Red Skin Potato

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.

These barbecue-flavored potatoes, from Rudy’s Country Store and Bar-B-Q in San Antonio, Texas, are terrific with grilled ribs, chicken, or beef.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

Active time: 25 min Start to finish: 1 1/4 hr

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

Neither peas nor potatoes are indigenous to North America. Peas were introduced in the seventeenth century and flourished over time. While sweet potatoes were popular with the settlers, white potatoes took getting used to; they had to cross the Atlantic twice (from South America to Europe, then from Ireland to the colonies) before they were widely grown.

Potatoes are tossed with a rich mustard dressing and served atop a bed of crisp lettuce in this unusual and delicious salad.

Dijon mustard and dry white wine add French flair to this longtime favorite.

This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.

These potatoes are great with the fish - and with just about any main course.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.

This salad is excellent with burgers and corn on the cob.