1 3 lb. boneless ham

1/4 cup apricot preserves

1 lb fingerling potatoes

1 1/2 tsp. salt

1 lb. asparagus, cut into 1 inch pieces

3 tbsp. olive oil

1 tbsp. white wine vinegar

1 tbsp. prepared horseradish

1/4 tsp. pepper

1/4 cup fresh dill sprigs

Heat oven to 350 degrees. Place the ham on a foil-fixed baking sheet and cook until heated through, 50 to 60 minutes spreading the ham with the apricot preserves after 20 minutes of cooking.

Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat and simmer until tender.

With a slotted spoon, transfer the potatoes to a colander; run under cold water until cool. Add the asparagus to the boiling water and cook until tender; drain and run under cold water until cool.

In a large bowl, whisk together the oil, vinegar, horseradish, 1/2 tsp. salt and 1/4 tsp. pepper. Add the vegetables and toss to combine; fold in dill. Thinly slice ham and serve with vegetables.

1 1/2 lbs fingerling potatoes

1 1/4 tsp salt

2 tbsp seasoned rice vinegar

2 tbsp olive oil

1 tsp Asian sesame oil

1 small red pepper, thinly sliced

1  or 2 green onions, thinly sliced

1/2 to 1 jalapeno chile, seeded optional) and minced

1/2 cups loosely packed fresh cilantro leaves, coursely chopped (optional)

Place potatoes in 4 quart saucepan with 1 tsp salt and enough water to cover.  Heat to boiling over high heat.  Reduce heat to low, cover and simmer 10 to 12 minutes or until potatoes are fork tender.  Drain.

Meanwhile, in medium serving bowl, mix vinegar, olive oil, sesame oil, and remaining 1/4 tsp salt , whisk until blended.  Stir red pepper, green onion, jalapeno, and cilantro into dressing.

When potatoes are cooled slightly, cut in half lengthwise.  Add potatoes immediately to bowl with dressing.  Toss to coat.

Serve warm.

1 to 2 lbs Fingerling potatoes cut into 3/4 inch cubes
2 Tbsp Vegetable Oil
3 Tbsp BBQ seasoning or
3 Tbsp Roasted garlic and herb seasoning 
1 Large onion cut into thin wedges

Toss potatoes with oil in large bowl. Add seasoning and toss to coat evenly.

Place potatoes and onions on large wide sheet of heavy duty foil, bring up foil sides, double fold top and ends to tightly seal packet.

Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time. 

8 cups diced Fingerling potatoes

1 cup chopped onion

1  8 oz container reg or light sour cream

1 cup (4oz) shredded sharp cheddar cheese

1 1/2 cups (6oz) shredded Monterey Jack cheese

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

2 medium tomatoes, seeded and chopped

Pre-heat oven to 350 degrees.

In large saucepan, cook potatoes and onion in a small amount of boiling water covered for 12 to 15 minutes or until tender.  Drain and stir in sour cream, cheeses, salt and red pepper.  Stir in tomatoes.  Put into a 1  quart casserole dish or 2 quart square  baking dish.  Bake uncovered 30 minutes or until heated through. 

4 lbs. fingerling potatoes

1 tsp. salt

1/4 cup fresh lime juice

3/4 tsp. grated lime peel

1 tsp. cumin

1/2 tsp. freshly ground pepper

1/2 cup minced red onion

1 (8 0z.) container plain low-fat yogurt

1/2 cup mayonnaise

1/4 cup chopped fresh parsley

Place potatoes and salt in water to cover in large sauce pot. Bring to boil over medium-high heat and cook until potatoes are just tender. Drain. Cool 15 mintutes.

Manwhile, combine lime juice, lime peel, cumin, 1 tsp. salt and the pepper in large bowl. Cut warm potatoes into 1/2 inch slices and add to lime dressing. Cover and cool completely. (Can be made ahead. Cover and refrigerate up to 24 hours.)

Stir onion, yogurt, mayonaise, and parsley together in small bowl. Stir into potatoes.

1/2 cup buttermilk

1/4 cup mayonnaise

1 tblsp fresh lime juice

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

2 lbs fingerling potatoes

1 cup cooked corn kernels

1/2 cup chopped sweet onion

2 plum tomatoes diced (seeded or not)

1/2 cup fresh cilantro or to liking

1 avocado, peeled and chopped

Whisk buttermilk, mayo, lime juice, cumin, and cayenne in medium bowl to blend.

Cook potatoes in large pot of boiling salted water until tender.  Drain and cool.

