by Courtney Sullivan
Grab a colorful trio of potatoes at the farmer's market and raid your herb garden or the produce aisle. Then, combine those fresh flavors and luscious colors into a potato salad that makes your parents proud.
Here's the perfect potato salad for a fourth of July barbecue blowout!
The smaller and firmer red, purple and white potatoes not only add a bit of patriotic spirit and flair but texture as well.
Your whole family will love it and your kids will demand seconds.
What are you waiting for? Let's get out the pots and pans and get cooking!
Red, White and Blue Potato Salad
Prep time: 20 minutes | Total time: 35 minutes | Yield: 10 to 12 servings
• 2 pounds new potatoes (red, blue and white fingerling), scrubbed and quartered
• one 12-ounce package bacon, cooked and crumbled (optional)
• 3 hard-cooked eggs, finely chopped
• 1 bunch red radishes, trimmed and diced
• 2 stalks celery, diced
• 6-8 chopped green onions (green and white parts)
• 1/4 cup fresh chopped parsley
• 1 tablespoon freshly chopped dill
• 1 tablespoon freshly chopped chives
• Your choice of dressing, recipes below
Blue Cheese and Mayo Dressing
• 3/4 cup mayonnaise
• 1 1/2 cup sour cream
• 2 ounces crumbled blue cheese
• 1 sage leaf, chopped finely
• Salt and pepper to taste
Oil and Mustard Dressing
• 3 tablespoons red wine or apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons dill relish (you can substitute sweet relish)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced
Grandma's Potato Salad Dressing
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup sweet pickle juice
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 1/2 teaspoons prepared mustard
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic salt
Place fingerling and red potatoes in a saucepan. Cover with water and bring to a boil. Place blue potatoes in a separate saucepan, cover with water and bring to a boil. Reduce head and simmer until tender, about 15 to 20 minutes. Drain, cool and then dice or quarter the potatoes.
Meanwhile, in a small bowl, whisk together the ingredient for the dressing. Refrigerate until ready to use.
In a serving bowl, combine the potatoes, bacon, eggs, celery, onion, radishes and spices. Pour the dressing over the potato mixture. Toss gently to combine. Serve at room temperature, or chilled with pulled pork sandwiches or as a side for your summer barbecue.
Blue potatoes tend to "bleed." To avoid a batch of all gray potatoes, cook them separately from the red potatoes and fingerlings.
If you're preparing this dish a day ahead, store the blue potatoes separately and add them just before serving. You can always take out ingredients and substitute others.