New red potatoes are young potatoes that are harvested before maturity. They are small, thin-skinned, low in starch, and sweet in flavor. They cook rapidly when boiled or steamed. New potatoes are not recommended for baking or mashing; but they are preferable for potato salads, because mature baking potatoes break apart too easily and absorb too much of the dressing. Store new potatoes for up to 2 weeks at room temperature in a cool, dark place. Do not store potatoes in the refrigerator because the cold will convert their starch to sugar, causing them to become sweet and to darken when cooked.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. Paulette's recipes will appear each day in this column, and she will share culinary tips and kitchen wisdom acquired over the years and through her international travels.