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Red, White, and Blue Potato Salad

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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes 8
Truth be told, you can make this easy, updated variation of an American picnic and cookout classic with plain old white boiling potatoes. But the growing availability of colorful potato varieties, including those with red- and blue-tinged skins and flesh, makes it possible to put together this patriotic version; look for such potatoes in well-stocked food stores and farmers' markets. Add 3 or 4 chopped hardboiled eggs if you want an even more traditional version. Be judicious in adding salt to taste, as most commercial mayonnaises are already well-seasoned.
1 1/2-pounds assorted small red, blue and white boiling potatoes, cut into 3/4-inch pieces

2/3 cup good-quality mayonnaise
3 tablespoons thinly sliced fresh basil leaves
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
2 stalks celery, cut crosswise into 1/4-inch-thick slices
1/2 small red onion, cut into 1/4-inch dice
Place potatoes in large saucepan of cold, lightly salted water. Bring water to a boil over high heat. Reduce heat and simmer uncovered, until potatoes are tender enough to be pierced easily by the tip of a small, sharp knife, 15 to 20 minutes. Drain in a colander. Rinse under cold water until potatoes are cool to the touch. Drain well.

TO ASSEMBLE: Stir mayonnaise, basil, chives, parsley, lemon juice, and Dijon mustard in large bowl. Add cooked potatoes potatoes, celery, and red onion. Toss gently to coat. Season salad generously to taste with black pepper and, if necessary, add a little salt. Cover and refrigerate until chilled.

HELPFUL TIP: If packing the salad for a picnic, transfer to an unbreakable airtight container and keep it well chilled in an insulated carrier with blue ice nearby; do not leave the salad out in the sun.

Recipe created exclusively for by Norman Kolpas.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8
Calories: 206
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 17g
Sodium: 166mg
% Cal. from Fat: 66%
Cholesterol: 11mg
Protein: 2g
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