Need a showstopper to take to your next Fourth of July picnic? Look no further. Everyone will be talking about this dish! Not only is it full of bright flavors, but it brings the red, white and blue in a big way. I make this dish often with regular red potatoes, but when I’m feeling especially patriotic (or I just want to show off at a Memorial Day potluck), I mix up this version. And the best part? Almost everything can come straight out of your garden.
Growing potatoes is fun and easy. Click here for the how to: Potato tutorial
To put the patriotic spin on this dish, grow or purchase purple potatoes.
Once you cook them, they read almost blue and are perfect on the eye against the red pepper and white onion.
From the garden, grab one white onion, 6 purple and 6 white potatoes (preferably the red skinned variety), 4 stalks of celery, 1 red pepper, and enough thyme to make two tablespoons once you chop it up. If you really want to put the fire in fireworks, you can pick a jalapeno pepper too (I hope you are growing them!) and add that for a little heat.
Simmer your potatoes until just fork tender – don’t overcook – or you’ll be making mashed potatoes instead. Purple potatoes cook more quickly than white or gold potatoes, so cut your cooking time a little and check them early with a fork to see if they are tender, but not falling a part.
Let the potatoes cool for about 30 minutes or so you can handle them easily. The cooling period will allow the blue color to develop in the purple potatoes. Use this time to make the sauces and prep the rest of the veggies.
Now to mix up that savory sauce…
Dice the onion, chop the red pepper and the celery and finely chop the thyme. In a large bowl, mix your store bought ingredients: Juice of one lemon*, 2 tablespoons of apple cider vinegar, 1 tablespoon of stone ground mustard and dijon mustard each, one teaspoon salt and ½ teaspoon pepper. To all this, add ½ cup of olive oil and mix well.
Next, slice your potatoes. Sometimes I slice them into wedges and sometimes discs. You can also just cut cubes. Leave the skin on for extra color and nutrition. Mix the potatoes, all the veggies and herbs in the dressing. You can serve this the same day you make it, but if you like more intense flavors, let it sit in the fridge overnight. It’s soooooo good. And your guests will be wowed!
Patriotic Potato Salad
Ingredients
- 6 Purple Potatoes
- 6 Red Skinned Potatoes
- 1 Onion, chopped
- 1 Red Pepper, chopped
- 4-6 Stalks of Celery, chopped
- 1 tbsp Thyme, chopped
- 1/2 cup Olive Oil
- 1 juice of lemon
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Stone Ground Mustard
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook/steam the potatoes until fork tender – remember purple potatoes cook faster!
- Allow potatoes to cool for about 30 min and slice or cube, up to you!
- Mix sauce by combining olive oil, lemon, vinegar, thyme, both mustards and salt & pepper
- Chop bell pepper, onion and celery
- Combine potatoes, chopped veggies and sauce
- Refrigerate 1-2 hours