Wednesday, July 4, 2012

Potato Salad with Red and Blue Potatoes~ Happy Independence Day!

 First let me say hello, I appreciate your comments and support! I have been off the blogging slip-stream for awhile and I have truly missed you.  

I have been busy with a new job; hit the road in my mini cooper (1800 Miles) with my sissy Deb and niece Molly for a holiday. I have many tales to share and I finally feel like I can jump back in and start blogging again. 

The new job is going great, lot’s to learn and I am traveling the back-roads and highways in NC, SC and VA, more about that on another post.  

Red and Blue Potato Salad
I just wanted to wish everyone Happy Independence Day, a day to celebrate the freedom that we enjoy in the United States of America! Thank you to all who protect and serve this great country, God Bless America!  

Red and Blue Potato Salad 
Looking for a little different spin to your potato salad? Last year I was participating in the work-share program at my local organic farm Poplar Ridge Organic Farm. Imagine my surprise when I arrived at the farm and was introduced to blue potatoes, yes that is correct blue potatoes do exist. Here is my recipe for Red and Blue Potato salad.

Do you have a favourite recipe for 4th of July celebrations? I would love to hear about it!  

Originally posted on Sunday July 3, 2011 Cooking with Kary: Red and Blue Potato Salad 


•         1/2 lb red potatoes
•         1/2 lb blue potatoes
•         6 hard boiled eggs ~ Add a couple more if you like 
•         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 tablespoon garlic powder
•         1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
•         Salt and pepper to taste

            With the outside temperature in many parts of the US sizzling around 100 decrees here is an alternative to heating up your kitchen; cook the potatoes in the microwave. Usually around 8 to 10 minutes. I always say it is better to over cook the potatoes then have them undercooked and hard. I just keep checking them with a fork every 2 to 3 minutes.

Stove-to option for cooking the potatoes:
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 cut into small pieces. Peel the blue potatoes and cut onto 
bite size pieces, the blue potatoes taste better peeled.
Cut the red potatoes into cubes, you can peel the red potatoes as well if you desire.
In a large serving bowl coat the cut potatoes with the mayonnaise mixture, add chopped eggs, garlic powder, lightly mix. Salt and pepper to taste

You can always dice several dill pickles which will add a zing and add more seasoning, make it your own!

Try Blue Potato Fries as well. 

Just cook something! Cheers! Kary~

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