Makes 12 servings
I love the 4th of July. As a kid it meant heading out to our cottage on the pond, roasting marshmallows and watching the mini fireworks display reflect over the water. I’m happy to report that our Independence Day celebration won’t be too different, minus the pond and the fireworks (too dangerous for the little ones). There will definitely be grilling, some running through the sprinkler, and some s’mores. And let’s not forget relaxing–it is officially summer now after all!
Since grilling takes me out of the kitchen and is done right before you’re about to sit down and eat, I like to make the rest of the food in advance. I’ll whip up a watermelon and feta salad, arrange a cheese plate, make a pitcher of lemonade and I always have a potato salad.
Lots of people are potatophobic–they think that potatoes are fattening or unhealthy. It’s not true! In fact, potatoes are a rich source of Resistant Starch, which acts like fiber and helps you feel fuller longer. Plus, potatoes are an excellent source of the electrolyte potassium, which is important for heart health and athletic performance. And the blue variety is an especially good source of anthocyanins, a type of plant pigment with antioxidant activity. And oh yeah, potatoes are delicious! As long as you don’t deep fry them, or glop them up with lots of mayonnaise and added sugar, they’re a super healthy ingredient.
This recipe for Red, White & Blue Potato Salad is really easy and super versatile. As the directions note, you can either boil the potatoes, for a more traditional flavor, or roast them for a deeper taste. Boiling keeps the colors a bit brighter, if that helps you choose:) You’ll see that the recipe creates a bit more dressing than the potatoes need, which is intentional because I like serving them over a bed of greens. That way you don’t need any additional dressing for the salad. You can also try these variations:
- Add a can of Italian tuna
- Toss in a 1/4 cup of crumbled feta cheese
- Stir in some toasted walnuts
- Add 1/4 cup of halved olives
- 3 pounds new potatoes (mix of red, white and blue)
- ¼ cup olive oil
- 1/2 teaspoon salt
- 3 tablespoons whole grain Dijon mustard
- 2 tablespoons white vinegar (can be white balsamic, apple cider or coconut vinegar)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves (about 6 sprigs)
- 18 cups fresh greens, for serving (optional)
- Either boil potatoes for 20 minutes (add to a pot of boiling water) and drain, or roast for 35 minutes in a 400° oven, until tender. If roasting, drizzle potatoes with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon of the salt.
- While the potatoes are cooking, combine the remaining olive oil and salt in a large bowl and add the mustard, vinegar and lemon juice.
- Add the hot potatoes to the mustard dressing. Toss and let cool. Once cool enough to handle, slice the potatoes in half and toss again. You can cover and refrigerate the potatoes for up to a day before serving.
- To serve, place 11/2 cups of the greens in each serving bowl. Top with about 1 cup of the potatoes and serve.