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
Scallions
Dill
White wine vinegar
A lemon
Brown mustard
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?
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Kitchen appliances I can’t live without.
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
Yields Approximately 5 cups
Tangy, savory, creamy, and delicious tri-colored potato salad! This is a side dish that will compliment any meal.
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- One dozen small yellow potatoes (about two cups)
- • One dozen small red potatoes (about two cups)
- • One dozen small purple potatoes (about two cups)
- • Eight scallions
- • One large bunch of dill (about one cup)
- • 1/4 cup of white wine vinegar
- • Juice of one lemon
- • Sea salt
- • 1/4 cup of extra virgin olive oil
- • 1 tablespoon of course brown mustard
- • Black pepper to taste
Instructions
- Bring two pots of salted water to a boil. (The purple potatoes must be cooked separately or they will stain their lighter-colored companions.)
- While the water is coming to a boil, wash the potatoes and cut them into roughly 3/4 inch pieces. If some of the potatoes are larger than the others, try to create pieces of roughly equal size.
- Boil the potatoes for ten minutes or until they are just beginning to become tender. Drain them in a colander and place in a salad bowl.
- While the potatoes are still hot, wash the scallions, trim their ends and chop them, including the greens, into 1/4 inch pieces. Heat the olive oil in a medium sauce pan over medium heat. Add the scallions and stir them for just a few moments. You are just trying to infuse the oil with flavor and slightly crisp the scallions. Add the mixture to the potatoes and toss to combine. Transfer the potatoes to your refrigerator to cool.
- While the potatoes are cooling, combine the white wine vinegar, lemon juice and mustard and whisk to combine. Refrain from adding salt to the dressing at this time as the potatoes have absorbed some salt from their cooking water.
- After the potatoes have cooled, wash, pat dry and chop all but three sprigs of the dill. Add the chopped dill and dressing to the potatoes and toss to coat.
- Adjust the seasoning of the potato salad to taste with sea salt and black pepper.
- Enjoy!
Comments