Recipe: Red, White and Blue Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Scale
Ingredients
- 1 pound mixed potatoes
- bunch scallions or chives
- 4 Tbsp extra virgin olive oil (where to buy olive oil)
- 2 – 3 Tbsp white vinegar (this brand)
- Sea salt (where to buy)
- Pepper to taste
- Water
Instructions
- Clean the potatoes
- Bring them to a boil and then simmer for about 15 – 18 minutes depending on the size – mine were small and took about 15 minutes – you do NOT want to OVERCOOK them or they will be mush so be aware and pierce them with a knife – it should go in easily but still have some body
- Remove from heat and pour into a colander or sieve and run cold water over them to cool them off
- Let cool completely
- You may peel them at this point or leave the skins on (I left the skins on in this case to preserve the color)
- Slice into small pieces and set aside
- In a small bowl add the olive oil, vinegar, scallion and salt and pepper – you can thin this out with a little water – and mix
- Pour over the cooled potatoes and mix thoroughly
- Refrigerate – this actually tastes better the next day so plan to make it one day ahead