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Show your all American spirit at your next backyard barbecue with this Red, White and Blue Potato Salad! Not only is this potato salad recipe super festive and perfect for Fourth of July cookouts, it is absolutely delicious and will become a family favorite!
Well, it is unofficially, officially summer. Memorial Day celebrations have taken place and for many school is already out or will be out this week for summer break. Which means summer is upon us and you can feel the excitement in the air.
Summer wouldn’t be complete without the usual summertime activities like movies in the park, baseball games, summer concerts, lazy days floating the Guadalupe River; and a few weekend excursions to the Texas hill country to pick peaches or maybe to the gulf coast beaches of south Texas.
Oh, and lots and lots of hours spent hanging out on the patio, lunging by the pool and firing up the grill!
Just as all these fun activities help make each summer the best one EVER, all the food that comes with summer is essential to the summer vibe and way of life. From fresh summer produce, cool refreshing drinks, and of course, crispy, smoky and slightly chard meat cooked on the grill.
Since we not only entertain at home all summer long, but are also constantly on the go; I have been looking for some convenient food storage containers to help me package up some of our favorite summertime snacks to take with us on our summer adventures.
One of my year round go to dishes for any get together is fruit and/or vegetable platters. They are so easy to put together, especially if you use a store bought dipping sauce and easy to prep produce (like baby carrots, cherry tomatoes, grapes, fresh berries, etc.); and everyone always gobbles it right up.
At home I have a fancy, decorative veggie platter, but for years I have looked for one that is dishwasher safe and more portable for taking to backyard barbecues and to bring snacks to the pool or the outdoor movies. This Party Platter has already been put to good use and worked great at transporting snacks.
Now that summer is here, I am ready to have some fun! The wheels in my head have been churning with ideas for additional activities and delicious summer inspired recipes. One food that is essential to every backyard barbecue and summer picnic is potato salad and this Red, White and Blue Potato Salad is a super festive way to show your all American spirit for 4th of July or Memorial Day!
It uses baby red, white and blue/purple baby potatoes and has a tangy mustard herb dressing. Serve this Red, White and Blue Potato Salad, along with some juicy burgers, a veggie platter and a pitcher of ice cold lemonade and you have a dinner that will be the hit all summer long!
What foods are essential to your summer barbecues? Please share in the comments below!
- 3 pounds small red, white and blue potatoes, halved (about 4 cups)*
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ¼ cup chopped green onion
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 4 tablespoons stone ground or spicy mustard
- ½ teaspoon each Kosher salt and freshly ground black pepper
- Place halved red potatoes and white potatoes in a medium-sized saucepan and cover with water. Bring potatoes to a full boil and boil for 12-15 minutes or until potatoes can easily be pierced with a fork or knife. Drain potatoes and transfer to a large bowl to cool slightly.
- Meanwhile, place blue potatoes in a small saucepan and cover with water. Bring potatoes to a full boil and boil for 12-15 minutes or until potatoes can easily be pierced with a fork or knife. Drain potatoes and add them to the bowl with the other potatoes. Set aside.
- To form dressing, in a small bowl, whisk together the parsley, dill, green onions, white wine vinegar, olive oil, mustard, salt and pepper. Pour dressing over slightly warm potatoes in bowl and gently toss to combine.
- Serve potato salad warm, room temperature or chilled.
*Notes: Some stores sell mixed bags of potatoes that already have the red, white and blue (purple) potatoes. However, if you can't find a mixed bag of potatoes, buy one pound of each variety separately.
Since the natural coloring of the blue potatoes can bleed out during the boiling process, they should be cooked separately.
Potato salad can be made 1-2 days in advanced and stored in the refrigerator.