I’m always looking for red, white or blue foods to prepare for our 4th of July celebrations. Dessert is pretty easy to do in our nation’s colors when strawberries & blueberries are both in season and can be thrown in dessert cups with some whipped cream. That definitely works and looks festive, but I like to be more creative with our food! A tri-color side dish isn’t as easy, but I am going to nail the red, white & blue color theme for Independence Day this year!
My first red, white & blue non-dessert recipe find is a potato salad. Besides the appropriate color scheme (thanks to the tri-colored potatoes!) this recipe does not use mayonnaise, which makes it a bonus in my book! I served it cold, but any temperature would be fine.
Red, White & Blue Potato Salad
Red, White, and Blue Potato Salad (adapted from cookinglight.com)
Serves 6 -8
Ingredients:
- 2 cups (10 ounces) small white potatoes, halved or quartered
- 2 cups (10 ounces) small red potatoes, halved or quartered
- 2 cups (10 ounces) small blue potatoes, halved or quartered
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 3 hard-cooked large eggs, finely chopped
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
How to Make It:
Cut all the potatoes to a uniform size. The blue potatoes are starchier than the others and tend to bleed, so they are cooked separately. Keep them separate from the rest of the salad until it is ready to be served.
Place the cut up red & white potatoes in a medium saucepan, then cover the potatoes with water. Bring them to a boil. Reduce the heat and simmer them for 15 minutes or until they are tender. Drain the potatoes and cool them slightly. Place the potatoes in a large bowl.
Cook the blue potatoes separately from the rec & white ones.
Place the blue potatoes in a small saucepan and cover them with water. Bring them to a boil. Reduce the heat and simmer them for 10 minutes or until they are tender. Drain the potatoes and cool them slightly. Add the blue potatoes to the bowl if the salad will be served immediately. If it is not being served until later, reserve the blue potatoes until serving time.
Add the onion, parsley, dill, chives, and eggs to the bowl and toss it gently all together.
Combine the potatoes with the onion and herbs.
Combine the vinegar, oil, salt, Dijon, pepper, and garlic together in a small bowl and whisk it to combine. Pour the dressing over the potato mixture, and toss the salad gently to combine.
Pour the dressing over the salad.
Add the blue potatoes to the salad just before serving. Serve the potato salad warm, at room temperature, or chilled.
Patriotic Potatoes!
Even the potato salad is patriotic this year! ~~Linda
Red, White, and Blue Potato Salad (adapted from cookinglight.com)
Serves 6 -8
Ingredients:
- 2 cups (10 ounces) small white potatoes, halved or quartered
- 2 cups (10 ounces) small red potatoes, halved or quartered
- 2 cups (10 ounces) small blue potatoes, halved or quartered
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 3 hard-cooked large eggs, finely chopped
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
How to Make It:
Cut all the potatoes to a uniform size. The blue potatoes are starchier than the others and tend to bleed, so they are cooked separately. Keep them separate from the rest of the salad until it is ready to be served.
Place the cut up red & white potatoes in a medium saucepan, then cover the potatoes with water. Bring them to a boil. Reduce the heat and simmer them for 15 minutes or until they are tender. Drain the potatoes and cool them slightly. Place the potatoes in a large bowl.
Place the blue potatoes in a small saucepan and cover them with water. Bring them to a boil. Reduce the heat and simmer them for 10 minutes or until they are tender. Drain the potatoes and cool them slightly. Add the blue potatoes to the bowl if the salad will be served immediately. If it is not being served until later. reserve the blue potatoes until serving time.
Add the onion, parsley, dill, chives, and eggs to the bowl and toss it gently all together.
Combine the vinegar, oil, salt, Dijon, pepper and garlic together in a small bowl and whisk it to combine. Pour the dressing over the potato mixture, and toss the salad gently to combine. Add the blue potatoes to the salad just before serving. Serve the potato salad warm, at room temperature, or chilled.