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PostPosted: Fri Jul 04, 2008 9:59 am 
In honor of glorious July 4th, I adapted this from a recipe I saw Alton Brown make on his "Good Eats" show. From Memorial Day through the Fourth of July at least, these 1-pound net bags of multicolored tiny new/baby potatoes (a mix of white & gold fingerlings, red creamers, & Peruvian Purples or Blues) are carried by quite a few supermarkets. (Around here, Wal-Mart & Harris Teeter usually have them.) Anyway, the salad came out GREAT, so thought I'd share:

Red, White, & Blue Potato Salad
(Adapted from a recipe by Alton Brown)
(Serves 2-4, depending on serving size & how much you love potato salad - recipe is easily multiplied)

1 pound bag of mixed baby potatoes (at least 1/3 each of white/yellow, red, & purple/blue baby potatoes)
2 tablespoons cider vinegar
3/4 cup mayonnaise
1/2 teaspoon dry ground mustard
Approx. 1/4 cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon
2 small or 1 large garlic clove, finely chopped
6 cornichon pickles, roughly chopped
1/4 cup chopped red onion
1 small or ½ large celery stalk, chopped
Salt & freshly ground black pepper to taste

Wash potatoes, cut in half or into approximate uniform bite-size pieces, & place into a large heavy-bottomed pot with cold water to cover. Cover the pot and bring to a boil. Remove lid & reduce heat to medium. Gently simmer until potatoes are fork tender - approx. 15 minutes. Pour into a colander, rinse thoroughly with cold running water to stop cooking, & allow to drain thoroughly. Place potatoes in a large mixing bowl, sprinkle with cider vinegar, & toss gently. Allow to sit at room temp for 20 minutes to a couple of hours.

In another bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly mixed, gently add to & combine with the potatoes & season with salt and pepper to taste. Serve at once or chill in the refrigerator as desired.

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PostPosted: Fri Jul 04, 2008 10:08 am 

Joined: Wed Feb 08, 2006 6:02 pm
Posts: 1630
Location: PNW
Sounds good.

We do waffles with blueberries, strawberries and bananas.

PostPosted: Thu Jun 18, 2009 11:47 am 
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Joined: Sat May 30, 2009 8:09 pm
Posts: 195
Location: Little Rock, AR
OKay, Breezy that sound great...I love homemade potato salad and always looking for great new tater recipes.

Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA

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