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Recipes by Carole Peck
Summer Breeze in the Kitchen
>Chilled avocado soup
>Arborio rice salad with lemon shrimp and celery
>Two potato salad
>Open-Faced Sandwich of Cornbread, Goat Cheese and Slow-Roasted Tomatoes
>Angel food cake with summer berries and crème anglaise

Recipes by Carole Peck
>Autumn in the Kitchen with Carole Peck
>A Holiday Sampler from Carole Peck
>Carole's Recipe File: Soups & Starters
>Carole's Recipe File: Poultry
>Carole's Recipe File: Seafood
>Carole's Recipe File: Desserts
>A Valentine's Dessert
>Summer Breeze in the Kitchen

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Two potato salad

Serves 8

8 large or 16 small potatoes, washed
2 sweet potatoes, cooked
2 cups sour cream
2 tbsp. rice vinegar.
1 tbsp. chili paste
1 bunch scallions

Cook the potatoes in their skins in boiling salted water until tender.

Remove from the heat and drain. Set aside to cool.

In the meantime, make the dressing by blending together the cooked sweet potato, sour cream, vinegar, and chili paste.

Slice the potatoes and toss them with the sweet potato dressing and scallions.

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