I just all of the sudden realized that starting Friday we are in the Holiday weekend, and it would seem wrong not to share this Red White and Blue Potato Salad. Just wrong. Since I have a really special BBQ item that you can’t live without lined up for Friday, today is now potato salad day.

Red White and Blue Potato Salad

Anyone who has read this blog for any substantial amount of time knows how I feel about mayo. It’s a no-go. So my potato salad recipes have to rely (deliciously so) on mustard and olive oil. Not such a bad back up plan. Neither is bacon and tons of crunchy fresh celery and green onions.

Red White and Blue Potato Salad

Plus, you have to love the red white and blue potatoes! They actually sell them most of the year, but boy are they fitting for Fourth of July. Some of the things that are awesome about this salad besides the brilliant flavors and show stopping good looks: since there is no mayo, you can bring it to pot-lucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a Vegan dish (gotta have options). Aaaand my favorite: you can make this the day ahead,cover it in plastic wrap and call it a day- just pull it out to serve the next day (and it will taste even better. )

Red White and Blue Potato Salad

So there you go! Consider giving this new variety of potato salad a try this weekend.

 

Recipe: Red White and Blue Potato Salad

Ingredients

  • 3 pounds small red, white and blue potato medley
  • 6 slices thick cut bacon
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • ¼ cup grainy mustard
  • 1 cup green onions, thinly sliced (green and white parts)
  • 2 cups celery, thinly sliced
  • .75 ounces fresh dill, roughly chopped
  • kosher salt

Instructions

  1. Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot.
  2. Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.
  3. Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
  4. Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt.
  5. *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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Categorized: Paleo, Recipe Index, Salad, Side dishes
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I just all of the sudden realized that starting Friday we are in the Holiday weekend, and it would seem wrong not to share this Red White and Blue Potato Salad. Just wrong. Since I have a really special BBQ item that you can’t live without lined up for Friday, today is now potato salad day.

Red White and Blue Potato Salad

Anyone who has read this blog for any substantial amount of time knows how I feel about mayo. It’s a no-go. So my potato salad recipes have to rely (deliciously so) on mustard and olive oil. Not such a bad back up plan. Neither is bacon and tons of crunchy fresh celery and green onions.

Red White and Blue Potato Salad

Plus, you have to love the red white and blue potatoes! They actually sell them most of the year, but boy are they fitting for Fourth of July. Some of the things that are awesome about this salad besides the brilliant flavors and show stopping good looks: since there is no mayo, you can bring it to pot-lucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a Vegan dish (gotta have options). Aaaand my favorite: you can make this the day ahead,cover it in plastic wrap and call it a day- just pull it out to serve the next day (and it will taste even better. )

Red White and Blue Potato Salad

So there you go! Consider giving this new variety of potato salad a try this weekend.

 

Recipe: Red White and Blue Potato Salad

Ingredients

  • 3 pounds small red, white and blue potato medley
  • 6 slices thick cut bacon
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • ¼ cup grainy mustard
  • 1 cup green onions, thinly sliced (green and white parts)
  • 2 cups celery, thinly sliced
  • .75 ounces fresh dill, roughly chopped
  • kosher salt

Instructions

  1. Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot.
  2. Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.
  3. Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
  4. Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt.
  5. *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)