I know this is a bit late in the day for July 4th, but this is still a favorite here for patriotic holidays & one I'll be making here in an hour or so to accompany some grilled fresh swordfish steaks topped with grilled shrimps & little grilled Topneck hardshell clams.
GardeningCook Red, White, & Blue Potato Salad
(adapted from a recipe by Alton Brown)
Makes approximately 4 servings
One 1-pound bag of mixed red, white, & blue baby potatoes or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
2 tablespoons tarragon vinegar or cider vinegar
Approx. Â¾ cup mayonnaise, or to taste
Â½ teaspoon dry ground mustard
Approx. Â¼ cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon leaves
1 garlic clove, peeled & minced
1 shallot â€œcloveâ€, peeled & minced
6 Cornichon pickles, roughly chopped
1 small or Â½ 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 â€“ 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.