Cut potatoes into 1/2 inch cubes.  Place potatoes in large bowl and add corn, onion, tomatoes and cilantro.  Drizzle dressing over potato mixture, toss to coat.  Season to liking with salt.  Gently stir in avocado and serve.

Note:  If making ahead of time, do not add avocado until ready to serve.

2 lbs Fingerling potatoes, sliced
10 3/4 oz Can cream of chicken soup
3 Tbsp Dijon Mustard (to taste)
1 medium or large Onion, sliced
1 Green bell pepper, sliced into strips
1 tsp Cayenne pepper

Place potatoes in crock pot and cover with soup. (add dijon mustard with soup our mix in when potatoes are finished cooking) Top with onion and bell peppers. Sprinkle with cayenne pepper. Cook on low, until potatoes are tender. 

6 large Russet potatoes can be substituted for Fingerling potatoes.

Serves 4 

1 or 2 lbs Fingerling potatoes (or 6 to 8 medium russet potatoes)

1 bunch green onions or 1 medium sweet yellow onion

Chopped walnuts

Plain creamy  yogurt

Light mayonnaise

Boil potatoes until cooked but not mushy.  Drain and cool to room temperature.  Blend mayo and yogurt together to taste.  When potatoes are cool, mix in the onion and walnuts and stir in mayo and yogurt mixture unitl well coated.  Chill 30 minutes.

1 lb fingerling potatoes,  washed and cut into 1 1/2 inch pieces (some may not need to be cut)

1 1/2 tsp chopped fresh or dried rosemary (optional)

1 tbsp olive oil

1/2 tsp salt

ground pepper to taste

1 12 oz pkg bacon

1 cup sour cream

1 tsp hot sauce or 1/4 tsp cayenne pepper  (to liking)

Salt and pepper to taste

Preheat oven to 400 degrees.  In a large saucepan,  cover potatoes with cold water and bring to a boil.  Add 1/2 tsp salt.  Once water boils cook potatoes until they are still firm, just 3 or 4 minutes.  Do not overcook as potatoes will fall apart.

Drain and put them into a large bowl..  Add the rosemary, olive oil, salt, and some pepper, toss until potatoes are evenly coated.

Cut strips of bacon in half and wrapeach piece of potato and secure with a toothpick.  Put potatoes on a baking sheet line with foil or parchment paper.

Cook for 15 minutes, turn each piece over and cook another 10 to 15 minutes until bacon is cooked through and crispy.  Mix sour cream and hot sauce or cayenne in small bowl.  Season with salt and pepper.  Serve on a platter with the dip.

2 lbs Fingerling Potatoes

1 large red onion, sliced, making rings

1 cup corn kernels, fresh or frozen

Salt and pepper

2 or 3 jalapenos peeled and seeded to liking and cut in half lengthwise

1/2 pint ripe cherry tomatoes, cut in half

1/4 cup chopped cilantro (optional)

Garlic Oil (minced garlic soaked in extra virgin olive oil, then strained)

Lime juice

Roast or grill potatoes in garlic oil with salt and pepper until tender, covered.  When potatoes are cooled, slice in half diagonally.

While potatoes are roasting, heat 1/2 tablespoon garlic oil in a small saute pan.  Add corn and small amount of salt.  Cook for 1 minute.  Add water and cover pan.  Cook until tender on low heat for 2 or 3 minutes.

Brush potatoes, onions and chilies lightly with garlic oil and sprinkle with salt and pepper.  In large frying pan, saute until edges brown or grill until lightly browned.

In a food processor or blender, add sauted or grilled jalapenos, 2 tablespoons lime juice, 1 tablespoon Champagne vinegar (or white vinegar), 1/4 cup olive oil, and 1/4 teaspoon salt.  Blend until smooth and season with cayenne pepper (to taste).

Add vinaigrette to potatoes and toss lightly.  Add salt and pepper to taste.

Serves 4 to 6

3 lbs. fingerling potatoes

1/2 cup sour cream

1/2 cup plain yogurt

1/4 cup fresh chives, finely chopped

1 tsp. salt

- dash ground black pepper

Scrub potatoes.  Boil in their skins until fork-tender. Drain, dry and cut in half.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives; toss gently to coat. Add salt, and pepper to taste.

Refrigerate until chilled; and serve.

