The Clinton Herald, Clinton, Iowa

Food & Health

June 17, 2014

A potato salad with a patriotic side

The Fourth of July is one of those holidays when it is hard to resist playing up the theme in the food. It’s why we make sure plenty of red, white and blue fruit tarts, flag-inspired cupcakes and brightly colored juices and cocktails always accompany our buffet of the usual hot dogs and burgers.

This year, we decided to carry the color scheme to our potato salad, too. And thanks to red and purple potatoes, roasted red peppers, cubes of white goat cheese, and several cups of blueberries, the American flag is well represented. This salad also would be delicious with the addition of chicken or crumbled bacon. Alternatively, if tarragon isn’t your favorite herb, cilantro or basil would play nicely.

RED, WHITE AND BLUE POTATO SALAD

Start to finish: 45 minutes

Servings: 10

Ingredients

n 24 ounces small red potatoes, halved or quartered

n 24 ounce small purple potatoes, halved or quartered

n Kosher salt and ground black pepper

n 4 tablespoons red wine vinegar, divided

n 3 tablespoons extra-virgin olive oil

n 2 tablespoons Dijon mustard

n 1/4 cup chopped fresh tarragon

n 8 ounces goat milk cheddar or gouda, diced

n 2 cups fresh blueberries

n 1 cup diced roasted red peppers

Directions

Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Add a hefty pinch of salt, then bring to a boil. Reduce to a simmer, cover and cook until fork tender, but not falling apart, 12 to 15 minutes. Drain the potatoes, then spread them on a rimmed baking sheet. Sprinkle with salt and black pepper, then sprinkle with 2 tablespoons of the vinegar. Set aside to cool completely.

In a large bowl, whisk together the remaining 2 tablespoons of vinegar, the olive oil, mustard and tarragon. When the potatoes have cooled, add them to the bowl, as well as the cheddar, blueberries and roasted red peppers. Stir gently to coat with the dressing. Chill for 1 hour to let flavors develop.

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