Buy Local!

The Metzger Heritage Farm cart at Costa's Shursave Food Shop in Coudersport has been re-stocked with our luscious certified organic potatoes.  By shopping locally and putting a bag of Potter County organic potatoes in your cart, you are supporting the local economy.

Here's a recipe tailored to our gourmet potato assortment. It's adapted from Gourmet magazine. With organic potatoes, you have no fears about pesticide residue on the skins, so why not just scrub them and leave the skins on?

Red White and Blue Potato Salad

1. • 1 cup chopped green onions, divided
   • 1/2 cup Greek-style plain yogurt
   • 1/4 cup sour cream
   • 1/4 cup mayonnaise
   • 2 Tb. white wine vinegar
   • 3 tsp. Dijon mustard
   • 2 teaspoons sugar
   • 2 teaspoons salt (divided)
   • 1 teaspoon ground black pepper
2. • 2-lb. bag of Metzger Heritage Farm Certified Organic Gourmet Potato Assortment
3. • 10-ounce package frozen peas, thawed
   • 1 cup crumbled blue cheese (about 4 ounces)
4. • Paprika
5. Whisk 1/2 cup green onions with yogurt, sour cream, mayonnaise, vinegar, mustard, sugar, 1 tsp. salt and pepper in medium bowl. Cover and chill dressing while preparing potatoes.
6. Place all potatoes in large saucepan. (You may want to chunk them in order to have them all be the same size so they cook evenly.) Add enough water to cover by 1 inch. Add teaspoon of salt. Bring to boil, reduce heat to medium, and boil until tender – time will vary depending on size and variety of potatoes. Drain and cool to room temperature.
7. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
8. Sprinkle potato salad with paprika and remaining 1/2 cup green onions just before serving.