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Old 07-02-2010, 01:44 PM   #1
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Breezy Red, White, & Blue Potato Salad

Just in time for Fourth of July! Regardless of what we end up grilling, I always make a bowl of this.

Breezy Red, White, & Blue Potato Salad
(adapted from a recipe by Alton Brown)
Makes approximately 4 servings

One 1-pound bag of mixed fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
2 tablespoons cider vinegar
¾ cup mayonnaise
½ teaspoon dry ground mustard
Approx. ¼ cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon leaves
1 garlic clove, peeled & minced
1 shallot “clove”, peeled & minced
6 Cornichon pickles, roughly chopped
1 small or ½ a large celery stalk, chopped
Salt & freshly ground black pepper to taste

Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.

In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.

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Old 07-02-2010, 07:27 PM   #2
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The potatoes are red and white, right ... so what is blue ?
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Old 07-02-2010, 07:38 PM   #3
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Take another look at the recipe.

The potatoes are red, white, and BLUE. An integral part of the recipe (first ingredient listed) is including some of the purple or blue potato varieties frequently at the markets these days. And "Melissa's", which supplies produce nationwide, puts out all 3 colors mixed together in convenient 1# bags.
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Old 07-02-2010, 08:11 PM   #4
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ohhhhhhhhhhhhhhhh
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Old 07-02-2010, 08:55 PM   #5
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Picked up some Breezy, my DH will be in hog heaven after I make your recipe. His favorite thing in the world is potato salad. This looks perfect for us.
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Old 07-02-2010, 09:30 PM   #6
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Thank you, Breezy! I can't wait to make this. I always admire those fingerling potatoes...so interesting. I am definitely making this for the fourth. I never heard of cornichon pickles though. I might leave them out because I'm just not feeling that adventurous...the celery sounds like a good stand in instead.

I'll be serving it with grilled Bratwurst w/roasted onions&peppers&Dijon, Watermelon, and roasted Corn-on-the-Cob....and a Raspberry and Blackberry Pie with Vanilla IceCream. The potato salad will be perfect!
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Old 07-02-2010, 09:34 PM   #7
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yum, cornichons! tiny, very dilly... lots of "kapow" to them!
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Old 07-02-2010, 09:56 PM   #8
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Quote:
Originally Posted by mollyanne View Post
Thank you, Breezy! I can't wait to make this. I always admire those fingerling potatoes...so interesting. I am definitely making this for the fourth. I never heard of cornichon pickles though. I might leave them out because I'm just not feeling that adventurous...the celery sounds like a good stand in instead.

I'll be serving it with grilled Bratwurst w/roasted onions&peppers&Dijon, Watermelon, and roasted Corn-on-the-Cob....and a Raspberry and Blackberry Pie with Vanilla IceCream. The potato salad will be perfect!
The pickles are in the same section as the sweets and dill, tiny and tasty they give the salad it's zip.
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Old 07-02-2010, 10:57 PM   #9
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okay...I'll trust you on this one....sounds tasty. I'll look for them. Thank you.
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Old 07-03-2010, 10:12 AM   #10
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Mollyanne, you could just use any old dill pickles you already have. Just not sweet pickles.
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