Patriotic Potato Salad

This weekend we'll celebrate Fourth of July and I'm looking forward to a cookout with friends. Besides burgers and hot dogs, I'll make up some yummy baked beans and this potato salad, perfectly festive with red, white and blue potatoes. I made this last year and it was a big hit, so I'm looking forward to it again, provided the farm will again have this lovely mix of potatoes. I'm usually partial to a mayo based potato salad dressing, but this combo of mustard and cider vinegar is an excellent change of pace. Quick to put together, you could whip this up on Friday morning just before heading off to your cook out, or make it the night before to save some time.

Branching out from my favorite potato salad was tough to do, but made easier with Food Network Magazine's 50 Potato Salads booklet from their July/August 2011 issue. Loaded with tons of tasty twists on the standard summer BBQ side dish, this red, white and blue version caught my eye right away. I didn't make any adjustments to the ingredients, but I do outline a little more specifically the process below. Just to make it a little more user-friendly. If you can't find a mix of all these potatoes, feel free to just sub in red-skinned and call it red and white potato salad. Let me know if you add this to your holiday menu this weekend--I know I'm looking forward to it.

Patriotic Potato Salad

2 pounds mixed red, white, and purple potatoes
1/4 cup cider vinegar, divided
2-3 stalks celery
1/4 cup scallions, chopped

2 Tablespoons whole grain mustard
salt and pepper to taste
1/4 cup olive oil

Scrub and cube potatoes. Place in a large pot, cover with water and add 2 Tablespoons vinegar. Bring to a boil and cook until fork tender.

Chop celery and combine with scallions. Drain potatoes and transfer to a large bowl. Cool slightly and stir in celery and scallions.

In a small bowl, combine remaining 2 Tablespoons vinegar, mustard, salt and pepper. Whisking constantly, drizzle in olive oil until emulsion forms. Adjust salt and pepper if needed.

Pour dressing over potato mixture and toss to coat.

Cover and chill until ready to serve.

Makes 6-8 servings.

Happy Baking,
The Cookie Princess

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