The beautiful colors of this red, white, and blue potato salad come from the potatoes themselves. If you cannot find blue potatoes, purple ones will do, or simply use all red and white. This recipe is obviously perfect for the 4th of July due to the coloring, but you can enjoy it year-round. Red, White & Blue Potato Salad is even better at room temperature than cold.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 pound baby red rose potatoes (new potatoes)
- 1/2 pound baby white rose potatoes
- 1/2 pound small blue potatoes (see notes)
- 1/8 cup mayonnaise
- 1/8 cup ranch dressing
- 1/2 Tbsp champagne vinegar (or white vinegar)
- 1/4 tsp dried dill weed
- Pinch of sugar (optional)
- 1/4 cup thin-sliced green onions, tops included (see notes)
- Salt and freshly ground black pepper to taste
- Grape tomatoes for garnish
Preparation:
Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces.Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.
Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.
Yield: about 6 servings
Notes: Waxy potatoes such as red rose, white rose, blue, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