2 lbs. fingerling potatoes

1 1/2 cups fresh corn kernals or 1 can (11oz.) whole kernal corn, drained

1/2 cup sliced scallions

1 medium size red bell pepper, halved, seeded and diced

Dressing:

1/4 cup olive oil

2 tbsp. red-wine vinegar

1 tsp. finely minced garlic

1 tsp. salt

1/2 tsp. pepper

Boil potatoes in water to cover, just until firm-tender. Let cool until warm.

Meanwhile, whisk all dressing ingredients in a serving bowl.

Cut potatoes into bite-size pieces. Add to dressing along with the corn, scallions and red bell pepper. Gently toss to mix and coat well. Cover and refrigerate at least 1 hour.  

2 tbsp. olive oil

1 large onion, diced

2 tbsp. tomato paste

2 tbsp. minced parsley

1 tsp. salt

1/4 tsp. cracked pepper

2 medium cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 tsp. dried Italian seasoning, crushed

1-2 basil leaves

1 1/2 cups (6 oz.) shredded fontina cheese

2 pounds fingerling potatoes, thinly sliced

In a medium sized saucepan, heat oil over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes, tomato paste, parsley, Italian seasoning, basil, salt and pepper. Bring to boil. Simmer, covered for 15 minutes; stir occasionally.

Preheat oven to 400 degrees. Spread 1/3 of the sauce over bottom of shallow 2-quart baking dish. Arrange half of the potatoes over the sauce; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining sauce over the cheese. Cover with remaining potatoes; sprinkle with 1/2 cup of cheese. Spread the remaining sauce over all.

Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup of cheese; bake until cheese melts, about 5 minutes longer.

Makes 8 servings    

1 lb fingerling potatoes

1 tbsp coarse salt or 1/2 tbsp fine salt

1 tbsp olive oil

1 green onion, chopped

1 garlic clove, minced

1/4 cup chicken broth or 1/2 tsp chicken boullion

2 or 3  tbsps  white wine (optional) water may be substituted.

1/2 tsp fine salt

1 tbsp fresh or dried thyme leaves

1 tbsp butter

2 tbsps fresh lime juice

Ground pepper to taste

Cover potatoes with water in a  large saucepan.  Add t tbsp salt and bring to boil.  Reduce heat and simmer until tender.  Drain potatoes and cut in half lengthwise.

Heat oil in a large skillet over medium heat.  Add green onion and garlic, and cook until soft, about 2 minutes.  Add potatoes, and cook until golden brown.

Stir in chicken broth or boullion, wine or water, and 1/2 tsp salt.  Cook until liquid is reduced by a third, about 2 minutes.

Remove from heat.  Add thyme and butter and stir until butter has melted.  Stir in lime juice, salt and  pepper.

2 lb. Fingerling potatoes

1 1/2 stick of butter

1/4 cup fresh chopped garlic

1 tbsp. minced garlic

2/3 cup fresh grated Parmesan cheese

1 tsp. salt

1/4 tsp. pepper

1 cup half & half, heated

Place Potatoes in large saucepan, cover with cold water and place over medium-high heat.

meanwhile combine butter and both garlics in a small saucepan and place over very low heat. Stir occasionally. When butter has come to a boil, remove from heat and keep warm.

When potatoes are tender, remove from heat; drain well. Place potatoes in a large mixing bowl with Parmesan cheese, salt and pepper and mash well. Add butter and garlic; mix well. Using a hand mixer or stout whip, add half & half; beat until fluffy.

Makes 6 servings

3 or 4 lbs Fingerling Potatoes
1/4 cup Olive oil
3 Tbsp Cumin
2 Tbsp Chili powder
2 Tbsp Garlic powder
1 tsp Cayenne pepper (optional)
Salt to taste

Cut potatoes into bite size chunks and cook in microwave 10 minutes approx. Potatoes should be tender before they are placed on the grill. Leftover baked potatoes work well also.

In large bowl, coat potatoes with olive oil. Mix the spices together and add to potatoes and mix well. Place spiced potatoes in grilling basket sprayed with non-stick spray. Use of shallow baking sheet if you don't have a grilling basket.
Place on grill and cook for about 1/2 hour stirring frequently. Brown until most potatoes are crispy. Remove from flame and salt if desired.

1/2 cup chopped onions

1/4 tsp. pepper

1/2 cup Swiss cheese, shredded

1/4 tsp. dill

2 tbsp. grated Parmesan cheese

1 (10-12 oz.) cream of celery soup

3 to 4 cups fingerling potatoes, thinly sliced

In a bowl mix together soup, onions, cheese, dill and pepper. Pour into 1 1/2-quart casserole. Add potatoes and mix throughly.

