This patriotic salad is fun to make and serve. For the red potatoes, use red thumb or tiny red new potatoes. The white potatoes can be German butterball, or small new white potatoes. And the blue potatoes you find in the market are usually Peruvian fingerlings.
Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup dry white wine or vegetable broth
- 2 cloves minced garlic
- 1/2 lb. small red skinned potatoes
- 1/2 lb. small white skinned potatoes
- 1/2 lb. small blue potatoes
- 1 Tbsp. kosher salt
- 3 stalks celery, thinly sliced
- 1/4 cup white wine vinegar
- 2 Tbsp. grainy mustard
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/2 cup extra virgin olive oil
- 2 Tbsp. minced flat leaf parsley
- 2 green onions, sliced
Preparation:
Place the wine or vegetable stock and garlic into a large heavy saucepan. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan along with 1 Tbsp. salt. Add cold water to cover by 1 inch. Bring to a boil over medium-high heat. Adjust the heat to maintain a simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes and return to the hot pan; do not set over heat again.
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and pepper. 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, parsley, and green onions, stir gently, and serve. 8 servings
