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July 6, 2012

4th of July Potato SaladRed, White & Blue Potato Salad

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…

Red, White & Blue Potato Salad

Potato Salad Salad Ingredients

INGREDIENTS

(serves  6)

 

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

 

DRESSING:

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


// PRINT RECIPE

PREPARATION

  1. In a pot of boiling, salted water, add the potatoes and 2 tablespoons of vinegar and boil until potatoes are easily pierced with a fork, about 34 -40 minutes. Drain and cool slightly.
  2. Cut in half or quarters, depending on e size of the potatoes.
  3. In a salad bowl combine the potatoes, green onions, mint and capers. Pour over the dressing, toss carefully, season generously with salt and pepper and let the salad stand at room temperature for a few hours before serving to allow the flavors to meld.

NOTES

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.

RIGHTS & USAGE