I bookmarked this Red, White, and Blue Potato Salad from RecipeGirl a while ago, thinking it would be perfect for the 4th of July. Of course that didn’t happen, but when I was invited over to a BBQ Friday night, I decided to make the recipe with local red potatoes from the Brookline Farmer’s Market. I made a few other tweaks, using a heavier hand with the mustard and a lighter hand with the salt.
Since I needed to rename the recipe anyway, I thought I would reference the flavor – this potato salad is tangy! With the mustard, red wine vinegar, and black pepper, there’s a lot of zing. I enjoyed it though, and a few guests really liked it as an alternative to mayonnaise-based potato salad. But no matter what kind of potato salad you make, I guarantee it will taste better if you’re relaxing in the backyard with a tiki torch.
Tangy Potato Salad
5 large red potatoes, scrubbed and cut in 1 1/2″ chunks
1/4 c. chopped red onion
2 T chopped parsley
2 T chopped chives
1/4 c. red wine vinegar
2 T olive oil
1 T mustard
1/2 t black pepper
1/2 t salt
Place cut potatoes in a large pot of cold water. Bring to a boil, and simmer for 10-15 minutes. Rinse with cold water and allow to cool slightly.
Mix cooked potatoes with onion and herbs. In a small bowl, whisk vinegar, oil, mustard, pepper, and salt. Pour dressing over potatoes and toss well.
– Recipes adapted from Recipe Girl