SAFEWAY RED WHITE AND BLUE POTATO SALAD RECIPES

RED, WHITE & BLEU POTATO SALAD RECIPE - FOOD.COM

Red, White & Bleu Potato Salad Recipe - Food.com image

This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. I add no salt to this recipe other than while cooking potatoes, so use as you see fit.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs red potatoes
2/3 cup mayonnaise (I use Veganaise)
2/3 cup plain yogurt (or sour cream)
2 tablespoons Dijon mustard (or spicy brown)
2 tablespoons cider vinegar
4 ounces blue cheese, crumbled
2/3 cup celery, chopped small
2/3 cup diced onion (red or white)
2 medium dill pickles, finely diced
5 garlic cloves, pressed
1 tablespoon fresh dill, minced
6 -8 pieces turkey bacon, fried crisp and crumbled (pig bacon works great too)
1/2 teaspoon fresh coarse ground black pepper
3 green onions, with tops, thinly sliced

Steps:

Boil potatoes until tender; drain and cool for comfortable handling.
Cut into 1 inch pieces, leave skin on.
Transfer to large bowl, add ice to chill.
In separate bowl, combine remaining ingredients except green onions and mix well.
Drain chilled potatoes, add dressing and mix thoroughly.
Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
Before serving, mix one final time and sprinkle green onion on top for garnish.

Nutrition Facts : Calories 301.3, FatContent 13.9, SaturatedFatContent 4.7, CholesterolContent 27.9, SodiumContent 698.3, CarbohydrateContent 36.5, FiberContent 3.8, SugarContent 5.8, ProteinContent 9.4

RED, WHITE, AND BLUE POTATO SALAD RECIPE | MYRECIPES

Red, White, and Blue Potato Salad Recipe | MyRecipes image

This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

Provided by Martha Rose Shulman

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
¼ cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
¼ cup red wine vinegar
2 tablespoons olive oil
1?¼ teaspoons salt
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
1 garlic clove, minced

Steps:

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 39.6 g, CholesterolContent 106 mg, FatContent 7.5 g, FiberContent 3.9 g, ProteinContent 6.9 g, SaturatedFatContent 1.5 g, SodiumContent 576 mg

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