Herbed Roasted Baby Potatoes


24 AuerPak® Brand baby potatoes any color or assorted

2 tablespoons vegetable oil

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme


Preheat oven to 425°F. Wash potatoes; pat dry. Place potatoes in a 3-quart saucepan and cover with water. Bring to boiling; cook over medium heat about 10 minutes or until slightly tender.

In roasting pan combine potatoes, oil, vinegar, rosemary, thyme, and salt and pepper to taste. Toss to coat.

Roast about 20 minutes or until tender and golden brown, stirring once or twice.

Ham Potato Bites


12 AuerPak® Brand baby potatoes any color or assorted, about 1 ½ to 2 inches in diameter (about 1 lb.)

2 teaspoon olive oil

1 ½ cups deli ham (or chicken) salad

¼ cup finely chopped fresh pineapple or well-drained crushed pineapple

3 tablespoons chopped fresh chives

3 tablespoons chopped almonds or cashews

1 teaspoon prepared mustard (optional)

Additional chives, almonds and pineapple pieces (optional)


Heat oven to 425°F. Brush or rub potatoes with olive oil; toss to coat. Spread in shallow baking pan. Bake 14 to 19 minutes or just until potatoes are barely tender; do not overbake (potato shells need to hold their shape). Cut each potato in half crosswise. Cool slightly, until able to handle.

Meanwhile, in small bowl blend salad, pineapple, chives, almonds and mustard, if desired.

Using melon baller or spoon, gently scoop centers from cut side of potatoes, leaving at least ¼-inch shell. (Cover and refrigerate removed potatoes for future use, if desired.) If necessary, cut very thin slice from rounded part of potato halves to allow shells to stand upright.

Mound about 1 tablespoon salad mixture into each shell. Garnish with additional chives, almonds and pineapple pieces, if desired.

Grilled Salmon and Potato Salad


1 lb. skin-on salmon fillet, thawed if frozen, cut into 3 pieces

1 tablespoon stone-ground mustard

2 tablespoons chopped fresh dill weed

1 lb. AuerPak® Brand baby potatoes any color or assorted, halved lengthwise
¼ cup plus 2 teaspoons olive oil, divided
½ teaspoon garlic pepper

½ lb. fresh green beans, trimmed and cut into 2-inch pieces

Bibb lettuce leaves (optional)

2 tablespoons white wine vinegar


Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Spread mustard evenly on the meaty side of the salmon. Sprinkle with dill; set aside.

In medium bowl combine potatoes, 2 teaspoons of the oil, and garlic pepper; toss to coat well. Spread potatoes on grill. Grill, covered, for 5 minutes.

Meanwhile, place green beans on a 12-inch sheet of heavy-duty foil; drizzle with 2 tablespoons water. Fold ends and sides to enclose beans. Place salmon, skin side up, and green bean packet on grill. Turn potatoes. Grill 4 minutes. Turn salmon. Grill, covered, 7 to 10 minutes more or until salmon flakes easily with a fork, and potatoes and beans are tender.

Cut potatoes in half. Remove salmon from its skin in large chunks; discard dark meat and skin. Place bed of lettuce leaves, if desired, on serving plate; place green beans, potatoes and salmon on lettuce. Blend vinegar and remaining 3 tablespoons oil; drizzle over salad. Serve immediately, or cover and refrigerate until serving.