Potato Potato

Powisset Farm grows many varieties of potatoes that end up in my kitchen after a farm distribution. Some are pictured below:

 My favorite variety of potato is All Blue.  

The reason is their vibrant color!

The Food and Pottery Connection:

Food:  All Blue Roasted Potatoes

All Blue Potatoes -

 scrubbed free of dirt and cut into like size pieces

Olive Oil

Kosher Salt

Roast potatoes in a 425 oven for 35 minutes.

Pottery: Serving Bowl 

in a color equally as beautiful with hints of orange to play up the All Blue potatoes.

Lisa WB Walker Wheel-thrown Bowl

Potato Salad

When I was pregnant with my first child, I could not walk by a container of red bliss potato salad in the supermarket without snatching it up to eat as soon as I got home. Yesterday, I heard..."Mom, I love this potato salad!" I think I like the one I make from scratch best. It is a food that nourishes my soul and transports me to a time when I began to realize that life wasn't just about me anymore.

RED BLISS POTATO SALAD

Red potatoes - 2-3 lbs
scallions - thinly sliced
1/4 cup white vinegar
salt & pepper
3/4 cup mayonaise

1. Wash and cut potatoes into bite-size pieces. Put in pot and cover with water. Boil until just done, about 20 minutes from when you turn on the stove.
2. Mix vinegar, scallions, salt and pepper in a bowl.
3. Add hot cooked potatoes to vinegar mixture. Stir. Cool for at least an hour.
4. When ready to serve, mix in mayonaise.

A pretty serving bowl.