Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Red, White and Blue Potato Salad
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 10 to 12 servings
Red, white and blue potatoes are cooked in water flavored with vinegar and garlic, which infuses into the potatoes as they cook. To finish, simply toss with cherry tomatoes, basil and a simple vinaigrette for a light and colorful potato salad.
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Directions
- Cook 2 1/2 pounds chopped mixed red, white and blue potatoes in salted simmering water with 2 tablespoons white wine vinegar and 2 garlic cloves until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup chopped basil and 2 tablespoons each chopped scallions and parsley. Drizzle with 1/4 cup olive oil and 2 more tablespoons white wine vinegar, season with salt and pepper and toss.
Cook’s Note
Never drop your potatoes into boiling water; they’ll cook unevenly. Put them in a pot, cover with cold water (and some salt), bring to a boil, then reduce to a simmer.
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