Potatoes! Cute little red, white and blue potatoes all dressed up with dill. This scrumptious dish isn’t just for the Fourth of July my friends. Oh no, this is an all season, all holiday kind of recipe. I mean, here we are in the beginning of November and we’re still watching the epitome of Americana, baseball! In case you didn’t see it, the Cubs made an epic comeback and game seven of the World Series will take place tonight! What could be more appropriate than an all American red, white and blue potato salad? Pair it with my BBQ pulled carrots and serve it up to your friends at your viewing party. You’ll be the toast of the town!
This tri-colored potato salad would also be a festive addition to your election night dinner. As stressful as that night’s going to be, you’ve got to eat, and you’re probably going to want something strong to wash it down with. A dark and stormy (the name says it all when it comes to this election) cocktail would be perfect!
The Breakfast King made this colorful tater salad last week to go with our vegan chili dog dinner. I promised you that I’d share the recipe with you today, and I don’t like to go back on my word, so here you go. I’m sharing a cold potato salad recipe with you in November. Although, you can eat this when it’s warm, so it really is an all season recipe.
This red, white, and blue potato salad recipe is one of my favorites. The little potatoes are boiled until they’re just tender. They’re so creamy and delicious. And the scallions add a spicy kick, so don’t skip them! Then there’s the star of the show, the dill salad dressing. Oh the flavors….. The fresh dill is whisked together with white wine vinegar, lemon juice, brown mustard, and salt and pepper until it turns into a tangy and delicious dressing that brings the colorful little potatoes to life.
Ingredients in Red, White and Blue Potato Salad with Dill Dressing
You’re only going to need seven simple ingredients, not counting the salt and pepper.
A bag of small tri-colored potatoes
White wine vinegar
Extra virgin olive oil
You probably have most of these things in your kitchen, so all you’ll really need to buy are the potatoes, dill, and scallions. Maybe the brown mustard? This is one of those recipes that even the most novice of cooks can make. If you can boil water, you can make this simple potato salad.
Before I go, I need to give a big ole’ shout out to the potato. The poor vegetable has such a bad reputation, and it doesn’t deserve it. Many people shun the potato because it’s a starch, a carbohydrate, or “fattening.” Yes, it is a starch and a carb, but it’s not fattening. It becomes fattening when it’s stuffed with butter, or sour cream, or other toppings that are high in fat and calories. The potato on its own is actually quite healthy.
One medium potato is approximately 160 calories, and it contains 26% of the daily recommended allowance of potassium, 22% vitamin C, 32% vitamin B-6, 19% manganese, 9% iron, and 8% protein. It also has 15% of the daily allowance of dietary fiber. They also contain phytonutrients/antioxidants that help fend off disease and keep your body strong and healthy. Potatoes are good! The toppings people put on potatoes are bad. Learn more about the awesome potato by clicking here.
If you make this, let me know what you think in the comments section. I love hearing from you!
NOTE: For those of you who don’t or won’t eat food with olive oil, this is probably not for you, unless you want to skip flash frying the scallions. You could do that, but know that the flavor of the salad will not be the same as this recipe. If you want to skip the oil I’d suggest squeezing some lemon juice over the scallions and cooking them in a pan until they begin to wilt. Or, you could just add them raw. Either one works.
Are you watching the World Series? Which team are you cheering for?
Are you looking forward to or dreading the election?
What is your favorite kind of potato salad?
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