6 med potatoes (about 2 lbs), unpeeled
2 teaspoon salt
In large saucepan or Dutch Oven, in 1 inch salted water, cook potatoes, tightly covered, 25 min or until tender. Meanwhile, prepare one of the following toppings. When potatoes are done, drain and arrange in heated serving bowl. Sprinkle topping over potatoes or serve topping in sauce boat to spoon over individual servings.
Primavera (sauce for hot boiled potatoes)
15 cherry tomatoes
3 tablespoon white wine vinegar
2 tablespoon oil
1/2 teaspoon salt
1 clove garlic
1 teaspoon basil
1 c packed watercress or spinach leaves
1 c packed parsley sprigs
In blender container, at high speed, blend tomatoes, vinegar, oil and salt until smooth. Reduce speed and add garlic, basil and some of watercress and parsley; blend. Gradually add remaining greens and parsley, blending until smooth. Pass in sauce boat to serve over hot potatoes.
Makes about 2 cups.
Tarragon Topping (for hot boiled potatoes)
3 tablespoon butter or margarine, melted
1 tablespoon tarragon leaves
Drizzle melted butter over hot potatoes. Crumble tarragon leaves between palms of hands. Sprinkle over buttered potatoes.
Makes 3 tbl.
Gratinati Topping (for hot boiled potatoes)
1 c pkged dry bread crumbs
1 clove garlic
1/4 c parsley sprigs
1 teaspoon basil
1/2 teaspoon seasoned salt
1 tablespoon salad oil
In electric blender, blend bread crumbs, garlic, parsley, basil and seasoned salt a few seconds. In a small skillet over low heat, in hot oil, toast crumb mixture 2-3 min, stirring occasionally. Sprinkle over hot potatoes.
Makes about 1 cup.
Spanish Olive Sauce (for hot boiled potatoes)
1/2 c sour cream
1/4 c prepared mustard
1/2 teaspoon curry powder
In small bowl, blend sour cream, mustard and curry powder. Fold in olive slices. Pass in sauce boat to serve with hot potatoes.
Makes about 3/4 cup.
Mock Cheese Sauce (for hot boiled potatoes)
1 tablespoon herb vinegar
1/2 c plain yogurt
1 c cottage cheese
1 onion, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon chopped parsley
1/2 teaspoon dillweed
In blender container combine all ingredients except parsley and dill. Simmer 3 min. Stir in pimientos; heat. Pass in sauce boat to serve with hot potatoes.
Makes about 1-1/2 cups.