Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
Maple Lemon Glaze
Makes 2/3 cup
This salad is sure to be a showstopper at any picnic and is not impossible to make.
You could cook the asparagus a day ahead, and make the salad hours before serving.
A melon salad is not a typical opening to a meal in Italy.
My friend Lois claims having these tomatoes on hand is like having money in the bank. I use them when sundried tomatoes are called for but these are much juicier and luscious. Pieces of ripe summer tomato are slow roasted with olive oil until their edges have a lacy golden crust and the tomatoes taste like candy.
An old-fashioned ice cream from a time when many people didn't have any sort of ice cream machine. All you do is stir.
Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.
We serve this refreshing drink at summer festivals at The Herbfarm.