So I missed getting this recipe to you by the fourth but in the spirit of the upcoming Olympics I think red, white and blue should be an ongoing summer theme this year. And my real excuse is having no access to my kitchen for the past 3 weeks due to post-flood paint job. Happily, I was able to get back in there, only for a week though, as floors are next, and I whipped up this gorgeous mayonnaise-free salad for the day’s celebration. Yes, I am aware that the “blue” potato is actually purple (if you don’t already know, children are very literal and love to point out what they think is a hilarious, fall about laughing- Mom- did-they-teach-you-colors-in-Africa mistake) but use any small potato you have on hand. I left out the capers because I am a little rusty on the supermarket run, having been eating out or ordering in for the last few weeks but please include them as they add a lovely briny crunch. Hopefully you’ll have leftovers because they are even better the next day, especially when you have a little taster every time you walk past the fridge…
3 pounds new potatoes
2 tablespoons white wine vinegar
2 bunches of green (spring) onions
A generous handful of fresh mint, finely chopped
¼ cup capers
2 tablespoons stone-ground mustard
1-2 tablespoons light brown sugar
½ cup white wine vinegar
½ cup extra virgin olive oil
salt and freshly ground pepper to taste
If you have a weird aversion to mint, substitute with Italian parsley.
This recipe can easily be doubled depending on the size of your crowd.