This global staple, beloved for its adaptability in countless recipes ranging from mashed potatoes to fries. Rich in vitamins C and B6, potassium, and fiber, potatoes offer a healthy, satisfying addition to meals. Whether boiled, baked, or roasted, their comforting taste and texture have made them a cherished food across diverse cultures.

Summer Potato Salad

3lb small potatoes

½ onion

2 carrots

4 teaspoons mayonnaise

1 teaspoon brown mustard

2 teaspoons dill

Olive oil

Salt

Pepper

4 eggs

Cut potatoes in halves or quarters if they’re a bit on the large size, and cover with cold water. Bring to a boil. Cook until fork tender (not too soft). Drain and place in a bowl, while warm toss with a little oil, salt, finely diced onion, and shredded carrot. Chill well.

Make dressing with mayonnaise, brown mustard, dill, salt and pepper. Hard boil the eggs. Cool, dice, add to chilled potato. Toss all with the dressing and chill at least 4 hours before serving.

Make it your own. Add ny diced veggies you like. Use thyme or basil, Dijon mustard, avocado, mayo etc

Roasted Rosemary Potatoes

1lb small potatoes

2 tablespoons Olive oil

Garlic

Salt

Onion powder

Black pepper

Rosemary

Wash and dry potatoes with skin on

Leave them whole, toss with olive oil, garlic, salt, onion powder, black pepper and Rosemary.
Roast in oven at 400F for half hour, tossing once after 15 minutes.

You can substitute other oil, other spices or add diced onions and pepper for example.