1.   Add warm potatoes to dressing and stir gently to coat.

2.   By that time, the mussels are cool enough to remove from their shells and can be combined with the warm potatoes and the dressing.

3.   Combine the warm potatoes, artichoke hearts and the parsley in a serving bowl.

4.   Entrees are served with soup or salad, plus side dishes of sauerkraut, vinegary warm German potato salad and slices of dark pumpernickel bread.

5.   Force warm potatoes and garlic through a ricer into a large bowl.

6.   Gently mix warm potatoes with eggs, and add to skillet.

7.   Pour mixture over warm potatoes and fold gently to combine.

8.   Roasted wild mushroom ragout, warm potato salad, fried sweet potatoes, polenta with shiitake mushrooms and couscous with raisins and almonds are exhilarating alternatives.

9.   She also noted that warm potatoes are just as absorbent as hot ones and hold together much better, so she advises cooling them a bit before cutting.

10.   Slice warm potatoes, and add to salad.