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Potato salad is almost imperative at a July 4th celebration. With this recipe from Frieda’s Produce, you can make yours red, white and blue.
If you can, prepare the potato salad a day in advance, the flavors will have more time to blend.
JULY 4TH POTATO SALAD
Makes about 6 to 8 cups.
2 pounds mixed potatoes: red jacket, yellow jacket and purple; leave skins on
3/4 cup chopped green onions (scallions), divided
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons salt
1 teaspoon celery seed (optional)
1/2 teaspoon fresh-ground pepper
3 ounces crumbled blue cheese
Garnish: 2-3 ounces crumbled blue cheese (garnish)
Add red-jacket potatoes for a red, white and
blue potato salad. Svetlana Kolpakova | Dreamstime.
1. Put potatoes in a large pot; add enough salted water to cover. Bring to a boil and simmer until fork tender, about 15 minutes. Drain potatoes and cool.
2. While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, salt and pepper. Cover and chill.
3. Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.
4. Garnish bowl with additional blue cheese, if desired.
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