This is what life does
For my young friends who are afraid

New Potato Salad

Warm potato salad 1 sm
Potatoes planted in January are usually harvested in April and May. I have planted them with children often, my own and school children, and really enjoyed the process - from "hiding" the carefully chopped potatoes to "finding" whole ones in the spring. We didn't grow them this year, but we've finding lots of the small, thin-skinned, creamy tubers at the market. This is one of my favorite ways to prepare them: 


2 lbs. small, unpeeled new potatoes - potatoes smaller than 1" can be left whole; quarter larger potatoes
3 tablespoons rice vinegar
3 tablespoons olive oil
1/2 teaspoon black pepper
1/2 tablespoon mustard
snipped chives and/or parsley (I added slivers of a nasturtium blossom too)

Boil new potatoes in salted water for 10-15 minutes, checking regularly for tenderness. Meanwhile, shake vinegar, oil, pepper, and mustard in a jar till thouroughly blended. When potatoes are tender, drain and place in serving bowl, add shaken dressing, sprinkle with herbs. Can be served warm or cold. 


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