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

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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.

Fire Island Cookbook

Fire Island Cookbook

by Jeff Jenssen

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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
Salt
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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Dr. Mike Moreno is a graduate of the University of California at Irvine and Hahnemann Medical School. Following his residency at Kaiser Permanente in Fontana, California, Dr. Mike moved to San Diego, where he now practices family medicine and serves on the board of the San Diego Chapter of the American Academy of Family Physicians.

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