The 4th of July is upon us time for fireworks, parades picnics and celebrations. For information on all kinds of events happening in Northern Virginia this July 4th in Alexandria, Arlington, Fairfax and Prince William Counties in Virginia see this post which also includes 4th of July safety tips HAPPENING THIS INDEPENDENCE DAY in NOVA
If you are planning a picnic or backyard barbcue here is a tasty and quite appropriately patriot red, white & blue potato salad recipe that you can include as both a delicious side dish and a visual reminder of the day.
- 3 cups white potatoes cut to bite size
- 3 cups small red potatoes cut to bite size
- 3 cups small blue potatoes cut to bite size
- 1/2 cup chopped red onion
- 3 tablespoons chopped fresh flat leaf parsley
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh chives
- 5 hard-boiled large eggs finely chopped
- 1/2 cup red wine vinegar
- 3 tablespoons olive oil (not extra virgin)
- 1 1/4 teaspoons salt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove minced
Place white and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
The reason to avoid extra virgin olive oil is that it has a much more distinctive flavor and will overpower the intended flavors of this non-mayo based salad
Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.