
Heirloom early potato varieties include Bliss Triumph, Irish Cobbler, and Early Ohio.
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Enjoy spring herbs in simple recipes that accentuate their zesty flavor, aroma and color. Try mixing chopped, fresh herbs into softened butter and spreading it on homemade bread, or add a generous sprinkling of herbs to a plain egg omelet, steamed vegetables or pasta drizzled with olive oil.
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In the recipe below, yogurt and potatoes allow the herbs’ piquant freshness to take center stage.
If you or a local farmer’s market don’t have baby potatoes, you can substitute B-size new red potatoes: Cook until tender, cool and cut in halves or quarters for serving.
IngredientsÂ
- 2 dozen baby new potatoes, about 1 to 2 inches in diameter
- 1 cup plain, whole-milk yogurt
- 2 to 3 T. fresh spring herbs, chopped. Suggested combinations: chives, parsley and thyme; parsley and mint; or chervil and tarragon.
- Salt and freshly ground pepper to taste
Preparation
Season yogurt with salt and pepper as desired and stir until smooth. Rinse and dry herbs; chop gently with a sharp knife or kitchen shears, being careful not to mash the leaves. Stir herbs into yogurt. Set aside at room temperature (while potatoes are cooking) to meld the flavors.
In a large pot, cover potatoes with water and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the largest potatoes are tender, approximately 10 to 15 minutes. Remove from heat and drain. Place dip in the center of a large, warmed platter. Arrange hot, cooked potatoes around dip, spearing each with a cocktail pick for serving.