Spring Colors

What a gorgeous Spring day here in Brooklyn.  I'll celebrate by posting these bright, beautiful bits of produce.

Eat these with a slather of butter and some really good sea salt for a true French snack.

Purple Fingerling Potato Salad.

For this dish simply boil some purple fingerlings whole to preserve there color until nice and tender.  Drain and let cool.  Slice in half and toss with a sliced shallot, some Dijon mustard, lemon juice and olive oil.  Season with salt and pepper.