A trio of blue, yellow and red baby potatoes makes for a delicious and festive potato salad.
Over the centuries, the potato has become a staple in many homes across the world. Ways to serve it are as varied as those who prepare it. A particularly delicious potato recipe is Potato Salad, which also has many variants. Served cold, potato salad is a delicious summertime side dish. By using a trio of unpeeled blue, yellow and red potatoes, cooks can add unique flavours and a patriotic flare that is appropriate for Bastille Day celebrations or American holidays such as Independence Day.
Tri-Colour Potato Salad Recipe
Ingredients:
- 2 lbs. mixed baby potatoes (sized ¾” to 1 5/8”)
- 5 large eggs
- 3 large radishes
- 2 large dill pickles
- 1 large green onion
- ¼ cup dill pickle juice
- ¼ cup Miracle Whip
- ¼ cup white vinegar
- 2 tsp dill weed
Directions:
- Gently scrub the potatoes clean. Do not remove the peel.
- Cut into quarters.
- Place the potatoes in a large pot and cover with water. Cover partly and bring to a boil over high heat. Continue to boil until potatoes are tender but not so soft that that they break. Drain the water and pour the potatoes into a large mixing bowl.
- As the potatoes cook, hard boil the eggs by placing them into a small pot and covering them with water. Bring the water to a boil over high heat and continue the boil for 10 minutes. Drain the water and cool the eggs by running under cold water.
- Shell the eggs and cut into bite-size pieces. Place in the bowl with the potatoes.
- Cut radishes, pickles and onion into small pieces and add to the mixing bowl.
- In a small cup or jar combine pickle juice, Miracle Whip and vinegar together until smooth. Pour over other ingredients and gently turn the salad.
- Pour the salad into a salad bowl and sprinkle with dill weed. Use fresh if possible.
- Refrigerate until served.
Notes:
- Adjust amounts of pickle juice, vinegar, Miracle Whip and dill weed to suit taste.
- This salad gets better with time, so making it the day before is a great idea.
- Companies such as The Little Potato Company sell prepared blue, yellow and red baby potato trios in 2-pound bags. The potatoes are washed and cook in 15 minutes.
Pairings
- Stompin' Tom Connor's song "Bud the Spud" is great mood music for preparing or eating Tri-Colour Potato Salad.
- Rhubarb Flan is a quick and delicious dessert to serve after Tri-Colour Potato Salad.
- An Easy French Meal offers other simple culinary suggestions for French celebrations such as Bastille Day.
Conclusion:
Tri-Colour Potato Salad is beautiful as well as delicious. It is an easy and tasty way to spruce up barbeques and picnics. It provides a culinary outlet for displays of patriotism for people who have blue, white and red in their national flag.
The copyright of the article Tri-Colour Potato Salad in Barbecue/Picnic Foods is owned by Melissa Morelli Lacroix. Permission to republish Tri-Colour Potato Salad in print or online must be granted by the author in writing.
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