Deviled eggs, Harrington’s Ham, potato salad, asparagus, green salad, lemon chiffon pie. For the last 3 years I’ve served purple potatoes in the salad. They are perfectly organic and, for one who loves color as I do, beautiful. With yellow peppers and green peas they make a festival of Easter colors. But nobody touches them. do they really think I’d put food dye in my Easter dinner? I give up. From now on, it’s only Yukon Gold for me and my guests.
