We grew up eating hamburgers and hot dogs and maybe even fried chicken at summer picnics. Bowls of potato salad were always found atop the plastic-coated tablecloth as well. This patriotic potato salad is from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen.
MAKES 8 SERVINGS
Even the strictest “carb counters” can’t resist this delicious and beautiful potato salad. Use small thin-skinned potatoes—and leave the peels on. If all the potatoes are about the same size, the dish looks much better.
1 1/2 pounds small red potatoes, quartered
1 1/2 pounds small white potatoes, quartered
1 pound small blue potatoes, quartered
1 cup mayonnaise
1/4 cup distilled white vinegar
1 teaspoon dry mustard
1 tablespoon ground white pepper
2 medium red onions, finely diced
1. Combine the potatoes in a large pot with 8 quarts cold water and 1 tablespoon salt. Bring the water to a rolling boil and cook until the potato chunks are tender, about 12 minutes. Do not overcook. Drain in a colander and rinse with cold water. Set aside while you make the dressing.
2. Whisk together the mayonnaise, vinegar, mustard, 4 teaspoons salt, and the pepper in a large glass bowl. Add the potatoes and onions and toss until everything is well coated. Transfer to a serving bowl and refrigerate for at least 2 hours.
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