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Last Recess of Summer (Fingerling potatoes)

While I’m in Ireland with all these Notre Dame and Navy fans anticipating the big game on Saturday, it’s summer time wrap up back home with the Labor Day holiday weekend.

Time for Recess – enjoy the long weekend with this super easy and tasty appetizer. It doesn’t need refrigeration so it’s perfect for a snack hanging around picnic table at the neighborhood pool, or for taking to a barbecue.


  • 1 1/4 pounds kosher or rock salt
  • 2 quarts water
  • 2 pounds small fingerling potatoes, cleaned
  • 16 oz sour cream

1 package hidden valley dressing mix


  1. In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes.
  2. Mix sour cream with ½ package of hidden valley dressing mix. Adjust to taste, but since potatoes are so salty, don’t use all of dressing mix for dip. Serve warm or room temperature potatoes.

Based on recipe from Alton Brown