Instructions: I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them. This platter is attractive, delicious and always intrigues.

Place the potatoes in a steamer basket and steam about 15 minutes, or until all are tender.

Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or blender container.

Remove the potatoes from the heat and transfer them to a medium bowl. Gently mix in the vinaigrette. Season with salt and pepper. Let the flavors blend 1 hour before serving at room temperature.

Note: Other possibilities for an appetizing antipasto platter include sliced and rolled provolone cheese; pickled dill green beans; cubes of ripe melon wrapped in prosciutto; marinated artichoke hearts; marinated mushrooms; caponata

(eggplant relish); an array of brined and oil-cured olives; sliced and rolled salami; roasted and marinated red peppers; pickled cocktail onions; pepperoncini; cherry tomato halves spread with olivada (black olive spread). Most are commercially available, while recipes for others can be found in Italian cookbooks.

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