It’s time to dig up new potatoes here in southern New England. Of three varieties we planted, Adirondack Red was the most productive and flavorful. It’s a pretty potato, too, with bright red skin and a bit of pink inside.
We made warm potato salad withabout two pounds of boiled potatoes, chives, tarragon, parsley and thyme from the garden, tossed with a little wine vinegar, olive oil, salt and pepper.
Here’s a recipe for roasted new-potato salad that appeared in Southern Living magazine.
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