayhem-Buttered-Baby-PotatoesButtered Baby Potatoes from Food Mayhem

Recipe: Warm New Potato Salad

Ingredients

  • 1 1/2 - 2 lbs. new or red potatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juice only, about 2 Tbsp.
  • 1 - 2 tsp. balsamic vinegar
  • 1 cup scallions, green and white parts, sliced
  • 1/4 cup fresh flat-leaf parsley

Instructions

  1. Boil the potatoes in salted water for 15 - 18 minutes until they are just tender.
  2. Let them cool for a minute or two and halve and cut them into thick slices.
  3. In a medium serving bowl, toss the potatoes with the oil, fresh lemon juice, vinegar, scallion

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