Green Pea and Potato Vinaigrette

Quarter, parboil, and drain small red potatoes. Blanch fresh or frozen peas; you want them al dente. Mix with potatoes, diced scallions, chopped parsley, and toss in a Creole mustard vinaigrette. Chill thoroughly, and top with coarsely black pepper before serving.

Roast New Potatoes

These spuds are hard to beat for serving with grilled meats. 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.

Pearl Potatoes

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.