Dilly PEI Potato Salad
A great salad, easily and quickly prepared. Makes 4 servings.

INGREDIENTS:
3 cups	new PEI Potatoes, cubed	750ml
6 tbsp	bottled cucumber salad dressing	75ml
2 tbsp	fresh dill, chopped	25ml
	OR
1-2 tsp	dried dill (dill weed)	5-10ml
1/2 cup	fresh asparagus or green beans	125ml

Wash and cut potatoes in large cubes. Cook until tender, drain. While still hot blend in cucumber dressing and dill. Meanwhile cook until tender crisp the asparagus or green beans; cut into 1inch lengths. Blend into salad. Refrigerate covered or serve immediately.

TIP: When new PEI Potatoes are not available use mature potatoes and remove the skins, if desired.

PEI Potato Salad with Tuna
Potato salads are always popular. Marinate leftover potatoes from dinner tonight for a tasty salad tomorrow. Makes 4 servings.

INGREDIENTS:
4	medium cooked PEI potatoes	4
1/2 cup	bottled Italian dressing, divided	125ml
1	7 ½ oz (213g) can salmon or tuna, flaked	1
1/4 cup	chopped celery	50ml
2 tbsp	sliced green onion	25ml
1/4 cup	chopped green and red pepper	50ml
to taste	Salt and pepper	to taste
to garnish	Lettuce, tomato and cucumber slices	to garnish

Reheat leftover potatoes in microwave for 2 minutes on HIGH; peel, if needed. Cut in chunks. Pour ¼ cup (50ml) of dressing over potatoes; mix gently and refrigerate. Marinate potatoes several hours or overnight. At serving time add remaining dressing and rest of ingredients except lettuce, tomato and cucumbers. Toss gently. Arrange salad on lettuce leaves with cucumber and tomato slices.

PEI Potato and Tomato Scallop
A wonderful combination of PEI Potatoes and stewed tomatoes. Leftover potatoes can be
used or microwave your potatoes and then peel and slice. Makes 6 servings.

INGREDIENTS:
4-5	PEI Potatoes cut in ¼ inch (6mm) slices	4-5
1	onion, finely chopped	1
1/4 tsp	pepper	1ml
1 tsp	dried thyme	5ml
1/3 cup	Parmesan cheese	75ml
19 oz	can stewed tomatoes	540 ml

Butter a 12 cup (3 litre) microwave safe casserole dish. Layer ½ of potatoes, tomatoes, thyme, onion, pepper, and cheese. Repeat layers. Cover and cook in microwave 12 - 15 minutes on High or until potatoes are tender. Turn casserole dish ¼ turn once during cooking.

TIP: Reduce your cooking time by thinly slicing potatoes and/or using a large flat casserole dish.

PEI Potato Vegetable Layers
Preparation time: 20 minutes. Cooking time: 1 hour. Makes 6 servings.

INGREDIENTS:
1 tbsp	margarine or butter	15ml
1 tbsp	brown sugar	15ml
1	red onion, chopped	1
2	carrots, sliced thinly	2
2	large PEI Potatoes, thinly sliced	2
to taste	salt & pepper	to taste
2	stalks celery, sliced	2
3/4 cup	turnip or rutabaga, thinly sliced	175ml

Melt margarine in medium skillet over medium heat. Cook onions five minutes. In a 9inch (23 cm) pie plate, layer potatoes, celery, 1/3 cooked onions, turnip or rutabaga, then sprinkle with brown sugar, 1/3 onions, carrots, 1/3 onions. Sprinkle each layer very lightly with salt and pepper. Cover and bake at 375ºF (190ºC) for 1 hour until vegetables are tender.