Salute this patriotic-looking potato salad

Associated PressJune 21, 2014 

Talk about patriotic: Red and purple potatoes, roasted red peppers, cubes of white goat cheese and several cups of blueberries provide patriotic colors that reflect the spirit of the Fourth of July.

MATHEW MEAD — Associated Press

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.

Getting started with what you need:

  • 24 ounces small red potatoes, halved or quartered.

  • 24 ounce small purple potatoes, halved or quartered.

  • Kosher salt and ground black pepper.

  • Four tablespoons red wine vinegar, divided.

  • Three tablespoons extra-virgin olive oil.

  • Two tablespoons Dijon mustard.

  • Quarter cup chopped fresh tarragon.

  • Eight ounces goat milk cheddar or gouda, diced.

  • Two cups fresh blueberries.

  • One cup diced roasted red peppers.
Place the potatoes in a large pot. Add enough water to cover the potatoes by one 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 two 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 one hour to let flavors develop.

Start to finish: 45 minutes.

Servings: Ten.

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.

Bring your potato salad to these Keys July 4 celebrations

The Keys really know how to celebrate the Fourth of July:

  • A party and fireworks are planned for Casa Marina Resort & Beach Club, 1500 Reynolds St., Key West.
  • A party and fireworks are at the Big Pine Community Park, 31009 Atlantis Road.

  • A picnic party and fireworks are set for Sombrero Beach in Marathon.

  • A music-based party is at the Dockside Tropical Cafe, 35 Sombrero Blvd., Marathon.

  • A picnic party and fireworks are at Founders Park, mile marker 87 on Plantation Key.

  • A parade is sponsored by The Reporter and the Key Largo Chamber of Commerce from mile marker 98.2 to mile marker 100.

    Parties at several restaurants and bars around mile markers 103 and 104 followed by fireworks over Blackwater Sound.

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