Sunday, July 3, 2011

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!

• 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
• 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~

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