Fire Island Cookbook Recipe: Red, White, and Blue Potato Salad

0 Comments 02 July 2012

Red, White, and Blue Potato Salad from The Fire Island CookbookWe 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.

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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Fire Island Cookbook

Fire Island Cookbook

Jeff Jenssen


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