Celebrate the red, white and blue with this colorful treat. This potato salad might even top the night’s fireworks.
INGREDIENTS
- One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
- 3 tablespoons white wine vinegar
- Kosher salt
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 scallions, sliced
DIRECTIONS
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt.
- Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool.
- Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper in a small bowl. Pour in the olive oil and whisk until combined.
- Spread the potatoes in a single layer on a large serving plate. Drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
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