Storage-

Store new potatoes in the refrigerator.  Mature potatoes should be kept in a cool dark spot, I keep them in a paper bag.  Potatoes turn green when exposed to sunlight, trim any of these parts off before cooking.

Recipes-

Royal Potato Salad-
This recipe is adapted from Plenty an excellent vegetarian cookbook-

2 hard or soft boiled eggs
1 cup freshly shelled peas, blanched
1 1/2 lbs. new potatoes
1 c. basil leaves
1/2 c. parsley
1/3 c. walnuts
1/2 c. grated parmesan
2 cloves garlic
1 c. olive oil
1/2 t. apple cider vinegar
a few springs of mint leaves, finely shredded
salt & pepper

In boiling water cook potatoes for 15 to 20 minutes until they are soft but not mushy.
While the potatoes are cooking place the basil, parsley, walnuts, parmesan & garlic in a food processor and blend to a paste, add the oil and blend until you get a runny pesto.  Pour this into a large bowl.
Drain potatoes, as soon as you can handle them cut in two.  Add to the bowl with the pesto, toss with vinegar, peas and mint.  Add salt and pepper to taste.  
Cut eggs into large pieces and gently fold into salad.

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Potato Tomato Gratin

• 2# Potatoes sliced thinly
  
• 2 Fresh Onion
• 2 cloves garlic- chopped
• 2 large tomatoes sliced into wedges
• 1/2 bunch of Kale or Swiss Chard
• Feta cheese-crumbled
• Olives or capers (optional)
  

Pre heat oven to 425.  Bring a pot of salted water to a boil, add potatoes and cook until just tender, a few minutes.  Sauté onions & garlic in a little olive oil and butter -we like to add fennel in here also!-  Spread into bottom of a shallow baking dish, In the pan I cooked the onions in I wilt the kale or chard with 1/2 of the tomatoes then add them on top of the onions.  Layer the potatoes over the greens then stuff the remaining tomato wedges, olives and feta crumbles in between potato slices, drizzle with a bit of olive oil.  Cover and bake for 25 min.  Remove cover and bake for 20-25 min more.  Enjoy!

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