Microwave on high for 9 to 11 minutes, stirring after 5 minutes.

Sprinkle cheese on top before serving.

8 skinless chicken thighs or 6 skinless and boneless chicken breasts

- salt and pepper to taste

2 onions, quartered

1 lb. fingerling potatoes

1 small butternut squash-peeled, seeded and cut into 1-inch pieces

12 cloves of garlic, peeled

1 orange, cut into 1/4 inch rings

2 cups low-sodium chicken broth

1 tbsp. honey

8 sprigs thyme

Pat the chicken dry with paper towels and season with 1 tsp salt and 1/4 tsp pepper. In the bowl of a slow cooker, combine tge chicken, onions, potatoes, squash, garlic, orange, broth, honey and thyme.

Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 hours.

Divide the chicken mixture into individual bowls.

Serves 6 

2lbs Fingerling Potatoes
1/2 cup Grated Parmesan cheese
1/2 cup Olive oil
2 Tbsp Minced fresh parsley
2 Tbsp Capers, drained (optional)
2 Tbsp Sliced Greek olives, or black olives
1 Tbsp Thinly sliced green onion
1 tsp White wine vinegar
1/4 tsp Pepper

Place potatoes in large saucepan and cover with water. Bring to boil then reduce heat. Cover and cook for 15 to 20 minutes or until tender.

In a small bowl combine the rest of the ingredients. Drain potatoes and cool slightly. Cut each in half horizontally, and place in serving bowl. Add cheese mixture and toss to coat.

Serves 4 to 6 

2 lbs. fingerling potatoes

1 lb. bacon

2 stalks celery

4 small green onions

12 stuffed green olives

5 radishes

1/4 cup mayonnaise

1 lbsp. lemon juice

Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm. About 10 minutes.

Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.

Chop the celery, green onions, stuffed olives and radishes into small pieces and combine into a large bowl. Add the potatoes and bacon and mix together. Add mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a couple of hours to chill before serving.

If desired you can add a few hard boil eggs on top.

4 Cups sliced Russet potatoes or
5 Cups sliced Fingerling potatoes
1 Cup sliced Celery (optional)
3 Cups cooked diced Chicken
2 1/2 cups Chicken gravy 
Salt and pepper to taste
1/4 tsp Nutmeg
Buttered soft bread crumbs

Cook potato and celery in small amount of salted water until tender. Drain potatoes and celery and mix with chicken and gravy then season with salt, pepper and nutmeg. Pour the mixture into a 2 quart casserole dish and top with buttered bread crumbs. Bake at 400 degrees for 25 to 30 minutes or until potatoes are tender.

Serves 4 to 6 

1 tbsp. chopped onion

2 tbsp. flour

2 tbsp. butter

1 cup evaporated milk

1 package frozen mixed vegetables

2 cups leftover roast beef or lamb

1 cup grated cheddar cheese

2 lbs fingerling potatoes, cooked, mashed and seasoned to taste

Cook the mixed vegetables according to package directions, drain and add onion, flour, butter and canned milk. Cook until thickened. Stir in meat and any meat juices there may be. Heat to boiling and turn into a greased 2-quart casserole. Top the mixture with mashed potatoes and sprinkle grated cheese on top.

Put under the broiler until the cheese melts. Serve at once.

Makes 4 servings

7 cups fingerling potatoes, chopped

1 cup onion, chopped

1 (8 oz.) sour cream (light if desired)

1 cup shredded cheddar cheese

1 cup Monterey Jack cheese

1/2 tsp. salt

1/4 to 1/2 tsp. ground red pepper

2 medium potatoes, chopped

In large saucepan, cook potatoes and chopped onion, covered in a small amount of boiling water for 15 minutes, or until tender. Drain. Stir in sour cream, cheeses, salt and red pepper. Stir in chopped tomatoes. Put in a 2-quart baking dish.

Bake uncovered in oven at 350 degrees for 30 minutes or until heated through.

3 lbs. fingerling potatoes

1/2 small red onion, diced

1/2 cherry tomatoes, quartered

1/4 cup bacon bits

1/4 cup fresh basil, chopped

1/4 cup zesty Italian dressing

1/4 cup mayonnaise

2 tsp. coarse ground grey poupon mustard

Boil potatoes in salted water for 15 minutes or until tender. Drain and allow to cool.

In large bowl combine red onion, cherry tomatoes, bacon bits, basil, Italian dressing, mayonnaise, and mustard. Stir until smooth and combined.

Add cooled potatoes and toss to coat.

Refrgerate until ready to serve.