Red White and Blue 4th July Potato Salad

Wondering what to make that is a little different for your 4th July gathering - try this potato salad. I make it with red white and blue potatoes all the time - but for the 4th July, it is a must to have those colors!


It uses fresh horseradish but if you can't find that, you can use the jars of horseradish but the fresh is best.  Don't be put off by the strong aroma as you grate it - use the full inch - the dish can take it! It's not too hot.

Ingredients:

Approximately 2lbs red, white and blue small potatoes
15 - 20 cherry tomatoes, halved
2 cups sugar snap peas, halved lengthwise to reveal the peas
1 large handful of chopped dill

Dressing:
1 inch fresh horseradish, grated
2-3 tbsp apple cider vinegar
2 tbsp walnut or nut butter of your choice

If the potatoes are large, cut into small piece.  Place in a saucepan and cover with hot or cold water. Bring to the boil and simmer for 15 - 20 minutes. Test with a small sharp knife - they hold fall off the knife when they are cooked sufficiently.  Drain and set aside to cool.

Combine the tomatoes, peas and dill in a large salad bowl.  Whisk together the dressing ingredients.  When the potatoes have cooled. Add them to the salad bowl and pour over the dressing. Toss to coat.

This is a great prepare ahead salad as it doesn't have wilting greens in it. Its even good the next day.

Have a rainbow colored 4th July in the foods that you eat!

Comments

Colorful potato salad

Look at this pretty potato salad!


Just love all the colors. And the flavors are just as vibrant.

It's another recipe from Vegetarian Everyday.  I used tri-colored small potatoes and they just make it even more colorful.  I love the idea of splitting the sugar snap peas down the middle to reveal the mini-peas inside. I recently did that to garnish a pea soup - but it looks lovely in this salad.  The sugar snaps are raw too, so add a nice crunch to the mix.



Along with tomatoes, sugar snap peas, horseradish and dill, this is a yummy salad.  I eat it as a meal. Nothing else is needs.



I've made it since with larger potatoes cut into small pieces - this time white and blue potatoes.  It just hits the spot.  It will definitely be a favorite for me this summer.  Imagine the extra color from heirloom tomatoes!

Have you got the cookbook yet?
Comments