Redwhitebleupotatosalad Recipes

RED, WHITE, AND BLUE POTATO SALAD

Steps:

• To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
• Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
• Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
• When ready to serve, carefully fold in the parsley and scallions. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

RED, WHITE & BLEU POTATO SALAD

Steps:

• Boil potatoes until tender; drain and cool for comfortable handling.
• Cut into 1 inch pieces, leave skin on.
• Transfer to large bowl, add ice to chill.
• In separate bowl, combine remaining ingredients except green onions and mix well.
• Drain chilled potatoes, add dressing and mix thoroughly.
• Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
• Before serving, mix one final time and sprinkle green onion on top for garnish.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Toss potato, pepper, and olives with dressing made of equal parts of mayonnaise and blue cheese dressing.
• Chill, top with crumbled bacon before serving.

PATRIOTIC POTATO SALAD

Steps:

• Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
• Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
• Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
• In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
• Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
• Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
• Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.