When my youngest son was about 1 year old, I hired a lady to help in the house a couple times a week so I could pick my other 2 kids up from school with-out waking him up from his nap. She happened to be Irish and she taught me to always plant potatoes on St. Patrick’s Day, March 17, regardless of the weather. So, every year I do just that, and sometimes, like this year, it was nice and warm, but I have dug up frozen ground and planted before in torrential rain. But it’s always a sweet reward to get a nice harvest in late May or early June.

Serves 4


½-2 pounds small garden Yukon gold potatoes, washed, or fingerling potatoes
2 teaspoons grey salt

In a medium to large saucepan, add potatoes and cover by a few inches of cold water. Bring to a boil and then add the in the salt. Turn the heat a little lower to a high simmer taking out the smaller potatoes as they are done, about 20-30 minutes. Drain and cool until you can touch and cut the bigger ones into 4 pieces and cut in half for the smaller ones. Add the potatoes to a medium glass bowl. 

½ cup red onion, some finely diced and some thinly sliced
2 tops basil, about 12-14 leaves
Handful of dill

¼ cup of my Greek Pepperoncini Tartar Sauce with Garden Herbs
1 Tablespoon mayonnaise
½ Tablespoon (drizzle) apple cider vinegar
1/8 teaspoon celery salt
Pinch salt mix
Freshly ground black pepper

Add all ingredients to a small bowl. Mix well and add as much as needed to the cut potatoes while still warm.


¾ cup or there about mayonnaise, no measuring required
about 3 tablespoons pepperoncini juice
2 tablespoons pepperoncini peppers chopped
1 small garlic clove, minced fine
Pinch salt mix
Freshly ground black pepper
½ tablespoon dill stems with some fronds, minced
1 top basil, about 6-8 leaves, chopped

Add all ingredients to a medium bowl and mix well. Serve with the fish sticks or use above in the potato salad.