Friday, July 4, 2014

Red, White, and Blue Potato Salad

This was such a great side dish for our 4th of July lunch....I wish I had posted it earlier.  However, this needn't be strictly for the 4th nor do you need to use three colors of potatoes.

This was the first potato salad I have ever made that was not mayo-based.  I was a bit nervous to switch-up such a traditional dish on such a traditional holiday, but something told me to just do it.  And it it fantastic....the actual small amount of fresh herbs add such a wonderful dimension.

I'm listing the recipe as found (it calls for using fingerling potatoes and small red and blue potatoes) but I was fortunate enough to find a bag of very small potatoes with all three colors.  The brand I found (at Publix) is called "Celebration Blend" potatoes and came in a 28 oz bag.  I was, therefore, able to follow the rest of the recipe as printed.  Again, you could certainly use small red or Yukon Gold potatoes for a duplicate taste.  Also, it calls to cook the blue potatoes separately, but I found I didn't need to do that (mine all cooked similarly and the blue potatoes did not bleed color).  I simply quartered each of the small potatoes and boiled them all together at the same time.

RED, WHITE, and BLUE POTATO SALAD (6-8 servings)

2 cup fingerling potatoes, halved lengthwise (about 10 oz)
2 cups small red potatoes, quartered (about 10 oz)
2 cups small blue potatoes, halved lengthwise (about 10 oz)
3 hard-boiled eggs, finely chopped
1/4 cup finely chopped red onion
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
3 Tbsp red wine vinegar
2 Tbsp olive oil
1 1/4 tsp kosher salt
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 tsp garlic clove

Place fingerling and red potatoes in a saucepan; cover with water.  Bring to a boil.  Reduce heat; simmer 15 minutes or until tender.  Drain; cool slightly.  Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water.  Bring to a boil.  Reduce heat; simmer 10 minutes or until tender.  Drain; cool slightly.  Add blue potatoes, eggs, onion, parsley, dill and chives to bowl; toss gently.

Combine vinegar, and remaining ingredients.  Pour over potato mixture; toss gently to combine.  Serve warm, at room temp, or chilled.

NOTE:  Blue potatoes are starchier than the others and tend to bleed, so cook them separately.  If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving.  If your potatoes are larger than the ones called for, cut them to a uniform size.

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