Recipe: Red, White and Blue Potato Salad

Red, White and Blue Potato Salad, potato salad



  • 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