Potato Salad with Red and Blue Potatoes

Most people have their favorite potato salad recipe and potato salad is one of my favorite dishes. 

Since I had some organic blue and organic red potatoes on hand I decided that “Red and Blue” potato salad would be the perfect side for a Fourth of July meal.

This is the first time that I have made this recipe with blue potatoes, which look more purple than blue, so it may still need some tweaking, but give it a try and let me know what you think, I love your feedback. Cheers!

Ingredients

• 1 lb  red potatoes

• 1 lb blue potatoes

• 4 hard boiled eggs

• ½ medium size red onion peeled and finely diced

• ¼ cup mayonnaise (you can add more if needed)

• ¼ cup tablespoon Olive oil

• 1 tablespoon balsamic or red wine vinegar

• 1 tablespoon spicy mustard

• 1 teaspoon garlic powder

• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

• Salt & pepper to taste

Directions

• Scrub the potatoes, place in a large pot and cover with water

• Bring the water to a boil and continue to boil the potatoes until they are fork tender yet firm

– 10 to 12 minutes, length of time to cook depends on the size of the potatoes

• Drain and rinse the potatoes with cold water, set aside and allow to cool

• In a medium size bowl mix together the mayonnaise, olive oil, balsamic vinegar, spicy mustard and rosemary

• Peel the boiled eggs and chop

• Peel the blue potatoes and cut onto cubes, the blue potatoes taste better peeled

• Cut the red potatoes into cubes, you can peel the red potatoes as well, it's your choice

• In a large serving bowl toss the cooked potatoes with the mayonnaise mixture, add chopped eggs, garlic powder, lightly mix

• Salt and pepper to taste

Just cook something! Cheers! Kary~