We used some of this years All Blue and Rose Fingerling potatoes tonight for this yummy potato salad. It is dressed with red onion, Dijon mustard, cider vinegar, capers, chives, salt and pepper. They turned out great. It was nice to still use the year's harvest when the high for the day was only 35 degrees.
We also successfully winterized the stock tank and all this year's surviving fish with a deicer. I hope to see some fishes alive in the spring.