For us potato salad is synonymous with summer—backyard barbecues, picnics, you name the event and we bet there’s a dish of tasty tubers ready to accompany your burgers and hot dogs.
This twist on the seasonal classic is not only sure to add some zing to your next party but offers a pop of color where you’d least expect it. Perfect for Memorial Day barbecues or Fourth of July festivities, these patriotic potatoes will have your guests pledging their allegiance to your cooking.
A colorful combination of red, white, and blue potatoes, this tangy potato salad is a must-make for any summer soiree.
1/2 pound red new potatoes
1/2 pound whites potatoes
1/2 pound blue potatoes
1/4 cup fresh parsley, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
Preheat oven to 375°F. Scrub all potatoes thoroughly and cut into quarters. In a medium bowl toss potatoes with a generous amount of olive oil. Spread potatoes over a baking sheet or roasting pan in a single layer and roast for 15 to 20 minute, or until slightly golden. Potatoes should not be too crunchy or too soft, so be sure to shuffle them around every now and again for nice even roasting.
Meanwhile in a large bowl whisk together Dijon and white wine vinegar until well combined; season mixture with salt and pepper. Toss warm potatoes in dressing, completely coating, sprinkle parsley over top and continue to toss. Serve warm or at room temperature.