A Southern Gallimaufry
Quarter, parboil, and drain small red potatoes. Blanch fresh or frozen peas; you want them firm. Mix both with diced scallions and chopped parsley. Toss in a vinaigrette made with vegetable oil, white vinegar, and creole mustard seasoned with black pepper.. Chill thoroughly. Coat with a squeeze of lemon before serving.
Wash and clean two pounds very small potatoes. Blot dry, toss with oil seasoned with three cloves minced garlic and a tablespoon each of onion powder, salt, and pepper. Spread in a deep pan and roast at 350, stirring every five minutes or so until the larger ones are soft through. Toss with a light vinaigrette before serving.
Parboil potatoes until just done, pat dry, and toss in oil with black pepper, minced garlic, and salt. Bake at 350 in a heavy pan, tossing occasionally, until coated and tender through. Great with grilled meats.
Quarter, parboil, and drain small red potatoes. Blanch fresh or frozen peas; you want them firm. Mix both well with diced scallions and chopped parsley. Toss in a vinaigrette made with vegetable oil, white vinegar, creole mustard, and black pepper.. Chill thoroughly. Top with a squeeze of lemon before serving.
