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  Jennifer (Aardsma) Hall 
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Perfect New Red Potatoes

Use the 'Today We Have...' link on the navigation bar at left to check on availability and pricing.

  • Small red potatoes---the first harvested
  • Full of flavor
  • All different sizes
  • Perfect in potato salads, mashed potatoes, and other dishes
  • Entirely organic---no sprays

Recipes:


Red Skinned Potato Salad

INGREDIENTS

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
Salt and pepper to taste

DIRECTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

     


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