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Reviewed Mustard Aioli Grilled Potatoes with Fine Herbs

Aug 6, 2012 in Food Network Community Toolbox on

I saw the recipe on TV yesterday and made them last night. We had just dug our organic potatoes the other day and used baby yukon golds and red skins, so they were also colorful. You can use any mustards and herbs you have around. This could be eaten cold,as a potato salad. (I couldn't resist!) As organic gardeners, we love new ideas!"

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