A potato salad with patriotic — and tasty — flair

  • By Alison Ladman Associated Press
  • Thursday, June 26, 2014 2:29pm
  • Life

The Fourth of July is one of those holidays when it is hard to resist playing up the theme in the food. It’s why we make sure plenty of red, white and blue fruit tarts, flag-inspired cupcakes and brightly colored juices and cocktails always accompany our buffet of the usual hot dogs and burgers.

This year, we decided to carry the color scheme to our potato salad, too. And thanks to red and purple potatoes, roasted red peppers, cubes of white goat cheese, and several cups of blueberries, the American flag is well represented. This salad also would be delicious with the addition of chicken or crumbled bacon. Alternatively, if tarragon isn’t your favorite herb, cilantro or basil would play nicely.

Red, white and blue potato salad

24 ounces small red potatoes, halved or quartered

24 ounces small purple potatoes, halved or quartered

Kosher salt and ground black pepper

4 tablespoons red wine vinegar, divided

3 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

1/4 cup chopped fresh tarragon

8 ounces goat milk cheddar or gouda, diced

2 cups fresh blueberries

1 cup diced roasted red peppers

Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Add a hefty pinch of salt, then bring to a boil. Reduce to a simmer, cover and cook until fork tender, but not falling apart, 12 to 15 minutes. Drain the potatoes, then spread them on a rimmed baking sheet. Sprinkle with salt and black pepper, then sprinkle with 2 tablespoons of the vinegar. Set aside to cool completely.

In a large bowl, whisk together the remaining 2 tablespoons of vinegar, the olive oil, mustard and tarragon. When the potatoes have cooled, add them to the bowl, as well as the cheddar, blueberries and roasted red peppers. Stir gently to coat with the dressing. Chill for 1 hour to let flavors develop.

Servings: 10

Nutrition information per serving: 250 calories; 100 calories from fat (40 percent of total calories); 11 g fat (4.5 g saturated; 0 g trans fats); 25 mg cholesterol; 30 g carbohydrate; 4 g fiber; 5 g sugar; 9 g protein; 420 mg sodium.

More in Life

Take a closer look: Winter gardens share gifts in subtle way

Go on a neighborhood walk this month to enjoy the seasonal beauty offered by a variety of gardens.

Shopping cart showdown: Which stores have best food prices?

Jennifer Bardsley compares Fred Meyer, PCC, QFC, Safeway, Trader Joe’s, WinCo and Whole Foods offers.

The top 10 albums of 2017: From Jay-Z to St. Vincent

This year saw an upward trend in music industry revenue due to the popularity of streaming services.

Relationship do’s and don’ts: Lessons from 40 years of marriage

Paul Schoenfeld reflects on what he’s learned about relationships after four decades with his wife.

Great Plant Pick: Pinus contorta var. contorta, shore pine

What: Who is not impressed by the beauty and toughness of this… Continue reading

Red wine usually costs more, but you can still find bargains

Here are five good-quality reds that won’t drain your grocery budget.

Beer of the Week: Skull Splitter and Blood of My Enemies

Aesir Meadery of Everett and Whiskey Ridge Brewing of Arlington collaborated to make two braggots.

Lots to see in Upper Skagit, even if the eagles are elusive

A guided hike through a mossy old-growth forest more than makes up for a lack of raptor sightings.

Making it through the holidays on 4 legs and 4 wheels

1. Driving safety Here are some travel tips from the Red Cross… Continue reading

Most Read