Food Musings

Full of flavor and color, this Red, White and Blue Potato Salad will have you and your guests going back for seconds every time.  Not only is it is a delicious side for summer gatherings, it offers new flavors and textures that will wow your friends and family. 

During a cooking class taught by Roy Harland a few years ago, I discovered his recipe which used three types of potatoes and lended different textures and tastes to the dish. The three colors also make it a crowd favorite for celebrations like the 4^th of July.  If you’re not aiming for the red, white and blue theme you can use any kind of potato (except Russet) but I highly recommend the Fingerling for 1/3 of the dish as it’s so creamy and lends a delightful taste.  I usually find all three types of potatoes at Trader Joes.

The vinegar is a flavorful enhancement that gives the salad a German impression.  Roy’s recipe called for Champagne vinegar but I like using White Balsamic vinegar.  To add a bit more zing and texture, I’ve also added horseradish, celery, herbs and lemon to his recipe.  To make the salad a bit more consumer and friend friendly, I’ve deleted caviar for garnish (Roy used Tobiko caviar).

Enjoy!

Red, White and Blue Potato Salad

• 1 ½ cups mayonnaise
• 1 ½ cups White Balsamic Vinegar (or Champagne Vinegar)
• 2 Tbsp prepared horseradish
• 6 lbs potatoes (purple Peruvians, white fingerlings & small red bliss).  Sliced ¼”
• Kosher or Sea Salt
• 3 Tbsp minced shallot
• 2 cups finely chopped scallions
• 4 hard-boiled eggs, sieved or chopped finely
• 2 6-8 chopped celery stalks (I like lots of crunch!)
• ¼ cup Flat Leaf Parsley and/or Basil
• 3 tsp finely grated lemon peel
• Salt & black pepper to taste
• Other add ins to consider – bacon, blue cheese, sweet pickles, olives

In a small bowl, combine the mayo, vinegar and horseradish.  Whisk to mix well.

Place the potatoes in a pot with plenty of cold water over high heat.  Salt the water at a ratio of 2 Tbsp salt per 1 gallon water.  Bring to a boil and reduce to simmer.  Cook until potatoes are just tender and not mushy.

Drain the potatoes and place them in a large mixing bowl.  While the potatoes are still hot, fold in the mayonnaise mixture.

Carefully fold in the remaining ingredients and do the final seasoning.  Serve in a serving bowl or platter.  Garnish with extra flat leaf parsley or basil.